Gluten Free Sweet Potato Brownies are a rich and creamy treat, perfect for fall, topped with vanilla bean ice cream and drizzled with caramel syrup!
Imagine the softest, most chewy and decadent brownie you’ve ever had…. then make these brownies and have your mind BLOWN!!
I became slightly obsessed with the idea of Sweet Potato Brownies after eating one for the first time at a new restaurant opening in San Diego. The restaurant, American Voodoo, served up a delicious five course dinner for members of the media to try out their menu and they definitely saved the best for last! While the first four courses were fantastic, I haven’t stopped thinking about that Sweet Potato Brownie for weeks now!
After returning from the first round of my cookbook tour (and still thinking about that brownie!) I ran into the kitchen, grabbed my favorite Premium Gold Gluten Free Flour and whipped up a pan of my own Gluten Free Sweet Potato Brownies.
- 1 lb sweet potatoes (usually one medium sweet potato is app 1 lb.)
- ½ cup unsweetened cocoa powder
- ½ cup Premium Gold Gluten Free Flour
- ¼ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ½ cup unsalted butter (softened)
- 1 cup sugar
- 1 tsp vanilla
- 1 large egg
Preheat oven to 325°.
Peel, cube and boil the sweet potato for 20 minutes (or until fork tender).
In a small bowl combine the cocoa, gluten free flour, baking powder, salt and cinnamon.
In a large bowl cream together the butter and sugar. Add the vanilla and egg.
Once the sweet potato is boiled, drain the water then use an electric hand mixer to puree the sweet potato.
Add the sweet potato to the butter and sugar and mix well.
Add the dry ingredients.
Pour the brownie batter into an 8 x 8 baking dish.
Bake for 30-35 minutes (or until a toothpick inserted in the middle comes out clean).
I served half of these for dessert on Halloween with a scoop of vanilla ice cream and a drizzle of caramel syrup.
The other half… well I may or may not have eaten them straight out of the pan… with a fork… for breakfast last weekend!
They were just so moist and chewy and delicious, I couldn’t stop myself! And since they have sweet potato in them, it’s like eating vegetables for breakfast… right? 😉
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
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