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  • Writer's pictureRita Winthrop

Tahini Sweet Potato Brownies

Is it me, or are there just a zillion tahini recipes popping up everywhere? The more I looked into it, the more I realized its a great addition to any recipe, whether sweet or savory, and can replace the need of using any oil. One afternoon after having a hankering for some brownies, I decided to take my sweet potato brownie recipe and elevate it with some tahini - the result? H.E.A.V.E.N.L.Y.

There's something about using the tahini in this that helps them to feel more cakey, and more like a traditional brownie. While I love my basic sweet potato brownie recipe, they are more fudgey. I'm not one to hate on any type of brownie, but this one is pretty great. On top of it, I prepare it in my cast iron skillet, making the edges nice and crispy and chewy, which is one of my favorite parts about a brownie.

I start by pre-heating the oven to 350 degrees. I then also place my cast iron pan in the oven while it heats up with a tablespoon of either butter, ghee or coconut oil. This will help the edges of the brownie crisp when you pour in the batter.

Then in my stand mixer, I cream together sugar, mashed sweet potato and tahini until smooth. Then add one egg at a time while it is mixing, followed by the vanilla extract. While that is mixing, in a small bowl, sift together all the dry ingredients and then slowly add it into the mixer. Once mixed, add in any of your favorite toppings - chocolate, nuts, dried fruit, you name it.

Remove the cast iron pan (with a mitt it'll be so hot!) from the oven, and pour batter in and spread evenly. I always love to add some more chocolate and/or nuts on top so you can get a little of all the toppings in each bite. Place it back in the oven and bake for 17-20 minutes or until a toothpick comes out clean. Let cool and cut into pieces. I also love to keep these in the freezer for when I really need a bite of chocolate - I'll pop them in the microwave for 30 seconds and its like brand new.

Tahini Sweet Potato Brownies (DF/GF)

Prep Time: 20 minutes

Cook Time: 20 minutes


  • 1/2 cup mashed sweet potato

  • 1/2 cup tahini

  • 1/2 cup coconut sugar

  • 3 eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup gluten free all purpose flour

  • 1/2 cup almond flour

  • 3/4 cup cacao powder

  • 1 teaspoon espresso powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • Optional: 1+ cup chopped chocolate or additional toppings. (measure to your liking)


  1. Preheat oven to 350 degrees. Place cast iron pan with 1 tablespoon ghee/butter/coconut oil in the oven to warm.

  2. In a stand mixer, cream together sugar, mashed potato, and tahini. Then add one egg at a time and vanilla until smooth.

  3. In a small bowl, sift together all dry ingredients. Add slowly to mixer until completely incorporated.

  4. Lastly add in toppings and mix.

  5. Remove cast iron from oven (with a mitt!) and pour in batter. Spread evenly and sprinkle more toppings if desired on top.

  6. Place back in oven and bake for 17-20 minutes until toothpick comes out clean. Let cool and slice into pieces.



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