These super moist and rich sweet potato paleo brownies are gluten-free, grain-free and dairy-free. They taste delicious and make for a perfect healthy treat.
These amazing paleo brownies recipe is hands down the most popular post on Eat Drink Paleo Website. They have been cooked by many people, shared around, commented on and received both amazing feedback and some questions.
I made a batch of these sweet potato brownies recently and I have amended a couple of little things based on everyone’s feedback and comments. I also took some new pics including step-by-step instructions, to make it easier for you guys to follow. I believe all recipes are meant to evolve, so I hope you can adapt them to suit your own needs. I have left the original recipe and pics at the bottom!
I originally got this recipe from a lady called Karen from Canada. Karen made her paleo chocolate brownies while I was visiting and they were so moist and delicious that I had to steal the recipe to share with everyone. Thank you, Karen, I finally have the most perfect chocolate sweet potato brownie recipe on my site.
Enjoy these paleo brownies and if you’re a fan of all things cocoa, make sure to get my free Mini Chocolate Cookbook here.
Warning: Your house will smell amazing while these brownies are baking. Lock the doors from the neighbours and strangers on the street if you don’t want to share.Print
These brownies contain no nuts, except for coconut flour which is not really a nut, so they are perfect for kids school parties and anyone else avoiding nut flours. Karen uses a white coloured sweet potato. They are usually slightly sweeter than the orange sweet potatoes but at the same time milder in flavour. You can use either, just adjust the amount of honey you add to the dough mix.
- 1 medium sweet potato – 2-3 cups when grated
- 2 whole eggs
- 1/2 cup melted coconut oil
- 1/3 cup honey
- 2 teaspoons vanilla extract
- 1/2 cup raw cacao powder, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/2 tablespoons coconut flour
- Preheat oven to 185 °C (365 °F), make sure the oven is hot before you put in the brownies in.
- Combine grated sweet potato, eggs, vanilla, honey and coconut oil on a large mixing bowl and stir together until well incorporated. Then add cacao powder, baking powder and baking soda and stir. Finally, add the coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
- Once combined, pour the mixture into a baking tray lined with greased baking paper. I used a 9″/23cm square tin.
- Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake from the tin. Cut them into squares and dust with a little cacao powder or melt some dark chocolate in a bowl over boiling water or in a microwave and drizzle it over the top. Serve with raspberries or strawberries and maybe some fresh cream or coconut yoghurt to be extra decadent.