Sweet Potato Brownies recipe

Rich, fudgy, and just the right amount of sweet, these sweet potato brownies are next-level good! They’re made without any added sugar or flour, but you’d never guess it by how indulgent they taste. I’m seriously obsessed!

Curious about other ways to turn sweet potatoes into amazing desserts?

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.

Why I love this recipe

• 4 ingredients. Everything but the sweet potatoes is basic baking staple stuff.. 
• A healthy treat. Even if it’s absolutely dairy-free, gluten-free, and free of sugar, sweet potatoes bring along tons of antioxidants and fiber. 
• One blender and one baking dish. yep, that’s it. That’s all you need to get these brownies on the table.. 
• Baked in 20 minutes. That’s the half of the time of brownies!

What You’ll Need:

• Sweet Potato: Mashed and cooled, this serves as your starchy base for the brownies. your stand-in for eggs. If you’re in a hurry to make some up, you also love sweet potato chocolate brownies? you can use my microwave sweet potato method or air-fryer baked sweet potatoes.
• Maple Syrup: I use pure maple syrup as the sweetener here, which works just right with sweet potatoes adding some inherent sweetness without overpowering..
• Almond Butter: Creamy, drippy almond butter comes full of loads of healthy fat and creaminess just make sure it is the unsweetened and unsalted type!
• Cocoa Powder: Ah, the magic behind the chocolate! Go for unsweetened Dutch-processed cocoa for that deep, rich flavor. You can, however avoid cacao powder here as it is a bit too intense and bitter.
• Chocolate Chips: Totally optional, but can you ever add too much chocolate to a brownie? 
• Frosting: You can, but if you’re really extra, top it off with a thick layer of frosting. I personally love using my easy 2-ingredient chocolate frosting or a healthier alternative.

How to Make Sweet Potato Brownies

Below are some step-by-step photos that will help you out so that you have no problem whipping up these Sweet Potato Chocolate Brownies at home. Details of the full recipe, including exact measurements can be found in the recipe card at the bottom of this post.

1. Prep Time: First, preheat your oven to 180°C / 350°F. After that, grease your baking pan so nothing will stick later.
2. Mix It All Together: Toss all your ingredients into a high-speed blender or food processor and blend until you’ve got a smooth, velvety batter. Seriously, let the machine do the work here!
3. Bake to Perfection: Take that glorious batter and pour it into the greased pan. Pop it in the oven, letting it bake for about 20 minutes, or until a toothpick stuck in the middle comes out clean and clear. Let them cool off before slicing away into those fudgy squares of goodness.

Best Tips for Sweet Potato Brownies

• Mix It Up: Don’t feel like dragging out your blender? No big deal! I often mash up my sweet potatoes in a large mixing bowl and then use my electric hand mixer to mix everything together. It really helps on the cleanup but still yields a smooth and creamy batter.
• Save Time with Store-Bought: Short on time? Skip the fresh sweet potatoes and go for store-bought canned sweet potato puree. Del Monte is a good brand because it doesn’t seem to add much besides plain old pure sweet potato to its purée. Big timesaver!
• Low on Sweet Potatoes?: If you are running a bit short on sweet potato puree, don’t sweat it. A little pumpkin puree does the trick and won’t be detected in the batter.
• Swap the almond butter: No almond butter in the house? No big deal, just use whatever nut butter you have lying around, peanut butter, cashew butter, your favorite. If you are in need of nut-free, substitute tahini or sunflower seed butter.
• Perfect Your Batter Consistency: When I’ve tested this recipe, the batter occasionally ends up a bit too runny. If yours seems thin, just add a tablespoon or two of coconut flour or oat flour to thicken it up. You’re aiming for a batter that mimics traditional brownie consistency.
• Enhance the 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. Storage: Place cooled brownies in an airtight container and store in the refrigerator. Brownies stored in the refrigerator will stay fresh up to 1 week.

To freeze. Wrap individual brownies in parchment paper and place in a ziplock bag. Frozen brownies will keep for up to 6 months.