These gluten-free German Chocolate Sweet Potato Brownies will blow your mind! You might be wondering why would I start with a healthy brownie and then decide to frost it? Doesn’t that defeat the purpose of it being healthy?!
This is how I look at that question…in the long run; it is still a little healthier because we started with a much lower fat brownie before adding the frosting versus a high-fat brownie. Am I right or what? And lots of delicious flavors can still be enjoyed with thin layers of frosting. Of course, I haven’t been able to convince my husband of that.
These German Chocolate Sweet Potato Brownies are gluten, dairy, and egg-free, but adding the optional white chocolate chips and using some brands of premade coconut pecan frostings will alter the dairy in the recipe. But not to worry, we have lots of frosting options for you.
Corn, soy, dairy, and nut-free will need to use allergy-safe frostings such as these:
3. This homemade coconut pecan frosting from, www.godairyfree.org is egg, gluten, dairy, and soy-free but does contain corn.
4. G-Free Foodie has a homemade frosting recipe that is gluten, dairy, egg, and corn-free.
5. Simple Mills and Miss Jones Baking Co. have premade frostings that are corn, egg, dairy, gluten, and nut-free. These two companies also have Low FODMAP frosting.
Here is a time-saving tip: I bake several sweet potatoes at a time and freeze cup-sized containers of mashed potatoes for future use.
German Chocolate Sweet Potato Brownies
- 3/4 cup sweet potato cooked and mashed
- 1 tsp vanilla
- 1 cup cashew butter ~ any nut butter is fine. Peanut butter for Low FODMAP
- 1/4 cup plus 2 tbsp flour ~ I used oat flour ~Regular all-purpose or almond flours are other options.
- 2/3 cup sugar ~ I used beet sugar. Monkfruit Sweetener works perfectly for a low-sugar brownie.
- 1/4 cup plus 2 tbsp cocoa powder
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup mini semi-sweet chocolate chip plus 3 tbsp to sprinkle on top. I used Enjoy Life Allergy-Friendly Semi-Sweet Mini Chocolate Chips.
- 1/4 cup white chocolate flavored chips optional ~ not dairy, and soy-free
- 9 tbsp chocolate frosting use as desired ~ Pillsbury Creamy Supreme Chocolate is gluten, egg, nut, and dairy-free.
- 9 tbsp coconut pecan frosting use as desired ~ gluten, egg, and dairy-free.
- Preheat oven to 325 and grease or line an 8-inch pan with parchment paper.
- To make your nut butter easy to stir you can either let it set out for about 30 minutes or carefully warm it up in the microwave. I personally have not used the microwave and the recipe has worked just fine.
- In a large mixing bowl add softened nut butter, sweet potatoes, and vanilla. Whisk together well.
- In a small mixing bowl combine flour, sugar, cocoa powder, baking soda, and salt. Add to sweet potato mixture and stir to combine. Stir in chocolate chips and optional white chocolate chips.
- Smooth batter into the prepared pan gently pushing with a spatula to fill evenly. Sprinkle remaining chocolate chips over the top and bake for 35 minutes.
- Remove brownies from the oven and let them rest until they reach room temperature. The brownies will firm up as they cool.
- Once the brownies have cooled you can frost them or serve them as they are. We add a layer of chocolate frosting and then coconut pecan over that. YUM!
**These frostings are NOT corn and soy-free. Corn, soy, and nut-free will need to use allergy-safe frostings such as these:
This homemade coconut pecan frosting from, www.godairyfree.org is egg, gluten, dairy, and soy-free but does contain corn.
G-Free Foodie has homemade vanilla and chocolate frosting recipes that are gluten, dairy, egg, and corn-free.
Simple Mills and Miss Jones Baking Co. have premade frosting that is corn, egg, dairy, gluten, and nut-free.
This recipe is adapted from Super Fudgy Sweet Potato Brownies.