Sweet Potato Brownies


5 from 873 votes
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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.

sweet potato brownies.

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make sweet potato brownies
  4. Arman’s recipe tips
  5. Storage instructions
  6. More brownies to try
  7. Sweet Potato Brownies (Recipe Card)

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.

sweet potato brownies with frosting.

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. 

flourless sweet potato brownies.

More brownies to try

sweet potato brownies recipe.

Sweet Potato Brownies

5 from 873 votes
Fudgy, tender, and perfectly sweetened, it doesn’t get better than sweet potato brownies! Made with no added sugar or flour, they bake in just 20 minutes. Watch the video below to see how I make this in my kitchen!
Servings: 6 servings
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes




  • 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.


For frosting, try my 2 ingredient chocolate frosting or healthy frosting (pictured).
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. You can freeze sweet potato brownies! 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. 


Serving: 1servingCalories: 185kcalCarbohydrates: 12gProtein: 5gFat: 19gPotassium: 3mgFiber: 6gVitamin A: 150IUVitamin C: 2.5mgCalcium: 30mgIron: 0.5mgNET CARBS: 6g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published 2015, updated November 2019, republished April 2024.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    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.

  2. 5 stars
    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.

  3. 5 stars
    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

  4. 5 stars
    I made these brownies last night. They are so delicious. The kids don’t even know the difference. Thank you.

  5. 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.


  7. 5 stars
    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!

  8. 5 stars
    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.

  9. 5 stars
    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.

  10. 5 stars
    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!

  11. 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!

  12. 5 stars
    Found another “gems”. Made these. Enjoyed the experience. Not quite perfect, but close enough. Next time will be better. Thank you again for the useful recipes!

  13. These brownies are delicious!! Even people that don’t like sweet potatoes will like them. Will definitely be making them again. I cooked them a little longer

  14. 5 stars
    This recipe is full-proof and has exceptional good taste. I followed the recipe exactly, making for a a truly well thought out brownie. The ingredients all go together perfectly, without tasting one particular flavor over another. Served with mint chocolate chip ice cream makes it even more sensational.

  15. 5 stars
    I made these with pumpkin instead of sweet potatoe and used almond flour for the butter (one cup) & half the sugar.

  16. 5 stars
    Just made this with the peanut butter option and it was delicious! A big hit with my book club, and I’m always glad to add another GF recipe to my repertoire when the occasion calls for it. Plus they’re basically “healthy” brownies so…guilt-free, right?

  17. 5 stars
    I prepared as usual but topped with chocolate chips they are a great substitution for traditional brownies.

  18. 5 stars
    Made these yesterday because I had some sweet potato lying around that needed using up. I used a little less maple syrup and increased the cocoa powder because I like my brownies VERY chocolaty. 😁
    They turned out amazing (albeit pretty mushy – but that’s probably because I added some extra liquid).
    Thank you for this recipe, so easy to make and so delicious! 😋

  19. Love this recipe! So easy and quick. I will defo add choc chips next time for that extra deliciousness. Thanks for he recipe!

  20. I just made these and they are so darn good! I used Japanese sweet potatoes so I did have to add a little plant milk because I think they are not as wet as orange sweet potatoes but sweeter and milder. Added a little pink salt and vanilla too. Thank you for this healthy delicious treat.

  21. My go-to dessert for the fam! I’ve made these many times and we loooove them! I use a beater to mix the batter so the potatoes get fully mashed and everything gets incorporated. I find almond butter MUCH better than peanut butter in this recipe. These are amazing when cold and disgusting when warm, so keep in the fridge and make sure they’re cold before you try them! I always top mine with coconut cream icing (coconut cream, cocoa, maple syrup and vanilla).
    These are VERY fudgy! If you are waiting for your testing knife to come out clean, you will be baking these forever! I usually double or 1 1/2 times this recipe and bake about 30-35 minutes.
    The whole household is pumped when these are being made!

  22. Yummy recipe, thanks! I omitted the chocolate chips, used peanut butter for the nut butter of choice, and used date paste instead of maple syrup, to make it sugar-free. Haha, I didn’t even bake it–I was too impatient to eat, so I scarfed down the dough plain!

  23. I just made these and the taste is great, but it’s so mushy and sticky, even though I cooked it an extra 5 minutes :'(
    I’m going to refrigerate them and see if that will improve the texture…

  24. OMG!! i wanna thank you for this brownie recipe!! it was absolutely delish, and healthy. i’m a sweet lover but i’m cutting my sweets, sooo grateful i check out your blog.. MORE healthy desserts please!!

  25. Would this work using a food processor instead of a mixer? I’m currently without a hand mixer for a while, but craving brownies…

  26. So for a truly dark chocolate treat misread the directions. Here’s what I did and I am loving the heck out of it. One large white sweet potato, 1/4 C EACH black cocoa and regular cocoa powders, 2 Tbsp Lucuma powder (just because) and 2 Tbsp of collagen powder (ditto). Bake at 325 for 25 minutes in loaf pan.
    I sliced an entire end off and I think I’ve consumed enough chocolate for the month.
    So, if you’re a fan of deep, dark cocoa go for it.
    And, thanks for the recipe even if I am an idiot who can’t follow instructions.

  27. I would love to use this for a “cake”. Any idea what I could use sub the coco powder with as son cannot have any legumes (and I think coco powder is in that category)

  28. I was curious if it was possible to leave out the maple sugar and them still taste amazing (that would also include the chocolate chips, no sugar here!). Also with the banana protein ones and leave out the protein powder?

  29. Thanks very much for these! Made them with a slight tweak—crunchy almond butter in the place of smooth, and chopped toasted almonds instead of chocolate chips, since I didn’t have any on hand. A very respectable substitute for traditional brownies.

      1. Thank you for prompt reply. Could you elaborate what is so special about pure maple syrup? Benefits and is heat stable? Why is it used in cooking. Could it be substituted with anything? Thank you!

    1. Hi Nadia! You can eat them soon after, but for the best texture, it’s best to let them sit for until completely cool- Even better once refrigerated.

  30. Hi,

    First of all, thanks for the recipe. I have three questions.

    1. Do I steam, boil or oven the sweet potatoes?
    2. Do i keep the skin on?
    3. Do I cook them completely or enough to mix with the cacao powder?


  31. I just tried these and they are amazing! I did have to leave them in for longer than 20 min though, but maybe it’s just my oven. They are also better once they are cooled down because they firm up. Thanks for recipe! 🙂

  32. About how many sweet potatoes does it take to make a cup of mashed? Obviously depends on the size, but how many medium or large would you estimate it takes?

  33. Can you provide the nutritional information per brownie from this recipe? Calories, protein, carbs, etc. It would be much appreciated!!

    1. Hi Kelsey! For sure- If you go to myfitnesspal or caloriecount.com, it will provide it for you, depending on how many pieces you make 🙂 Enjoy!

  34. This may be a silly question but how do you know these are cooked through? I’m unsure if ive’ve left in long enough to cook? Tasty though just quite mushy is this right?

  35. I’d like to try this! Curious what kind of sweet potato you use? The common orange flesh type us Americans use for thanksgiving?

    1. Hi Emily! The orange ones would be great- I use those ones, others have tried it from a can with success 🙂

  36. I just popped these into the oven. First time making them. I chose not to add choc chips. The batter was good as I licked it off the mixers. 🙂

    1. 😀 Oh fantastic- That’s why I love this recipe- The batter has no eggs so totally acceptable to eat 🙂

  37. Hi! I really really want to try this recipe but Nut allergy alert. What can I sub nut butter with? Thanks !

  38. May I know how much will this yield? If I wanna make this for my 1 year old baby during his birthday celebration, around 30 people, how will the amount of ingredients changed? Kindly advise ><

    1. Hi Candy! I made around 6-8 generous portions, if you need to make it for 30, I’d make 5-6 batches 🙂 Enjoy!

    1. Hi Robert- Definitely cook them prior 🙂 A quick hack is to poke holes in it and microwave, covered, for 7-8 minutes 🙂

  39. I made these today because I was going to make some sweet potato brownies and realised I didn’t have any dates (which I normally use) so was frantically googling to find a recipe that didn’t have dates in and came across this. The brownies have turned out absolutely amazingly! They’re fairly gooey so I think I probably should have baked them for a little longer but oh well! I subbed the nut butter for vegan chocolate spread, which was a very good idea on my part because oh my they are beautifully chocolatey!

    1. 😀 Lottie! Thank you SO much for your feedback- Absolutely appreciate it!

      If you refrigerate it, it will firm up more and be even better tasting 🙂

  40. These are great. I added 1/2 of a banana, sliced and mixed in with the hot yams before adding the cacao powder. I also increased the cooking time another 10 minutes. Perfection! The banana helps take away a bit of the chalkiness.

  41. This recipes looks so good..I have a diabetic grandson,so I need to know how many carb’s are in this recipe ,if you could help me out, I would be very grateful

    1. Hi Joyce! For sure- If you add the ingredients into myfitnesspal or another calorie calculator, it will provide it for you 🙂 You can then be more specific depending on how many pieces you get from a batch! 🙂

  42. These are so good! I skipped the choco chips and used chocolate vegan protein powder cause didn’t have cocoa – worked out perfect. Thank you!!

  43. OMG! This is lush!
    I made it without the sugar and used 100% cacao drop.
    Soooooo pleased I made double quantity!!

    1. Oh YUM!!!! You must be like me, Caroline- I am obsessed with dark cocoa tastes and would totally hve gone that route too!

  44. The recipe sounds really incredible and simple and I’m definitely going to try this out as soon as I can (i/e tomorrow) 🙂 Can I just ask how many brownies this recipe would make? Thank you!

  45. Maybe a silly question but how you make mashed sweet potatoes? Just the potatoes mashed… Or use them after adding milk etc? I’m anxious to try this recipe out in my picky eaters!

    1. Hi Ashlee! Not at all- I steam them in the microwave like a normal potato and allow it to cool then mash completely 🙂

  46. Sir! Since WHEN are chocolate chips optional?! And no food hangovers here, but I wish I had something to explain why I’ve been dragging so hardcore in the morning. Let’s go with the fact that the sun doesn’t rise until 8:30. It just makes me want to stay in bed and be lazy.

  47. Yum! What a great addition – personally made sweets from you!? COUNT ME IN! I am thankful to have so many great blogs to read that provide me with amazing recipes and food motivation! 🙂

      1. Can the sweet potato brownie be made without maple syrup for someone on a sugar-free diet for diabetes? Can Stevia be substituted?

  48. I did celebrate Thanksgiving and even though we had a big meal I didn’t eat tons more than normal. I did eat quite a bit. 😀 However, I think I normally eat quite a bit for a 5’3″ gal.

  49. Fabulous! I I substituted honey for the maple syrup since that’s all that I had on hand and added in some vanilla, cinnamon and salt but other than that followed your directions to a tee. They were a bit hard to cut out of the oven, but straight from the freezer are just delicious. Even my husband, a certified sweet potato hater, enjoyed them

  50. Your ending questions are prfect because I am always nursing a food hangover. I also had three servings of pie on Thanksgiving. These look so soft, so luscious, so..delicious.

  51. Are these the same brownies you gifted to the Hubby and I because if so, THEY ARE AMAZING. I ate them for lunch. Now I can say I had my veggies. 🙂

  52. Armani can I add chocolate protein powder to this recipe? I’m so excited to have all the ingredients…but always looking for opportunities to add protein. 🙂 Thanks!!

    1. Hi Marissa! Try out my four ingredient flourless protein brownie recipe- Use sweet potato instead, it works a treat 🙂

  53. I just had a ginormous plate of Thanksgiving leftovers. Too bad I don’t have one of these lil guys to finish the epic meal with!

  54. Brownies as part of food prep? Now that’s an idea I can get on board with. And overlook the sweet potatoes ;).
    No food hangovers yet but I have a family gathering coming up on the weekend and there will likely be a few kale food babies for some family members. We’re talking not kale chips or salad but traditional German ‘Grünkohl’ with a certain kind of greasy sausage (Pinkel) and meat. Not for me, obviously.

  55. In my opinion the choc chips are not optional! Love my brownies with choc chips – and sadly I’m nursing a fever (my own – blah) instead of a food hangover!

    1. I just made a new brownie and added maybe a whole package of them..never a bad idea 😀

      Hope you’re feeling better!

  56. I am surprisingly well digested after yesterday. I ate a lot of sweet potato cheesecake and pie. It was great. Do Aussies celebrate Thanksgiving?

  57. Yum! I make these as fudge bites, so good and you would never know it’s sweet potato as the base! I think I added mini chocolate chips too. I need to make them again! Been meaning to do so, I wanted to try it with Skoop’s new chocolate protein powder to see if I like it in place of/with the cocoa powder.

    1. Oh nice! I never thought to eat this raw but without eggs, of course it would work! Maybe I should do a protein bar of this ha!

      It definitely works with Skoop, I made it for Alexis using her Skoop protein powder.

  58. Just found your site. Love it!!!!! Nicely done.

    Is there (or have I missed it?) a printable version of your individual recipes? I’m old school. 🙂 thanks!

      1. 5 stars
        AMAZING! My friend doesn’t like sweet potatoes but loves these brownies! He didn’t know they were in there until I told him. He was SHOCKED!! 🙂

  59. I suddenly can’t get enough sweet potatoes!.. I have tried the black bean brownies and they were meh… I think these will be better, I do have realistic expectations of course! I wonder if I can sub honey for the pure maple syrup, I don’t have any on hand. ?