Rebecca Baron 44 Comments
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This is the best-ever sweet potato brownies recipe. The sweet potatoes add just a little sweetness and make them nice and moist too and you can't even tell you're eating a healthier brownie than normal.
My children LOVE sweets, especially my oldest. She loves learning to make new recipes and to share with other people. It is one of herfavorite ways to show love to others.
She will keep eating and eating sugary treats until you take it away from her. 🙂 (I think some of us can definitely relate to this). So, for the sake of my daughter and everyone she shares her treats with, I developed this spelt brownies recipe.
This way you get at least one serving of veggies for the day! Sometimes as parents, it can be tricky to convince our children why it is important to eat our veggies and fruits and to avoid sugar.
So tricks can be handy from time to time. I am not saying these are the healthiest thing and you shouldn't be eating them obsessively. But come on, they are so good and rich and moist!
I especially love to make these brownies, because they are not only melted-in-your-mouth delicious, they are healthier than normal brownies. I love the sweet potato in these brownies because they make them so moist and rich. And, hey, any way to get more veggies in our life is good, right?
These brownies are super decadent and so soft. They are topped with a rich ganache frosting with only two ingredients - coconut milk and Clean Eating chocolate chips. I mean, my 12-year-old daughter makes these, so if she can do it, you can do it!
To cook a sweet potato I place it in a baking dish and bake it at 400 degrees for about 45 minutes. It is important to make sure that the sweet potato is cooked through all the way before putting it into the brownies.
You can cut the brownies once they are done into any size you prefer. I cut them into 20-24 pieces so the servings aren't so large, especially for any children eating them.
I would love to hear if you make these brownies and what you made them for. Please comment below and let me know.
Recipe
Best Ever Sweet Potato Brownies Recipe
★★★★★4.8 from 11 reviews
- Author: Rebecca Baron
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 20 1x
- Category: Dessert
- Cuisine: Clean Eating
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Description
I love this Clean Eating brownies recipe because they are moist and rich from the sweet potatoes and they don't taste healthy.
Ingredients
Scale
- 1 medium-sized Sweet Potato (baked, skin removed (about 1 cup in volume). Technically this means an orange-fleshed yam, not a sweet potato. But everyone I know calls yams sweet potatoes. Why is that?)
- 3 Eggs
- ⅓ Cup Coconut Oil or oil of your choice
- ½ Cup Honey
- 1 ½ tsp Vanilla Extract
- ¾ Cup Light Spelt Flour * or all-purpose flour
- ⅔ Cup Raw Cacao Powder *
- ½ tsp Real Salt *
- 1 tsp Baking Powder
- optional -4 drops doTERRA Peppermint Essential Oil
Ganache
- 1 Cup Dark Chocolate Chips *
- ½ Cup Coconut Milk * or regular milk
- optional -4 drops doTERRA Peppermint Essential Oil
Instructions
- Preheat the oven to 350 degrees. Coat a 9x13 baking pan with olive oil spray.
- Place the cooked sweet potato flesh, eggs, coconut oil, honey, vanilla extract and peppermint essential oil in the base of a food processor.
- Process until smooth, scraping down the sides as needed.
- In a mixing bowl, combine the spelt flour, cacao powder, salt, and baking powder.
- Add to the food processor and process just until combined, scraping down the sides as needed.
- Scrape the batter into the prepared pan and bake in the preheated oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Be careful to not over-bake these, they are best removed when just set.
- Remove the brownies and let cool completely.
Ganache
- In a microwave safe bowl, add the chocolate chips and ¼ cup of the coconut milk.
- Microwave for 45 seconds.
- Whisk the melted chocolate and coconut milk together until smooth.
- Add in the remaining ¼ cup coconut milk and whisk until smooth. Let set at room temperature for 30-45 minutes, or until cooled and thickened. Add peppermint essential oil. Add one drop at a time and taste test until desired level of peppermint is reached.
- Frost the brownies with the ganache and cut into squares. Store covered at room temperature or in the refrigerator.
Keywords: Rich, Moist, Decadent
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Reader Interactions
Comments
Liv
This whole thing ended up in the garbage! Pleasing to the eye at least! Super disappointed!
★★★★★
Reply
Rebecca Baron
I'm sorry Liv but you can't bake a brownie recipe in a bundt pan. It will never work! A bundt pan is meant for a cake and only certain kinds of cake. They will never cook in the middle without overcooking the outside. The batter is just too dense. Try baking them in a 9 X 13 pan like the recipe states. They will turn out a lot better.
Reply
Heidi
I don't have a food processor... would a stand mixer do the trick?
Thanks, HeidiReply
Rebecca Baron
I don't think so. You need something with a blade to break up the sweet potato. A blender should work. . .
Reply
Heidi
Thank you.. I'll give it a whirl.. looks yummy!
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Pru McDonald
Delicious!
★★★★★
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Connie & Jenny
These definitely exceeded my expectations. I laughed when I saw this made 20 servings, but these are very rich and a small piece goes a long way. My ganache came out a little wet, but everything else was perfectly delicious.
★★★★★
Reply
:)
Delicious! More like fudge but still amazing. Although I did use one extra egg.
★★★★★
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Mollie S
Soooo good! This will be my birthday cake this year!
★★★★★
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Lisa W
These brownies are delicious! I used whole meal spelt flour and added a layer of homemade orange marmalade between the brownies and the ganache and wow, are these delicious! A little bite goes a long way to satisfy the sweet tooth! Thanks for this genius recipe.
★★★★★
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Nicole Womack
Yummm
★★★★★
Reply
Niki
I think she explains why yams are mistakenly called sweet potatoes in this video.
https://www.youtube.com/watch?v=RAfPkWzZuW0Reply
Lisa co*ckerham
Stupid question here....when you say coconut milk I'm assuming you mean canned?
Reply
Rebecca
Correct. And there's a link on the recipe for my favorite brand.
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Malina
Hello Ladies,
I have to say it was on my mind since I first pin it !
I modified a little.. but just a bit:) as I'm always trying ways of baking gluten dairy and sugar free.
I used chinoa flour and it worked perfectly as the cake stayed moist and fuggy. And is gluten free.
Than I used dark cacao instead of chocolate chips and stevia to make the glase. Just like a cream.. warm the coconut milk on the stove and add the cacao with the sweater until it gets thick 🙂
For the eggs you can use the chia seeds eggs (I mix the chia seeds with warm almond milk And let it set 10 min) .
My husband was eating it raw! It is delicious !
Thanks for the idear!
Stay lean! Stay healthy!
Malina★★★★★
Reply
Rebecca
Wow! Thanks for all the great ideas and tips. I'm always looking for substitutions and adaptation ideas.
Reply
Lori
These sound wonderful! Looking forward to trying them.
Why is Spelt flour so ridiculously expensive?Reply
Rebecca
I've definitely asked myself that before about spelt flour. Although, one way you can save on it is to buy it in 25-pound bags.
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Ms N
Can I use normal wheat flour or all purpose flour for this sweet potato brownie recipe please?
Reply
Rebecca
Either should be fine, although you'll probably have the best luck mixing the two. Otherwise, they will be too dense with just the wheat flour. You would typically do about 3/4 cup wheat flour to 1 cup white flour when subbing, so keep that in mind too.
Reply
Nicole
Is this asking for an actual sweet potato with white/yellow flesh or a yam? I know we often refer to yams as sweet potatoes so I'm just checking to see which it calls for.
Thanks! Love your blog btw!
Reply
Rebecca
Sorry about that. I edited the recipe to make it more clean, but I really mean yams. Still not sure why everyone calls them sweet potatoes. It's so confusing.
Reply
Katey
What we call yams are really just a variety of sweet potatoes. A true yam is a tubular root vegetable grown in tropical places and is not sweet at all. They aren't even technically related.
Reply
Rebecca
I know. You sound like my husband. He always reminds me of that. I never know if I should call them yams or sweet potatoes, cause everyone calls them sweet potatoes even though they really are yams. Thanks for pointing that out. I'll have to make a point of mentioning that for now on.
Reply
Linda
There is a major difference in sweet potatoes and yams. They come from two different plants. Sweet potatoes have a rich dark flesh while yams have an almost white flesh and not as sweet as sweet potatoes.. Yams also come in a purple color. Yams have to be imported, therefore, they usually are found in specialty stores. The video for this recipe appears to have a dark flesh which would be a sweet potato. Making these today, (with a sweet potato!)
Reply
Charlotte
I made these brownies and they turned out perfect and they were absolutely delicious! My grandbabies loved them too.
★★★★★
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Michaela
If you aren't gluten-free would regular flour work just as well?
Reply
Rebecca
Actually, spelt isn't gluten-free. But I've only ever made this recipe with spelt flour, but generally you can sub spelt 1:1 for normal flour. Sorry I'm not more help . . .
Reply
Jamye
What about coconut or oat flour instead of spelt? I've purchased spelt for this first time making them (they're cooling as I type this) but I have a few colleagues at work who are gf and I would love to accommodate for them. I only ask about coconut because I have it on-hand!
Reply
Rebecca
Coconut flour definitely wouldn't work. Oat flour may, but they would probably be more dense. I haven't tried it. Your best bet would probably be a gluten-free flour blend.
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Mary
We have egg allergies in our family. Any idea how these might turn out with an egg sub? If so, what sub would you recommend?
Reply
Rebecca
I haven't tried a flax seed egg replacement on this recipe, but it would probably work just fine. Please let me know if you try it so others will know.
Reply
Tarryn
Can these be frozen & defrosted to eat later?
★★★★★
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Rebecca
I'm not a big freezer person, so I'm going to post this and see if someone else has tried it. If I were to try it, I would freeze just the base and then make the frosting fresh.
Reply
meg
What size can if you cannot find a medium sweet potato? And should they be cubed in the can?
Reply
Rebecca
I'm not sure, because I've always only used a real sweet potato, but maybe someone else knows the answer to your question?
Reply
Nevada
Is there something I could do to make these more of a consistency that a traditional brownie would be when they're done? Maybe some applesauce? They aren't bad taste wise, just really dense.
★★★
Reply
Rebecca
First off, don't overmix them and let them cool all the way before trying to eat them. I like them dense, but if you like them lighter, I've had good luck adding an egg. I would love to know if you try these things and you like the changes.
Reply
Donna
Do you think almond flour could sub for the spelt?
Reply
Rebecca
Absolutely not. Sorry, but almond flour is so, so different from spelt.
Reply
Donna
Thanks Rebecca. I'm new to alternative flour recipes and still
Learning!??Reply
Cassie
I canme across this recipe on Pinterest, but the image that was presented labeled it as gluten free. Spelt is, however, ancient grain wheat, and thus not gluten free. Just fyi 🙂
Reply
Rebecca
Sorry about that. That's a very old pin and I've since modified the recipe. However, the spelt could easily be substituted with a basic gluten-free flour.
Reply
Myriam
Hei!
This recipe sounds delicious!!Reply
