Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

Sweet Potato Brownies


Sweet Potato Brownies

I know, I know. The holidays just past and you don’t want anymore baked goods. I get it. But these are soooooo good and really are pretty darn health-tastic, as far as brownies go. They have vegetables in them, whole grains and fruit. See? Healthy-ish.

You might be thinking that no white flour and no white sugar means no fun sweet treats in the kitchen. Let these brownies be exhibit A. And let this be your persuasion:

Ferocious Sugar Facts

  • The US Department of Agriculture has found that the average adult in the US consumes 20 teaspoons of sugar each day. This has all sorts of implications including obesity, diabetes, high blood pressure, heart disease, skin conditions, kidney disease, and cancer. Not cool.
  • Before the turn of the century, the average sugar consumption was only 5 lbs per person per year. Now, it is 135 lbs per person per year!
  • Refined sugar is not limited to what you stir into your coffee. We find it in breakfast cereals, ketchup, sauces, and even things that don’t taste particularly sweet such as crackers, frozen meals, and processed peanut butter (remember the one with the bears on the front?)
  • Other sneaky names for sugar on packages: dextrose, sucrose, high-fructose corn syrup, fructose.
  • Don’t be fooled by labels and appearances – brown sugar is the same as white sugar; just with added molasses. Same goes for “Brown Bread” – it’s just coloured brown with caramel colouring.

I learned a few things baking these brownies. The most important, was of course that you are never too old to lick the bowl and spatula. Never.

Sweet Potato Brownies

The other thing I learned is that people really like the person who brings brownies to the party.

Sweet Potato BrowniesAnd lastly- don’t tell anyone about the good, healthy ingredients in this brownie until they have tasted it and fall in love with said brownie and/or you.

Sweet Potato Brownies

Sweet Potato Brownies
3 ounces (or about 1 bar) Unsweetened Chocolate
1 Tbs Coconut Oil
1/2 cup sweet potato puree (steamed then mashed or pureed will do)
1/4 cup raw honey
1/2 cup sucanut
1/4 cup cocoa powder
2 tsp vanilla extract
3/4 cup apple sauce
1/4 cup water
3/4 cup Barley flour (or whole grain flour of choice)
3/4 tsp baking powder
1/2 tsp salt
  • Preheat the oven to 350
  • Coat and 8 inch square pan with coconut oil and powder with flour.
  • Melt the chocolate and coconut oil over low heat.
  • Combine sweet potato, sucanut, honey, cocoa powder, vanilla and apple sauce. I used my blender, food processor would work well too.
  • Add the chocolate/oil mix and blend/combine until smooth- should be creamy, not too dry.
  • Transfer ingredients to a bowl and mix in the flour, baking powder and sea salt.
  • Add water if needed for desired consistency.
  • Pour  batter into the pan, smooth it out with a spatula and bake it for about 35-40 minutes.
  • Insert a tooth pick in to make sure cooked through, they should be firm when you press down.
  • Cool completely in the pan on a wire rack.
Question Of The Day: How do you like to eat your sweet potatoes?


23 responses to “Sweet Potato Brownies”

  1. Ami @ beyondpeasandcarrots says:

    yum! These look great!!

  2. Dani @ Body By Nature says:

    Amazing! I love that they’re made with sweet potato!

    Meghan, when does your first episode of the Marilyn Dennis show air?

    • Meghan Telpner says:

      January 11th. I am the last segment on that show. And there is also a cute celeb appearing on the episode- but sworn to secrecy :)

  3. Odelia says:

    Haha, I love it! I was recently told to keep a low GI/GL diet to help control glucose and cortisol…part of the ol’ balancing trick some ladies need to do. How does this figure? I’m trying my darndest not to reach for sweet things (but man, dark chocolate and the teeniest spoon of honey with meals) but it’s tough. Could I maybe add some bean flour or remove some of the sugar? Or will it not garner me friends at parties if I do that? ;o)

    I’m going to try this out tonight anyway with gluten-free flour…looks good Meghan! Can’t wait to see you on TV!

    • Meghan Telpner says:

      Dark chocolate is amazingly low GI- because of the fat content. EVERYONE should be eating low GI- but that would mean not eating anything typical in the standard diet.

  4. Belinda says:

    Is sucanut the same as sucanat? Unrefined sugar?

  5. Kate @ahealthypassion says:

    OMG these look amazing. you’re a genius!

  6. Erica says:

    Yes what is sucanat? Do you recommend any specific brands of unsweetened chocolate bars?

  7. Alejandra says:

    Watch this space Meghan, I will be making those babies very soon myself!

  8. Christine says:

    These look amazing! How do you think coconut flour would work in place of the flour?

    • Meghan Telpner says:

      Oh! I think that would be amazingly great. Might make them a little denser (if that’s possible) but such a good idea. Okay… off to make more brownies. Hello more junk in my trunk.

  9. Susheela says:

    These look great – though because of Candida – I’ll have to find a sugar sub, and gliadin allergy (like gluten), another sub for barley. I’d make them primarily for my hubbie, though he’s allergic to coconut and apples! Perhaps grapeseed oil and pear sauce? Geesh – how our gut can limit us! Love your website – being vegan, doing macrobiotics and an ayurvedic and raw diet, what’s not great! Love to come visit and study with you some day – who knows when?! Live in AK moving to NC this year…

  10. Betty Lynch Powers says:

    Thank you for this Meghan…recommitting to “no sugar”….after holidaying with temptations…this recipe helps, though I need adjust it for gluten/wheat intolerance.
    PS…my daughter picked up hint from you and purchased a yogurt maker for holiday gift…but not sure it’s the one you recommended..or the details re starters etc for coconut milk yogurt??? not sure where to go on your blog etc to find out.
    Thanks for any help

  11. Alisa Fleming says:

    I am waaay behind on blog reading, so this comment may seem dated, but OMG Meghan … I must have these brownies! Going on the priority list!

  12. Kate says:

    Just put my batch in the oven but now reviewing the recipe when do you mix in the water? They seemed like a great consistency so hopefully its fine that I left the water out…hmm

  13. Frisbee says:

    I was stalling on twitter trying to find something to cure my boredom – and BLAM – somebody I follow tweeted this post. Now, I am not quite as bored. Thanks for posting good material. – Frisbee

  14. Laura L. says:

    I’ve made these once every two weeks for the past year and I’ve almost memorized it! Such a classic in my household.

    I switch out the sucanut for 1/4 cup maple syrup and I use brown rice flour – this is due to me being in France and the availability of the ingredients. I also just puree three small apples in the Vitamix instead of measuring out apple sauce. I’ve tried it with nuts too. No matter what change I make it always turns out perfect.

    I love to top this with a raw grassfed butter/raw cacao/raw honey ganache and serve it for birthdays!

Leave a Reply

Your email address will not be published.

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

To The Top.