Sweet Potato Brownies

I’ve been meaning to experiment with sweet potatoes and baking for awhile now. But, instead, I just keep using all the sweet potatoes as dog treats. Whoops. Anyways, I decided to finally give it a whirl. And, hot DAMN, these are a dangerous kind of delicious. ot only are they fluffy and moist, but they’re also rich with nutrients and refined sugar free!Baking these on repeat from this point on.


1 C sweet potato. (I used organic)
2/3 C oat flour
1/2 C cacao powder
2 Tbsp melted cacao butter (can sub with avocado oil or coconut oil)
1 tsp baking powder
1/4 C date paste (can sub with maple syrup)1/4 C almond butter (I used my Almond Coconut mixture, but any nut butter will do fine)
1 tsp vanilla extract 
Sea salt 

Optional Add ons:
Cacao nibs or chocolate chips
Chopped nuts for crunch
Almond pulp from almond milk (my recipe here)


  1. Preheat oven to 350 F
  2. Boil sweet potato until soft. The skin naturally falls off when it boils, but you can peel away anything residual that sticks.
  3. Add boiled sweet potato to food processor with 1/4 C almond butter (or any nut butter), 2 Tbsp melted cacao butter, 1 tsp vanilla extract and 1/4 C date paste (or maple syrup). Blend until smooth and creamy.
  4. Add blended mixture to large mixing bowl and stir in 2/3 C oat flour and 1/2 C cacao powder.
  5. Once mixed, include 1 tsp baking powder and spice to your liking with cinnamon and sea salt.
  6. If you’re adding cacao nibs, chocolate chips, nuts or nut pulp, you can stir them in here- or you can add them to the top once in baking tray (you can also do both, of course).
  7. I baked mine in a bread pan, spreading the mixture medium thickness and evenly.
  8. Bake for 40 mins, or until cooked through.
  9. Let cool, then cut and dig in!


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