Peppermint Sweet Potato Brownies

Peppermint Sweet Potato Brownies with white chocolate drizzle

5 from 1 reviews

These Peppermint Sweet Potato Brownies are the perfect holiday dessert! They’re gluten-free and sweetened with dates. Add them to a Christmas cookie tray or bring them to a potluck or party.



3/4 cup chopped medjool dates (pits removed. Soak in hot water for 5 min first if they’re not super soft)
2 eggs
1/2 cup peanut butter
2/3 cup cooked, mashed sweet potato
1/4 cup applesauce
1/4 cup oil
1/3 cup cocoa powder
1/2 tsp baking soda
1 tsp peppermint extract (adjust to more or less depending on how strong you like your mint flavor)
1/2 cup chocolate chips
white chocolate and candy canes for decorating


  1. Place dates in a food processor and pulse several times to chop.
  2. Add eggs, peanut butter, sweet potato, applesauce, oil, cocoa powder, baking soda and peppermint and process until smooth.
  3. Add chocolate chips and pulse to mix.
  4. Spread into 9×9 baking pan lined with parchment paper. (Batter will be very thick.
  5. Bake at 375 for 15-20 minutes or until set.
  6. Let cool completely, then drizzle with melted white chocolate and crushed candy canes.


To cook my sweet potato I just stab it several times with a knife and microwave for 5 minutes.

Keywords: dessert, brownies, gluten-free, peppermint, mint, holiday

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