Sweet Potato – Grain Free Brownies


These Flourless Sweet Potato Brownies are the comforting cure-all to any decidedly dreary fall day.

And I know what you’re probably thinking.  ” Sweet potatoes and chocolate?  Do these foods go together?  I am here to tell you, yes they do.  Ever since becoming and adult, I have been bombarded with “pumpkin spice everything.” Every single autumn season.   But I realized the other day that I don’t love pumpkin puree all that much.  But do you know what comforting fall food I absolutely like?

An Ooey Gooey Baked Sweet Potato.

I decided I wanted to try to make these brownies flourless, and I honestly was not sure how this would turn out. But these brownies were sweet and dense.  They were thick and gooey.  They were chocolaty.  Oh my.  I didn’t know that I needed these brownies in my life.  But I do!

Here is what you need for Flourless Sweet Potato Brownies

Sweet Potatoes.  If you don’t have time to bake your sweet potatoes, I guess you can use sweet potato puree.

Cashew Butter 

Unsweetened Cocoa

maple syrup

An 8X8 pan

parchment paper

pure vanilla extract


One egg




Grain-Free Sweet Potato Brownies


  • 1.5 cups baked sweet potato mash
  • 1 cup cashew butter or a nut butter of your choosing
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup maple syrup or another sweetener
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda


  1. Preheat Oven to 350 degrees. 

  2. Poke sweet potatoes with a fork and bake for 1 hour.  You can cook the sweet potatoes a day before if you like. 

  3. Mix the cooked sweet potato in a mixing bowl, along with the rest of the ingredients. 

  4. Line an 8x8 Pan with parchment paper or grease the pan. 

  5. Pour brownie batter in your baking dish. 

  6. Bake at 350 degrees for 25 minutes. 

  7. Remove brownies and let cool. 


A Review:  This recipe was a total experiment.  I thought that the brownies tasted good.  Everything bonded together really well.  I don’t think it would be inappropriate to add another egg if you wanted to.   Right, when they came out of the oven, they were mushy ( but not too soft).  I thought they improved a lot after they cooled for a good 1/2 hour.   I didn’t use a lot of sweeteners, and I didn’t need them any sweeter than they were.

I am looking forward to baking with sweet potatoes again.




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