Moist fudgy sweet potato brownies made with coconut flour and pure maple syrup. This easy fudge brownie recipe is prepared in your blender or food processor and only requires a few basic ingredients!
You guys, these sweet potato brownies are DYNAMITE!
What if I told you this is what I’ve been eating for dinner lately?
It’s true…guilty as charged…I was on a few-day dessert-for-dinner kick, which began and ended with these sweet potato brownies.
I’d heat a couple of them up and enjoy them with a big scoop of ice cream.
I’ll just save you the time and tell you I’ve found they’re particularly tasty with cookie dough and/or pistachio ice cream so that you don’t have to go troubleshooting all the flavors to find the perfect pairing. Yeeer welcome 😉
Regardless of what time of day you consume these beauties, they are one of the best brownies I’ve ever made!
In fact, I daresay they may be the actual best.
They melt on your tongue, they’re a great source of sweet potato, and they’re fabulously easy to make. Here’s the breakdown of the brownie features and characteristics:
- Gluten-free and grain-free
- Paleo
- Refined sugar-free (except for the sugar in the chocolate chips, which you can omit)
- Dairy-free
- Super moist and melt-in-your-mouthy
- Fudgy
- Intensely sweet and dark
- Can’t taste the sweet potato
These beauties are prepared in your blender or food processor to make the whole experience very quick and easy.
The only time-consuming part about this recipe is roasting the sweet potato.
If you have the forethought, you can roast it up to 3 days ahead of time (which was what I did), so that you go to make the recipe, it’s just a matter of tossing all the ingredients in a blender.
Recipe Adaptations:
You can adapt these brownies to your liking, adding chopped nuts, omitting the chocolate chips if you need these to be entirely free of refined sugar, using mashed butternut squash, pumpkin, or any other winter squash in place of sweet potato, replacing some of the mashed sweet potato with almond butter or peanut butter for that nut butter essence…you do you, boo.
I will call out an important little detail – the sprinkle of coarse sea salt on top….MEGA!
I’m all about the salty-sweet combo, and there’s something about having that slight salt tinge to offset the intense sweet chocolaty goo that sends my face buds into overdrive.
You don’t want to miss it, my friends!
^You can even see the sweet potato…BANGARANG!
So here’s what we do, Monday: Roast a sweet potato, blend it up with some brownie ingredients, bake it off, let it rest, consume for dinner.
Or dessert…or snack…bring it to your yoga studio…there’s nothing you can do to make this go wrong.
More Healthy Brownie Recipes:
- Flourless Avocado Brownies
- Flourless Zucchini Fudge Brownies
- Paleo Vegan Fudge Brownies
- Fudgy Paleo Beetroot Brownies
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Dinner tonight:
Paleo Sweet Potato Fudge Brownies
Ingredients
- 1 large sweet potato roasted and mashed, about 1-1/2 cups
- 2 eggs
- 1/3 cup coconut oil melted and cooled
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 5 tablespoons raw cacao powder or unsweetened cocoa powder
- 3 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2/3 cup dark chocolate chips see note*
Instructions
- Wash and pat dry the sweet potato. Poke it several times with a fork, wrap it in foil, and roast at 400 degrees F for 60 to 70 minutes, or until very soft. Allow sweet potato to cool to room temperature (Note: You can roast the sweet potato up to 3 days ahead of time and keep it in the refrigerator until ready to use).
- Preheat the oven to 350 degrees F and lightly oil an 8" x 8" baking dish. Line the baking dish with parchment paper.
- Add all ingredients for the brownies except for the chocolate chips to a blender or food processor. Blend until completely smooth. Stir in the chocolate chips
- Transfer the brownie batter to the prepared baking dish. Bake on the center rack of the oven 30 to 35 minutes, or until the center is set up (note: the brownies won't test clean when poked with a fork...this is normal). Turn off the oven and allow brownies to sit another 5 minutes in the warm oven.
- Remove brownies from the oven and sprinkle with coarse sea salt (if desired...very much recommended). Allow brownies to cool at least 30 minutes. Pull on the sides of the parchment paper to release the brownies from the baking dish and transfer to a cutting board. Cut brownies to your desired size and enjoy with a mega scoop of ice cream!
Notes
Nutrition
I tried these tonight for my family for Christmas and they were really good I followed the recipie except I used honey. Next time I’ll up the chocolate – it needed a bit more I think (I used Hershey Special Dark Coco) and possibly add a tad more coconut flour to solidify the middle just a tad more. We are Paleo but occasionally indulge in Sorbet and these were SO good with a scoop of Raspberry Sorbet. Thank you for the recipie! My kids gobbled it up?
Oh my goodness graciousness! These brownies are AWESOME!! They might be the best I’ve ever had, really! Thank you for sharing this recipe! I made some changes: I used 2 cups mashed sweet potato, 3 tbsp maple syrup and 3 tbsp coconut sugar, a little less coconut oil and omitted the vanilla since we were out. Honey, DELICIOUS. They are super moist and fudgey and I really wanted to eat the whole pan! But I have to save some for my fam… ; )
Also, would you mind if I shared your recipe on my blog with my tweaks? I wouldn’t use the same photos , in case
your wondering : )
Absolutely, Hannah! Just credit my site with a link back to the post if you don’t mind 😀 So happy you love the brownies! xo
So I tried these with mashed pumpkin. While quite lovely, I’m not sure mine would categorize as a brownie as it has quite an eggy taste. No, possibly more of a squidgy pancake-like something. I knew I wanted to try this recipe because it has ingredients I was looking for (not coconut sugar, etc). But if I were to do it again, I think less eggs, added nut butter, and maybe another thickener to give it substance (ie almond flour, mashed dates) to match a more brownie-like taste and texture.
These look amazing! Motivation to finally buy a high quality blender. Silly question.. do you peel the sweet potato before you roast it?
These paleo droplets are one of my favorite things ever, I used to put it on ice cream all the time x)
I’m so happy to hear it! Thanks for the sweet note!
Julia, these sound wonderful, but I don’t care for the taste of maple syrup with chocolate — any ideas for other healthy substitutes for the sweetener? Thanks!
Hi Carol! I’d say agave nectar or coconut palm syrup would be your best bet! 🙂
I’m out of coconut oil.. is there something else I could use??
Hi Vanessa! You can replace the coconut oil with full-fat coconut milk, olive oil, avocado oil, almond oil (etc), or ghee. Let me know how they turn out!
OMG – I am going to have to make a triple batch of these – one for me, one for my co-workers, and one to send home with my boss – with the recipe! He has a major sweet tooth and his wife is forever giving us grief for bringing in treats because he has zero self control LOL These I suspect just might win her approval 😉
Yeeeees! I’m so happy to hear it! They’re seriously our household favorite when it comes to brownies! Enjoy! xo
Wow awesome food. Mouth mesmerizing.
Thank you!
Come to momma, you beautiful fudgy things. I just so happen to have all of the ingredients in my pantry right now. Coincidence? I think not!
Yaaaaaas go get ’em, girl! xo
This recipe sounds so delicious. Is there any substitute for eggs?
Hi Tina! Thanks so much! I’m sure the eggs can be swapped out, but I haven’t tested the recipe with a substitute yet. My guess is you could use aquafaba or applesauce. I haven’t had much luck using flax eggs in brownies, so I would go the aquafaba route first. Let me know if you try it! I’ll keep you updated when I do the same! xo
These look RIDICULOUSLY delicious and fudgy! Love the hidden sweet potato too!
Right? They’re so tasty, and I’m super into the fact they include a vegetable 😉 Thanks, lady!
I work so hard to stay away from brownies because my wife, strong willed, will not touch them and then makes me feel bad when I eat the whole batch alone. Now these, which look wonderful will be my next adventure. I am in luck, she is going to the States to visit our children and grandchildren in a couple of weeks and I am staying back at our place in Puerto Vallarta to take care of the farm. Guess what I will be eating a lot of while she is gone. Thanks for sharing the recipe, and just in time.
Thanks so much, William – this comment gave me a good laugh! I can sympathize with your wife, because brownies are truly an addicting substance, ha! It’s tough to have them around tempting you. I’m so glad you’re going to enjoy the brownies during your solo time at home! Thanks for the nice comment and the good chuckle! xo
these look so amazing – I’ve got a real sweet tooth at the moment – so great to have a better way to satisfy it!
Oh heck yes! These’ll definitely do a number on your sweet tooth. Just be forewarned – it’s impossible to stop at 1! 😉
Yeah, I’m totally down for skipping meals if it means I can have a plate of these beauties! Actually I think I could survive on them for a long time considering how wholesome the ingredient list is. You are freaking magician, I swear. They look like fudgy brownie bliss!!
LOL they are pretty magical, I have to admit! 😉 I’m so glad I’m in the company of others who are on board with the dessert-for-dinner concept. It just makes for such a satisfying evening…skip the BS and go straight to the good stuff! 😉 xo
I think eating these for dinner sounds like a plan! I love that they’re packed with sweet potato — such a genius idea! I’m a huge brownie fan and I love this wholesome, healthier version!
Yeeees! Dessert-for-dinner for the win! I’m so glad you like the brownies – they’re definitely my new main squeeze! 😀