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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.
Just a quick question…Can you substitute pumpkin for the sweet potatoes?
Hi Wynter- You sure can! Enjoy! 🙂
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.
Oh fantastic- Thanks for the feedback, Greg!
Not sure how to mash sweet potatoes, do I peel and cook first?
Hi there- That would be ideal 🙂
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
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! 🙂
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!!
Oh fantastic- Thanks so much for the feedback, Yana!
OMG! This is lush!
I made it without the sugar and used 100% cacao drop.
Soooooo pleased I made double quantity!!
Oh YUM!!!! You must be like me, Caroline- I am obsessed with dark cocoa tastes and would totally hve gone that route too!
Hi!
How many brownies come out from this recipe?
Hi there! I got around 9-10 pieces, but you can adjust it to whichever size you like! 🙂
So, where or u from Big Man cuz these did not rise @ all here in Colorado & they took about 40 min to cook
Hi Christina! I’m in LA- They aren’t supposed to rise, but cooking time varies! 🙂
What size pan did you use? Would 8×8 work? I don’t care for really thin brownies.
Hi Tricia! I often use a loaf pan which makes beautiful, thick brownies 🙂
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!
Hi Isabelle! Depending on how big your pan is, you can get around 8-9 large slices 🙂
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. ?
Hi Traci- Definitely give it a go 🙂