Sweet Potato Bacon Brownies

Shockingly delicious sweet potato bacon brownies combine three flavor favorites: 1) Chocolate 2) Bacon 3) Sweet potato! These babies are chewy, chunky, easy to make, and so soft they melt in your mouth like fudge. Even better, they won’t raise blood sugar or add to your waistline if you use the suggested ingredients. This recipe is flourless, Paleo, low-carb, gluten, grain, and GMO-free. Yay! You can also substitute the sweet potato with pumpkin or squash. Bacon is often laden with toxins, so look for humanely raised, organic or non-GMO, sugar-free, nitrate-free bacon to avoid the unhealthy varieties. Makes one 9 x 9 inch pan, or about 24 brownies, depending upon how you cut them.


Sweet Potato Bacon Brownies




  1. Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper that hangs over the edges like handles. Cook the sweet potato and the bacon beforehand.
  2. In a mixing bowl or food processor, add cacao, coffee powder, and salt. Mix well. Add the coconut butter, and mix well again to a smooth paste. To the mixture, add the sweet potato, eggs, oil, vanilla, and sweetener. Process until smooth and thick.
  3. Briefly pulse the nuts and bacon pieces. Pour batter into the baking pan.
  4. Bake 20 to 22 minutes. Do not over-bake if you like fudgy brownies. They’ll seem soft, but they continue baking after you remove them from the oven.
  5. Cool in the pan for 1 hour. Chill 1 more hour for easier slicing. Enjoy!

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