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Sweet Potato Tahini Brownies



1 cup sweet potato purée (see instructions)

2/3 cup maple syrup

1/2 cup tahini

1 teaspoon vanilla

1 ½ tablespoons oil (I used MCT)

1/2 cup cacao powder

1/4 teaspoon salt

1 teaspoon baking powder

2/3 cup oat flour

1/2 cup chopped pecans


Preheat oven to 350.


Prepare sweet potato. Peel and chop a medium-to-large sized sweet potato into 1-inch cubes and then either steam on stovetop until tender or place in your pressure cooker with 1/2 cup water and cook on high for 2 minutes. Remove and mash with a fork, measuring out 1 cup of cooked sweet potato.

Combine mashed sweet potato with maple syrup, tahini, vanilla, and oil. Fold in dry ingredients until mixed.

Pour into a greased 8" or 9" square pan and bake for around 30 minutes or until a toothpick inserted into the center comes out mostly clean. A few crumbs sticking are ok, you just don't want gobs of batter sticking! 


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