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!

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 husband 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 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. 

Apparently you all feel the same way! Just check out the reviews below!

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

Why You’ll Love This Recipe:

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. 

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

Ingredients for 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 one reader reported back that flax eggs resulted in gooey brownies that never baked through all the way. In this sense, I recommend sticking with eggs.

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.

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

How to Make 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.

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).

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).

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.

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.

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!

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:

• 4-Ingredient Flourless Healthy Brownies 
• Almond Flour Brownies 
• Gluten-Free Rolled Oat Pumpkin Brownies 
• Coconut Flour Brownies 
• Grain-Free Vegan Peanut Butter Brownies
• Espresso Keto Brownies 
• Flourless Avocado Brownies

Enjoy this ooey gooey sweet potato fudge brownie experience!

Healthy Sweet Potato Brownies

4.59 from 367 votes

By Julia

Prep: 20 minutes mins

Cook: 22 minutes mins

Total: 42 minutes mins

Servings: 12

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Delicious moist and fudgy Sweet Potato Brownie recipe that is 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!

Equipment

• 9-Inch Square Baking Pan
• Digital Thermometer

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Ingredients 

1x2x3x

• ▢ 1 cup mashed sweet potato
• ▢ 1 cup unsweetened almond butter
• ▢ 2 large eggs
• ▢ ⅔ cup pure maple syrup
• ▢ 2 tsp pure vanilla extract
• ▢ ⅔ cup cocoa powder
• ▢ ½ tsp baking soda
• ▢ ½ tsp ground cinnamon, optional
• ▢ 1 tsp sea salt
• ▢ 1 cup chocolate chips

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. Brownies are best when baked to an internal temperature of 165 to 180 degrees Fahrenheit. For fudgy brownies, bake to 165, and for cakey brownies, bake to 180. Insert a digital thermometer into the center of the brownies and wait until the numbers stop moving to get an accurate read on their temperature.
• 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.

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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