This is the best ever sweet potato clean eating brownies recipe. The sweet potatoes add just a little sweetness and make them nice and moist too.
My children LOVE sweets, especially my oldest. She loves learning to make new recipes and to share with other people. It is one of her favorite ways to show love to others. She will keep eating and eating sugary treats until you take it away from her. 🙂 (I think some of us can definitely relate to this). So, for the sake of my daughter and everyone she shares her treats with, I developed this Clean Eating sweet potato brownie recipe.
This way you get at least one serving of veggies for the day! Sometimes as parents it can be tricky to convince our children why it is important to eat our veggies and fruits and to avoid sugar. So tricks can be handy from time to time. I am not saying these are the healthiest thing and you shouldn’t be eating them obsessively. But come on, they are so good and rich and moist!
These brownies are super decadent and so soft. They are topped with a rich ganache frosting with only two ingredients – coconut milk and Clean Eating chocolate chips. I mean, my 12-year-old daughter makes these, so if she can do it, you can do it!
Watch the video below to see how fun and easy it is to make these Clean Eating brownies:
To cook a sweet potato I place it in a baking dish and bake it at 400 degrees for about 45 minutes. It is important to make sure that the sweet potato is cooked through all the way before putting into the brownies.
You can cut the brownies once they are done into any size you prefer. I cut them into 20-24 pieces so the servings aren’t so large, especially for any children eating them.
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I love this Clean Eating brownies recipe because they are moist and rich from the sweet potatoes and they don’t taste healthy.
- 1 medium-sized Sweet Potato (baked, skin removed (about 1 cup in volume). Technically this means an orange-fleshed yam, not a sweet potato. But everyone I know calls yams sweet potatoes. Why is that?)
- 3 Eggs
- 1/3 Cup Coconut Oil
- 1/2 Cup Honey
- 1 1/2 tsp Vanilla Extract
- 3/4 Cup Light Spelt Flour
- 2/3 Cup Raw Cacao Powder
- 1/2 tsp Real Salt
- 1 tsp Baking Powder
- Preheat the oven to 350 degrees. Coat a 9×13 baking pan with olive oil spray.
- Place the cooked sweet potato flesh, eggs, coconut oil, honey, and vanilla extract in the base of a food processor.
- Process until smooth, scraping down the sides as needed.
- In a mixing bowl, combine the spelt flour, cacao powder, salt, and baking powder.
- Add to the food processor and process just until combined, scraping down the sides as needed.
- Scrape the batter into the prepared pan and bake in the preheated oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Be careful to not over-bake these, they are best removed when just set.
- Remove the brownies and let cool completely.
- In a microwave safe bowl, add the chocolate chips and 1/4 cup of the coconut milk.
- Microwave for 45 seconds.
- Whisk the melted chocolate and coconut milk together until smooth.
- Add in the remaining 1/4 cup coconut milk and whisk until smooth. Let set at room temperature for 30-45 minutes, or until cooled and thickened.
- Frost the brownies with the ganache and cut into squares. Store covered at room temperature or in the refrigerator.