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  • Writer's pictureRita Winthrop

sweet potato brownie

The thing about brownies, is that there is NEVER enough of them. Without fail, I finish dinner every night and want something sweet, and while I'm constantly trying to keep my sweet tooth in check, the more and more I realize I just need some healthier options. This brownie recipe is one of the easiest recipes I've ever made. I had seen a few that suggest using sweet potatoes as the base, and using nut butter and cacao powder, these are so good that you could even have them for breakfast (and I'd be lying if I said I hadn't done that before.)

I always make my sweet potatoes in the microwave - it takes 5 minutes versus 50 in the oven. Sometimes I'll make a few at a time and keep them in the fridge for the various recipes I make using them. They might actually be, my favorite cooking food. I'll use a small one for these, and let it cool before I peel off the skin. While most of the time I like to keep the skin on for the fiber, it just doesn't break down enough for this recipe to use it. I'll mash it and then mix it up thoroughly with the flour and nut butter. Once its pretty well blended, I add in the rest of the ingredients and always save a good handful of chocolate chunks for the top. I like to use dairy free chocolate so that this recipe stays 100% vegan. I've made this recipe before including mixed nuts, drizziling peanut butter on top, chopped dried fruit, you could even make a cream cheese swirl if you wanted to get wild. These are definitely a dense and fudgier brownie - which is exactly how I like mine. I use a smaller glass pan, grease it slightly and put the batter in evenly before placing in the oven. Bake for about 10-15 minutes and let cool slightly.

Sweet Potato Brownie (gf/df)

Prep Time: 5-10 minutes

Cook Time: 15-20 minutes


  • 1 small sweet potato - baked and peeled

  • 1/3 cup nut butter

  • 1/4 cup gluten free flour

  • 1/4 cup cacao powder (or cocoa powder)

  • 1/3 cup dair free chococlate chunks or chips

  • pinch of salt

  • 1-2 tablespoons maple syrup

  • Optional: peanut butter swirl, chopped nuts, dried fruit, etc.


  1. Bake one small sweet potato in the microwave for 5 minutes on high. Let cool and peel.

  2. Pre-heat oven to 375 degrees.

  3. In a food processor or by hand, mash peeled sweet potato first. Then add flour, and nut butter. Mix thoroughly before adding in cacao powder.

  4. When batter is mixed thoroughly add in remaining and optional ingredients.

  5. Grease a small baking pan (mine is 5x7) and spread batter evenly.

  6. Save a small handful of chocolate to put on top of the brownie when in dish.

  7. Bake for 15 minutes, and let cool before cutting.



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