Sweet Potato Brownies
This post may contain affiliate links. See my disclosure policy.
Fudgy, rich, and perfectly sweetened, it doesn’t get better than sweet potato brownies! Made with no added sugar or flour, I can’t get over how decadent they are!
I’ve made my friends, partner, and family eat some pretty wild things over the years. Out of every oddball flavor combo I’ve tested, though, nothing’s been as big a hit as these sweet potato brownies.
They’re naturally sweetened with- you guessed it- sweet potatoes, which gives them that perfect fudgy texture without loads of sugar or oil. I didn’t reinvent the wheel, though. I adapted my pumpkin brownies, adding extra maple syrup for sweetness and moisture. These turn out dense and gooey, and taste every bit as rich as the classic kind. My picky partner didn’t even know they had sweet potatoes in them… and now he doesn’t trust any of my desserts!
Table of Contents
Recipe highlights
- 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.
- Bake for 20 minutes. That’s half the time of traditional brownies!
What readers are saying
★★★★★ – “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
Key Ingredients
Here’s what you’ll need to make my healthy sweet potato brownies, plus some kitchen notes. The complete list with measurements is in the recipe card.
- Sweet Potato. Mashed with a fork until smooth, then cooled completely. This will give the brownies a starchy base and replace the eggs. Save time and make either my microwave sweet potato or air fryer baked sweet potato. It’s quicker than oven roasting!
- Maple Syrup. My favorite sticky sweetener, especially for pairing with sweet potatoes. I used 100% pure maple syrup.
- Almond Butter. Drippy, smooth almond butter gives the brownies the richness butter or oil provides, while complementing the chocolate flavor.
- Cocoa Powder. I typically use unsweetened Dutch-processed cocoa powder. Avoid using cacao powder, which is much more pungent and bitter. I have had success with dark or black cocoa powder, too.
- Chocolate chips. Optional, but I like to fold through some chocolate chips for extra chocolate goodness.
- Frosting. Optional, but I love a generous lathering of either my dairy free frosting or healthy frosting.
How to make sweet potato brownies
Step 1- Mix. Combine all the ingredients in a bowl or blender and mix/blend until smooth.
Step 2- Fold through chocolate chips or any mix-ins.
Step 3- Assemble. Transfer the batter into the greased pan.
Step 4– Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool before slicing.
Arman’s recipe tips
- Canned sweet potato puree. 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 sweet potato recipes
- Sweet potato muffins
- Sweet potato chocolate cake
- Sweet potato pancakes
- Healthy sweet potato casserole
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
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, food processor, or mixing bowl, add the mashed sweet potato, almond butter, maple syrup, and cocoa powder. Blend or mix until smooth. Fold through chocolate chips, if using them. If the batter is too thick, add a little milk or water to thin it out.
- Transfer the batter 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
- For frosting, try my 2 ingredient chocolate frosting or healthy frosting (pictured).
- Leftovers: Keep in the fridge for one week or the freezer for 6 months.
Nutrition
Originally published 2015
I am wondering what size pan you used to bake this in?
My friend made this for a gathering! Everyone loved it!!!
You wouldn’t know it has no flower or cane sugar! Thank you
The best brownie texture ever!
Healthy gluten free .
Doing an AIP and low histamine diet, which is the most strict diet ive been. Been on it for more than half a year. This is the closest ive tried to an actual cake since i started the diet!! thank you very much
I baked it for 40 mins, used carob powder.