These flourless Sweet Potato Brownies are perfectly fudgy and decadent, made with just 7 ingredients, and melt in your mouth gooey!
I love sneaking veggies into treats like zucchini brownies and healthy pumpkin brownies.
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I was skeptical about these sweet potato brownies at first, but they totally surprised me! These brownies are flourless, egg free and made without sugar, yet they’re so rich and fudgy my kids couldn’t even tell they were packed with sweet potatoes!
Why You’ll Love This Recipe
- Easy to make: You just blend all ingredients in a food processor or combine by hand in one bowl.
- Only 7 ingredients: All you need are sweet potatoes, almond butter and 5 basic baking staples.
- Fudgy: Just like classic brownies, brownies with sweet potatoes have no hint of vegetables inside!
- Vegan: Completely egg free, dairy free and gluten free, making it a healthy dessert for everyone!
Ingredients for Sweet Potato Brownies
You only need a few simple ingredients. The addition of sweet potato is what makes these brownies super fudgy!
- Sweet potatoes: 2 medium-large sweet potatoes will yield the 1 3/4 cups mashed you need to create a starchy base and replace the flour.
- Almond butter: Creamy, smooth almond butter adds moisture, richness, and healthy fats! You can swap in any nut butter or peanut butter, just make sure it’s unsweetened and unsalted.
- Maple syrup: I used pure maple syrup but honey or agave will work too.
- Cacao powder: A superfood packed with antioxidants and nutrients. You can also use cocoa powder, if you prefer.
- Baking essentials: Pure vanilla extract and salt.
- Mini chocolate chips: I like to use small chocolate chips because they get distributed more evenly and you need to use less of them than regular sized ones. But you can use what you like.
How to Make Sweet Potato Brownies
Once the sweet potatoes are cooked, this sweet potato brownie recipe is as simple as mix, pour, and bake!
- Cook the sweet potatoes: Preheat the oven to 425 F and line an 8×8 square dish with parchment paper. Wash the sweet potatoes, poke them with a fork, and bake for 45 minutes or until soft. Let them cool, then scoop out 1 3/4 cups of flesh and pack it into measuring cups.
- Prepare the baking dish: Reduce the oven to 350 F and line the same square baking pan with a fresh sheet of parchment paper. Set aside.
- Make the batter: In a food processor, blend the sweet potato, almond butter, maple syrup, cacao powder, vanilla, and salt until smooth. Add 1/4 cup mini chocolate chips and pulse a few times to mix.
- Bake the brownies: Pour the brownie batter into the prepared dish, smooth it out with a spatula, and sprinkle with the remaining chocolate chips. Bake for 45 minutes, or until a toothpick comes out almost clean and the center isn’t jiggly.
Mixing Tip
I don’t think a blender will work unless it’s a Vitamix, the most powerful one. I couldn’t get the batter going in my Blendtec since it’s not runny enough. Use a food processor, or if you don’t have one, you can use a large mixing bowl. Mash the sweet potato well first, then mix everything in by hand.
Tips for Best Results
Here are my top tips to follow when making chocolate brownies with sweet potato.
- Cook sweet potatoes using your favorite method: The oven is my favorite way, but you do you. You can also cut them in half to reduce the baking time. If you boil them, make sure to drain very well.
- Use any nut or seed butter: Feel free to swap almond butter with your favorite nut or seed butter. Peanut butter, sunflower seed butter, or cashew butter all work great for a delicious twist.
- Cool completely: If you cut them too soon they may be too soft and fall apart. Letting the brownies cool helps them set properly and allows the flavors to fully develop.
- Slice carefully: These are very fudgy brownies! I find that a serrated bread knife worked best, and make sure to cut and remove it in upward motion. Do not drag it through the whole batch of brownies!
- Use mini chocolate chips: A sneaky trick to reduce the sugar as they are more evenly spread.
How to Store
Store: Store leftovers in an airtight container in the fridge for up to 5 days. Just make sure not to leave them out or mold might start to form.
Freeze: These brownies are also freezer-friendly for up to 3 months!
FAQs
You can add more protein by adding 2 eggs or 1/3 cup egg whites to the batter. Or 1-2 scoops of whey protein powder (not plant based protein powder).
You can swap sweet potatoes for pumpkin puree or cooked butternut squash, just be sure to measure mashed.
You can add chopped walnuts, almonds, pecans, dried fruit, a dash of cinnamon, nutmeg, shredded coconut, chia or flax seeds to the batter. You can also sprinkle sea salt or extra chocolate chips on top.
More Brownies Recipes to Try
Sweet Potato Brownies
Ingredients
- 2 medium-large sweet potatoes measured 1 3/4 cups mashed
- 1 cup almond butter
- 1/2 cup maple syrup
- 1/2 cup cacao powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 5 tablespoons mini chocolate chips divided
Instructions
- To cook sweet potatoes, preheat oven to 425 F and line 8×8 baking dish with parchment paper. Wash and dry sweet potatoes, then poke randomly with a fork all round and bake for 45 minutes or until soft. You can also cut them in half to reduce baking time. Cool and remove flesh to measure out 1 3/4 cups of it, pack into a cup.
- Reduce heat to 350 degrees F and line same 8 x 8 square baking dish with fresh sheet of unbleached parchment paper. Set aside.
- In a food processor, add sweet potato mash, almond butter, maple syrup, cacao powder, vanilla and salt. Process until smooth. Add 1/4 cup mini chocolate chips and pulse a few times to combine.
- Pour batter into prepared baking dish, level with spatula and sprinkle with remaining 1 tablespoon of mini chocolate chips. Bake for 45 minutes or until toothpick inserted in the center comes out almost clean and batter is no more jiggly in the center.
- Remove from the oven and let brownies cool for 10 minutes. Holding onto parchment paper flaps, transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Do not leave sitting out, mold could develop.
- Freeze: Freeze in an airtight container for up to 3 months.
