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Sweet Potato Brownies

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dessert
Keyword: dairy-free, gluten-free, nut-free, paleo


  • 8x8 pan
  • Parchment paper
  • Blender
  • Rubber spatula
  • Cooling rack


  • 1 ½ cups mashed or puréed sweet potato (can also use pumpkin)
  • ¼ cup avocado or coconut oil
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 4 eggs
  • ¼ cup coconut flour
  • ¼ cup tapioca flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 2 tsp cinnamon
  • 1 tbsp espresso powder
  • cup cocoa powder, packed then sifted
  • cup chopped chocolate or chocolate chunks


  • Preheat oven to 350℉ and line an 8x8 pan with parchment paper.
  • In a blender, combine sweet potato, avocado oil, maple, vanilla, and eggs, and blend until smooth.
  • In a bowl, stir together flours, baking soda, salt, cinnamon, espresso powder, sifted cocoa powder.
  • Add wet ingredients to dry and combine until fully incorporated. Add chocolate chunks and stir again.
  • Transfer batter to your pan and smooth out the top with a rubber spatula so it's even. Place pan in the oven and bake for 35-40 minutes, or until batter is just about all set in the center.
  • Let brownies cool in pan for 10 minutes. Then remove from pan using parchment paper and transfer to a cooling rack to cool completely.