Sweet Potato Brownies

When I was little, I was fortunate to have a stay-at-home mom until I began first grade. We played, we watched soap operas – and we baked.

Back then, my mom made everything in the Cuisinart food processor. There were no stand mixers, hand mixers or blenders in our house. I would pull up a chair so I could reach the counter and watched the blades spin round and round (I got to lick the bowl, but not the blades, of course).

I’m obsessed with my own food processor now, yet have never used it for baking. For some strange reason, when I saw this recipe, my instinct was to throw all of the ingredients in the food processor.

This recipe was super easy, especially the cleanup. And they turned out completely and utterly YUM. They were dense, fudgy, chocolatey – and certainly didn’t taste like they have no gluten, dairy or refined sugar.

I gave these to my husband’s coworkers and they were gobbled up in a snap. And they are a bunch of video game programmers, who have a reputation for loving fast food and coffee.

You certainly don’t need a food processor to make these – if you don’t have one, mix everything in a big bowl by hand.

What equipment do you use most for baking?

Sweet Potato Brownies
Prep time
Cook time
Total time
gluten-free, dairy-free, soy-free, egg-free, vegan, nut-free
Recipe type: Dessert
Serves: 10 to 12
  • 3 ounces (or about one bar) unsweetened chocolate
  • 1 tbsp coconut oil
  • ½ cup sweet potato puree
  • 3 tbsp raw honey
  • ½ cup coconut sugar
  • ¼ cup cocoa powder
  • 2 tsp vanilla extract
  • ¾ cup apple sauce
  • ¼ cup water
  • ¾ cup brown rice flour
  • ¾ tsp baking powder
  • ½ tsp salt
  1. Preheat the oven to 350 degrees F. Coat an 8x8-inch square pan with coconut oil and powder with flour.
  2. Melt the chocolate and coconut oil over low heat.
  3. Combine sweet potato, coconut sugar, honey, cocoa powder, vanilla and applesauce in the food processor. Add the chocolate/oil mix and combine until smooth – it should be creamy, not too dry.
  4. Mix in the flour, baking powder and sea salt and process again. Add water if needed for desired consistency.
  5. Pour batter into the pan, smooth it out with a spatula and bake it for 35 - 40 minutes. Insert a toothpick to make sure they are cooked through; they should be firm when you press down.
  6. Cool completely in the pan on a wire rack.


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9 Responses to Sweet Potato Brownies

  1. frugalfeeding September 29, 2011 at 3:43 pm #

    These look yum, exactly how brownies should – and using sweet potatoes! Brilliant.

  2. jen October 12, 2011 at 10:04 am #

    I am on a mission to cut refined sugar out or our “daily” diet . i havent came across coconut sugar yet. is it hard to find? is it less processed than sugar cane?

    • Sondi Bruner October 12, 2011 at 6:15 pm #

      I’m not sure where you live, but I’ve seen it cropping up quite a bit now here in Vancouver. I get mine here: http://organiclives.org/_product_95790/COCONUT_SUGAR_1lb, from a place I trust, so I know it’s good quality with minimal processing. If you come across another brand in your area, check into where it comes from and how it’s made. Usually the company should be able to give you that info – it’s a red flag if they won’t!

  3. Sophie33 December 1, 2011 at 4:24 am #

    Waw! This weet potato brownies look so irresistable & apart too!

    Areal delight! 😉

  4. kristingoesknowmadic January 26, 2012 at 10:28 am #

    wow!! those look so rich, fudgy and delicious!

  5. Jake Howard April 12, 2013 at 7:53 am #

    Honey is not vegan.

    • Sondi Bruner April 12, 2013 at 9:46 am #

      You’re right, honey isn’t vegan. I’m not claiming this is a vegan recipe, though. :)

      • Jake Howard April 15, 2013 at 12:19 pm #

        Sorry, I found it on a vegan recipe app.


  1. Sweet Potato Brownies! Recipe Review! « Kids of the King - June 26, 2012

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