• Prep Time: 25 minutes
  • Cooking Time: 17 minutes
  • Serves: 20

Sweet Potato Brownies

  • Recipe Submitted by on

 Ingredients List

  • 1 medium-sized Sweet Potato, baked, skin removed(about 1 cup in volume)
  • 3 Eggs
  • ⅓ cup Coconut Oil
  • ½ cup Honey
  • 1½ teaspoons Vanilla Extract
  • ¾ cup Spelt Flour
  • ⅔ cup Raw Cacao Powder
  • ½ teaspoon Sea Salt
  • 1 teaspoon Baking Powder
  • 1 cup Dark Chocolate Chips
  • ½ cup Coconut Milk


Preheat the oven to 350 degrees. Coat a 9x13 baking pan with olive oil spray.
Place the cooked sweet potato flesh, eggs, coconut oil, honey, and vanilla extract in the base of a food processor.
Process until smooth, scraping down the sides as needed.
In a mixing bowl, combine the spelt flour, cacao powder, salt, and baking powder.
Add to the food processor and process just until combined, scraping down the sides as needed.
Scrape the batter into the prepared pan and bake in the preheated oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Be careful to not over-bake these, they are best removed when just set.
Remove the brownies and let cool completely.
In a microwave safe bowl, add the chocolate chips and ¼ cup of the coconut milk.
Microwave for 45 seconds.
Whisk the melted chocolate and coconut milk together until smooth.
Add in the remaining ¼ cup coconut milk and whisk until smooth. Let set at room temperature for 30-45 minutes, or until cooled and thickened.
Frost the brownies with the ganache and cut into squares. Store covered at room temperature or in the refrigerator.

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