From the February/March 2020 issue
Prep Time: 30 mins
Cook Time: 25 mins
Serves 12

Sweet potatoes are a nutritional power house, high in carbs, fiber, and vitamins A and C.


  • 2-1/2 cups sweet potato, peeled, cut into cubes and steamed, and left draining in a fine-mesh strainer for 20 minutes
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 cup good-quality cocoa powder
  • 1 TBSP coconut flour
  • 1 TBSP arrowroot flour
  • 1-1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup dark chocolate chips


  1. Preheat oven to 350°F. Prepare an 8-by-8-inch square baking pan with parchment paper and grease with coconut oil.
  2. In a large food processor, combine the prepared steamed sweet potato, eggs, coconut oil, sweetener, and vanilla. Pulse until well combined.
  3. In a medium bowl, mix together cocoa powder, coconut flour, arrowroot flour, baking powder, baking soda, and salt. Add the dry mixture to the food processor and process batter until smooth.
  4. Add batter to the square tin and smooth batter over with a rubber spatula. Bake for 20-25 minutes, or until a
    toothpick comes out with a few crumbs.
  5. Cool for 1 hour before removing brownies from pan. Then transfer to a cutting board for serving.
  6. In a microwave-safe bowl, melt chocolate chips on low, 30 seconds at a time, stirring in between, until chocolate is smooth and shiny. Spread melted chocolate chips evenly on top of the brownies. Let cool, and then serve.