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Chocolate Sweet Potato Brownies

These gluten-free chocolate sweet potato brownies are delicious, nutritious and allergy friendly.

Course Dessert
Cuisine American
Keyword chocolate sweet potato brownies
Prep Time 20 minutes
Cook Time 25 minutes
Servings 15 brownies


  • 1 1/2 cup sweet potato cooked and mashed
  • 1/2 cup ghee at room temperature
  • 1 cup organic raw cane sugar
  • 2 tsp pure vanilla extract
  • 1 1/3 cup cocoa powder
  • 1 cup gluten free flour
  • 2 tbsp potato starch
  • 2 tsp cinnamon
  • 1/2 tsp aluminum-free baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1 cup ripe mashed banana


  1. Preheat oven to 350 degrees F.
  2. 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.

  3. 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.
  4. Line a 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.

Recipe Notes

Let bananas ripen until almost black, then peel and freeze them in 1 cup containers so that you always have ripe banana on hand.