Sweet Potato Brownies

161 comments

5 from 865 votes
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Just four healthy ingredients are needed to whip up these rich, fudgy and extremely moist chocolate brownies! Using sweet potatoes as a base, these flourless chocolate brownies are naturally paleo, vegan, gluten-free and completely refined sugar-free! A quick and easy snack recipe to satisfy the sweet tooth instantly! 

vegan paleo sweet potato brownies recipe

These healthy four ingredient flourless sweet potato brownies are dense, fudgy and so damn moist, you literally can taste the texture by just looking at it- You also only need FOUR ingredients!

The best part is that no butter, oil, flour or sugar was needed to provide the amazing taste and texture- The mashed sweet potato and proportions of other ingredients are to thank for it!

Not only are these four ingredient sweet potato brownies have no flour, they also are completely vegan, gluten-free, egg-free, paleo and refined sugar-free!

As always, these brownies are even more delicious once cooled completely and refrigerated. Those who enjoy brownies this way already know that!

How to make sweet potato brownies

The Ingredients

  • Sweet Potato. A mashed and cooled sweet potato provides the starch base and a deliciously fudgy texture. 
  • Maple Syrup. 100% pure maple syrup provides sweetness, along with an even fudgier texture. A little goes a long way, and you won’t even TASTE the maple flavor. 
  • Almond Butter. Drippy and smooth almond butter adds healthy fats! Be sure to use one that has no added sugar or salt. 
  • Cocoa Powder. Obviously needed for the chocolate flavor, right? 

The Directions

  1. Preheat the oven to 180C/350F. Line a loaf pan or small square pan with parchment paper and set aside.
  2. In a high-speed blender or food processor, add all your ingredients and blend until a smooth batter remains.
  3. Transfer your sweet potato brownie batter into the lined pan. Top with optional chocolate chips and place in the oven. Bake brownies for 18-20 minutes, or until the brownies are cooked through.
  4. Remove the brownies from the oven and allow them to cool in the pan completely, before slicing into pieces.

Storing, freezing and thawing sweet potato brownies

  • 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. 
  • To thaw. Thaw brownies by keeping them out at room temperature or in the fridge overnight. 

More healthy dessert recipes

Tools to make sweet potato brownies

  • Vitamix blender. Perfect to add all the ingredients into and after a press of a button, all the ingredients are completely blended together! 
  • Food Processor. Another option is a food processor, which mixes up all the ingredients as well as the vitamix. 
paleo sweet potato brownies
vegan sweet potato brownies



 

sweet potato brownie recipe

Flourless Sweet Potato Brownies

5 from 865 votes
Just four healthy ingredients are needed to whip up these rich, fudgy and extremely moist chocolate brownies! Using sweet potatoes as a base, these flourless chocolate brownies are naturally paleo, vegan, gluten-free and completely refined sugar-free! A quick and easy snack recipe to satisfy the sweet tooth instantly!
Servings: 6 Brownies
Prep: 5 minutes
Cook: 20 minutes

Ingredients  

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 before slicing into pieces.

Notes

  • 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. 
  • To thaw. Thaw brownies by keeping them out at room temperature or in the fridge overnight. 

Nutrition

Serving: 1BrownieCalories: 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!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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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Comments

    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.

  1. 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?

    Thanks,
    Qing

  2. 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! 🙂

  3. 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?

  4. 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!

  5. 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?

  6. 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 🙂

  7. 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 🙂

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

  9. 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 🙂

  10. 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 🙂