Yummy Sweet Potato Brownies

Sarka KocickaMumformation, Recipes0 Comments


I am obsessed with using coconut oil and coconut flour in everything I bake and my kids are picky eaters but love sweet potatoes so this is a perfect treat for all of us, super healthy and delicious! Plus it’s gluten-free and technically allergy nut-free.

The original recipe calls for purple skinned potatoes as they are slightly sweeter and milder but I use the orange sweet potatoes and they work out great. You can always adjust the amount of honey for sweetness.

Sweet potatoes are very healthy, with tons of vitamin A, vitamin C and fiber so adding them means you’re getting brownies with health benefits. The sweet potato also acts as a binder, holding the final product together and making it moist and chewy.

As a ‘sometimes’ treat, I do make brownies out of a box because hey, sometimes you need a little Betty Crocker in your life. But this Sweet Potato Brownie recipe cuts down on sugar by replacing it with honey and uses coconut oil as an alternative to canola or sunflower oil. And raw cacao powder instead of the processed chocolate or chocolate syrup contained in the box ingredients, means a richer, dark chocolate flavor and way healthier.


  • 1 raw large orange sweet potato – 2-3 cups when grated
  • 2 whole eggs
  • ½ cup melted coconut oil
  • ⅓ cup honey
  • 2 teaspoons vanilla extract
  • ½ cup raw cacao powder, sifted (or fluffed with fork to get rid of any lumpy bits)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2½ tablespoon coconut flour


  1. Preheat oven to 350 °F.
  2. Combine grated sweet potato, eggs, vanilla, honey and coconut oil in a large mixing bowl and stir together until well combined.
  3. Add cacao powder, baking powder, baking soda and stir. Finally add coconut flour. Avoid adding too much coconut flour, as it will absorb too much moisture, which will result in drier brownies.
  4. Once combined, pour the mixture into an 8-inch square greased baking pan (or baking paper for easy cleanup).
  5. Bake for 25-30 minutes. Remove from oven and cool for 10 minutes before carefully removing the brownies from the tin.
  6. Cut brownies into squares and dust with a little cacao powder. For extra sweetness, add a little icing sugar. Serve with berries and some fresh cream or coconut yogurt to be extra fancy.

Do you have any hidden vegetable recipes? Please share! I need more ideas for my veggie averse kids (and hubby!).

About the Writer

Sarka Kocicka is co-founder of MumRadar and lives in California with her husband and two daughters, age 3 and 1. Born in Brno, Czech Republic, Sarka migrated to Toronto and later Vancouver, where she met her husband and moved around the world – New York City, Tampa, Seoul, San Francisco, Singapore, Australia, Bali and recently back stateside to the San Francisco Bay Area.

Sarka is a yoga teacher, writer, drummer and lover of wine, channeled into the wildest adventure balancing parenting and the MumRadar mobile app. She is thrilled to be part of the MumRadar community, helping mothers all over the world connect, share and make motherhood fun.

You can find Sarka on Facebook, TwitterInstagram and LinkedIn. Send her a message at Sarka@mumradar.com or start a discussion below!