Chocolate Brownies That Blew Me Away

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Post amended 2 November 2014

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. So, I made a batch 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 continue 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, who is a crossfitter, mountain-biker and an overall awesome chick living in Squamish, 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 perfect brownie recipe on my site.

Warning: Your house will smell amazing while these puppies are baking. Lock the doors from the neighbours and strangers on the street if you don’t want to share.

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4.7 from 20 reviews
Chocolate Brownies That Blew Me Away
 
Serves: 12
Prep time:
Cook time:
Total time:
 
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 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. Changes from the original recipe: used coconut oil instead of olive oil, used less raw cacao powder, a little bit more coconut flour and a little less baking powder and baking soda.
Ingredients
  • 1 medium sweet potato - 2-3 cups when grated
  • 2 whole eggs
  • ½ cup melted coconut oil
  • ⅓ cup honey
  • 2 teaspoons vanilla extract
  • ½ cup raw cacao powder, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2½ tablespoon coconut flour
Instructions
  1. Preheat oven to 185 °C (365 °F), make sure the oven is hot before you put in the brownies in.
  2. Combine grated sweet potato, eggs, vanilla, honey and coconut oil oil in a large mixing bowl and stir together until well incorporated. Then add cacao powder, baking powder and baking soda and stir. Finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
  3. Once combined, pour the mixture into a baking tray lined with greased baking paper. I used a 9"/23cm square tin.
  4. Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form 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.

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Pin this recipe for later from here


Karen’s brownies (original recipe)

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Ingredients

  • 1 medium raw white sweet potato, peeled and grated (using the larger holes of the grater) – 2 to 2 1/2 cups of shredded sweet potato
  • 2 whole eggs
  • 2 teaspoon vanilla extract (the real kind)
  • 1/2 cup of raw honey, melted in the microwave if it’s too thick
  • Generous 1/2 cup of virgin olive oil
  • 1 heaped tablespoon of gluten free baking powder
  • ½ tablespoon of baking soda
  • 1 cup of unsweetened cocoa powder (reduce that amount if you prefer a milder chocolate flavour)
  • 2 tablespoons coconut flour

Instructions

  1. Preheat oven to 365 °F (185 °C), make sure the oven is hot before you put in the brownies in.
  2. Combine grated sweet potato, eggs, vanilla, honey and olive oil in a large mixing bowl and stir together until well incorporated. Then add baking powder and baking soda and stir.  Add cocoa powder, mix and finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
  3. After stirring everything together, pour the mixture into a baking tray greased with a little olive oil. Karen used a square tin in which the thickness of the layer came to 1 inch tall. That’s about what you’re after for the best results. Too thin and the brownies might overcook and too tall will result in undercooked middle.
  4. Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. You can cut it in quarters and remove one part at a time if the bottom stick a little. Leave the brownie cake to cool down before cutting.
  5. Finally, melt some dark chocolate in a bowl over boiling water or in a microwave. Use a spatula to drizzle and spread melted chocolate over the top. Slice into individual serving squares. You can also top them with raspberries or strawberries.

Comments

  1. Mel says

    White sweet potato? In nz we call them kumara (i think!) But i have never seen white flesh ones only orange… and yelliw flesh with purple skin?

  2. Jen says

    I wanted to convert these to cupcakes and one giant wilton cupcake for my 4 year old son. Would it come out good if I doubled the recipe or trippled?

  3. Dianka says

    Turned out fabulous. Used my Vitamix out of laziness. Put pieces of sweet potatoe through lid on slower speed.
    Very moist. While still hot had to eat with a spoon. Due more to impatience. When cool could be picked up. Also used Camino Cocoa instead of nibs. Reminded me of a molton lava cake.
    Thank you Irina for sharing

    • Dianka says

      One more thing — didn’t have any coconut oil so used some melted organic ghee. Left the edges nice and crispy with moisture inside. Will be my go to recipe for birthday cake for family and friends with dietary restrictions. Will dress it up with Paleo ice cream.

    • carmie alvaro says

      Seems amazing! I don’t agree with throwing away money by cooking honey and kill its amazing properties, therefore, I will use maple syrup

  4. Jmom says

    This is the only recipe I love! I use itas a cake recipe doe my family and they love it, but I wanted to ask of this is okay to use as cupcakes too. My son turned 4 and I thought I could do this with a delicious chocolate frosting on top. Any recipes for a good frosting? :)

    • Ashleigh says

      Frosting is pretty easy i think. I dont have quantities coz im a throw it in kind a gal haha. But I mix together cacao with either grapeseed oil, coconut oil or butter along with a sweetner of choice, rice malt syrup or pure maple syrup.

  5. Allie yuile says

    I am volunteering at a place where the mom is lactose intolerant and gluten intolerant and the little one is soy and nuts. Is there another oil you can recommend?

  6. Amy says

    Followed the recipe exactly and they were absolutely amazing! So moist and delicious served with fresh raspberries and strawberries.

  7. Gracie says

    For anyone that is skeptical about trying these brownies shouldn’t be! I used two orange sweet potatoes and microwaved both of them for two minutes to help the grating process. I ended up grating over three cups of sweet potato, but only used about two and three-fourths cup. Mine baked for 30 mins. in a round 8′ pan, sprayed beforehand with coconut oil. Once they were cooled I dug in and helped myself to many servings. Thank you for sharing this recipe, it is definitely a keeper!

  8. Isabel says

    I was so excited to try those as my little one can’t have grains or sugar, but my first attempt turned out pretty lame. I used the orange sweet potatoes, but that’s the only change I’ve made. For the rest, I followed the recipe to the dot, and they turned out rather bitter, still moist but too crumbly to eat with anything but a spoon… Any suggestions of improvement welcome!

    • Irena says

      How fine did you grate them? I think that perhaps the grated on a finer setting/holes of the grater the texture will be better. They won’t have exactly the same texture as regular brownies anyway but you should be able to pick them up ok.

  9. Candace says

    I partially cooked my sweet potatoes used a food processor to mix it all came out I also used purple sweet potatoes made them super dark chocolate color. Absolutely delicious! Thanks for recipe!

  10. Melissa says

    Ahhhhmazing! I made these last night and took them to work… They only lasted 10 mins! Mine turned out perfectly, not greasy, not dry. I didn’t use the vanilla as I didn’t have any at home, and melted some dark chocolate for the top. Will definitely be making these again!

  11. Huong says

    I made these brownies last night and served them to my husband for a sweet treat. I had to serve it with peppermint bark gelato…he only eats brownies with ice cream. I didn’t tell him what they were made of and he was ooohhing and ahhhing at how good the brownies were. I finally told him the ingredients…he kept asking “are you sure they’re made with sweet potatoes?” I said, “you saw me grate them.” He is very picky about his desserts. I brought it to one of my co-worker at the office and he said it was so good that he would never think that it was made from sweet potatoes. It was refreshing to try a brownies recipe without almond meal. I ate it plain and I think it tastes so much better the next day! Thank you for sharing this amazing recipe! I plan to bring them to my Sunday morning Crossfit class as a treat.

  12. Nola says

    You hit the jackpot with these. I added dark chocolate chips and almonds – amazing! Best chocolate brownies ever and filling too.

  13. Sonia says

    I agree with a previous comment, they are definitely on the greasy side. I like the idea of this recipe but it needs some work. Also I think there is way too much honey for it to be truly paleo. But thank you for the inspiration anyway.

  14. Olivia says

    These are simply delicious! I had my doubts when mixing everything together, but I was blown away. I think next time I’ll try using less coconut oil as mine are a little greasy but practice makes perfect, and I shall enjoy eating the trial attempts.

    • Irena says

      I haven’t tried but my gut instinct says they should be fine. You might want to throw them in the oven quickly after defrosting.

  15. Beth says

    Hi Irena,

    I was wondering about the taste and texture differences between the original and updated recipes.

    Thanks!

    • Irena says

      I haven’t tried with either of those so I’m not exactly sure how they would turn out but you could try making a small batch.

    • Irena says

      I haven’t tried freezing them but my gut instinct says that they should be fine. They will keep in the fridge for a few days too.

  16. Georgy says

    I just made these today! I don’t like the taste of honey so I used 1/2 cup of maple sugar instead and YUM!! So moist and delicious. Might try maple syrup next time (cheaper than the maple sugar!) Such a wonderful treat. Will definitely make these again. Thank you!

  17. Alexandra says

    Just made these 20 mins ago, used regular flour as that is what i had – they cam out FABULOUS! so perfect and moist in the centre (i used to disposable baking tins 4.5×7″ and baked for 20mins) although i dont think i put enough honey in (i was eyeing out the measurement)

    Thanks for this great recipe! Going to make some more tomorrow for my visitors!

  18. Dafni says

    Made these tonight WOW! They were amazing.
    I often find that Paleo baking is more time-consuming, not sure why. But I didn’t get that feeling here. It was quick to put together.
    I reduced both BS and BP as mentioned.
    I used orange flesh potato and actually reduced honey a bit (trying to cut sugar as much as possible)
    Wonder if these freeze well? Anybody try?

    • Irena says

      Yes, I would also be interested to know if anyone trying freezing them. Glad you found them easy!

  19. Louise Garrett says

    Sorry, please ignore my previous question! I realize now on more careful reading that you reduced the amount of baking soda and powder in your adaptation of the recipe from Karen’s original recipe.

  20. Louise Garrett says

    Hi Irena,
    When the recipe says 1 tablespoon of baking powder and half a tablespoon of baking soda does it actually mean teaspoons? Tablespoons of these raising agents in a baking recipe is very unusual.
    Thanks,
    Louise.

  21. Annette says

    Love this recipe but i did find the brownie was a little too spongy almost oily should i reduce the cocunut oil?
    I used 1/2 cup and 2tbsp of cocunut flour but they still were a bit soft for a brownie

  22. Jodi says

    Best brownies ever! I used an orange potato with extra honey and only half a teaspoon of baking soda and baking powder. I combined everything in a food processor and they came out with the same consistency of regular brownies after baking. My husband isn’t Paleo and I’m having to keep him away from the brownies, which says a lot! I recommend all the way!

  23. says

    I made these but they are sadly quite dry. The batter looked really moist, too. What could be the cause of this? I had to bake it in a pyrex dish (without the lid) so I turned the temperature down a bit, so that might be it. Otherwise more olive oil next time?

  24. Zoe Morgan says

    Unfortunately I really didn’t like mine :( I’m wondering if the olive oil I used was too strong in flavour? I just made them and there is a very strong flavour – I’m pretty sure it’s the olive oil. Would these work with coconut oil do you think? The texture is amazing! :)

  25. says

    Oh. My. Lordy. This brownie is seriously good! So simple to make, so moist, so chocolaty, so moreish, so dang delicious. I have made this twice within a week. It’s the best chocolate brownie I’ve had since going gluten-, sugar-, dairy-free! It gets fudgier the second day, making it even better! Thank you so much for sharing! Non-paleo folk will have no idea that this is nutritious!

  26. Maddison says

    Hi I was just wondering if there’s another kind of flour I could use? I’m in a small town and our supermarket don’t have the coconut flour in this store but they have another all purpose gluten free flour made from rice and tapioca! Thankyou! X

    • Irena says

      Hi Maddison,

      I am sure you can use other flour. The trick will be figuring out how much. Coconut flour is highly moisture absorbent, hence we’re only using a little bit. So if you’re going to replace it with something like rice/tapioca, which is a very fine starch powder, you will need to increase the amount. I would say maybe 1/2 cup at least. If you can add almond meal, then I would maybe add half almond meal and half of that flour.

  27. sasha says

    hi Irena, it looks yummy but can i use sweet potato as we dont have white sweet potato , i can only find the regular one?

    thank you

  28. Niels says

    Oh I love all those paleo recipes, with all the stuff available in pleolithic times: cocoa, vanilla extract, baking powder and so on. But I´m still waiting for the real stuff, Häagen dasz paleo ice cream, nutfree, glutenfree, lowcarb tabwater, paleo chewing gum, paleo theplacewherethefrenchlivetoday fries, paleo pop corn, the famous McPaleo.
    Wow, there´s a new trend every week and we all want to believe it´s ever so good.
    Poor Mr. Atkins and Mrs. Lowcarb

  29. Felicia says

    I tried these brownies last weekend and they came out really dry. They look so good on the pictures and reviews were all great. Any ideas as to what I can change to make them more moist? I used Extra Virgin Olive Oil and Trader Joe’s baking powder, baking soda and unsweetened cocoa powder.
    Aslo what type of dark chocolate did you melt on top? I used Ghirardelli dark chocolate and after it cooled down it got pretty hard.

    Any suggestions would be so appreciated!

    Thank you!

  30. Christina says

    These Brownies were amazing. I am intolerant to Gluten, dairy, and lactose, and used dairy free chocolate chips to melt and drizzle on top. My son and I were amazed at the taste…and my house smells beautiful!

    Thank you!

  31. Rachel says

    My partner and I are detoxing from fructose right now…any thoughts on whether I could use rice malt syrup instead of honey? And raw cacao instead of cocoa? Looking forward to these!

  32. Jessica says

    Delicious! I used what I had on hand. Coconut oil instead of olive oil, carob instead of cocoa, pure maple syrup instead of honey and regular sweet potatoes. My brownie recipe search ended tonite. These are perfection. Thank you!

  33. sarah says

    I made it (double batch), I ate it (about 1/2 of what I made – so maybe the equivalent to a full batch all to myself) and then i pinned it, tweeted it, instagram-ed it & text this recipe to everyone i knew hahaha It’s AMAZING! and mine looks like yours so it’s the real deal. I used orange sweet potato, and i only had coconut oil so I used that instead. but I don’t think they’re too different to your recipe :)
    Well done! this is delicious, and guilt free.. and delicious :P

  34. Chrisina says

    Can I use something other than coconut flour? I bough oat flour a while back and haven’t used it. Can I use this instead? Or does it not fall in as a Paleo ingredient? I’m new to the whole Paleo thing and I’m still trying to learn what I should and shouldn’t use.
    Thanks

    • imacri says

      Oat flour is not really paleo but if you really want to use it up, go for it. Coconut flour is VERY moisture hungry, hence we’re only using a little bit in this recipe. You will need to use double or triple the amount of regular flour…to be honest I haven’t experimented but that’s my gut feeling.

  35. Sanna Martin says

    Just made these. Amazing. First successful brownies I have made in a long time. I used orange sweet potato so it’s more obvious in the brownie but doesn’t affect taste at all!

  36. Belinda says

    Hi Irey, thanks for sharing this recipe. Can’t wait to try it! Just wanted to check – is the temperature meant for a conventional or fan forced oven? Thanks :)

  37. Kim says

    Forgot to mention–I also only bake with Valrhona cocoa powder. Most people in the states use Hershey’s but I find Hershey’s to be too bitter.

  38. Kim says

    Wow! These are amazing! I had to use oat flour instead because I am allergic to coconuts. I also used pure maple syrup instead of honey and these are perfection. Bake temp and time were right on. Thank you!

  39. Judy says

    I just made these. They are really wonderful! And you can totally fool ANYONE with the sweet potatoes. I will reduce the amount of coconut flour to one tablespoon next time to have an even more moist texture!

    • imacri says

      You could try pumpkin, beetroot or carrot but they are not as starchy and have more moisture so you would need to add more starch from coconut flour and maybe tapioca.

  40. Cassie says

    Alisha. I had the exact same problem with the olive oil taste and mine was bitter too. I used cacao powder. Maybe Ill try the coconut oil as suggested and possibly some coconut sugar to counteract the bitterness. I wish it turned out like the picture. Mine looked over baked.

    • Aisha says

      I’m gonna try making them again but with organic butter instead. Mainly cuz I’m not a big fan of coconut oil. Also, I think my baking dish was too big which means the batter made a thin layer that got over baked quickly. Will let you know!

  41. Aisha says

    Thank you for the recipe. It really does look delicious.. I’ve tried it last night and unfortunately, it tasted really bad. They might have been a bit overbaked. However, the taste of olive oil was all we could taste.. I am dying to know where I went wrong. I am a brownie freak and I have tried many paleo recipes that I loved. But none of them look like yours.
    1. I used a glass rectangular baking dish greased with a bit of olive oil.
    2. the olive oil i used was extra virgin olive oil
    3. the sweet potatoes did not look like they were the freshest
    4. i sifted the coconut flour and the coco powder.

    • imacri says

      Hi Aisha,

      Here are some tips you can try:

      1) Extra-virgin olive oil can taste quite strong and there so many varieties out there, with some more pungent than others. I recommend using Virgin olive oil or Mild/Light Olive oil, which is usually more refined but is better at higher temperatures. Some people have tried this recipe with melted coconut oil instead.
      2) Depending on which cocoa powder/cacao you user, it’s possible you might need to use less. The lady whose recipe this is likes hers quite dark but could be quite strong and bitter for some so just adjust the amount.

      Irena

    • Kassie says

      Hi Aisha,

      I use 1/2 cup of melted coconut oil instead of olive oil- because I don’t like using olive oil in baking- and it tastes great. I love it. Maybe you could try that next time :)

  42. Shelly says

    LOL so…. due to two toddlers ‘helping’ me in the kitchen, it was only once the brownies were 10 minutes in the oven when I realized I forgot to put the coconut flour in! Hey, new recipe I made ‘Sweet Potato Souffle’ and it was delicious!!!

  43. Lauren says

    I tried these today and although they taste amazing, they just crumbled when I removed them from the tray after they had cooled. Any suggestions? I used 2 cups sweet potato and followed the other quantities exactly. Should I have squeezed the moisture out the sweet potato?

  44. says

    Just wondering your thoughts on using stevia instead of honey to sweeten this (and other paleo desserts), half a cup of honey is still quite a lot of sugar isn’t it?

    • imacri says

      You can use whichever sweetener you like. The recipe makes about 8-10 servings so it’s actually about a teaspoon per serve.

  45. Jazmin says

    The brownies turned out horrible and bitter. I followed your recipe. The sweet potato has a horrible texture. Inedible. Very disappointed what a waste of good ingredients :(They’re not moist or sweet like brownies should be either.

  46. Tara says

    I live abroad and can’t find coconut flour to save my life! Do you think that tapioca or almond flour could be used in its place? All I can find is shredded coconut, which I’m assuming won’t work very well with this recipe.

    • imacri says

      Hi Tara, you can use tapioca or almond flour but double or even triple the amount as coconut flour absorbs a lot of moisture and is used sparingly. Have you tried ordering coconut flour online? I often buy online from amazon or local online stores.

  47. Corne says

    Made them this week-end and they were, actually still are (eating one now with a cup of mint tea) A.M.A.Z.I.N.G!!!!!!!!!

  48. Victoria says

    These. were. completely. amazing. !!!
    I looove brownies, its my absolute favorite treat/guilty pleasure. I have tried my share of regular brownies, and now I have been trying to find the perfect recipe for a more healthy version of this god given food a while now – and finally I have!
    Made these with melted (raw) cocoa mass and one flax egg (and one regular) because I just had one egg in the fridge, maple syrup (grade B) and a little less baking powder and soda, and oh my.. they were just fantastic. It did _not_ leave you craving for “more” as some of the other clean eating treats I have tried did.
    So, bottom line – thank you for sharing!!! I guess it’s weird how much a “simple” brownie can mean for someone, but you really saved my day (/life?!) with these – thank you!

  49. Jackie says

    White sweet potato is that the purple one on the outside but when you cut into it is white? Just wanted to clarify it. Thank you.

  50. Lisa says

    These were fabulous!!! I just brought them to a friend that always jokes about my”crazy” eating. Didn’t tell her they were paleo and everyone at the table was raving… I told them afterward that they were made from sweet potato and nobody believed me!!! I used coconut oil instead of olive oil and they were super moist and delicious. Thanks for the recipe!!

  51. Shelly says

    Couldn’t resist, my little helpers and I just ate these for breakfast straight out of the oven…hmm sensational recipe!! Have to make another batch for the party this afternoon!

  52. Erika says

    Fantastic recipe. Made with a few changes – subbed rice brain oil for the olive oil, dropped the baking powder and soda to teaspoons instead of tablespoons and put in a bit under 2/3 cup of raw cacao. Cooked 20 mins on 160 in my fan forced oven, really moist and lovely :)

  53. says

    WOW! I just made this brownie and I can’t believe how rich and moist it is. Can’t wait for my family to try this. I made my own chocolate to drizzle on top.

    1/4 cup of cocoa powder
    1/4 cup of coconut oil
    3 Tbsp of maple syrup. **I used 4 Tbsp because I like my chocolate sweet. Feel free to use whatever sweetener you wish

  54. Kiki says

    they smelt amazing but when we had them they tasted a bit blah. The taste of the olive oil kills all the other flavours. Do you think coconut oil would be a suitable substitute?

    • imacri says

      I would say not for this recipe as it would be too runny. The idea is that when sweet potato cooks, the starch makes it bulk up and go fluffy, giving the brownies body and binding everything together.

  55. Michelle Good says

    I’ve been learning that there is a difference in baking between alkalized Cocoa powder and non-alkalized. Which did you use? Looking forward to trying these!

  56. Erin says

    I used a regular orange sweet potato and followed the rest of the recipe exactly. I used a muffin pan so I had 10 perfectly sized choco brownies!

  57. Anna says

    hmmm. I made these and they ended up tasting like…well…nothing. They didn’t taste like anything. Very disappointed. Perhaps I should decrease the amount of cocoa powder?

    • imacri says

      Hi Anna,

      It’s one of those recipes that so many people made them and loved them and there have been few who think they’ve had too much cocoa or something else went wrong. There are so many different brands of cocoa and raw cacao on the market that I do recommend experimenting. It’s not my recipe as I state in the post so I was being true to what was passed on to me but by all means try reducing the cacao or adding more sweetener. I also know different types of sweet potato (white vs orange coloured) have different sweetness levels so that might have impacted them as well.

      Irena

  58. Julie says

    These were amazing! My friends were blown away with what was in it and what it didn’t have. As a bonus, my son got more veggies in today. :)

  59. andria says

    so what size eggs? i understand the little things can really influence success with baking, egg size being important to note.

  60. Paleo@heart says

    I made these and go to the instructions about the pan, you mention, “Karen used a square tin where the thickness came to 1 inch” but confused as to what height the brownie mix should be poured to? How do I know whether they’ll rise to 1 inch or pan size?! Anyway, sadly poured to 1 inch and once cooked they were a bit dry- more cake like. A nice recipe generally if you accept it’s very raw and dark chocolate tasting.

  61. Zimmy8 says

    Also, does it really matter if you remove the brownie cake from the pan after it only cools for 5-10 minutes? Could I just leave it in the pan until we are going to eat it, and then serve directly from the pan?

  62. Bek says

    So good i use 1/2 cup orange sweet potato for moistness and leave it a couple of days on the bench to gain more flavor and moistness before i eat, but after making these only using 3/4 cup raw cacao powder, i sprinkle coconut over the dark choc icing I love them i still cannot get it in my head its a guilt free treat and i can’t eat regular chocolate cake anymore tastes fake to me, great recipe.

  63. Kim says

    Oh my! I made these yesterday and they are soooo good, if you love dark chocolate like I do, I mean real cocoa dark. I was very apprehensive about the amount of honey it called for, but it all works together to make a very cake-like brownie. Yummmm! I am curious about nutritional info?

  64. Kim says

    Oh my! I made these yesterday and they are soooo good, if you love dark chocolate like I do, I mean real cocoa dark. I was very apprehensive about the amount of honey it called for, but it all works together to make a very cake-like brownie. Yummmm! I am curious about nutritional info.

  65. Louise says

    I had great success with this receipe. They tasted great, but I did substitute the olive oil with coconut oil and butter. However, now wondering if it is possible to entirely substitute the sweet potato for a zucchini in order to lower the carb count? Thanks!

  66. Dina says

    I must say, the texture and moistness was great, but the olive oil flavor was overpowering for everyone in my family. I will try making these again, but will definitely replace the olive oil with coconut oil!

  67. says

    Ok, I made my final adjustments and put this on our new website The Paleo Scoop, giving you credit of course!
    http://thepaleoscoop.com/
    This is the best paleo dessert I’ve come across yet and I’ve made quite a few. The sweet potato is a perfect substitute for flour and makes the brownies more moist. I cooked and mashed the potato first, cut the baking powder to 1 tsp, the baking soda to 1/2 tsp, the cocoa to 1/3 c., the honey to 1/4 cup, and added a little stevia and xylitol.

  68. Jennifer says

    I made these yesterday as a Valentine’s day treat; I think they’re fantastic! I love that they are not too sweet, but moist & rich. (I used approx 3/4 cup of cocoa & they are still very chocolatey!) My boyfriend, who eats ‘normal’ baked goods like chocolate muffins on a regular basis, thought they tasted too ‘earthy’, but I am a fan & will absolutely make them again when I am craving a decadent treat, or for a special occasion for a Paleo or GF friend. In addition to topping with melted dark chocolate (70%), I also sprinkled crumbled walnuts on top. Super yum!

  69. catherine says

    I love these brownies and have made them several times now. I changed a couple of things, but the main thing that I found MAKES these brownies and makes them more like regular brownies (literally where no one would know they are made with sweet potatoes) is to blend the potatoes with ingredients after shredding them. This makes the texture the same as regular brownies.

  70. says

    I made these today. I am only just starting to experiment with grain-free/paleo desserts. I thought they were quite good and not so sweet as to cause cravings. I did put the grated sweet potatoes in the food processor to pulverize them a bit before mixing. Thanks for posting!

  71. says

    I made these beauties today. (They were so good I even wrote a post about baking therapy in which they featured http://thebopfblog.com/2014/02/09/we-all-need-therapy-brownies/).
    I used a good old orange sweet potato, subbed coconut oil for the olive, and only used a tsp of baking powder and half a tsp of baking soda (from my reading of the comments, I decided this would be best). Plus I used just over half a cup of raw cacao powder, adding a quarter cup at a time and tasting. Glad I did, because a cup would probably have melted my face off!
    Excellent recipe, easy to modify, and they turned out perfectly :) Thanks!

  72. says

    These are seriously the BEST Paleo brownies EVER. Super easy and the closest thing to real cake I have had in a long time. I steamed my sweet potatoes. I found that Trader Joe’s organic Sweet Potatoes work the best because 3-4 equal 1 cup of puree. I also used coconut oil instead of olive oil. I like the taste better. I added some raw pecans and some dark chocolate chunks. My picky husband was super impressed as well as my non-Paleo co-workers. I suggest these to EVERYONE! I would really like to play around with the batter a little and make a banana bread or something else.

  73. Miranda M says

    These are so good! I made a slight change and use two cups roasted sweet potato flesh for a more moist, fudgey consistency. I found that some of the raw grated sweet potato didn’t cook as well as others. Thank you for a delicious recipe that I’ve made four times in two weeks!!

  74. Mary says

    I’m finding this recipe very interesting. It’s amazing how the sweet potato makes a texture so like a traditional brownie. After making it once, I changed it by using a smallish sweet potato and a small zucchini, both cooked and peeled and pulverized in a food processor, which worked out really well. I’m also using only a 1/4 cup of honey because I want to cut back on the sugar. So I’m putting in a little stevia, xylitol, and tapioca syrup to try to make up for that other 1/4 c. of honey. The taste is still a little off but I’m wondering if it’s the huge amount of baking powder and baking soda. Next time I’ll cut back on those and play with the sweeteners more to try to get it perfect.
    Also, if you go to the Paleo Plan website, it looks like they’ve stolen your recipe, made a minor change, and put it on their site as “sweet potato brownies” without giving you any credit.

  75. catherine says

    I loved these brownies. I had made a different paleo brownie recipe and they were no good. I did make these with butter though and the next time I make these I plan to blend the sweet potatoes so they have a more brownie like texture.

  76. Michelle says

    I made these tonight…wow you’re right – they do blow your mind.

    I couldn’t find a white sweet potato so I just used a regular one and I substituted virgin olive oil with coconut oil and brownies still came out fantastic. Next time I will just tone down the cocoa powder – the 1 cup cocoa powder was a bit too much for me so will next time will add only 3/4 cup, maybe less…

    Thanks for sharing this recipe!

  77. Libby says

    Thanks for the recipe, they look amazing.

    I, too, am wondering about the quantities of baking soda & baking powder – are they Australian (20ml) tablespoons or NZ/US/Canadian tablespoons (15ml)?

  78. Emma says

    Ok so random question.. I thought I would get prepped to make these brownies and *shamefully* never having seen a white sweet potato, I bought the only sweet potato at Coles that had white skin. Turns out that it was a Hawaiian Sweet Potato which is in fact purple. YAY ME! Haha anyway.. will this work the same or should I venture down another path with my trusty Hawaiian and go in search for a new White Sweet Potato? Ta!

  79. Jen L. says

    They were pretty good, it is like a moist fluffy chocolate cake though, nothing brownie-like to them for me. I don’t know how you get the density and richness of a brownie.

    • imacri says

      Hi Lilly,

      Yeah, in the fridge is good. They will probably be ok in an air tight container out of the fridge for a day or two but it depends on how warm/cold the space is. I’d just keep them in the fridge, covered up.

      Irey

  80. Selene says

    Hello,

    I made these today and the texture was great but they tasted burnt?!?! I followed the instructions exactly as written baked for 25 minutes…not sure what happened? Anybody else experience this??? So disappointed and I was looking forward to them after reading all the great reviews :(((

    • imacri says

      Some people were saying that it depends on which cocoa powder you use. The Dutch one seems to be stronger and therefore you might need to use less of it. The bitterness is most likely from the chocolate powder you used so just reduce the amount next, maybe by a third.

  81. ruwi says

    Just made this! These turned out to be so delish! Only thing I’d change the next time I bake these is reduce the amount of baking powder as its given the brownies an airy texture and a slightly (barely there) after taste. Maybe its my baking powder and the quality of it. However, great healthy recipe to satisfy my cravings! Thank you!

  82. Alla says

    I’ve made these twice and they are delicious but my shredded sweet potatoes are still visible inside the brownie and look stringy. I wonder if I have to shred them on the smaller side?

  83. says

    I tried out the recipe and it worked out well for me. I’ve converted the measures from volume to weight and put it up on my blog as I thought it might be helpful for others – http://nilbarcodefood.tumblr.com/post/68718279519/paleomg-vs-eat-drink-paleo-sweet-potato-brownies.

    As for the terrifying amounts of cocoa powder and baking soda – could it be because your friend uses natural cocoa powder, which is naturally acidic? If so I think the recipe should be clarified because if one uses alkalized/Dutch-processed cocoa powder (might be more common in Europe) then the results would be too terrible to contemplate :P

    • Libby says

      Hi Nilbarcodefood, thanks for translating the recipe into weights. I too like to use weights as volume can be imprecise.

      I notice however, that you still refer to tablespoons without specificying whether it’s an Australian tablespoon (15ml) or a ‘most of the world’ tablespoon (20ml). Your blog is Australian, you’re translating a recipe from another Australian blog, but the original recipe is from a Canadian woman.. so it’s anyone’s guess. An Australian tablespoon is 33% more – that’s a lot when it comes to things like baking powder, baking soda etc :)

  84. Raquel says

    Made these for Thanksgiving dinner and LOVED it. Also made paleo cran-cherry sauce and my brother used it as a topping to the brownie!! Totally satisfied my sweet tooth tonight. May use less cocoa powder to make it a little less intense next time but will DEFINATELY be making again. Thank you!

    • imacri says

      Hey Jenn, I think if you reduce the amount of cacao, you can use less honey. You could also use something like rice malt syrup or stevia instead of honey or even some apple sauce.

  85. Breezy says

    Maybe because I’m in a country on the other side of the world… but I didn’t even use 1cup of cocoa and even that was waay too much. And really not sweet enough. Wasn’t dense and fudgy looking like your pictures, was more of a cake texture. Maybe our raising agents are better than yours. If I have more time I might play with the recipe, otherwise I won’t be making it again. I’m pretty disappointed.

    • Suzie C says

      I agree. I just made them, and mine came out not very sweet at all, plus more like cake than a fudge brownie. I’m hoping once they cool, they’ll be edible. I’m wondering if as another person mentioned, that it’s the cocoa powder? I used a baking cocoa powder, but was tempted to use my raw cacao powder, which is much more mild.
      I am very disappointed as well, and I don’t know why I just don’t stick with my tried and true fave vegan healthy brownie recipe!

  86. Annalea Johnston says

    Holy cow! These are absolutely AMAZING! I used macadamia oil instead of olive and that turned out fine. So soooo super rich though; no icing needed for me :)

    Just a thought – I noticed a very few people didnt like them. Perhaps they used extra virgin olive instead of virgin olive. Ever done that? Yuck! Pretty much everything is extra virgin in the supermarkets.

    This recipe is dangerous Irey! xx

    • imacri says

      Hey, it could be and some extra-virgin olive oils can be a little bitter. I also wouldn’t use it as it’s too delicate for cooking. Virgin is much more stable as it’s not as fragile. Also, could be a couple of factors – different ingredients, maybe different ovens and of course different palates.

  87. Kat says

    Just made these in my Thermomix with orange sweet potato and coconut oil!! They are amazing !! Kids are going nuts over them :) I used 400gms of sweet potato … So yummy even when not cooled yet lol we couldn’t wait!

    • imacri says

      That’s good to know as I had a few people ask about using Thermomix. Any particular settings you used that you could share with us?

  88. Amber says

    Perfect! Amazing! My sister who has zero interest in anything healthy LOVED them… my mom was impressed with how moist and chocolatey they are. I was wondering though what would happen if I used coconut oil vs. olive oil? It’s perfect how it is though.. :)

  89. Alexia says

    Hi There :0)

    I made these last night and they were AWESOME! my sister loved them and so did my work buddies :0)..

    I used almond meal instead of coconut flour and it worked GREAT :0) next time I think I might use a little less cocoa powder.

    I also used a Paleo avocado chocolate icing recipe for the icing and I was in heaven…. extreme deliciousness.

    In fact no one believed they weren’t bad for you!

  90. says

    This was delicious! I have done this twice, once with the orange sweet potatoes and one with the regular white, both was amazing. Thank you so much for the recipe!

  91. Adriana says

    I tried this recipe this afternoon and also question the baking powder and baking soda quantities. I followed the recipe and found it to be very crumbly and with a bit of a metallic taste to it. I only mixed the ingredients with a wooden spoon, should I have used a blender? And the metallic taste…is that due to the baking powder and soda?

    • imacri says

      Hi Adriana,

      I’ve never experienced the metallic taste. I don’t think the spoon would make a difference. You can try using less baking soda and powder and it could also depend on the quality/age of those.

      I wonder if anyone else has experienced similar thing.

      Irena

  92. Jay says

    I made these a few days ago and added a mashed banana, maple syrup, yogurt, and coconut and vegetable oil instead of olive. My partner doesn’t like vegetables so I also microwaved the grated sweet potato to help it break down more. He rated the brownies 9/10. I give them 10! Thanks for this amazing recipe :)

  93. Kylie says

    Yum! Best Paleo dessert recipe I’ve tried! I made one batch using orange sweet potato and the next using carrots as I was out of sweet potato – both were moist and delicious! I also decreased the amount of baking soda / bicarb by accident. I used teaspoons instead not reading the recipe properly obviously, but it worked perfectly both times! Thank you!

  94. Amy says

    Does the sweet potato become disguised in the batter as it cooks (like mashed into it), or does it stay in the same kind of consistency and stringy nature that it would after being grated? I ask because I have a family of VERY picky little detectives that will investigate each bite lol. If the brownies have ‘strings’ of sweet potato throughout them, then I doubt my kids will give them much of a chance :(

  95. nicole says

    Hey there

    Nice job on the recipe. I was thrown off by the microwave bit. I wouldn’t microwave delicious raw honey. Might as well buy the pasteurized stuff. If you’re going to go through all the trouble of getting fit, eating and drinking paleo, it might make sense to just get rid of the microwave.

    • imacri says

      I agree with you. The recipe came from a friend so it’s exactly how she did them. Personally, I haven’t had a microwave for 10 years. The honey can be heated on a stove if it’s too thick. Cheers

  96. Lisa says

    I made these and they taste amazing. But the middle sunk and was pretty much mush, how I avoid this? The outside of the brownies were great but middle I couldn’t get out of pan. Help??

    Lisa

    • imacri says

      What size pan did you use? Sometimes if it’s too deep, the brownie layer is to thick to cook evenly in the middle. It could potentially be the oven as well as they’re always different and the temperature or cooking time might need to be adjusted.

  97. Seini says

    I made these last night – amazing! Subbed in some coconut oil, coconut sugar and took out a bit of cocoa. Spread the top with some pureed dates whizzed up with peanut butter (could use a nut butter for paleo). Such a great texture! No one at work has guessed the secret ingredient yet… :-D

  98. says

    How big is a medium sweet potato? Either inches diameter or grams would be helpful. I think the sweet potatoes we get out here are larger than average, but I really have no idea!

  99. Katie says

    Strictly speaking – potato is not paleo, just so you are aware, your website is more a recipe site than a paleo site, so many of your recipes are not paleo

    • imacri says

      Thank you for clarifying my take on paleo and why paleo police shouldn’t visit as they will probably not like my sweet potato recipes. Everyone else is totally welcome :) For my readers, tubers and root vegetables are paleo and if you’re interested I will send post a bunch of literature to read.

    • imacri says

      Yes, that’s correct. The sweet potato, when it cooks, will expand and provide most of the starch. The coconut flour is there just to absorb some of the moisture at the start. You can experiment by putting a little extra but my friend Karen said she found that the brownies can get a little dry.

  100. Angela Dawson says

    Just made these tonight…. Yummy!!! Quite light in texture but lovely and bitter just how I like it. Thank you very much.

  101. Phoenix says

    Thank you so much for sharing. I have made this 5 times and my kids LOVE them (We use less cacao to cut down on the bitterness for our taste preference). One time, I forgot to put in the coconut flour and it came out so fluffy like cake, so now I have a recipe for cake! BTW, what brand of olive oil do you use? I can easily find organic EXTRA virgin olive oil, but not expeller pressed plain ole virgin olive oil.

  102. Jamie says

    I used coconut oil to grease the pan, and nothing stuck to the sides. That works for most everything with that issue.

    I had to cook these a little longer than recommended (10 more minutes, I think), because I had a big sweet potato. However, I just used the toothpick method to check the center, and they came out perfectly. Very good recipe!

  103. David says

    I made these exactly according to your recipe, and unfortunately they were disgusting. lucky for me i didn’t purchase the book before i made them.

    • imacri says

      If you read the post, it’s not actually my recipe ;-) But regardless, it’s a personal taste and most others seem to love them.

  104. Rose says

    These were amazing! Thank you!!! I am allergic to eggs so I subbed chia eggs and they turned out great. Instead of melting dark chocolate and adding it later I tossed a handful of Enjoy Life chunks on top during the last few minutes of baking them spread them around…worked well. I also used an orange sweet potato and have no complaints on the flavor or texture. And used coconut oil. I will be making these again!! I’ve been craving brownies lately but wanted a nut free one I could make without eggs. This one is fabulous!

    • imacri says

      That’s great to hear. I had quite a few people wondering about egg replacement. How did you use the chia seeds? Did you soak them in a bit of water? Irena

    • imacri says

      Absolutely, any natural sweetener will do – maple syrup (natural kind), coconut syrup or sugar, or even brown rice malt syrup. Natural stevia powder can also be used, just use less and check the measurements conversions online or on the packet.

    • imacri says

      Not sure about zucchini because they’re not as starchy and I think that’s what gives the brownies such great body and texture. I think if you were using zucchini, I would use more coconut flour or add almond meal and maybe half of the sweet potato if you’re trying to reduce the carb content.

  105. Vanessa says

    Just made these! They are absolutely divine. I used yam instead of sweet potato because I was out, and they are still delicious. Mmmm… I cannot believe these are paleo. Thank you! :)

  106. JS says

    I just wanted to post and say that I made these brownies w/some changes and they came out delicious!! They taste exactly like “real” brownies. First off, I baked a sweet potato yesterday in anticipation of making these brownies today, not having read that the recipe called for the potato to be raw. Well, I forged ahead and made them w/the sweet potato already cooked. I also used palm coconut sugar (1/2 c.) and a few extra tablespoons of honey. And I sprinkled in some Trader Joe’s chocolate chips b/c my kids are very picky and the chocolate chips cover any hint of these being “healthy”, lol!

  107. Kristen says

    I’ve been looking for a healthy nut free brownie recipe for a while now – made these last night and super happy with them. Will definitely be making again. Thanks for sharing!

  108. Andrea says

    Made them and they are unbelievable!! I used half honey half stevia and they still turned out incredible! Thank you for sharing this!

    • Heather says

      Hi Andrea! I would love to try these with Stevia. I was wondering the amount you used? And was it Sweetleaf? I love using Stevia but am not very good at judging amounts.

  109. suzie says

    That’s the only kind of sweet potato we get in Canada Miss Paleo. The other which you describe is a Yam.

    Looks good, this recipe and the whole site. The only complaint I have is the sexist advertising mid page every page. Blurrrrgh.

  110. marina says

    Hey, thank you for the recipe. I just wanted to point out that 1 tbsp of baking powder and 1.2 of soda was way too much… I believe you had a typo there and meant teaspoon?

    Thank you.

    • imacri says

      Hey Marina,

      It’s a recipe from a mate and I put the exact measurements she gave me. I even watched her put it in. I haven’t experimented with adding less so I don’t know how that would affect the result for this specific recipe but give it a go.

  111. Lise says

    Greetings from Norway…I made this cake last friday and it is absolutly fantastic. No more brownies with flour and sugar in our family. :)
    Thank you so much for a very informative and inspiring website – love to try more recepies.

  112. Lisa says

    Hi, I was about to roast or steam the sweet potatoe as I thought it would have to be pre cooked. I’m going to give this a try. Thanks.

  113. Kristen says

    These are really good! I didn’t have any coconut flour so I just used organic flour. Also substituted cacoa for cocoa. I also wanted to mention that I never use a microwave! They kill all nutrition in food, including water!

  114. angiep says

    I would do less of the cocoa. Mine tasted bitter and almost burnt(even though I cooked only 20min). I may also try coconut sugar next time. The honey is so light I couldnt taste the sweetness. With the right chocolate dressing it tastes good. I will try again with less cocoa and coconut sugar.

  115. Natalie says

    Mercy that seems like an awful lot of work…gosh darn, having to make brownies AGAIN!!! Whew, so glad you’re willing to ‘take one for the team’ with that effort ;)

  116. Natalie says

    Could you quantify the amount of sweet potato used? I can’t find anything I’d consider a ‘medium’ here and I’d like to have a ball park of what the goal is here so I can get this right :) 2c shredded? 4c?
    Thanks!!

    • imacri says

      From my visual memory – and I will do another test batch and check exactly – it was 2 to 2 1/2 cups of shredded sweet potato.

  117. says

    Hey! coconut is a seed! If you are willing to eat white yams then check out Daonuts No-Grain Flour Blends. I am starting production next Monday, Oct 7th. It’s just me and my honey, John bagging no-grain flour blend as fast as we can in Taos, New Mexico.
    Check the Daonuts Creations Tab to see the most delectable no-grain goodies ever.
    Daonuts consists of nut and seed flours like coconut, millet (a seed) and almond meal with a bit of arrowroot or potato starch. I have some info regarding the benefits of arrowroot/potato starch (yes, there are benefits) on my website.
    In gratitude,
    Deborah Lapatina

  118. Crystal says

    Hi, what can I use instead of eggs for this recipe….I dont seem to have much luck with egg replacer mix or do you think that would be ok here? Thank you :-)

    • imacri says

      I’ve had a few people asking about replacing eggs. I assume it’s for allergic reasons. Some people were going to try and experiment with some chia seeds soaked in a little water but I haven’t tried it. You can also try adding some mashed banana or coconut cream instead of eggs.

    • Jill says

      I used flax seed and water to replace the eggs. (1Tblsp flax with 3 Tblsp water per egg) This worked out just fine. I also used coconut oil as many others did. Half of the brownies disappeared when my husband’s friends walked through the door and my 3-year-old was “sneaking” them when he thought I wasn’t watching! I have to alter recipes due to the elevation here (6500ft) and wasn’t sure they would work out but I only decreased the baking powder to 1 level Tablespoon and the baking soda by half. This was right on the money! Unfortunately, I have been informed that having a constant supply of these on hand and maybe some for back up is a must!

      • imacri says

        That’s awesome to hear. I had so many people asking about egg replacement so I now have the answer for them!

        Thanks

  119. Sarah NTP says

    You should absolutely replace coconut oil for the olive oil in this recipe. Olive oil should never ever be heated above 350•F. With it’s high ratio of monounsaturated fats olive oil should never be heated and should only be used for finishing a dish or in cold salads. Saturated fats like pastured lard, cold pressed unrefined non-GMO coconut oil and palm kernel oil are appropriate fats for baking. Adding a pinch of salt to coconut oil also helps avoid that coconut-y flavor that not everyone cares for. For more information on cooking with fats check out Dr. Mary Enig’s book, Know Your Fats.

    Sarah
    Nutritional Therapy Practitioner

    • imacri says

      Actually, there is a difference in smoking point temperatures for different olive oils. I would never cook with extra-virgin olive oil unless it’s for very light sautéing under 300F. Virgin olive oil can be heated up to 365-370F as it’s much more stable that extra-virgin. And then if you get into more refined olive oil like ‘light’, the temperature goes up – although it’s not as nutritious.

  120. Susan says

    Just checking–I’ve never made a baked good that called for a tablespoon of baking powder. Is that a typo by any chance? A half tablespoon of baking soda is pretty hefty, also. These look great, otherwise!

    • imacri says

      No that’s correct. I normally would use a lot less as well but it’s a friend’s recipe and I watched her make it. I even asked the same question. I haven’t experimented with using less so I don’t know if the results would be quite different. For this post I kept the recipe as it was given to me.

  121. Nina says

    Wowee.. Thanks for this recipe . It was a comedy of errors making these this afternoon. First batch I mistakenly swapped the bicarb and baking powder quantities. YUK!
    So straight back on the horse, I made another batch and dropped a third of it on the floor. (Very sleep deprived today.. Prob shouldn’t be anywher near the kitchen)
    However 2/3 of the mix fit perfectly in my tin, and tonight we have delicious brownies for dessert. Great recipe.. I prefer them really cold and chewy xx

      • Corinna says

        IS there any way to make these sugar free? I am having a really difficult time with my sugar but would love to try these….

        • imacri says

          You could definitely try using something like green leaf Stevia if you don’t want to use honey. However, sweet potato also contains natural sugars so I don’t think you can completely avoid it. Just depends on the type of sugar you’re trying to avoid.

        • Jwellman says

          I just made these with stevia (1/3 cup granulated), and they were perfect! You need to lower the cooking time to about 15-20 minutes though, as they can be a bit dry otherwise without the moisture from the honey. :-)

  122. Stacey says

    Hey Irena, do you think replacing honey with rice malt syrup would be ok? I’m trying to avoid fructose – even the natural kind.

  123. says

    Yay, no nuts! So many grain-free recipes call for nut meals, which of course is not good to bake with. So it’s nice to find a yummy-looking recipe that leaves out the nuts.

    This looks unreal, I am definitely making it, thanks so much for posting!!

    Aimee

    • imacri says

      Yes, sweet potato should work as well. Coconut nectar or good quality maple syrup should work fine as well. I know coconut nectars can be quite concentrated so experiment with the amount.

  124. Miriam says

    This sounds divine! I’ve been following your for months now and really love your site! I have a question about the sweet potato. Unfortunately, I just moved to Colombia where they’ve never even heard about sweet potatoes. I used to eat them every day in San Francisco and miss them so :( Is there something I can replace them with that would work in this (or other) recipe? Thank you and keep up the good work! :)

    • imacri says

      I am surprised they don’t have sweet potatoes or yams as root vegetables are usually common in Latin America but I might be wrong. I would investigate what other root vegetables they have that’s similar to sweet potatoes. Maybe yucca root? Plantains could potentially work and even pumpkin and carrots. I know even grated beetroot can be very nice in brownies. I would say that if the root vegetable you use is not as starchy as sweet potatoes (carrot or beetroot), add some starchy flour like tapioca or arrowroot.

      • Miriam says

        I’ve got yucca root! :) And I tried it and its amazing! A bit on the drier Tapioca and arrowroot are impossible to find here as well. Not even organic stores have them. Thank you for the tips!

    • ueli rivera says

      Hi Miriam…ask for batatas they are purple skinned potatos. I just made the brownies and they are really nice the only substitution I made was coconut oil instead of olive oil…..saludos desde santa marta

    • serena says

      Do we use sweet potatoes (kumara) or yams please. I love the look and sound of these brownies and cant wait to make and eat them :-)

        • serena says

          I am sorry to dissapoint but no they are not the same thing. A kumara is similar to a potato, they are medium/large sized but can cum in red or yellowy colour they are also similar flesh as a potato. You can mash, roast, boil, chip them. A yam is a little (about 2-3 inches) orangy reddy skinned, hard pale flesh which goes soft and watery when cooked. You cannot chip yams and can be quite stringy sometimes.

          • Sarah says

            Hi Serena: from your comment I’m assuming you’re from New Zealand? I am too but have recently moved to the States so hopefully can clarify this for you: they don’t have anything called kumara over here (as its a Maori word it is unique to NZ) but they do have sweet potatoes, of which kumara is one type. So, using kumara should work fine for this recipe: I know they call for white fleshed sweet potatoes but you don’t tend to see them in NZ. And as for the yam issue – some types of sweet potatoes are called yams over here, but they look exactly like kumara, i.e. reasonably big. I haven’t seen any trace of what we would call a yam, i.e. the wee little red skinned thing, which is a tragedy as I love (NZ) yams!! Anyway, hope that clarifies things for you a bit!

          • Melissa says

            Serena, that is very good information but you are too quick to correct. Imacri said they “are very similar.” She did not say they are the same but you are arguing that they “are not the same thing.”

  125. TeaJae says

    omgoodness Irey omgoodness I want to eat the computer monitor LOL. These look amazing. I’ve had the white flesh sweet potatoes before they are sweeter and oh so yummy. I think or at least the ones I’ve had are called Japanese Sweet Potatoes they have a purple skin or jacket. Most delicious little gems. I will makes these for sure and I’ll come back and tell you what I think. Oh to have good brownies again♥

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