Peppermint Sweet Potato Brownies

  • Author: Jennifer Shreckengost
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Yield: 8 -10 1x


  • Brownie batter:
  • 1 large sweet potato
  • 3 eggs
  • 1/3 cup coconut oil
  • 1/2 cup raw honey
  • 1 1/2 tsp pure vanilla extract
  • 3/4 cup gluten-free flour (I used Cup4Cup Multipurpose GF flour)
  • 2/3 cup raw cacao powder
  • 1/2 tsp pink Himalayan salt
  • 1 tsp aluminum-free baking powder
  • Dark Chocolate Ganache:
  • 1 cup dairy-free dark chocolate chips (or vegan semi-sweet if you prefer)
  • ½ cup full-fat canned coconut milk
  • Peppermint candies


  1. Preheat oven to 350 degrees F. Grease an 8×8 baking pan with coconut oil.
  2. Using a fork, poke holes all over the sweet potato, wrap in a damp paper towel and microwave for 6 minutes. Rotate, cook for another 6 minutes. Continue until soft and cooked through. Scrape the flesh out of the sweet potato into a 1 cup measuring cup.
  3. Add the sweet potato flesh, eggs, coconut oil, honey, and vanilla extract to a food processor and process until smooth.
  4. Add in the gluten-free flour, cacao powder, salt, and baking powder. Process again until smooth.
  5. Scrape the batter into the prepared pan and bake for 35-30 minutes, or until a butter knife inserted into the center comes out clean. (They will cook from the outside to the center so wait for the center to be fully cooked before removing.)
  6. Remove the brownies and set aside to cool.
  7. In a small saucepan, add the coconut milk and chocolate chips and heat on medium-low, stirring continually, until thoroughly melted and mixed together.
  8. Using a rubber spatula, spread the ganache over the top of the brownies.
  9. Place peppermint candies between two sheets of parchment paper and, using a blunt object, lightly smash until crushed. Sprinkle crushed peppermints over the top of the ganache.

  • Category: Dessert
  • Cuisine: American