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


  • 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)*


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


  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

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14 thoughts on “Gluten-Free Sweet Potato Brownies with Rich Chocolate Frosting

  1. Margaret says:

    I cannot eat nuts, can you suggest a replacment for the almond flour. Just want say I love most of your recipes.

    1. Lynn Purdy says:

      Margaret, As this is a new recipe, we have not had the chance to experiment with other forms of flour. You could try gluten-free flour, as an experiment. Sorry, but this is our best answer, at this moment.

  2. Carol Hicks says:

    Can rice flour be used inside of almond flour ?

    1. Lynn Purdy says:

      Carol, This is a new recipe for us and we haven’t played around with it much. You could use rice flour, but you would have to experiment as it absorbs differently than almond flour. Best of luck.

    2. Anne says:

      Hi Carol:
      You would need a moist flour to replace the almond. In my at-home experimenting with gluten-free you might try something called ured flour – found in Indian food stores and is a ground lentil flour.

  3. Monique says:

    I love all the Crosby recipes! I just wish there was a hard copy recipe cookbook for all the new recipes!!

    1. Lynn Purdy says:

      Monique, if you email your name and complete address to “” we will mail you a copy of our latest cookbook, Simple Fair.

  4. Gail Nolan says:

    I find many recipes post are difficult for diabetics because carbs are never posted.

    1. Lynn Purdy says:

      Gail, We realize this and are working on providing the nutritional information. It is a slow and tedious job. But watch for the information.

      1. Mona Paroussis says:

        Thanks. i’m browsing through your recipes. My Grandaughter has been recently diagnosed type 1. I’ve been looking for recipes I can make for her. I’ll keep watching.

  5. marisa raponi says:

    You forgot the oven temp

    1. Bridget Oland says:

      Hi Marissa, Just letting you know that the oven temp is at the beginning of the instructions. But the fact that you missed it made me realise that I should have it near the end of the instructions too. I hope you enjoy the recipe.

  6. Mary Jakabosky says:—–Please send cookbook, “Simple Fair” to

    Mary Jakabosky
    3726 N. Franklin Av
    Loveland, CO 80538

    1. Lynn Purdy says:

      MAry, I will mail you a copy this week.

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