Paleo “Knock-You-Right-Off-Your-Feet” Sweet Potato Brownies

Rarely have I been so excited about a recipe, but this one is just plain out of this friggin world.

Trust me guys, when I say “Knock–You-Right-Off-Your-Feet”, I really mean “Knock-You-Right-Off-Your-Feet”.

These brownies seriously threw me straight to the ground with every single bite I took . I still don’t know how I even managed to not eat the entire pan right then and there, after I took the first bite.

In fact, I don’t even know how it is that I was able to only eat 3 squares out of the whole pan. And that’s over the course of a week, too! The rest got either given away or sent to the freezer.

I really hope that they freeze well and that I haven’t just wasted half the batch by throwing them in there, ‘cuz that would be a hell of a shame.

Paleo Sweet Potato Brownies | by Sonia! The Healthy Foodie

I mean, these guys are absolutely perfect in every possible way. At least, as far as I’m concerned.

They simply have everything I like in a brownie: an INTENSE, dark, super chocolate-y flavor followed by a nice, subtle touch of sweetness, a crazy dense but super moist and chewy texture, all that topped with a dreamy creamy and decadently smooth, melt-in-your-mouth frosting.

Paleo Sweet Potato Brownies Strip1

Honestly, this recipe is FAR superior to my previous, non-paleo version, in every possible way. It doesn’t even compare.

I know that back then, I said that those brownies were really great, but I wouldn’t even consider making them again now that I’ve tasted these.

Paleo Sweet Potato Brownies Strip2

They do have SOME similarities, though.

Just like the previous version, these do get better, tastier and richer after a couple of days sitting in the fridge and are to be enjoyed cold.

Mind you, I haven’t tried them warm, but I can’t really imagine them being good. I think they truly are at their best when they are completely chilled.

However, they are super delicious and ready to eat after having spent only a few hours in the fridge.

Paleo Sweet Potato Brownies | by Sonia! The Healthy Foodie

Oh, and that frosting?

It does taste as good as it looks, maybe even more.

I’d even say it should come with a warning…

Paleo Sweet Potato Brownies | by Sonia! The Healthy Foodie

Bottom line, this is now my official go-to brownie recipe. Now, all I need to do is work on different versions of this.

Spicy Pumpkin Cinnamon Swirl or Almond Joy Madness, perhaps?

Oh, I know… Salted Caramel and Crispy Bacon!

YUM!

Did I ever tell you guys just how much I enjoy baking?

Yeah… thought I had! :)

Paleo Sweet Potato Brownies

Yield: Makes 16 brownies

NF based on 1 of 16 brownies

Paleo Sweet Potato Brownies

INGREDIENTS

INSTRUCTIONS

  1. Preheat your oven to 375F. Grease a 9” square baking pan with coconut oil and line pan with parchment paper, leaving enough extra to extend over the sides.
  2. In the bowl of your food processor, combine avocado, sweet potato puree, unsweetened applesauce, date paste and vanilla and process until smooth and creamy. Add cacao powder and again, process until smooth.
  3. Add eggs, one at at time, processing until smooth between each addition.
  4. In a large mixing bowl, add coconut flour, arrowroot flour, salt, ancho chile, and baking soda and stir with a wisk until well combined then add to your food processor and, you guessed it, process until smooth.
  5. Add pecans and pulse a few times just to mix them in.
  6. Transfer to your prepared pan. Spread batter evenly and bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake comes out almost clean.
  7. Set brownies on a wire rack to cool for 15-20 minutes then transfer to fridge to cool completely, about an hour.
  8. Prepare the icing by adding all the ingredients to the bowl of your food processor and process until smooth and creamy.
  9. Pour over brownies and spread evenly with a spatula.
  10. Place the brownies in the fridge and chill completely, at least 8 hours, preferably overnight. Sprinkle with a handful of coarsely chopped pecans, if desired. Cut into squares.
  11. These brownies seem to get even better and richer tasting after sitting in the fridge for a few days...

Notes

*To make the sweet potato puree, wrap a sweet potato in foil and bake it in a 375F oven for about 35-40 minutes or until soft. Allow to cool completely, remove peel and puree. It might be a good idea to do that a day ahead of time. And make some extra! Leftover baked sweet potatoes are always a good thing to have in the fridge...

http://thehealthyfoodie.com/paleo-sweet-potato-brownies/

Paleo Sweet Potato Brownies | by Sonia! The Healthy Foodie

Take pan out of the fridge

Oh! Just you look at that frosting…  

Paleo Sweet Potato Brownies | by Sonia! The Healthy Foodie

Sprinkle chopped pecans all over

Drool… 

Paleo Sweet Potato Brownies | by Sonia! The Healthy Foodie

Cut into squares

Drool some more… 

Paleo Sweet Potato Brownies | by Sonia! The Healthy Foodie

Place ONE brownie on your plate. 

Well, at least, one at time… 

Paleo Sweet Potato Brownies | by Sonia! The Healthy Foodie

Take a good look at it. 

Eating starts with your eyes, doesn’t it? 

Are you drooling yet? 

Paleo Sweet Potato Brownies | by Sonia! The Healthy Foodie

Alright, go on, grab a bite! 

Delicious, isn’t it? 

Paleo Sweet Potato Brownies | by Sonia! The Healthy Foodie

Now that’s a texture I like! 

Share This Recipe!Tweet about this on TwitterPin on PinterestShare on FacebookShare on Google+Share on StumbleUponDigg thisShare on Reddit

Comments

  1. Rachel says

    These sound delicious! I’m intrigued by the ingredients too – must try when I next have a baking weekend!

    • says

      I have no idea, Linda, for I’ve never tried leaving it out. I guess you could probably just add more coconut flour and it should do the trick, although it might change the consistency a little bit. Let me know how things go if you give it a try! :)

    • Judy Villarreal says

      Yes. Arrowroot, I was amused to notice, said on the side of the package for its ingredients only one word: tapioca. So it must be just another word for tapioca starch. I had it but didn’t want to open it. So I used potato starch instead. It tends to work as well in recipes with less of the slimy thing you can get from tapioca starch. And it was fine.
      DO NOT EAT THEM STRAIGHT FROM THE OVEN! I’m impatient. It said not to. I did anyway. Yuck! Eggy!! But, after overnight in the fridge (like it said to do), they’re quite good.

  2. Cheryl says

    We recently had someone join our workplace who needs to eat gluten free. I am the unofficial ‘bringer of treats’ for the office and want to make the next thing I bring in safe for her to eat. Are these gluten free? They appear to be to me but I also know that gluten can ‘hide’ in ingredients. I don’t want to make her sick! Thanks.

    • Judy Villarreal says

      Just taste for sweetness and add a little more if your palate wants it (and you probably will). If your friend doesn’t have a sugar issue, put in some turbinado for taste. I only added a tiny bit of maple syrup and a little stevia, and they’re just sweet enough for us. And, most importantly, make them at least 2 days in advance, and let them sit in the fridge. (Future: gluten is mainly in wheat, and there are a lot of grains that don’t have any. I encourage you to research it–it’s fun to figure out!:-))

  3. Kelly says

    I’m definitely going to give these a try next time I bake! I think that I’ll try to use Tapioca flour/starch in place of the arrowroot, since that’s what I already have and is used for the same purpose. Is the date paste just used as a sweetener?

    Also, do you think I could do without the chile?

    (Just found your blog btw, and am drooling over every post!)

    • says

      Hey Kelly, sorry to be so slow in answering you, looks like I had totally missed your comment on here… So sorry about that! The date paste is used as a sweetener indeed and of course, you can leave the chile out! ;)

      As for the tapioca flour, it should do the trick alright!

      Let me know how they turn out if you do try them, and thank you so much for your kind words! I truly appreciate that! :)

  4. zosia says

    How many servings is this recipe based on? I know it says 91 grams, but is that when it is cut into 9 pieces? 12?

  5. says

    Does the size of the avocado matter? (hehe)

    I live in Florida where we eat big green smooth-skinned avocados as often or more than the wrinkled-skin Mexican avocados.

    • says

      LOL! I use regular size Hass avocados in all my recipes, Andi. If yours are particularly big, you might want to use a little less, but I don’t think that it would have much of an incidence, unless it was like twice the size…

  6. Cheryl says

    Thank you so much, Sonia! I’ve learned something today and look forward to sharing some of your recipes at work now! :-)

  7. says

    You got me at your ingredients Sonia. Its different from the traditional brownies. Look so delish and creamy. I love it!

  8. Becki says

    These look really good! Do you have any suggestions on replacements for the eggs and honey to make them vegan friendly?

    • says

      Not sure, Becki, as I’ve never used egg replacement myself, but apparently people get great result with “flax eggs”, which consists of flax seed meal mixed with water. As for the the honey, you could very well use dark (grade B) maple syrup instead. Good luck with that, and let me know how things went if you give them a try!

  9. Karen says

    Well, I made the brownies, and I would say that they are less than delicious. The texture is weird and they were ok, but certainly not good. Maybe you need to be on the Paleo diet (which we are not) to appreciate them. I can’t recommend them, sorry!

  10. candice says

    Substitute for eggs besides flax is hydrated chia seeds. I believe its 2:1 or 3:1 water to chia seeds so 1tbsp chia for three tbsp water or something like that. Chia seeds are super fantastic like flax but better. I am just getting into paleo and I love the idea of so much finer and nutrition in something remotely close to a brownie. I will make these as soon as I get some dates next week. My husband loves chocolate anything so regardless of texture, I’m sure he’ll eat them …and he ‘ll be eating to his health too!

  11. says

    These look so delicious and really unusual ingredients as well. I will have to give the recipe a try. I tried out a gluten free healthy brownie recipe at the weekend and the batch turned out really well, here is the recipe http://bit.ly/12Zks7Y :)

  12. beu says

    definitely gonna let these babies do their thing in the fridge for a full 12 hours before i taste them. might as well cuz they took 5.5 hours to make starting from the time i put the sweet potato in the oven! does most paleo cooking take this degree of dedication? :-)

    • says

      I’d say preparation, more than dedication, Beu. The trick is to bake the sweet potatoes in advance, and make a few extras while you’re at it. Then you can use them in all sorts of different dishes, throw them on the grill or pan fry them quick quick for a great side… I normally will bake 2 or 3 sweet potatoes and 1 or 2 squashes during the week-end so that I have them ready and on hand for the rest of the week.

      I certainly hope that the brownies will be to your liking, after all that hard work! :D

  13. Carmen says

    THESE ARE AMAZING!!!!!! I have been trying to make healthy chocolate treats for a while now and have always been disappointed by the taste after spending so much effort making them. NOT WITH THESE!! I am addicted and will definitely be trying other recipes on your site. Have recommended to so many people now :D Thank you thank you thank you!!!

    • says

      YES!!! Thank you, thank you, thank YOU, Carmen! Your comment so made my day! I’m real happy to hear that these brownies worked for you just as beautifully as they did for me! And thank you so much for sharing the love, too! You totally rock!!! :D

  14. Lily says

    Thank you for this recipe, it is ridiculously good!!! I subbed a little: tapioca instead of arrowroot and almond butter instead of hazelnut. But only because it was what I had in the cupboard. The frosting is to die for and I reckon the hazelnut butter would make it even better! (if that’s possible). I tried them hot and frosted (couldn’t resist!) and they’re so gooey and cakey and delicious. They’re currently in the fridge and I’m impatiently waiting for them to cool. For anyone debating whether or not to make them, or questioning the ingredients, or thinking it looks fiddly… it’s not, don’t question, just DO IT! Even my non-paleo family members are going to love this. I can’t rave enough. YUM!!!

    • says

      Thank you so much for this, Lily! You just made my day. So happy to hear that you liked the brownies as much as I did and thanks a bunch for taking the time to write such great feedback, I truly appreciate this! :D

      So you say they’re also good warm, eh? I might have to make another batch just to give that a try… ;)

  15. Kaelee says

    These were fantastic! I made them last night and could not wait to dig into them this morning. Yes, I totally ate a brownie for breakfast :) No regrets!

    Thanks for a great recipe. I will definitely be making these again.

    • says

      How could I miss this, Kaelee?! Thank you so much for your great feedback. real glad to hear you liked the brownies. AND that you had them for breakfast, too!

      Nothing wrong with a little breakfast treat, from time to time.

      Especially when said treat happens to be good for you…

  16. Niq says

    I can’t seem to find date paste anywhere here in the Philippines! What can you suggest as a substitute for this? I’ve been wanting to make this recipe for quite a while already!

    • says

      Can you not find dates there at all, Niq? Date paste is very easy to make at home, it’s not something that you want to buy in a store, really… All you need are dates, water and a food processor. Couldn’t be easier! ;)

  17. Britta says

    OMG! These are delicious! Absolutely just as you described them to be! Even my 6-year old who is VERY picky ate it (however she did ask me to use more cocoa and less – noticeable – nuts next time;-) I’m beyond ecstatic! When SHE likes a dessert (and she LOVES sweets! I have tried for “ages” to find a paleo recipe that I could get her to eat and finally here we go!) THANK YOU!!!

    • says

      Oh wow, seriously? A very picky 6 year old LOVED them? This is music to my ear! Thank you so much for taking the time to share this with me, Britta. You have no idea just how much I appreciate that! You seriously just made my day! :D

  18. MartinaG says

    This thing is incredible! :) I used coconut oil instead of avocado and almond meal+coconut flour instead of coconut flour+arrowroot flour.. and different icing ( not paleo but high in protein) and it is so delicious <3!
    I can't wait for breakfast :)!

  19. Kerry says

    Hi!

    I´m really keen to try these, but I live in Portugal and avocados are very hard to find here, and ridiculously expensive when you do… is there anything I can substitute them for? More sweet potato or apple sauce, maybe? Same story with coconut and arrowroot flour… neither of which are available here… I was thinking os using oat flour or almond meal, or a mix of the 2… would it work?

    • says

      Wow, that’s a lot of substitutions… To be honest, have absolutely no idea how this would turn out. I’ve never worked with oat flour, so I really wouldn’t know how much to use. As for the avocado, I would probably use a mixture of whipped coconut milk and coconut oil to replace it. Not sure how much, though. Probably something like a half cup total, so maybe ¼ cup of each? The arrowroot you can use tapioca flour instead, or even cornstarch if you use that.

      Sorry I can’t be of more help… hope these turn out for you if you do decide to give them a go!

  20. Sandra says

    Is there anything I can use instead of the apple sauce? Or can you tell me how many apples I need to make the sauce needed for this recipe?

    It looks delicious, gonna be my Christmas dessert! :)

  21. Sandra says

    Well… It was a lot of work, but it was a success! My little nephew (4 years old) said it tasted ‘a bit funny’, but when I said I could understand, the others didn’t understand why. They couldn’t believe I made it without sugar or flour! :) Thanks again.

  22. says

    I hadn’t baked brownies in a very long time until late last week, but they were cakier than I like my brownies. Usually I like my brownies plain, but those needed frosting because they seemed so cake-like. This fudgy recipe looks more my style :)

  23. says

    How did they do after frozen? I am making treats for vacation and freezing a lot, so I want to make sure that they will still be good. I will prolly make them either way, just want to know if I can freeze some or not. Thanks!

  24. emily says

    I made this for an office party in honor of a gluten-free colleague and it was a success! I didn’t change a thing except added a little almond butter to top of the hazelnut butter. The next day, it was perfect! The icing is so good…Im thinking of using it on other baked goods. Great Recipe:)

  25. Valerie says

    Hi,

    I just made these. I have not cooled them yet, but I tried a taste just to see, and they aren’t sweet. They do not have the icing on yet, but did I do something wrong?

  26. Tom says

    Just out of interest, did prehistoric man succeed in gathering salt from the himalayas, making a paste from dates, heading to the far east for chilli’s, dashing across to south america to get hold of cocoa powder (presumably they had the tools to do that), buying baking powder (did they have shops in those days?), and access to a rangemaster oven? Thought not.

    Also, wasnt the life expectancy of these sacred ancestors about 20? Thought so, and no surprise he did if he had to travel so far for his ingredients.

    The recipe looks great, and the health aspects too, I might add, but the context seems to me highly questionable.

  27. Miranda says

    I have two friends, one on a gluten-free diet & one on paleo, both for medical reasons. They always have to skip the desserts at our church home group & I hope to make these brownies for them soon. I’m hoping they’ll become a hit with the whole group! I was wondering if the pecans a necessary ingredient? I’m not to sure about nut allergies in our group & I myself don’t prefer nuts in desserts. However, if for any reason they help the consistency in a big way, I will keep them. Thanks for the great recipe!

  28. Bridgette says

    So… I made these this morning and I tried them this eve(maybe not enough time?)but they taste like chocolate avocado? Is it possible that I had too much avocado and there was an imbalance with the sweet potato? The frosting is awesome and the texture I love, but the flavor is … Odd. Distinctly not yummy brownie and I think it must be something I did… Any thoughts?

  29. Kristi says

    I must have done something wrong. These were not a hit at all with me or my family. The frosting was amazing, but the texture of the brownie was like pudding. It wasn’t cake – like at all. I followed the directions word for word and didn’t take a bite for 24 hours. They left a strange residual taste in everyone’s mouth. So disappointed.

    • says

      I’m so sorry to hear, Kristi. I really wish I could help you pinpoint what went wrong, but unfortunately, I have no idea. For sure, these are not supposed to have the texture of pudding, nor leave a strange residual taste in one’s mouth… :(

  30. karen lodge says

    I plan on making these for dinner party only don’t have hazelnuts, can I substitute any of the following: cashew butter, almond butter, coconut butter or cacao bliss chocolate butter? Thanks!

  31. Summer says

    I came across this website a month ago and I have alreadyade these delish treats 3 times!! I used extra coconut flour instead of arrowroot, left out the chile and used almond butter in the icing because that’s what I had. I love love love this recipie! I cannot rave enough! My sister in low loved them, my mom loved them, my roommate loved them, 3 friends at the gym couldn’t get enough, even my picky 10 year old nephew was mine the wiser that these were even healthy!!!! I’ve made key lime pie, banana bread, strawberry cake and various others but this is still my fav!!! Perfect for when you gotta have a chocolate fix, plus the icing makes great dip for strawberries!!! Thank you for this creation!!!!

    • says

      Oh my, Summer, thank you SO, SO much for this amazing feedback! That is like pure gold to me! Wow. Really, I think I should have your comment framed and hang it on a wall. You totally, but totally rock! Thank you for making my day! :)

      • Summer says

        Haha! Yes! You deserve it. I feel like I should frame your recipie! Not my comment though! To many grammatical errors lol :) keep on doing what you’re doing!!

  32. Sheila says

    Sonia,
    These sound awesome. I just made some date paste and was browsing recipes to use it in. Do you think the frosting would be ok without the honey? Could I substitute date paste for the honey, or just omit the honey altogether?

  33. eric says

    Made them last night and just had a square…success! My two year old loved them too. I think the guy above that mentioned it was like a pudding must have used an 8 inch pan like I did. Had to bake about twenty minutes longer, but the toothpick doesn’t lie. Neither does simply pressing down on it with your hand. They turned out terrific. Very sweet. We love them.

    • says

      Thank you so much for this amazing feedback, Eric, you have no idea how much I appreciate! You 2 year old loved them? Really? WHOA! Now that is pure melody to my ear. Grand orchestra type of thing, you know! Wow. I couldn’t be happier. And thanks a bunch for sharing your experience using a smaller pan. That is incredibly useful to know. You totally rock, man! Thank you! :D

  34. Anna says

    Is it possible to sub the coconut flour for any other flour? It’s crazzzy expensive where I live. Thanks! I made the previous version of these before and I thought they were amazing, so I’m really looking forward to these!

    • says

      It’s hard to say without having actually tested it, but I think I would try upping the arrowroot powder to 1/4 cup and use 2/3 cup almond flour instead of the coconut flour. I think it should do the trick. Let me know how it turns out if you do end up giving it a try!

  35. Paola says

    They sound delicious, such a shame to call them paleo…. I’m pretty sure that if paleolithic men living in North America or let’s say Siberia grew sweet potatoes, harvested cacao beans, got dates shipped from some north African country, and salt from the Himalayas they’d have eaten this every day! :)

    PS I am not saying that they are not good – I am on a mission to change the inaccurate name of the “paleo” diet!

      • Paola Vais says

        I know… It’s a lost battle from the start! :(
        But even if I love that kind of food I don’t want to go back to stone age !!! :)
        oh… and I have just finished the brownies – had to give some away or I would have eaten the whole lot in one single sitting…

  36. Carolyn says

    I made this today but totally forgot to add sweet potato puree BUT they still turned out so moist & wonderful. I did cut the chocolate down to 1/4 cup, it’s a very good, forgiving recipe :-)

  37. Mark says

    I made these last night, and everyone enjoyed them this morning. They’re relatively light, probably the lack of butter and sugar. And since I’m not a great baker, I agree that they’re a pretty forgiving recipe. Thanks!

  38. says

    I think we might be sweet potato soul mates! I have a constant supply of sweet potato purée in my fridge for baking emergencies…the emergency being that I don’t have any brownie to eat!

Leave A Reply

Current day month ye@r *