Sweet Potato Brownies (Sugar Free!) Recipe

Sweet Potato Brownies (Sugar Free!) Recipe

Looking for a delicious brownie recipe to satisfy those chocolate cravings without the guilt of consuming too much sugar? This recipe is sugar free, paleo friendly with a great soft texture. Happy baking!


¼ cup unsweetened cocoa or raw cacao

1.5 tsp. baking soda

1 tablespoon coconut flour

0.5 tsp. sea salt

1 tsp. real vanilla

1 medium sweet potato, cooked with skin removed (about 10 oz)

2 tablespoons coconut oil

2 free-range eggs

3oz dark chocolate (aim for 80% or higher cocoa content – the higher the healthier)

For those who crave a sweeter brownie, add 1-2 tablespoons raw honey or agave – but still delicious without!


To bake the sweet potato: Preheat your oven to 425 degrees, use a fork to puncture holes in the potato before putting it in the oven for 25-30 minutes. 
When the sweet potato is soft and cooked through, peel off the skin and mash it in a bowl. Now you must turn your oven down to 350 degrees to bake the brownies.

Grease a 9 x 13” baking pan with coconut oil or butter to prevent the brownies from sticking.

Using a double boiler or place a heat proof bowl on top of a pot of boiling water to melt the coconut oil and chocolate.

In a bowl, mix together the dry ingredients (cocoa, baking soda & coconut flour).

Using a food processor or powerful blender, puree the cooked sweet potato and slowly add the eggs, vanilla and sweetener (if using honey or agave); carefully add the coconut oil and chocolate once it has cooled a bit. Next, add the dry ingredients mixture and continue to pulse until well mixed.

Pour the brownie batter into the greased pan and bake at 350 degrees for about 40-45 minutes or until a toothpick inserted in the center comes out clean.

**Note: these brownies are great hot, at room temperature, cold or even frozen (the sweet potato keeps them moist so they don’t typically freeze solid).

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