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Sweet potato brownies on parchment paper topped with a chocolate ganache and chopped almonds.
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4.66 from 32 votes

Sweet Potato Brownies

You'll never know there are vegetables hidden in these sweet potato brownies! Top with chocolate ganache for the ultimate sweet treat.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: sweet potato brownies
Servings: 12
Calories: 156kcal

Ingredients

Chocolate Ganache Topping

Instructions

  • Preheat oven: Preheat oven to 425°F.
  • Bake sweet potato: Pierce sweet potato with a fork in 2-3 spots. Wrap in foil and roast until tender, about 30 minutes. Let cool. Peel sweet potato and mash with a fork. Measure out 1 cup of mashed sweet potato for the recipe and save the rest for something else.
  • Make flax eggs: Add ground flax to water and whisk together in a small bowl. Set aside for 5 minutes to thicken.
  • Lower oven temp: Lower oven temp to 350ºF. 
  • Combine wet ingredients: Add mashed sweet potato, maple syrup, coconut oil, flax eggs and vanilla into a large bowl and stir to combine.
  • Add dry ingredients: Add coconut flour, cocoa powder, baking powder and salt. Stir to combine. Gently stir in chocolate chips.
  • Bake: Scoop batter into a greased 8x8 baking dish. Bake brownies for 45 minutes or until a toothpick comes out clean. Let cool.
  • Make ganache topping: Make ganache topping by adding chocolate chips to a microwave safe bowl. Melt chocolate chips in the microwave using 30 second increments and stirring between each. It shouldn't take more than 60 seconds or so.  Once chocolate is melted, add milk to the bowl and stir until well combined. Pour chocolate over the cooled brownies and spread to cover. Sprinkle chopped almonds on top. As brownies sit, the chocolate topping will start to a harden a bit. You can put them in the fridge to speed up the process. 
  • Store: Store leftover brownies in the fridge for up to 1 week.

Video

Notes

  • Coconut flour: I haven’t tested this recipe with a different flour and I don’t recommend subbing the coconut flour. Coconut flour soaks up way more liquid than other flours and can't be subbed 1:1, so if you do try a different flour you’d likely need to add more than 1/2 cup. If you decide to try a different flour, comment below letting me know how these brownies turn out.
  • Eggs: If you don't need this recipe to be vegan you can swap the flaxseed eggs for 2 regular eggs.
  • Maple syrup: I like the flavor of maple syrup, but you could also use honey (if you don't need this recipe to be vegan), agave or monk fruit maple.
  • Almonds: These are totally optional! You can also swap them with any nut of choice. I bet pecans or walnuts would be delicious!
  • Non-dairy milk: Any non-dairy milk will work. If you don't need this recipe to be dairy-free and want to use cow's milk, go for it!

Nutrition

Serving: 1brownie | Calories: 156kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Sodium: 84mg | Fiber: 4g | Sugar: 9g