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Sweet Potato Almond Flour Brownies

Prep Time

45 minutes

Prep Notes

Nutritious, dense, moist brownies. No gluten, dairy, soy. Yes eggs, almonds, paleo. Low sugar if you go for stevia over other sweeteners.

Cooking Time

30 minutes


  • 1 cup boiled sweet potatoes
  • 1 cup almond flour
  • 2/3 cup cocoa powder (unsweeten)
  • 3 eggs
  • 5 tbsp virgin coconut oil
  • 1 tsp baking soda
  • 1 tsp vinegar (ACV)
  • 3/4 tsp sea salt
  • 1 tsp vanilla extract or powder
  • 3-6 dates or sweetener of your choice (stevia if on sugar detox, or honey, maple, sugar...)
  • optional chocolate chips, walnuts, orange zest...


  1. Peel, dice and boil couple of sweet potatoes (use leftovers in another dish or let kids nibble as is).
  2. Meanwhile blend all the other ingredients besides the coconut oil.
  3. When potatoes are soft and still hot, measure 1 cup, including some water. Kinda mash-pack it in the measuring cup with a fork and add coconut oil, that will nicely melt into it. You will get 1 and 1/2 cup of this. Add to the rest of the mixture, blend.
  4. Adjust sweetness to your taste. 
  5. Gently spoon in any additional chunks you fancy (choco chips, nuts...).
  6. Transfer into a baking dish.
  7. Bake at 180°C for 25-35 minutes (depending on the thickness/size of your dish).
  8. Enjoy warm or cold.


Recipe by Veronika Bar, of All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.