I know that it’s just the beginning of August. But, I am kind of counting down the days till Everything pumpkin starts again. I know that I just posted a recipe last week on how to make a Healthy Coffee Frappe. But I will probably be at Starbucks over labor day weekend pushing people out of my way. ( okay not pushing) to get a pumpkin drink. AND I will probably be searching Pinterest like the good pinner that I am for all the new pumpkin recipes for the blogger fall season. ( LOVE IT) But this is why I kind of HATE cooking with pumpkin.
1) I NEVER remember to pick up a canned pumpkin at the store. Seems to be the only vegetable that you get in the baking aisle.
2) No Recipe EVER calls for the whole can. and that just bothers me. ( don’t ask me why) What do I ALWAYS have several pounds of in my cabinet? ( mostly because its one healthy food I don’t have to wrestle my 2-year-old to eat?) Sweet Potatoes! And if you Bake them for a while in the oven before using them. THEY GET SO SWEET!
Unfairly so, sweet potatoes are TOO overshadowed by the pumpkin. So, I wanted to try a brownie recipe with sweet potatoes. A FLOURLESS Sweet Potato Brownie Recipe. ( that seems to be the trend. Plus, I used up all of our flour on homemade play dough.)
Grain-Free Sweet Potato Brownies
Ingredients
1 1/2 cup of baked mashed sweet potatoes
1 cup of Cashew Butter – or any nut butter of your choosing
3 tablespoons of unsweetened cocoa powder
1 Egg
1/4 cup of Maple Syrup
1 teaspoon of vanilla
2 teaspoons of cinnamon
1 teaspoon of baking soda
Instructions: Beforehand- Poke 3-4 Sweet Potatoes with a fork and bake them in the oven for 1 hour. ( this can be done the day before and stored in the fridge) Preheat oven to 350 degrees. Mix all of the ingredients in a bowl. Adding the egg last. Line an 8 by 8 pan with parchment paper Once all the ingredients have been mixed, pour batter into the baking dish Bake for 25 minutes. 
A Review: This recipe was a total experiment. I thought that the brownies tasted REALLY good. Everything binded 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 mushy). 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.
Wow, I’ve never heard of sweet potato brownies. But it totally makes sense, now that I think of their flavor profile! A healthy sweet treat. Love it!!
mmmmmmm AMAZING and i love sweet poatoes!!!
Those brownies looked so good. I always love new healthy recipes!
wow, those look so moist! I would love to sneak some extra veggies in my kids’ food!
i must do this today! was thinking what to bake today and i love sweet potato!
How interesting! I have never heard of sweet potato brownies, but they sound amazingly delicious!
How interesting! I have never heard of sweet potato brownies, but they sound delicious!
These look very fudgy. I bet they would be great topped with some ice cream.
Amazing idea. I just shared with my wife!!!!
Hi there! I love the idea of using sweet potatoes in brownies. Definitely trying this one! I am also including this recipe on a round up for saturday. I do hope this is ok. If not please let me know I will be happy to remove it. Have a great weekend!
OMG my mouth is watering!! I have to make these! Thanks for sharing, off to Pin this 🙂
Will try these with our bumper crop of sweet potatoes this fall. I love black bean brownies so this should be at least as good.
Baking soda or baking powder? I read baking powder and used it and they turned out great, but read it again to used baking soda.
I used baking soda. But I suppose that baking powder would be fine too. I’m no scientist 🙂
Made these….SO DELICIOUS!! I dated with multiple coworkers and friends. Yum!
Glad you loved them as much as I did!
I wonder if they’d be a little less fudgey if I added a small amount of flower to the mix? Not that there’s anything wrong with fudgy.
I am sure they would be less fudgy. maybe a few tablespoons?
These look so good! Just one question, does naked mean to peel the skin off after you bake the potatoes?
Yes. Scoop out the potatoes from the skins. I use a cookie scoop. Naked means that you add nothing to the potatoes. no salt. Etc.
i substituted white Japanese yam for the sweet potato. The yams have a creamy flesh which made a sweet, smooth, delicious dense brownie. I also doubled the cocoa and used agave instead of maple syrup. These are my new favorite brownie. Thank you for the recipe!
I WONDERED IF i COULD USE bUTTERNUT sQUASH INSTEAD OF THE SWEET POTATOES. i HAVE SOME TO USE UP AND IT OCCURRED TO ME THAT IT MIGHT WORK?
I think it is worth a try.
Can you recommend a nut butter alternative. I’m in Australia and 98% of schools don’t allow nuts so I need an alternative I can find here.
I WOULD suggest sunflower seed butter. I personally don’t like it though. It is allergy free. Do you guys have Cookie butter in Australia? You could try that too.
Thanks, not that I’m aware of, but from what I’ve seen online that could possibly have wheat in it. Might test it at home with nut butter while I search for an alternative to send to school
What about Freenut Butter? You can sometimes get it at coles or woolies but most definitely at the health food store. It tastes exactly the same as peanut butter but is made from sunflower seeds.
I have never heard of Freenut butter. You should give it a try!
I would imagine regular old butter would work as well, but I have not tried it.
I am sure it would work fine:) I love putting butter on my baked sweet potatoes.
Hi,
I have the same issue with The schools banning nuts. I made a batch as directed, but then made a batch using avocado instead of nut butter. I also used three whipped eggs in that batch to lighten the texture up a bit. The avocado is not noticeable at all in the flavor, and it provides enough fat to replace the nut butter seemingly well.
Good luck!
Thanks for the idea OP
Nice Recipes, Thank you for posting it.I will surely try this at home
I made these. Just used honey for sweetener. They were awesome. I used peanut butter also. Great taste!
I am so happy that you liked them! Thank-you for the feedback! 🙂
YUM!!!! I cooked these tonight. I did use two eggs and I used honey instead of maple syrup (I did not have maple syrup and we are iced in) I will for sure make these again.
Awesome! Maybe I need to make them with honey too!
Thank you so much for this recipe, have made it so many times , so far cashew is my favorite nut butter to add and almond is a close second . Have you done it with peanut butter, I did and the texture was off and baked lumpy. So I wouldn’t try that again. Really awesome recipe.
Thank you for the feedback. 🙂 I am glad you liked them!
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Hei! It looks really good. I made something similar. For SWEET POTATO CAKE check out my blog
*Vegan life health happiness*
http://www.andkristine.blogspot.com
I’m trying these right now and wondered: about how many ounces of sweet potato did you use? 1 1/2 cups = 12 oz. Do you think that weight is what you used?
yes. around 1 1/2 cups- 2 cups 🙂
I made these with creamy peanut butter and they turned out tasty. The peanut butter flavor was strong but I love peanut butter, I’m looking forward to trying them again but with cashew butter. I took them to a family bbq so I wouldn’t eat the whole pan and everyone thought they were “different” but really good. They were very very moist and could almost be more of a cake than a brownie. I don’t bake much but I think I will be making these often. Thank you for sharing this recipe!
thanks for the feedback Jessica. I could see how this recipe might not fit everyone’s pallet. I am glad you like them.
I just made these and can’t believe how much I like them! WOW
Thanks for the recipe!
Oh my goodness! I am so happy you like them! Thank-You for letting me know!
These look delicious! I can’t wait to try them. I couldn’t agree more with you on how pumpkins always seem to overshadow sweet potatoes/yams. Nor do I understand why, they are so good!! The sweet potato latte might not be the greatest invention ever, but would you consider making healthy sweet potato cookies and/or bread? Both of those ideas sound perfect, and pumpkin always gets the credit for them..
Have an awesome pumpkin season!
Abby
ha! I am so happy someone agrees with me on this! I actually made flourless sweet potato cookies last year on this blog. I liked them better than the brownies! https://makethebestofeverything.com/2014/10/sweet-potato-flourless-cookies.html Have a great day! 🙂
These look marvelous…I love rich and fudgy brownies and these look perfect. Love the idea of using sweet potato! xo, Catherine
I just made these and they are very good! I used regular butter instead of nut butter and they are very moist to the point of being wet. Should I have cooked them longer than twenty-five minutes? I guess nut butter is stiffer and doesn’t melt like softened regular butter does.
I would have never thought to use regular butter. Nut butter is almost used as the stiffener in this recipe. I would try a nut butter if you want them to turn out stiffer. I am glad you still liked the taste!
would it be possible to make these without the cocoa powder? perhaps with just melted chocolate chips? i don’t keep cocoa powder on hand, and don’t want to buy a whole container if I don’t have to!
Sweet potatoes are my absolute favorite, I really want to try these!
I am sure you could try. I bet they would taste really rich
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flourless..sugarless..wow..i like it..wanna try this recipes
I am hoping to make your recipie tonight but am wondering, does it matter how the sweet potatoes are cooked before they are mashed? I was going to just peel and steam or boil them. Does baking them give the sweet potatoes a different taste? I’m sorry if this is a stupid question…
I dont think it really matters. But I do believe that they will get sweeter, almost caramelized in the oven. If you boil them, you might want to add a little more maple.
I FIND sweet potatoes are tastier baked.-It has to do with the maillard reaction. Steaming/boiling foods are heated to just 212 degrees, sugars in foods start to react w/amino acids at a higher temp. I love sweet potatoes! I always add fresh ginger, so I will probably be adding ginger when I make the sweet potato flourless cookies.
I just made these and they were incredible! Loved them! Thanks so much for sharing!
I am so happy you like them!!! Thank- You for letting me know. <3
This was an amazing find! All I had was orgaic chunky peanut butter in the house when I made it this past weekend.
Tomorrow I am going to get another nut butter and make it for work!
Just made these. They are so moist and delicious. They have just the right amount of sweetness. I used natural peanut butter because I didn’t have any other nut butter on hand. it came out like a dream. Thanks for the wonderful recipe!
I just made these and they are perfect! So cakey for not having any grains. Thank you!
🙂
Made these the other night and they were slightly dry. Wondering if I should have added chocolate chips? LOL they are definitely good and will make again!
Hello! I just made these with regular butter (The only other thing I had was peanut butter but I’m not a huge fan of peanut butter so)
I had to cook them 10 minutes longer than the time you said because they were still extremely wet after 25 minutes. But they were still pretty good!
I’ve been searching for a dessert that’s grain/sugar free that is actually edible and this one definitely is!
It’s more of a pie CONSISTENCY with regular butter though than a brownie but still good! Thanks for sharing! 😀
Thats a ton of peanut butter! Do you think i could subsititute mashed avoCado for half the peanut butter?
I might actually just add more sweet potato if you want to cut some calories.
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Made these today and they were horrible sorry , they might be for someone but not me. The taste of sweet pot was v strong
No worries. They’re not for everyone. 🙂
Made these brownies last night and they were tasty! I used a mix of coconut and almond butter because that’s what I had on hand. I also increased the cocoa powder by about a tablespoon. I was thinking, though, that maybe adding some allergen friendly chocolate chips would help the consistency when using coconut butter? Besides, who doesn’t like the goodness of ooey gooey chocolate chips in their brownies?! 😉 Thank you for the recipe! 🙂
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I made these awesome brownies, using Nutella. they were awesome and my granddaughter loved them
now that sounds good! Maybe I should try that too. Did you use Nutella in place of the cashew butter?
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Hi I love the idea of these brownies. Since being pregnant i am trying to eat healthier. I was wondering however if you think using date paste in place of sweetner would work?
I think date paste would work well! I actually didn’t use much sweetener- because if you roast the potatoes they get super sweet too. I am also expecting! Good luck with everything!
What temp do you bake the sweet potatoes in the oven on?
400 for about 30-40 minutes
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So looking forward to making these.! Just the fact that they are grain free is great .Amazing what you can do eh? I shall make them as you say as love all the ingredients anyway. For those who say they prefer it stiffer, I’m sure they could add coconut flour?
These are my favorite brownies! so moist, chocolaty & really delicious. i’m making them for a third time tonight. i’ve fed them to people with conventional diets & they can’t tell the difference, all they know is that they are tasty.. this is SERIOUSLY the best grain-free brownie recipe out there.
thank-you! Have a happy new year!
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MAKING THEM tomorrow as they sound delish! Question though…. the recipe says 350 degrees for 25 minutes but you later commented 400 degrees for 30-40 minutes… thats a big differnece…. could you please clarify? Thanks!!
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Hello, i was wondering if these couLd be maDe without eggs or if there is Something you reccomend as a substituTe? I’m allergic to eggs, wheAt, dairy, and bananas and can’t seem to find a single flourless brownie or muFfin recipe that doesn’t call for at least one of those.