Skip to Content

Healthy Sweet Potato Brownies

Healthy Sweet Potato Brownies made grain-free, refined sugar-free, dairy-free and flourless! This moist and rich fudge brownie recipe is made with wholesome ingredients for everyday eating and special events alike!

Stack of sweet potato brownies - a closeup on the brownies sprinkled with sea salt.

You’re looking at magical Disappearing Brownies!

Disappearing because these luscious lumps last approximately 15.32 seconds in any household. 

Which is about the exact amount of time it takes to consume a batch of brownies without looking like you’re in a food competition. 

Well…I suppose that’s debatable.

Truly, my partner and I consume treats like this with much gusto. We’re both wholeheartedly obsessed with both chocolate and sweet potatoes. 

And let me just tell you. These healthy sweet potato brownies are simply sensational.

We both had to pry ourselves away from the brownie pan. And even still, our resistance was futile because neither of us couldn’t stop at one. 

I enjoy these more than regular brownies made with gluten free all purpose flour!

Tray of sweet potato brownies fresh out of the oven with a golden napkin to the side, sprinkled with sea salt.

Recipe Highlights:

Entirely flourless, grain-free, refined sugar-free, dairy-free, paleo and so easy to make, these fudgy brownies are an absolute win all the way around. 

This is one of those recipes you can safely serve at any gathering and feel assured there won’t be someone raising their hand to ask if it fits their laundry list of dietary restrictions.

The simple ingredients are wholesome, easy to find at any grocery store, and have folks with food allergies in mind.

I jest, but I’m typically that inquiring party who wants to know the ingredient details. 

The main ingredient in this sweet potato brownie recipe is mashed sweet potato, which means they’re made with a vegetable, so basically we’re talking about health food here.

In all seriousness, the health benefits of sweet potatoes spread far and wide. 

Sweet potatoes contain more potassium than bananas (fun fact!), They are also a great source of complex carbohydrates, fiber, Vitamin A, Vitamin C, Vitamin B6, Manganese, and more!

Not to mention, sweet potatoes are remarkably satiating. When pairing the sweet potatoes and almond butter in these brownies, you’re left with a remarkably filling dessert or treat. 

Vertical image of sliced sweet potato brownies.

Let’s do a deep dive into the ingredients for healthy sweet potato brownies!

Ingredients for Healthy Sweet Potato Brownies:

Sweet Potatoes: The star of these brownies! Sweet potato puree adds moisture and bulk to a brownie, which helps take the place of oil (or butter) and also flour. Cook your sweet potato up to 5 days ahead of time.

Almond Butter: Used as the healthy fat source in the brownies, unsweetened almond butter plays a crucial role in bringing richness and gooey texture to these dairy-free brownies. You can replace it with any nut or seed butter you like.

For nut-free sweet potato brownies, make my Paleo Sweet Potato Brownies, which are made with coconut oil and coconut flour.

Pure Maple Syrup: Keeping these healthy brownies refined sugar-free, we use pure maple syrup as the sweetener.

Eggs: A couple large room temperature eggs help fluff up the brownies and ensure they hold together when sliced. I haven’t tested a vegan sweet potato brownies recipe yet, but I imagine you could replace the chicken eggs with flax eggs to make super gooey vegan brownies.

Vanilla Extract: Adding warmth and subtle nuance to the brownies, a little vanilla extract provides a beautiful flavor. Skip it if you don’t have it on hand.

Cocoa Powder: The rich dark chocolate portion of this recipe comes from cocoa powder. I use raw cacao powder, which has a creamier (less bitter) flavor than regular cocoa powder, but stick with whatever powder you like. Dutch process cocoa powder works great too.

Baking Soda: A tiny amount of baking soda acts as the leavening agent for these brownies. We don’t use too much to avoid a cake-like texture. Just enough to give a little crispy edge to the brownie.

Ground Cinnamon (optional): Do you love cinnamon and chocolate together? I do! If you’re like me and enjoy a dash of cinnamon in a baked treat, toss some in. If not, skip it!

Sea Salt: Salt is that supporting ingredient that lifts up every other ingredient where it belongs. Essentially, it brings powerful flavor to the brownies. Don’t skip it for the best results!

Chocolate Chips: Adding even more chocolatey goodness and also fudgy texture to the brownies, one cup chocolate chips provide amazing pockets of joy. I use semi-sweet chocolate chips but you can also use dark chocolate chips, sugar-free chocolate chips, paleo friendly chocolate chunks, you name it.

Hand holding a sweet potato brownies

Now that we’re experts on this healthy brownie recipe, let’s bake it!

How to Make Healthy Sweet Potato Brownies:

Cook the sweet potato according to your preferred method. I chop mine into large chunks and boil it in water for 15 to 20 minutes, or until the chunks of potato are very tender. Allow the potato to cool (I transfer it to a sealable container and refrigerate it). Once cool, remove and discard the peel.

Cooked sweet potato chunks in a colander.

Note: you can cook the potato and refrigerate it up to 5 days in advance.

Preheat the oven to 350 degrees F and line a 9-inch square baking pan with parchment paper.

Mash the sweet potato into a bowl or measuring cup and measure out 1 cup of mashed potato.

Mashed sweet potato in a measuring cup

Add the mashed sweet potato to a large mixing bowl along with the almond butter, eggs, pure maple syrup and vanilla extract and stir well until everything is well-combined (wet ingredients).

Note: you can use a food processor to make this brownie batter if you prefer doing so over a mixing bowl!

Stir in the cocoa powder, baking soda, sea salt, and ground cinnamon until a thick creamy batter forms (no need for a separate bowl here).

Sweet potato brownie batter in a red mixing bowl.

Add in the chocolate chips and stir until they are well-incorporated into the batter.

Sweet potato brownie batter in a mixing bowl with chocolate chips on top.

Pour the brownie batter into the prepared baking pan and spread it into an even layer.

If desired, sprinkle with extra chocolate chips.

Parchment lined baking pan with brownie batter in it, ready to go into the oven.

Bake on the center rack of the preheated oven for 23 to 28 minutes, or until the brownies reach desired level of doneness. For fudgy, gooey brownies, bake for 23 minutes.

Tray of sweet potato brownies fresh out of the oven.

Allow the brownies to cool completely (at least one hour) before slicing and serving. You can slice the brownies before they have finished cooling if you’d like, but the slices won’t hold together quite as well. If you’re fine with that, proceed!

Serve with a scoop of ice cream for an even more decadent dessert.

Store any leftover brownies in an airtight container (or a zip lock bag) in the refrigerator for up to 5 days. These brownies also freeze very well! Freeze them in a zip lock bag for up to 3 months.

Big hunks of brownies sitting on a white backdrop.

And so here we are with a decadent treat that’s suitable for any occasion. School lunches, daily dessert for your sweet tooth, a lovely sharable treat at holiday gatherings…breakfast (wink wink) and more.

So the next time you find yourself deep in a chocolate craving, whip up a batch of these flourless sweet potato brownies!

Stack of sweet potato brownies sprinkled with sea salt.

If you love brownies, check out these delicious gems from the brownie archives! They are all tried and true reader favorites, each with its own list of fabulous characteristics. 

More Healthy Brownie Recipes:

Enjoy this ooey gooey sweet potato fudge brownie experience!

Stack of sweet potato brownies - a closeup on the brownies sprinkled with sea salt.
Print Recipe Pin Recipe Save Recipe
4.37 from 235 votes

Healthy Sweet Potato Brownies

Delicious moist and fudgy Healthy Sweet Potato Brownies that are made with all wholesome ingredients! These delicious brownies are flourless, dairy-free, and refined sugar-free, so you can feel great about this guilt-free treat!
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Brownies & Bars
Cuisine: American
Servings: 12
Calories: 336kcal
Author: Julia

Ingredients

Instructions

  • Cook the sweet potato according to your preferred method. I chop mine into large chunks and boil it in water for 15 to 20 minutes, or until the chunks of potato are very tender. Allow the potato to cool (I transfer it to a sealable container and refrigerate it). Once cool, remove and discard the peel. Note: you can cook the potato and refrigerate it up to 5 days in advance.
  • Preheat the oven to 350 degrees F and line a 9-inch square baking pan with parchment paper.
  • Mash the sweet potato into a bowl or measuring cup and measure out 1 cup of mashed potato.
  • Add the mashed sweet potato to a large mixing bowl along with the almond butter, eggs, pure maple syrup and vanilla extract and stir well until everything is well-combined (wet ingredients).
  • Stir in the cocoa powder, baking soda, sea salt, and ground cinnamon until a thick creamy batter forms (no need for a separate bowl here).
  • Add in the chocolate chips and stir until they are well-incorporated into the batter.
  • Pour the brownie batter into the prepared baking pan and spread it into an even layer. If desired, sprinkle with extra chocolate chips.
  • Bake on the center rack of the preheated oven for 23 to 28 minutes, or until the brownies reach desired level of doneness. For fudgy, gooey brownies, bake for 23 minutes.
  • Allow the brownies to cool completely (at least one hour) before slicing and serving. You can slice the brownies before they have finished cooling if you’d like, but the slices won’t hold together quite as well. If you’re fine with that, proceed!
  • Serve with a scoop of ice cream for an even more decadent dessert.

Video

Notes

Store any leftover brownies in an airtight container (or a zip lock bag) in the refrigerator for up to 5 days.

Nutrition

Serving: 1(of 12) | Calories: 336kcal | Carbohydrates: 37g | Protein: 8g | Fat: 19g | Fiber: 4g | Sugar: 14g

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Vika

Saturday 17th of February 2024

These are so good! Very fudgy, great texture. I used 60% Ghirardelli chips and added 1/2 t of espresso powder to deepen the chocolate flavor.

Julia

Wednesday 21st of February 2024

Ooh, I love the addition of espresso powder. Thanks for sharing, Vika! xo

Naho

Saturday 10th of February 2024

Best brownie recipe ever !! Thanks u🙏 Super tasty, perfectly sweet with good consistency.

Julia

Sunday 11th of February 2024

Aww I love hearing that, Naho! I love the flavor and texture too :) Thanks so much for the sweet note! xo

Jenna

Saturday 10th of February 2024

I wasn't sure what to expect with these but OH.MY.GOSH....they're delicious!! You really don't taste the sweet potato! We have dairy and soy allergies in our house, so I'm always on the hunt for healthy yummy food! Especially desserts.

Julia

Sunday 11th of February 2024

Thanks so much for sharing this feedback, Jenna! I'm often asked if you can taste the sweet potato, so it's super helpful to have others report back that they can't taste it. I appreciate the sweet note!! xoxox

Rebecca

Friday 9th of February 2024

I made these and used my powder cooking chocolate but I think it was dark. I would not reccomend. They were very bitter. I will try cocoa next time.

Cindy

Saturday 3rd of February 2024

My kids have a nut and seed allergy. Do you think I could replace nut butter with regular butter for them?

Julia

Tuesday 6th of February 2024

Hi Cindy! I haven't tested the recipe using regular butter so I'm not sure how it would turn out. Off the cuff, I'm betting you'd need to make some changes to the recipe. For instance, I would start with 1/2 cup of butter instead of 1 cup and see what the consistency of the brownie batter is like. I'm betting they would turn out very dense, but if you're okay with that, I say it's worth a try. I'm also wondering if you'd end up needing to add some sort of flour like GF AP flour or almond flour. If you want to play it safe, I would google a different recipe. Otherwise, with some experimentation, it could work :) xo

This site uses Akismet to reduce spam. Learn how your comment data is processed.