These chocolate sweet potato brownies are delicious, nutritious and allergy friendly. I’ve made them eggless, gluten-free, casein-free, nut-free and soy-free. Make sure all of your ingredients (cocoa powder, spices, etc.) are gluten-free and not processed at a facility with WHEAT.
The recipe is also very versatile. You could really use any type of gluten free flour in this recipe – almond, coconut, tapioca, certified GF oat flour, all purpose… I use the potato starch as an egg replacement. And if you aren’t allergic to nuts, add some walnuts to recipe as well. It’s very easy to make this recipe for chocolate sweet potato brownies your own and adjust to your specific dietary restrictions.
Serving Size: 12
- 3/4 cup sweet potato, cooked and mashed
- 1/4 cup ghee, at room temperature
- 1 cup raw cane sugar
- 1 tsp pure vanilla extract
- 2/3 cup cocoa powder
- 1/2 cup gluten free flour
- 1 tbsp potato starch
- 1 tsp cinnamon
- 1/4 tsp aluminum-free baking powder
- 1/4 tsp kosher salt
- 1/8 tsp cayenne pepper
- 1/2 cup ripe mashed banana
- 1 tsp instant espresso coffee (optional)
- Preheat oven to 350 degrees F.
- I usually buy several large sweet potatoes at a time, then cook, mash and freeze them. Just peel the sweet potatoes and cut into 2-inch pieces. Add to filtered water in a large saucepan and bring to a boil. Cook until the sweet potatoes are fork tender. Drain them and let cool a bit. Either mash with a fork or mixer. Divide into 1-cup containers and freeze. Thaw in the fridge overnight before using.
- In the bowl of a stand mixer, whip together the sweet potatoes and ghee. Add the sugar and vanilla then the cocoa powder. Mix at medium speed until blended. Mix together the flour, potato starch, cinnamon, baking powder, salt and cayenne pepper. Add to the wet mixture and gently mix on medium low until just combined. Add the banana and beat at a higher speed until smooth. Add the instant espresso coffee (if using).
- Line a small brownie pan or stoneware with parchment paper. Spread out the brownie batter evenly and bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Let cool on a cooling rack before slicing. Store in the fridge.
I also like to let bananas ripen until almost black, then peel and freeze them in 1/2 cup containers so that I always have ripe banana on hand.
Enjoy the chewy gooey deliciousness!