Sweet Potato Brownie Cakes

I tend to not eat many homemade baked goods, but this recipe, recently emailed to me by Paleo Hacks, really caught my attention. What I found so compelling, in addition to the luscious image of brownies, were the healthy ingredients and the ease of putting this together for a tasty and super healthy chocolate treat!

While writing an article several weeks ago, I needed a break. With recipe in hand, it occurred to me that I had all the necessary ingredients and more in my kitchen to whip this up. And whip I did. Within approximately 15 minutes of prepping and whisking, I placed my pan of brownie batter into the oven. Thirty minutes later, a delicious, organic brownie cake was born.

Please note, these brownies are moist and more cake-like than traditional brownies. I added extra sweet potatoes in my batch, which also accounts for the less chewy texture. Give this a try. I have a feeling you’re going to be quite pleased.

Sweet Potato Brownie Cakes

Serving for 8


•3 eggs – (Go with organic eggs always. I use eggs from my local farmer’s market or Country Hen.)

•1/4 cup maple syrup – (Grade A, Organic Roxbury Mountain Maple Syrup works just great.)

•1/2 cup melted coconut oil plus extra for greasing the pan (I recently purchased Garden of Life organic, raw extra virgin coconut oil on sale. It’s delicious! All coconut oil congeals at 75 degrees. You can melt this oil simply by running hot water over the glass container for a bit.)

•3/4 cup almond meal/flour – (Bob’s Red Mill almond flour is a quality product.)

•1/3 cup cocoa powder (I use raw, organic non-sweetened cacao powder by Navitas.)

•1 teaspoon baking powder – (Bob’s Red Mill aluminum free baking powder is a winner.)

•1 cup cooked sweet potato – (I use canned organic sweet potato puree by Farmer’s Market. The only ingredient in this BPA-free lined can is non-GMO sweet potato. Yum!)


•1 handful cacao nibs - (I use raw organic cacao nibs by Now Real Food.)

•1/2 cup crushed walnuts - (Organic, raw, non-roasted and non-salted nuts are best.)

•1/4 teaspoon vanilla – (Vanilla Max ground madagascar vanilla beans by Bulletproof contains no alcohol.)

•1/4 teaspoon cinnamon – (Always go with organic spices. Simply Organic or Organic Frontier are both excellent options.)

•Pinch salt – (Pink Himalayan salt is tasty and nutritious. HimalaSalt is additive-free. White salts are  stripped of their nutrients.)


 (15 minute assembly and 30 minutes baking – Total 45 minutes)

•Pre-heat oven to 350⁰F. Grease 10 x 7” baking pan with coconut oil.

•Whisk the eggs, syrup and coconut oil until well combined.

•In a separate bowl, combine the almond meal, cacao powder, vanilla, cinnamon, salt, cacao nibs, walnuts and baking powder.

•Whisk the dry ingredients into the wet.

•Whisk in the sweet potato. If using a can, use half.

•Pour the brownie batter into the greased pan and bake for 30 minutes, or until an inserted toothpick comes out clean.


Allow the brownies to cool before eating.

Refrigerate or freeze left over brownies.

As a bonus, consider making some homemade whipped cream from organic heavy cream. Organic Valley Heavy Whipping Cream (Pasteurized) is organic and additive-free. That, plus a few organic berries on the side make for an ultra, wonderful sweet potato brownie cake indulgence!

Please enjoy!