Chocolatey Sweet Potato Brownies

I have had a love for cooking and baking since I was in my teens. During the first 10 years or so of my writing this blog, I had focused on dining in and dining out at the restaurants around the city as well as around the globe. This past year cooking became more prevalent again and in this series I will be posting my dishes and recipes for you to enjoy making at home.

Chocolatey Sweet Potato Brownies

Made these healthy brownies with Japanese sweet potatoes which on it’s own have a nutty sweet taste; the sweet potato puree makes for moist, and gooey brownies.


1 cup sweet potato purée (see instructions) use Japanese sweet potatoes

2/3 cup maple syrup

1/2 cup almond butter

1 tsp pure vanilla extract

1 ½ Tbsp avocado oil

1/2 cup cocoa powder or cacao powder

1/4 tsp sea salt

1 tsp baking powder

2/3 cup almond flour

1/2 cup chopped raw pecans

1/4 cup dairy-free chocolate chips


To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~35-40 minutes or until tender to the touch. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.

Adjust oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper. Set aside.

In a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.

Then add the cacao powder, sea salt, and baking powder and stir to combine. Then add the almond flour and stir until thick.

Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and the chocolate chips.

Bake on the center rack (at 350 F / 176 C) for 35 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean. Remove from oven and let cool in the pan for 30 minutes – 1 hour.

Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month.

By: Richard Wolak

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