Inspiration from Meghan

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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?

29 Responses to “Sweet Potato Brownies”

  1. [...] something amazing this weekend? How about some sweet potato brownies? Be like a kiddie and lick the bowl. Come on! Get chocolate on your nose and have a laugh. Or put [...]
  2. Alisa Fleming said…
    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!
  3. Kate said…
    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
  4. Frisbee said…
    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
  5. [...] I only had one thing on my mind: Meghan’s Sweet Potato Brownies! Finally a vegan dessert, just in time for Valentine’s [...]
  6. [...] these don’t taste like chocolate brownies. I know there are two kinds of brownie type things. Brownies and Blondies. These are neither and I don’t know what to call them. They taste like carob and [...]
  7. [...] recipe I am sharing today come straight out of my Mexican Fiesta cooking class. I took my usual sweet potato brownies and added a heaping spoonful of Hot and Spicy in the form of cinnamon and [...]
  8. [...] shared this brownie recipe yesterday from Meghan [...]
  9. [...] Gooey Sweet Potato Brownies From Making Love in the Kitchen [...]
  10. Laura L. said…
    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!

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