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  • Dec 16th 2020
  • 0 comment


  • 1 cup sweet potato puree (see notes) 
  • ⅔  cup maple syrup
  • ½  cup peanut butter
  • 1 tsp pure vanilla extract
  • 1 ½ Tbsp coconut oil 
  • ½ cup cacao powder 
  • ¼  tsp sea salt
  • ½ tsp baking powder
  • ⅔  cup almond meal
  • ½  cup chopped raw pecans (or sub walnuts, but we liked pecans better)


  1. To make sweet potato puree, halve sweet potato and place on a lined baking tray. Bake at 200℃  for 20-25 minutes or until tender and then let cool. 
  2. Reduce the oven temperature to 180℃ and line a 20cm x 20cm baking pan with parchment baking paper. 
  3. Peel away the skin of the sweet potato and discard. Place the sweet potato into the KitchenAid 9 cup food processor bowl and process on speed 2 until smooth. Add the baking powder, maple syrup, peanut butter, vanilla extract, and coconut oil to the sweet potato and pulse 5-6 times until combined. 
  4. Add almond meal cacao powder, sea salt, and baking powder to your sweet potato batter. Then, pulse again until a thick and fudgy scoopable batter consistency is achieved. 
  5. Transfer sweet potato batter to the lined baking pan and spread using a spoon or rubber spatula. Top your sweet potato brownies with pecans. 
  6. Bake on the center rack for 25-30 minutes. When sweet potato brownies are cooked, the sweet potato brownie edge should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a small fudgy residue is also fine).
  7. Once cooked, remove from the oven and let your sweet potato chocolate brownies cool in the pan.
  8. Lift out of the pan and slice once cooled.
  9. Enjoy your fudgy sweet potato chocolate brownies warm or at room temperature.


  • Serve your sweet potato chocolate brownies with maple syrup for that extra special touch to your cake-like sweet treat!
  • Try out the rye chocolate brownie or the ultimate chocolate, sea salt and olive oil brownies recipes too.