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.
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!
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. You can use either my microwave sweet potato or air fryer baked sweet potatoes to cook them up quickly! 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 dairy free 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. “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 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
Originally published 2015, updated November 2019, republished April 2024.
