snowy mountain

Sweet Potato Beet Brownies

These have a similar mousse-like texture as the Bean Brownies, but I actually prefer the taste of these. They’re really good right out of the refrigerator or warm with ice cream. This recipe is great for dark chocolate lovers — if you’d like sweeter brownies, use milk chocolate and/or add a few more dates.

Total time (buttering through baking): 1 hour 10 mins. Makes one 8×8″ square pan.

Materials: 1 mixing bowl; processor; measuring vessels; 8×8″ brownie pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 1 cooked medium sweet potato
  • 1 cooked small beet (optional)
  • ½ cup (3 oz) chocolate chips
  • ½ cup milk
  • 7 tbsp (4 oz) apple sauce
  • 2 tbsp oil
  • 2 eggs
  • 1 tsp vanilla, optional
  • ¾ cup cocoa powder
  • ½ cup almond flour
  • ½ tsp salt
  • Additional chocolate chips or walnuts
sweet potato beet brownies date walnut


  1. Preheat oven to 350˚F, and butter a brownie pan.
  2. Chop 1 cooked sweet potato and 1 cooked beet (I’ve usually roasted these another day). Melt ½ cup (3 oz) chocolate chips (milk or dark) in ½ cup milk in the microwave.
  3. In a processor, mix: 7 tbsp (4 oz) apple sauce, 2 tbsp oil, chopped potato, and beet until relatively smooth. Transfer to mixing bowl.
  4. Stir in 2 eggs and 1 tsp vanilla followed by the slightly cooled melted chocolate mixture.
  5. Add ¾ cup cocoa powder, ½ cup almond flour, and ½ tsp salt. Mix in additional chocolate chips or walnuts, if desired.
  6. Bake at 350˚F for 45-50 minutes, until brownies slightly crack at the edges. A knife may not come out clean. Importantly, let the brownies cool for a bit before cutting. As usual with brownies, I think these taste better the next day.

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