Gluten-Free Sweet Potato Brownies with Rich Chocolate Frosting

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

Take me to the recipe

Sweet potato brownies are gluten free, refined sugar free and paleo.

Sweet potato brownies are surprisingly rich and filling brownies made without refined sugar. They’re gluten-free, paleo and delicious.

There is a great country market not too far from where I live that has become known for its sweet potato brownies. Kredl’s sweet potato brownies are thick (about 2 1/2″ high), not too sweet and very filling. I tried them once, loved them, so set about figuring out how to make my own.

The version I settled on is made with ground almonds rather than a gluten-free flour mix and they’re made without refined sugar. These sweet potato brownies are about half as thick as the Kredl’s version and I frost them with a silky frosting made with dates, cocoa and water. I cut them into bit-sized squares so they’re just right for snacking.

Even though sweet potatoes are very sweet, these brownies are not. There is no mistaking that they’re brownies, but no one will be fooled into thinking that they’re just another version of a sweet, buttery, classic brownie. This is a healthy version and tastes that way.

*To make the sweet potato puree: Poke the potatoes with a fork, place them in a baking pan and roast at 350 F for 30-45 min, or until soft. Remove skin and puree. Another option is to peel the potatoes, slice into 1″ rounds and steam until soft, then puree.

This recipe has been adapted from the blog Paleo Hacks

Sweet Potato Brownies Recipe with Rich Chocolate Frosting

Refined sugar-free, gluten-free and Paleo

Makes 24 brownies

Ingredients:

  • 3 large eggs, room temperature
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. real maple syrup or honey
  • 1 tsp. pure vanilla
  • ½ cup melted coconut oil
  • ¾ cup + 2 Tbsp. almond meal (almond flour)
  • 1/3 cup cocoa powder
  • 1 tsp. baking powder
  • 1 cup cooked sweet potato puree (about 2 small sweet potatoes)*

Frosting:

  • 1/2 cup pitted dates
  • 3 Tbsp. cocoa powder
  • 2 Tbsp. melted coconut oil
  • 5-6 Tbsp. water

Instructions:

  1. Preheat the oven to 350°F. Line an 8”x 8” metal baking pan with parchment paper.
  2. In a large bowl whisk together the eggs then add the molasses and maple syrup (or honey).
  3. When combined, whisk in the vanilla and coconut oil.
  4. In a separate bowl, combine almond meal, cocoa powder and baking powder, taking care to break up any lumps in the almond meal.
  5. Whisk the dry ingredients into the wet.
  6. Stir in the sweet potato with a fork.
  7. Scrape batter into baking pan and bake @ 350 F for 30-35 minutes, or until an inserted toothpick comes out clean.
  8. Cool before frosting.

To make the frosting: 

  1. Place all frosting ingredients in a food processor or high-speed blender. Let things sit for a few minutes before processing to soften the dates.
  2. Blend until creamy, scraping down the sides from time to time.
  3. Frost the cooled brownies and refrigerate.  (Keep refrigerated.)

Nutritional info per serving (not including frosting):

  • Calories: 81
  • Fat: 5.8 g
  • Saturated Fat: 4.3 g
  • Cholesterol: 24 mg
  • Sodium: 31 mg
  • Carbs: 6.3
  • Sugar: 2 g
  • Protein: 2.1
  • Fibre: .5 g
  • Potassium: 120.9 mg
  • Vit. A: 92.9 mg

One more thing…

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Easy Almond Cookies are Healthy and Delicious

Servings: 18 cookies serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

Take me to the recipe

Easy almond cookies have a chewy texture and wholesome substance. They're gluten-free, refined-sugar free, paleo and taste like real cookies.

Easy almond cookies have it all: great flavour and texture, low in carbs and calories, gluten-free, refined sugar-free, vegan, Paleo.

The original title of this recipe is The World’s Easiest Cookies and they came by that name honestly. With just five ingredients (in my slightly adapted version) easy almond cookies take all of five minutes to mix up, the dough needs no chilling and they bake in 12 minutes flat.

  • Easy almond cookies have a chewy texture and wholesome substance. They're gluten-free, refined-sugar free, paleo and taste like real cookies.
    Easy almond cookies have it all: great flavour and texture, low in carbs and calories, gluten-free, refined sugar-free, vegan, Paleo.

 

Once cooled, easy almond cookies have a lovely chewy texture and wholesome substance.  Thanks to the ground almonds they feel more filling than many cookies and they’re also more nutritious (along with being low in calories and fat). But they still taste like real cookies.

One more thing, easy almond cookies are also gluten-free so a nice treat for those of you who are in a constant search of decent cookies free of gluten.

As well, they contain no refined sugar.

 

My son is crazy about these cookies so they make a great after-school treat (or a little after-supper sweet).

This recipe is just slightly adapted from the terrific recipe website The Kitchn.

Easy Almond Cookie Recipe

Makes 18 cookies

  • 2 cups almond flour
  • 1/2 tsp. baking powder
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 3 Tbsp. real maple syrup
  • 2 tsp. vanilla extract
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl whisk the almond flour and baking powder together. Stir in the molasses, maple syrup and vanilla and mix until well combined (batter will be sticky).
  3. Scoop dough into a tablespoon measure and roll into balls. Place on prepared baking sheet, an inch apart.
  4. With the palm of your hand or the bottom of a glass, lightly flatten the tops of the cookies.*
  5. Bake until the cookies are set and the bottoms are golden, about 12 minutes. Cool slightly on the pan and then remove to a rack.

*For crisp cookies, flatten the dough balls into discs with the bottom of a glass before baking. Adjust baking time accordingly.

Nutritional info: Per cookie:

  •  Calories: 46
  • Fat: 1.3 g
  • Saturated Fat: .1 g
  • Cholesterol: 0 mg
  • Carbs: 6 g
  • Sugar: 3.2 g
  • Sodium: 10.2 mg
  • Fibre: 0 g
  • Protein: 2.8 g
  • Potassium: 140.6 mg
  • Calcium: 40.9 g