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Fudgy, rich, and perfectly sweetened, it doesn’t get better than sweet potato brownies! Made with no added sugar or flour, I can’t over how decadent they are!
Looking for more dessert recipes using sweet potato? Try my sweet potato blondies, sweet potato muffins, and sweet potato cake next.
I’ve made my friends and family eat some pretty wild things, but out of every oddball flavor combination I’ve tried, none has been more successful than this sweet potato brownie recipe.
Naturally sweetened with–you guessed it, sweet potatoes–these brownies have the perfect texture and just the right amount of sweetness.
Table of Contents
Why I love this recipe
- 4 ingredients. Aside from the sweet potatoes, everything else is simple baking staples.
- A healthy treat. Without even trying, these brownies are dairy-free, gluten-free, grain-free, and sugar-free. Plus, sweet potatoes add tons of antioxidants and fiber.
- One blender and one baking dish. That’s all you need to get these brownies on the table.
- Baked in 20 minutes. That’s half the time of traditional brownies!
★★★★★ REVIEW
“Made these as directed (minus chocolate chips) and they were perfect for a late-night sugar craving. Next batch, I’ll try with vanilla extract and maybe a few walnuts.” – Joanna
Ingredients needed
- Sweet Potato. Mashed with a fork until smooth, then cooled completely. This will give the brownies a starchy base and replace the eggs.
- Maple Syrup. My favorite sticky sweetener, especially for pairing with sweet potatoes. I used 100% pure maple syrup.
- Almond Butter. Drippy and smooth almond butter adds healthy fats! Be sure to use one that has no added sugar or salt.
- Cocoa Powder. For the chocolate flavor, of course! I used unsweetened Dutch-processed cocoa powder. Avoid using cacao powder, which is much stronger and bitter in comparison.
- Chocolate chips. Optional, but there’s no such thing as too much chocolate in brownies, right?
- Frosting. Optional, but I love a generous lathering of either my 2 ingredient chocolate frosting or healthy frosting.
How to make sweet potato brownies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and grease a baking pan.
Step 2—Combine all the ingredients in a high-speed blender or food processor and blend until a smooth batter remains.
Step 3- Bake. Pour the batter into the greased pan and bake for 20 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool before slicing.
Arman’s recipe tips
- Use an electric mixer instead. If I don’t feel like breaking out the blender, I’ll mash the sweet potatoes in a large mixing bowl and stir everything together with an electric hand mixer.
- Save time. Use store-bought sweet potato puree instead (I like the Del Monte canned variety- it only has sweet potato).
- If I don’t have enough sweet potato puree for the recipe, I’ll fold in a little pumpkin puree. It’s not cheating if it works!
- Swap the almond butter. Any type of nut butter will work, like peanut butter or cashew butter. For nut-free brownies, use tahini or sunflower seed butter instead.
- Adjust the consistency. When I tested this recipe, sometimes I noticed the brownie batter turned out quite thin and liquid. If you notice this, add a tablespoon or two of coconut flour or oat flour to thicken it back up. It should be the consistency of traditional brownies.
- Add flavor. Fold in 1 teaspoon of pure vanilla extract, or top the brownies with sea salt for an extra boost of flavor.
Storage instructions
To store. Place cooled brownies in a sealed container and keep them in the fridge. Brownies refrigerated will keep fresh for up to 1 week.
To freeze. Wrap brownies individually in parchment paper and place them in a ziplock bag. Brownies kept in the freezer will keep fresh for up to 6 months.
More brownies to try
- Cherry brownies
- Flourless brownies
- Eggless brownies
- Strawberry brownies
- Or any of these brownie recipes
Sweet Potato Brownies
Video
Ingredients
- 1 cup cooked sweet potato mashed
- 1/2 cup almond butter can sub for any nut or seed butter of choice
- 3 tablespoons maple syrup
- 1/4 cup cocoa powder
- 1/2 cup chocolate chips Optional
Instructions
- Preheat the oven to 180C/350F and grease a loaf pan and set aside.
- In a high-speed blender or food processor, combine all the ingredients and blend well until a smooth brownie batter remains.
- Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely. If desired, add frosting, then slice.
Notes
Nutrition
Originally published 2015, updated November 2019, republished April 2024.
What size pan please??
8 x 8-inch
Made following recipe with exception of adding walnuts instead of chocolate chips. Brownies came out great and I will make again. Next time around I’ll mix in a bowl rather than use Vitamix. Getting the batter out was a challenge and there’s probably more waste than if mixing by hand. Will also use a smaller pan for thicker brownies. Recipe instructions were somewhat vague regarding what size pan to use. Used 8.5”x8.5” and brownies were on the thinner side. Biggest challenge now is that I can’t stop eating them.
Made these as directed (minus chocolate chips) and they were perfect for a late-night sugar craving. Next batch I’ll try with vanilla extract and maybe a few walnuts.
Being a diabetic, I am always looking for a healthier alternative to baked goods. I was excited when I saw this recipe and I had to try it. I am not a big fan of maple so I substituted honey for the syrup. I wasn’t certain if I could use stevia. I omitted the chocolate chips and replaced them with toasted almonds for a little crunch. Great recipe! Thank you for sharing with us
I made these brownies last night. They are so delicious. The kids don’t even know the difference. Thank you.
Hello Arman,
This is mind-blowingly good – thank you so much for sharing! I also tried it with natural crunchy peanut butter, it’s fantastic.
HELP! I DON’T HAVE ALMOND BUTTER. WHICH WOULD BE BETTER –
AVOCADO MASHED, BANANA OR UNSALTED BUTTER? I AM NOT CONCERNED WITH DAIRY ISSUES.
Hi! I’d go with peanut butter.
I cant do nuts but sunflower seed butter works and tastes great too
Absolutely!!
I loved these‼️ They were soooo good…I shared them with all of my friends.
I just used a mixing bowl abd added a tsp of vanilla extract to them…and some walnuts on top lol…but it totally did not need it…
I’ll be making it again this weekend!
I loved these‼️ I added a little vanilla extract to mine.
These brownies are amazing! They have so much flavor and although they are a bit gooey, they are perfectly naturally sweet and super easy to make.
I am addicted to eating and making them. I used NuttZo butter. I also added orhanic shredded coconut to one batch about 1/4 cup.
I never would’ve thought of using sweet potatoes in brownies before! I definitely have to give this a try now. Thank you!I never would’ve thought of using sweet potatoes in brownies before! I definitely have to give this a try now. Thank you!
Thanks, Kenny!
Hi we absolutely love these brownies!! Question do you think I could make these into a cake by adding baking soda/powder? My kids have allergies so I have to make their cakes, let me know your thoughts!
I haven’t tried- Let me know how it goes if you do 🙂