Sweet Potato Brownies

Recipe by Mike Proia

These sweet potato brownies were a bonus recipe given out in our Grain Free Baking class with Blank Page Café. They are grain free, dairy free, nut free and refined sugar free. 

Prep Time

15 minutes

Cook Time

35 minutes


10 Servings


1 sweet potato (cooked and pureed (roughly 1 1/2'' cups))
3 eggs
2 egg white
1⁄4 cup coconut oil (melted and cooled)
1⁄3 cup honey, raw
1⁄4 teaspoon vanilla
3 tablespoons flour, coconut (plus 1 teaspoon)
3 tablespoons cocoa powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon cinnamon
  pinch salt
1⁄2 cup chocolate chips, dark


Preheat oven to 350°F. In a medium bowl, mix wet ingredients, sweet potato puree, 3 whole eggs, coconut oil, honey and vanilla. Then in a separate large bowl mix dry ingredients, coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips. Add wet ingredients into dry and mix well with a spatula, not in a stand mixer.

In a stand mixer with the whisk attachment, beat 2 egg whites beyond stiff then gently fold the egg whites into the combined mixture. Pour into a parchment paper lined 8x8 or 9x9 baking dish and bake for 30-35 minutes.

For extra deliciousness, melt 1 Tbsp of coconut oil with 1 Tbsp of dark chocolate chips and drizzle the chocolate sauce on top of the brownies.

*roast the sweet potato, let it cool, peel it and then blend in a food processor until the flesh is smooth