Coconut Flour Sweet Potato Brownies

Coconut Flour Sweet Potato Brownies Recipe

photo by recipe author

Servings: 16
Preparation Time: 1 hour

1 large sweet potato (baked in the oven at 425 ºF for 50 minutes)
1/4 cup coconut oil
3 large eggs
1/2 cup raw honey
3 tablespoons coconut flour
1/2 cup blanched almond flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon vanilla extract
1/2 cup chocolate chips

Preheat oven to 350 degrees ºF. Grease a 9×13 inch pan with coconut oil.

In a stand mixer with a paddle attachment cream baked sweet potato and coconut oil (doing this while the sweet potato is still warm will melt the coconut oil). Add remaining ingredients, except for chocolate chips, and beat until well mixed. Stir in chocolate chips.

Pour batter into pan. Bake for approximately 25 minutes.

Recipe submitted by Jennifer, Maryville, TN

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Published on July 19, 2013

(7 votes, average: 3.70 out of 5)

13 Comments

Verlene August 30, 2018 at 9:17 pm - Reply

What gluten free flour can be subbed for almond which granddaughter is allergic to?

Jo-Lynn October 12, 2013 at 10:27 am - Reply
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What size pan do you use to bake this?
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Bev September 4, 2013 at 6:47 pm - Reply

Please!!! How much sweet potato in a measurement? One cup,two cups, three cups ???

julia August 30, 2013 at 9:10 pm - Reply

scoop the potato out of the skin after you bake it.

Bev August 6, 2013 at 6:55 pm - Reply

This is a silly question, do I peel the potato ? Thanks.

Donna August 6, 2013 at 5:46 pm - Reply

Hi Mary, I was going to use rice flour. We don’t have almond flour here either.  Hoping it’ll be good!

carmen July 26, 2013 at 5:01 pm - Reply

Very tasty – used maple syrup (1/3 cup) in place of the honey. Pleasantly surprised! I am new to gluten free baking and was making myself a treat for the weekend and these did not disappoint.

Mary July 22, 2013 at 11:35 pm - Reply

Does anyone think I could substitute stevia for at least part of the honey?

valleygirl July 22, 2013 at 3:33 pm - Reply

Very curious what I might sub for almond flour as we are nut free over here.  Sorghum flour perhaps?  Total guess, I have no idea.  Hoping someone here might be more knowledgeable.

Emily July 22, 2013 at 2:14 pm - Reply

Excellent!!  I mixed the sweet potato in the food processor with the oil, then added the rest of the ingredients.  I baked it in an 8 x 11 glass dish, for 30 minutes, and it turned out perfect. Very moist and delicious.

Trish July 22, 2013 at 8:30 am - Reply

Fabulous!  I’ll measure my sweet potato next time, but the recipe does seem to be very forgiving for the size of the tuber.  Very moist, good chocolate flavor, but I think I’ll cut back on the amount of honey next time too, because I like really dark chocolate flavor.

Barb July 20, 2013 at 2:12 pm - Reply

I just made these.  I subbed grade B maple syrup for the honey and baked them for 30″ in a 9 x 9 pan.  They are awesome, very nice moist texture similar to a fudgy gluten filled brownie!!  No one would guess they are eating their veggies.

Helen M July 20, 2013 at 12:21 pm - Reply

A Large sweet potato?  How about a measurement instead?
!/2 c. / 1c. / 2 c.  ???

Coconut Flour Sweet Potato Brownies