SWEET POTATO COCONUT BROWNIES

from Market Organics

January 22nd, 2025

Looking for a delicious sweet treat that’s also healthy and perfect for the whole family? Try our sweet potato coconut brownies!

Prep: 20 Mins | Cook: 30 - 40 Mins 

INGREDIENTS

  • 1 Large Sweet Potato or 2 Small Sweet Potatoes

  • 2 Large Eggs

  • ½ Cup Honey

  • ¼ Cup Melted Coconut Oil

  • 1 tsp Vanilla Extract or ½ tsp Vanilla Paste

  • ½ Cup Organic Cocoa Powder

  • ½ Cup Plain Flour of Choice

  • ¼ Cup Desiccated Coconut

  • 1 tsp Baking Powder

  • ¼ tsp Kosher Salt

OPTIONAL EXTRAS

  • ½ Organic Chocolate of Choice

METHOD

  1. Preheat the stage! Set your oven to 175°C (kids, this is a grown-up job!). Grease a 20cm square baking dish and line it with baking paper – like tucking it in for a cozy nap. 

  2. Sweet potato magic: Boil a pot of water and, with a trusty adult helper, peel and chop the sweet potato into chunky cubes. Plop them into the boiling water until they’re soft enough to mash. Drain, mash while still warm, and let it cool down (because nobody likes scrambled egg brownies!). Bonus tip: If you’ve got a stand mixer, use the paddle attachment for a mash that’s smooth as butter. 

  3. The big mix-up: In a large bowl, combine the mashed sweet potato, eggs (cool mash only – remember!), melted coconut oil, honey (pro tip: measure honey in the same cup as the coconut oil so it slides right out!), and vanilla. Whisk or paddle your way to a smooth, creamy mixture. 

  4. Time to get dry: In a separate medium bowl, sift together the cocoa powder, your flour of choice, baking powder, and salt. Give it a quick mix – the dry gang is ready to party. 

  5. Wet meets dry: Gradually introduce the dry ingredients to the wet ones, stirring gently until just combined (overmixing is like over-tickling – it’s no fun for anyone). Fold in the shredded coconut and, if you’re feeling fancy, toss in some chocolate chips for good measure. 

  6. Let’s bake! Pour the batter into your prepped pan. Feeling artistic? Sprinkle more coconut and extra chocolate chips on top – because why not? 

  7. The waiting game: Bake for 30 minutes, or until a toothpick comes out clean (or with just a smidge of chocolatey goodness). 

  8. Cool it, brownie! Let the brownies chill on a rack so they stay perfectly moist but not soggy. 

  9. Shape it up: Once cooled, hand over a cookie cutter (or just a butter knife) to your mini master chef to create brownies in their favourite shapes. Who’s the boss now? Yep, it’s them.