Gluten-Free Sweet Potato Brownies

Next up on the ’12 Days of Naughty made Nice’…Gluten-Free Sweet Potato Brownies! Oh my friends, this is a recipe I have been DYING to post.

Brownies and me have not always got along. The truth of the matter is, I have never been one of those women who craves chocolate. Never was a fan of chocolate cakes or candy. I always found they were too sugary sweet and not enough actual chocolate taste. I am aware that I am alone in this category. You are probably making a face right now as you read this that includes one heightened eyebrow, an Elvis inspired half lifted lip and an audible ‘huh?’. I am certainly OK with this vision of you because I know that this recipe changes all previous views I had on brownies and quite possibly change your mind about making any of the butter loaded, white sugar filled versions.

I know if you make these and take them to a holiday party or give them to a neighbour you will get rave reviews. These brownies are chocolatey, gooey guilty-free pleasures. My co-workers can vouch for this. I personally don’t think that they need icing (why would I layer refined sugar on something already perfect?), however if you are the type that insists on ruining icing be put on brownies, I have three words for you: avocado, cacao powder & honey. Of course if you choose this option of icing, the brownies will need to be stored in a cool place. I recommend you stick with what I got for you below…

Gluten-Free Sweet Potato Brownies
  • 1 sweet potato, peeled & chopped
  • 2 medium sized apples, cored, peeled & chopped
  • 6 oz of unsweetened chocolate, shredded
  • 1½ tbsp coconut oil
  • ½ cup almond milk
  • 1 tsp pure vanilla
  • 1 cup sorghum flour
  • ½ cup coconut sugar
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • ½ tsp sea salt
  1. Boil sweet potato & apples until soft. Place in blender and purée. Put in medium sized bowl.
  2. Over low heat, melt the unsweetened chocolate and coconut oil until smooth. Take off of heat and pour into sweet potato apple mix.
  3. Add almond milk & vanilla and mix until all ingredients are blended together.
  4. Preheat oven at 350 degrees.
  5. Add remaining ingredients and fold into wet mixture.
  6. Oil and 8" x 8" pan with coconut or olive oil. Place brownie mixture in pan and
  7. bake for 40-45 mins. Let cool before serving. Store covered for 1 week (if they last that long...;)



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5 Responses to Gluten-Free Sweet Potato Brownies

  1. Pingback: No Bake Haystacks - Roll With It

  2. so delicious you couldn’t wait to take a bite out of it ;)

  3. alyssa says:

    There’s probably an even healthy way to use just cocoa powder for the chocolateyness rather than chocolate :)

    • Suzanne says:

      Hi Alyssa! Thanks for stopping by! Perhaps some raw cacao powder would work, but I haven’t tested this out yet so I’m not sure how it would work in the recipe. If you do try it, let me know how it turns out!

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