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Sweet Potato Brownies Recipe

These rich and gooey sweet potato brownies are exceptionally tasty and secretly packed with fiber, antioxidants, vitamins, and minerals. Once you taste this healthier, vegan version of your average brownie, you may never want to go back to your basic recipe ever again!


½ cup Navitas Organics Cacao Powder

½ cup whole wheat flour or 1:1 gluten-free baking flour blend

1 tsp. baking powder

½ tsp. sea salt

¼ cup coconut oil

½ cup sweet potato puree*

¾ cup coconut sugar

¼ cup maple syrup

1 tsp. vanilla extract


Heat oven to 325° F. Line an 8x8-inch baking pan with parchment, leaving a two-inch overhang on all sides, and set aside.

In a medium bowl, add the cacao powder, whole wheat flour, baking powder, and salt. Mix together to combine.

In a medium saucepot over low heat, melt the coconut oil. Turn off the heat, then add the sweet potato puree, coconut sugar, maple syrup, and vanilla extract. Whisk until smooth. A little at a time, add the dry ingredients and mix into a smooth batter.

Pour the batter into the prepared pan, smoothing it out into an even layer. Bake until the center is set, about 30-35 minutes. Transfer the pan to a wire rack and let cool completely. Using the parchment overhang, remove the brownies from the pan and transfer to a cutting board. Cut into 16 squares.

Variation: Fold ¾ cup mini chocolate chips or 3 Tbsp. Navitas Organics Cacao Nibs and/or coarsely chopped walnuts or Navitas Organics Cashew Nuts into the batter before baking.

*Chef’s Notes: For a fast turnaround, use canned sweet potato puree. Alternately, bake a foil-wrapped sweet potato at 400° F for 90 minutes. Turn off the oven and let cool inside for an additional hour. Peel and mash the potato into a smooth puree, adding a tablespoon or two of water, if needed.

Store at room temperature, covered, for up to 5 days.

Makes 16 brownies


Submitted by Julie Morris | Luminberry