Silky mashed sweet potato and melted coconut oil form the base of these fudgy brownies, whisked with cane sugar and vanilla until glossy, then folded together with cocoa powder for that deep, rich color. Melty chocolate chips get folded straight into the batter, so every square delivers pockets of gooey chocolate alongside the naturally sweet, moist crumb the sweet potato creates. The whole pan gets finished with a scattering of toasted-looking shredded coconut and a generous sprinkle of flaky sea salt, giving each bite a little crunch and a salty-sweet contrast right on top. Baked until the edges pull away and the centers stay soft and fudgy, these cut into clean, dense squares that hold together beautifully once cooled. It's an easy one-bowl treat that comes together with pantry staples, and it's a solid pick to keep in your gluten free baking rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →16 servings
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
If you haven't already cooked the sweet potato, pierce it several times with a fork and microwave on high for 5–7 minutes, turning once, until completely tender when pierced. Let it cool slightly, then scoop out the flesh and mash with a fork until completely smooth — you need 1 cup of mash with no lumps.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
