Sweet Potato Ginger Brownies

Sweet Potato Brownies

4.9 from 17 reviews
Sweet Potato Ginger Brownies
Prep time
Cook time
Total time
Serves: 16
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
  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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  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?



  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?



  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!

  17. cant wait to try these, just come off a pretty hectic exclusion diet so trying out paleo as a long term solution and cant wait to get my teeth into some chocolate! I live in South Africa and have never seen nor found coconut flour however- is there any thing I could substitute it with?

  18. Is the batter supposed to be pretty thick? I used a ripe banana instead of honey, and they were almost cakelike. Should I add some more liquid to balance that out? The flavor was good (not banana-y), just not as moist as I expected

  19. I made these with carob because my sister is allergic to chocolate and they were amazing!!! Thank you so much for all your great recipies and keep up the good work.

    1. Glad to see this worked – I was going to ask about making it w/ carob powder and chips! I bet one could also use canned pumpkin puree instead of sweet potatoes (which I loooove) in a pinch.

      I’m a little afraid to make them, they look so good and sometimes willpower can be a challenge! :)

      found your site/recipe via BadassFitness

  20. I love this site! Your recipes are amazing, I can’t wait to make these brownies!! I am new to the paleo lifestyle, and your recipes definitely make it easier to transition!! Thanks so much!

  21. Any chance you know what the net carb total is for these? My fiancé was just diagnosed with type 1 Diabetes and I am gluten free (Celiac.) I would love to be able to make a dessert we can both eat.

  22. These brownies were awesome. I shared the recipe with one of my co-workers the day you posted it. Serveral days later she baked them for me for my birthday! What a treat.
    Thank you George for a yummy chocolate recipe just in time for the big 50!

  23. OMG! I just made these last night and used one cup mashed sweet potato and one cup canned pumpkin (’cause I had some leftover). They were soooo good and are now my favorite brownie recipe. I put them in the fridge and they have a nice fudgy consistancy. Totally yummy that I had some for breakfast (my bad) with my chicken. Heck it had sweet potato in it…Thank you!!!!!

  24. These were amazing… I thought that they tasted like pumpkin cheese cake with a touch of chocolate. I used organic maple syrup instead of the honey. Not really sure if I did them right because they had the texture of cheese cake but I thought that they were some of the best brownies that I’ve made so far. Still experimenting with coconut flour. Will definitely make these again.

      1. Using two bananas in place of the eggs, and one Tablespoon less coconut flour, gave a fruity, dense, absolutely delicious version. I also used coconut milk cream instead of honey. I couldn’t stop eating them! It was a little sweet for me, I think next time I might use just one banana and a little more sweet potato :)

  25. sweet potatoes are my fav, as is chocolate – so this is a can’t miss recipe.
    But I don’t have coconut flour – do you think almond meal would work as a substitute?

  26. For all of the great food in Philly I have yet to find okinawan sweet potatoes here! If you find them while you’re visiting please let me know. I’m craving them!

  27. For once, I had all the ingredients just sitting around! I had to use regular sweet potatos instead of purple and subbed in the coconut oil for the butter – also skipped the chocolate chips since I don’t have any but husband and I both tasted the batter and declared it good :) These are baking away in the oven as I type this; looking forward to tasting the end result. Oh! and I dusted the baking dish with cocoa powder after I greased it (with coconut oil) just to help them not stick. I think someone should try adding dried cherries – you can’t go wrong with chocolate and cherry ;) Thanks for the recipe!

  28. Hi George,
    This looks like a great munchie…I am whipping them up as I type as my family will kiss me all afternoon!
    Just wondering…is there a subsitiute for eggs as I am allergic?

      1. Pat & George – I always use ground flax seed (I can buy a bag of organic ground flax at Costco now) for the egg sub. 1 egg = 1 Tb flax + 3 Tb water and let soak for a few min. Use this in pancakes and other baking and always have great results.
        Also can sub flax for the oil/butter called for too. Not allergic to eggs or vegan, just trying to change it up a little healthier.

  29. Awesome photos, George! I like the ones of you best, but those brownies look terrific. I might add these to the offerings I am taking to the family Super Bowl party today as I have some sweet potatoes that need to be used.;-) And these will definitely have to be shared over at All Gluten-Free Desserts … All the Time! Enjoy your treats and day! Thanks for the recipe and the inspiration! :-)


  30. Just wanted to let you know that you got my vote!! You’re #1 as far as I’m concerned and it looks like many others feel the same. Will try these brownies tomorrow….of all things to run out of, I ran out of eggs! Going out later to get them. Stay warm!!

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