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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.
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!
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
Is there anything I could substitute for the nut/seed butter?
Not that I’ve tried!
These were delicious!!
Hi do I use natural cocoa powder or Dutch processed cocoa powder?
Can I use 8” x 8” (I only have that)? Btw, love your recipes, all super yummy 😋
Does it matter how the sweet potatoes are cooked? Do they need to be boiled or can the be roasted?
Either works 🙂
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.
YES!!! Another mint chocolate chip ice cream fan (I get so much flack for loving it!)
I made these with pumpkin instead of sweet potatoe and used almond flour for the butter (one cup) & half the sugar.
DELICIOUS!
Love that!
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?
That is what I like to hear! 🙂
As always, these look delicious! Super moist and I’m loving the addition of the sweet potato.
Fantastic!
I prepared as usual but topped with chocolate chips they are a great substitution for traditional brownies.
Thank you for the feedback, Carmen!
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! 😋
😀 Thank you for the feedback, Lucie!
Love this recipe! So easy and quick. I will defo add choc chips next time for that extra deliciousness. Thanks for he recipe!
I made these brownies and my family never knew they contained sweet potatoes and they loved them.
Love it!