Sweet Potato Ginger Brownies

Sweet Potato Brownies

4.9 from 17 reviews
Sweet Potato Ginger Brownies
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
Instructions
Baking Sweet Potato
  1. Preheat oven to 425 degrees fahrenheit
  2. Poke holes in your sweet potato and bake wrapped in aluminum foil until fork tender (mine took 75 minutes)
  3. Remove from the oven and peel
Boiling Sweet Potato
  1. Peel sweet potato and cut into 1 inch cubes
  2. Place in a pot of water and bring to a boil
  3. Boil until your sweet potatoes are fork tender and drain
Brownies
  1. Preheat your oven to 350 degrees fahrenheit
  2. Place your sweet potatoes into your stand mixer or large mixing bowl and mash them
  3. Add your eggs, grass-fed butter, honey, and vanilla and mix well
  4. Add in coconut flour, cocoa powder, cinnamon, ginger, nutmeg, baking powder and salt and mix until all is incorporated
  5. If using dark chocolate chunks or enjoy life chips, add them in now and mix by hand
  6. Grease an 8x8 glass baking dish (or a 9x13 if you want them thinner) and add your batter, spreading evenly
  7. Place in the preheated oven and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean
  8. Cool, cut, serve and Enjoy

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106 Comments

  1. The moistest of brownies I have ever tasted!! So simple to make and very healthy. No guilt when getting a second serving :)

    Instead of the coconut flour i used cornstarch and turned out delicious too!

  2. This is the very first recipe of yours I’ve tried and it came out perfect! The pre-baked mixture was watery so I added a couple tablespoons of coconut flour and added a bit more ginger and nutmeg. Love the texture and the not-too-sweet brownie which came out!
    Thank you and will be trying more of your recipes. Keep up the good work!

  3. Hi, I tried these yesterday with carob powder. I didn’t have. Sweet potatoe on hand so I used plain canned pumpkin. I also used the coconut oil instead of butter. The pumkin was pretty wet so I added a touch extra of coconut flour. I cut the honey just a bit ( did not have raw honey) because from what I have read carob is sweeter than chocolate. The taste was ok. Not bad by any means but kind of different in a reasonable way. The texture was kind of fall apart soft. Not raw soft, but way softer than a regular brownie. I can’t do chocolate and I have made regular carob brownies just twice which I enjoyed, but am trying to head towards gluten free and maybe towards paleo. Just wondered if anyone had done more with the carob, and what changes they might have made. I also wondered what the texture is actually like when you make it just like the recipe? Thanks for sharing recipes.

  4. Hello, these brownies are in my oven and I used every ingredients but the mashed sweet potatoes was a little chunky. I boiled them and mashed them. I tasted the wet ingredients and they don’t taste like brownies. They taste like ginger sweet potatoes. I hope it’s going to be ok.

    Any ideas?

    Thanks,

    Yoli

  5. Can you SUB regular organic honey for the raw honey!? I just realized I’m out of raw honey, but I know the consistency of raw honey is so different from regular honey…

  6. I absolutely LOVE this recipe. If your cooking gets down like these brownies, I will definitely be getting that e-book of yours. Soooo delish and I don’t even like chocolate all that much but I am addicted to these brownies. I was a little apprehensive when I saw the spices you used but they make it that much more yummy after tasting it. Could easily be my ABSOLUTE favorite chocolate dessert.

    1. Oh yeah. I didn’t have a purple sweet potato so I just used the orange sweet potato and it was just as yummy. My husband loved it too. I must change my previous post. It’s my absolute favorite sweetie treat!

      What changes to the recipe would need to be made if doubled?

      Thanks,

      Kiesha

  7. Hi George

    I’m making these for Christmas but we don’t have purple sweet potatoes in the UK as far as I’m aware. We have the standard orange sweet potatoes that are pretty wet in texture (I believe you guys call these yams) or white sweet potatoes which are sweeter but much drier.
    I was just wandering if you know which are closer to the purple sweet pot or which would be better to use for this particular recipe?

    I’m no baker so your help on this would be much appreciated!

    P.S. ALL your crockpot recipes I’ve tried have been awesome so thanks for all your hard work!

  8. Can’t wait to try this!! Is the purple sweet potato used just for the dark color, to make them more “brownie” like? I have a a bunch of leftover cooked yams and regular sweet potatoes. I’m assuming these would also work?

  9. These are yummilicious! I added a dash of cayenne since I love the way it makes my mouth tingle when drinking it in coffee or cocoa. My non-sweet potato husband wants them all the time. Thanks for yet another great recipe’

  10. Hi, the link to the vanilla is broken. Is it extract, pods, paste? Thanks! can’t wait to try these and the only ingredient I don’t have in the cupboard is vanilla.

  11. Tonight we had a left over sweet potato so I used it for this recipe. I added a pinch of cayenne pepper since I love the way it makes my mouth tingle when I add it to coffee or hot chocolate. It gave a nice kick to this already yummy treat! Thanks :)

  12. These have become a staple when I need brownies. My hubby loves them but I do not tell him they are made with sweet potato. I make them as mini muffins. Not so easy to get the batter into the tiny tin but they are worthy it to have yummy bite sized treats. Love your website.

    1. Renee: Baking them as brownie bites is genius! How long did you back them for? Ddid you adjust the oven temp because you were cooking in metal not glass? Did you use mini-muffin liners?

  13. Hi George,
    Mine have just come out the oven and I had to cut it open straight away – the steamy smell is amazing. I made my own coconut flour in my coffee grinder but took the first lot too far to a butter! Plus after cutting open my potatoes I put the skins back in the oven to make another treat.
    Thanks from down in Adelaide, South Australia

  14. Hi George

    These are really rather decadent given the main ingredient is a humble sweet potato. I used a standard one as I’m not even sure purple ones are available in UK. I shall certainly investigate further! They have a moist, gorgeous truffle like texture. I used coconut oil instead of butter and something called sweet freedom (100% extremely low GI fruit syrup) instead of raw honey as I didn’t have any. Delish! Butternut squash and lime soup for lunch today. Yum! Your recipes are fab and your photography is awesome too! Thanks George xx

  15. Love, love, LOVE them George. I’ve made them several times. I took them to a class tonight and WOW and I really want the recipe was the reaction. Thanks so much :)

  16. I made these last night. In half I put chocolate chips and the other half I put walnuts. They were absolutely delicious! Thank you! And I love the pics of you too. Brownies and eye candy!

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