Recipes Sweet Potato Brownies

Sweet Potato Brownies are so rich and fudgy, I’m not sure anyone will believe you when you tell them that there’s sweet potato inside. They taste just as good as my popular Avocado Brownies, only this version is egg-free!

Sweet potatoes are definitely not the “norm” in a brownie recipe, but they help act as an egg substitute (similar to flax eggs) in this recipe, helping to bind the brownies while keeping them moist and rich in texture.

They also add some extra nutrition! Sweet potato are loaded with fiber and are a good source of beta-carotene, which is converted to vitamin A in the body. Vitamin A is important for maintaining a healthy immune system (source), and may also help to lower inflammation in the gut. (source)

The Ultimate Sweet Potato Brownies

To make sweet potato brownies, you’ll need to start with pre-cooked sweet potatoes. You can bake them, pressure cook them (try Instant Pot Sweet Potatoes to avoid heating up your kitchen), or steam them until tender.

For the fastest method, peel and cut them into 1-inch cubes, then steam for 10 minutes, or until a fork can easily pierce them.

You can save any leftover cooked sweet potato for use in my Sweet Potato Smoothie, Sweet Potato Muffins, or in something more savory like my Sweet Potato Queso.

Fudgy Sweet Potato Brownies (gluten Free W/ Nut Free Option)

Once the sweet potato is cooked and measured, you’ll just stir the rest of the ingredients together in a large bowl! Pour the batter into a pan, decorate with few extra chocolate chips, if you like.

Then bake until the edges of the pan start to look dry and the center of the pan has puffed up, about 35 to 40 minutes.

These brownies are very fudgy, so it’s normal for them to stick to your knife as you cut them. If you prefer a less-fudgy brownie, I recommend adding 1/4 cup more flour to this recipe to help cut-down on the sticky factor.

Fudgy Sweet Potato Brownies (family Favorite!)

Sweet Potato Brownies taste remarkably like “real” brownies to me, but they are slightly less-sweet than a boxed brownie mix, because they call for low-glycemic coconut sugar.

You can taste the slightest hint of sweet potato when these are warm from the oven, but as they cool I think it becomes more undetectable. I actually recommend storing these in the fridge to help them firm up a bit.

If you can’t finish this whole batch of sweet potato brownies in one week, you can freeze the leftovers in an airtight container for up to 3 months. I would let them thaw overnight in the fridge before you want to serve them again.

Favorite Sweet Potato Brownies (easy & So Good)

Sweet Potato Brownies are rich and fudgy, without using eggs. This recipe is gluten-free and vegan, and takes only a few minutes to stir together.

*These brownies are very fudgy, so it's normal for them to stick to your knife as you cut them. If you prefer a less-fudgy brownie, I recommend adding 1/4 cup more flour to this recipe to help cut-down on the sticky factor. I prefer King Arthur's All Purpose GF flour, but when that's hard to find I'll use their cup-for-cup blend.

Calories: 132 kcal , Carbohydrates: 18 g , Protein: 3 g , Fat: 7 g , Saturated Fat: 2 g , Cholesterol: 1 mg , Sodium: 67 mg , Potassium: 181 mg , Fiber: 2 g , Sugar: 9 g , Vitamin A: 884 IU , Vitamin C: 1 mg , Calcium: 62 mg , Iron: 1 mg

Sweet Potato Brownies

If you try this recipe, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear how that works out for you, too. I can only test so many options in my own kitchen, so we can ALL benefit from hearing about your experience, too.

Reader Feedback: Have you tried adding sweet potato to brownie before? I tried it a few years ago and didn’t love the recipe I used, so I’m happy to finally have a successful version to share with you!

Subscribe to my weekly email newsletter for a free 7-day kick start guide. Plus, you'll get weekly meal ideas & new recipes every week!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!

Fudgy Sweet Potato Brownies (nut Free & Vegan With Gf Option)

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.

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

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.

Chocolate And Sweet Potato Brownies 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 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.

Healthy Sweet Potato Brownies Recipe

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.

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.

Paleo Sweet Potato Brownies Recipe

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.

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.

Paleo Sweet Potato Brownies

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!

Healthy Sweet Potato Brownies

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.

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.

Fudgy Sweet Potato Brownies (no Added Sugar!)

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).

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.

Paleo Sweet Potato Brownies (nut Free, Flourless)

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!

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.

Salted Caramel Sweet Potato Brownies

So the next time