These healthy paleo sweet potato brownies are the definition of feel good food. Brownies are the ultimate equalizer, they diffuse every situation and unequivocally boost moods. Having a healthy and tasty brownie recipe in your back pocket is always a good idea. This recipe is gluten and grain free, low in sugar and high in chocolate.
What Makes These Brownies Healthy?
This recipe uses sweet potato. The sweet potato is what makes these moist brownies pure perfection. The sweet potato not only makes the texture incredible, but it adds a bit of sweetness, plenty of fiber and is a great source of beta carotene (the precursor to vitamin A).
These brownies are free of refined sugar and lower in effective carbohydrate than traditional brownies. As always, this recipe is gluten-free. Because it is free of grains and dairy, it is also paleo friendly.
The cacao in this recipe is a nutrient powerhouse. It contributes minerals like magnesium, copper, iron, sulfur, potassium and zinc to these brownies.
Ingredients
Your will need the following ingredients:
- 1 cup Sweet potato puree
- 1/3 cup Maple syrup
- 1/3 cup Cassava Flour
- 2/3 cup Hershey's Special Dark 100% Cacao Powder
- 1/4 cup Coconut oil Melted
- 2 tbsp Almond butter
- 2 tsp Vanilla extract
- 1/4 tsp Pink Himalayan salt
- 2 tsp Instant coffee
- 1 tsp Baking powder
I really like Hershey's Special Dark 100% Cacao in this recipe because it is consistent and available in most grocery stores, but you are welcome to use your favorite cacao powder instead. Just make sure it is dark! Some cacao powders are lighter and those won't add the rich chocolatey flavor we are looking for!
To save a little time, you could use canned sweet potato puree.
And, you all know my favorite almond butter is Trader Joe's Raw Almond Butter because it is so drippy and easy to mix in to recipe. But, any almond butter will do. If it is really stiff you may want to heat it up a little before adding it to the recipe.
How To Make Paleo Sweet Potato Brownies
The process for making these tasty brownies is fairly simple. Here's what you need to do:
Making the Sweet Potato Puree
First, prepare the sweet potato puree. Peel and chop the sweet potatoes in to chunks. Toss them into a large pot of boiling water and cook them until there are fork tender.
Drain the water and place the sweet potato chunks in to a blender or food processor. Puree until the potatoes are the consistency of baby food. It should be smooth and without chunks. If you need to, you can add a tablespoon or two of water to get desired consistency but be careful not to add too much.
Scoop out 1 cup of puree to use in the recipe.
Making the Brownies
Combine all ingredients in a large mixing bowl and whisk together until you cannot see any streaks of cassava flour or sweet potato. Taste to see if the recipe is sweet enough for you. If not, add a little more maple syrup.
Rub a baking dish with coconut oil and line with parchment paper. Using a rubber spatula, spread the brownie batter evenly into the dish.
Bake for 30 minutes at 350 F. The brownies should look cooks on top. If you poke them with a toothpick it should NOT come out clean. So, be careful not to overcook.
Cool, cut and enjoy!
Adjusting Sweetness
These brownies are made to be "healthier", so, naturally, they are lower in sugar. If you want something a little more indulgent then consider adding a little more maple syrup or any of the add-in's below. You can't go wrong there!
There are no eggs in this recipe, so when adding the sweetener be sure to taste the batter to decide if you want it sweeter or not.
Add-Ins
These brownies are great by themselves, but sometimes you just got to add in some extra goodness just because. Here are some ideas:
- Make them double chocolate by tossing in some paleo chocolate chips!
- Add in some gooey mini marshmallows.
- Sprinkle the brownies with crunchy sea salt for a classic choc-salt pairing.
- Add walnuts or pecans to the batter.
Related Recipes
- Paleo Cinnamon Coffee Cake
- Grain-Free Paleo Waffles
- Banana Flour Pancakes
- Keto Shortbread Cookies
- Flourless Peanut Butter Cookies
Did you try these Paleo Sweet Potato Brownies? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
📖 Recipe
Paleo Sweet Potato Brownies
Equipment
- Cutting board
- Knife
- Pot
- Rubber Spatula
- 9x7 Baking dish
- Parchment paper
- Whisk
- Mixing bowl
Ingredients
- 1 cup Sweet potato puree
- 1/3 cup Maple syrup
- 1/3 cup Cassava Flour
- 2/3 cup Hershey's Special Dark 100% Cacao Powder
- 1/4 cup Coconut oil Melted
- 2 tbsp Almond butter
- 2 tsp Vanilla extract
- 1/4 tsp Pink Himalayan salt
- 2 tsp Instant coffee
- 1 tsp Baking powder
- Optional add-ins: Chocolate chips, pecans, walnuts, crunchy sea salt, etc.
Instructions
- Preheat oven to 350 F.
- Fill a medium pot of water and bring to a boil.
- Peel and chop 1 large sweet potato and add to pot of water. Boil sweet potato for about 10 minutes or until it easily pierces with a fork.
- While sweet potato cooks, combine all other ingredients in a large mixing bowl and mix together with a whisk until everything is an even color.
- When sweet potato becomes soft, pour into colander and strain out sweet potato chunks. Place cooked sweet potato in to bullet blender or food processor and blend until smooth.
- Add 1 cup of sweet potato puree to mixing bowl with remaining ingredients. Mix together until it is all a dark, chocolatey color and you can no longer see the orange from the potato. Taste the batter and see if you want more maple syrup in the recipe. These brownies are meant to be healthy so they are lower in sugar than traditional brownies, so make sure they are sweet enough for your taste.
- Grease an 9x7 baking dish with coconut oil (I also line with parchment paper to help the brownies remove easier). Using a spatula, spread the brownie batter evenly in the dish and bake for 30 minutes. Brownies may still be done even if they don't pierce cleanly with a toothpick, so avoid overcooking.
- Serve immediately or store in an airtight container lined with parchment paper.
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