Skillet Sweet Potato Brownies
Published 2/6/2019 • Updated 5/15/2020
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These amazing skillet sweet potato brownies are everything you’ve ever wanted in a dessert. They’re grain-free making them the fudgiest paleo sweet potato brownies you’ll ever eat.
Helloooooo beautiful. That’s pretty much what I say every time I take a bite out of these paleo sweet potato brownies. Today we’re sharing a healthy brownie recipe with a twist! AKA we replaced the oil with sweet potato puree to make these brownies nutritious and delicious! Plus, these sweet potato brownies are super fudgy and grain-free/paleo-friendly (WOOT!).
If you’re a brownie lover like me, you know it’s sort of hard to find a healthy brownie recipe that’s just as good as the real deal. Well, I’m here to change your mind! Even though these sweet potato brownies are gluten free, dairy free, and grain free, they’re fudgylicious and perfectly sweet! They’re made with a base of coconut flour
, which is what helps them become thick and fudgy and naturally sweetened with coconut sugar, maple syrup, and SWEET POTATO…but you already knew that 😀 The sweet potato in this recipe also allows us to take away any kind of oil that’s needed. By doing this, you reduce fat and calories.
Sweet Potato Brownies Ingredients
With just a few paleo-friendly ingredients, you’re going to have these amazing healthy brownies ready in no time. Here’s what you need:
- eggs
- maple syrup
- sweet potato puree
- coconut flour
- cocoa powder
- coconut sugar
- baking powder
- cinnamon
- chocolate chips
This healthy brownie recipe is meant to be eaten family style. We used a 10-inch cast iron pan
to cook them in so that we could all dig in at once. Of course, it’s optional to slice and serve, but we preferred plopping some ice cream right on top and eating it straight out of the pan! Please do note that if you use a different size pan or a pan that is not cast iron, the bake time will slightly differ.
More Healthy Brownies
Sweet Potato Brownies
Ingredients
Wet
- 3 large eggs
- ½ cup maple syrup
- 1 cup sweet potato puree*
- 1 teaspoon vanilla extract
Dry
- ½ cup coconut flour
- ½ cup unsweetened cocoa powder
- ¼ cup coconut sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 350ºF and generously spray a 10-inch cast iron skillet with coconut oil cooking spray. Set aside.
- Place wet ingredients in a large bowl. Then, add dry ingredients to the same bowl and mix until combined.
- Pour batter into skillet and use a spatula to spread out evenly.
- Bake at 350ºF for 40-45 minutes.
- Let cool for 10 minutes before slicing. Enjoy!
Tips & Notes
- option to use canned sweet potato puree for homemade sweet potato puree.
- If you don’t have a 9-inch cast iron pan, option to use an 8×8 inch cake pan. Bake time may increase slightly.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Healthy Sweet Potato Recipes
One of the main reasons why I love sweet potatoes is because they never really go out of season. We eat them year-round in the Fit Foodie kitchen and hope we’re giving you the means to do the same thing! Check out some of our healthy sweet potato recipes!
I AM ALLERGIC TO COCONUT. CAN I USE ALMOND OR TAPIOCA FLOUR?
Hiyah! I haven’t tried it with either of those flours, so I’m not sure!
Your pumpkin paleo brownie is one of my favourite recipes, I make it biweekly or so in the winter months, so happy to see a sweet potato version that I can make year-round! Can’t wait to try it, looks delish, and I just love baking dessert in cast iron skillets, they just look somehwat even more special and exciting! 😉
Do you use REAL maple syrup or any?
I prefer REAL 🙂
This looks good! I can’t wait to try it.
FYI – in the directions you say to use a 10″ cast iron skillet but then at the bottom you say if you don’t have a 9″ skillet to use an 8″x8″ – so in one place it’s 10″ and the other it’s 9″. Also, the nutritional information is formatted funny/
In looove with this brownie. Just made it for Easter and it’s the best option I had! Thank you! <3 Plus, hubby, and son love it too!
My husband has a coconut , sou and nut allergy…can I use any other type of flour for this?
What can I use instead of coconut sugar? I absolutely hate it.
Dark colored cast iron pans are dark in color, but also retain heat better. What adjustments, if any, would need to be made to the baking time & temperature if using a dark colored or light colored aluminum baking pans?
These look so yummy! If using a regular baking pan, should it be a dark one?
Hi Gayle! What do you mean by a dark one?
This is almost vegan. Would you consider trying this with an egg substitute (ground flax and water)?