I’ve stumbled upon an amazing recipe for sweet potato brownies! They’re flourless, ultra-moist, and incredibly fudgy—definitely a guilt-free treat loaded with nutrients. If you’re craving a healthy dessert that hits the spot, you’ve got to try these!
Ready to whip up these sweet potato brownies? Watch the video below for an easy, step-by-step guide to making these irresistible treats —I promise, you’re going to love every fudgy bite!
Why This Sweet Potato Brownie Recipe is My Favorite
This sweet potato brownie recipe has become my absolute favorite because it’s everything I love in a dessert—rich, fudgy, and made with wholesome ingredients.
Sweet potatoes bring a natural sweetness and moist texture that makes each bite feel like a decadent treat without the guilt. Plus, it’s completely flourless and low in sugar, making it a healthier choice without sacrificing flavor.
If you’re new to flourless desserts, this easy, healthy recipe will win you over. It’s gluten-free, dairy-free, and full of flavor without any guilt.
In just a few steps, you’ll have a delicious, wholesome brownie that’s perfect on its own or topped with a sprinkle of sea salt, a handful of nuts, or a dollop of dairy-free whipped cream!
Can I make these sweet potato brownies vegan?
You can totally make these sweet potato brownies vegan! Just swap out the eggs for flax eggs, and you’re good to go.
Making a flax egg is super simple—just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Give it a few minutes to thicken, and it’ll be ready to use! Let it sit for a few minutes until it thickens up, and then it’s ready to use in the recipe.
Additionally, make sure to use vegan chocolate chips instead of regular ones. This way, you can keep the brownies dairy-free.
Mix-ins
Try these options to add extra texture and flavor:
- Chopped Nuts: Stir in chopped pecans, walnuts, or almonds for a satisfying crunch and nutty flavor.
- Dried Fruits: Add dried cherries, cranberries, or raisins for a touch of natural sweetness and chewy texture.
- Dark Chocolate Chips: Fold in dark chocolate chips for bursts of gooey chocolate in every bite.
- Unsweetened Coconut Flakes: Mix in unsweetened coconut flakes for a subtle tropical twist and extra chewiness.
If you loved these fudgy sweet potato brownies, be sure to check out this nutritious sweet potato avocado brownie recipe, too!
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Sweet Potato Brownie (The Healthiest Brownie Recipe EVER!!!)
4
servings30
minutes40
minutes300
kcal1
hour10
minutesForget flour and sugar! I now make brownies with sweet potatoes instead, and they are a total game-changer. These easy sweet potato brownies are super moist, fudgy, and packed with nutrients. If you’re looking for a healthy brownie recipe that tastes amazing, you’ve got to give these a try!
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Ingredients
1 large sweet potato (about 1 cup or 200 grams mashed)
2 large eggs
1 cup (256 grams) smooth unsweetened almond butter
⅔ cup (160 grams) pure maple syrup
2 teaspoons (10 grams) vanilla extract
⅔ cup (55 grams) unsweetened cocoa powder
½ teaspoon (2 grams) baking soda
½ teaspoon (3 grams) sea salt
½ teaspoon (1.5 grams) ground cinnamon
1 cup (175 grams) semi-sweet dark chocolate chips
Directions
- Boil the Sweet Potato: Start by boiling the sweet potato. Cut the unpeeled sweet potato into small chunks, about 1 inch each. Place the chunks in a pot of boiling water and cook for 15 to 20 minutes, or until they are super soft and easily pierced with a fork. Once boiled, allow the chunks to cool slightly, then peel off the skin using your fingers.
- Mash the Sweet Potato: In a large mixing bowl, combine the mashed sweet potato, 2 large eggs, 1 cup (240 grams) of smooth unsweetened almond butter, 2/3 cup (160 milliliters) of pure maple syrup, and 2 teaspoons (10 milliliters) of vanilla extract. Mix well until all ingredients are fully combined.
- Combine the Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, eggs, almond butter, maple syrup, and vanilla extract. Mix everything together until well combined.
- Add the Dry Ingredients: Sift in the cocoa powder to remove any lumps. Then, add the baking soda, sea salt, and ground cinnamon. Mix well to ensure a smooth brownie batter.
- Fold in Chocolate Chips: Gently fold in the semi-sweet dark chocolate chips, ensuring they are evenly distributed throughout the batter.
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, allowing some overhang for easy removal later. Pour the brownie batter into the prepared pan and spread it out evenly, making sure it reaches all the corners.
- Bake: Bake the brownies in the preheated oven for about 25-30 minutes. They are ready when the edges start to pull away from the parchment paper, and your kitchen is filled with a delicious, chocolatey aroma.
- Cool and Serve: Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Cut into squares and enjoy the moist, fudgy, and deliciously rich chocolate flavor in every bite.
Notes
- Storage: Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months.
- Serving Suggestions: These brownies are delicious on their own but can be topped with a dollop of coconut whipped cream, a sprinkle of sea salt, or some fresh berries for an extra special treat!
- Nutrient Boost: Using sweet potatoes adds fiber, vitamins, and minerals to your brownies, making them a healthier dessert option compared to traditional brownies.
- Texture Matters: Ensure the sweet potatoes are well-mashed and smooth for the best brownie texture. Lumps can lead to uneven baking.
Nutrition Facts
- Total number of serves: 9
- Calories: 229kcal
- Carbohydrates: 31g
- Protein: 5g
- Fat: 10g
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Are there any good alternatives to almond butter in this recipe?
There are several great alternatives to almond butter in this sweet potato brownie recipe! If you’re avoiding nuts or just in the mood for a different flavor, I’d suggest trying sunflower seed butter. It has a similar texture and taste, making it a fantastic substitute.
Peanut butter is another option that adds a delicious nutty flavor, though it will change the overall taste a bit. For a lower-fat option, you can use applesauce—just use about half the amount of almond butter. Whichever alternative you choose, your brownies will still be rich and fudgy!
Can I add protein powder to this recipe?
You can definitely add protein powder to this sweet potato brownie recipe! I love throwing in a scoop of my favorite protein powder to boost the nutritional value. Just a heads-up, though—it can slightly change the texture, so I usually add a splash of almond milk or water to keep things nice and moist.
I’d recommend starting with one scoop and seeing how the batter looks and feels; too much protein powder can dry out the brownies a bit. Have fun experimenting with this healthy twist—it’s a great way to make these treats even better!
In Conclusion
This sweet potato brownie recipe is perfect for anyone looking to enjoy a rich, fudgy treat without the guilt. With wholesome ingredients like sweet potatoes and almond butter, it’s naturally gluten-free, dairy-free, and free from refined sugar.
The recipe is simple to follow, making it a fun way to bake a healthier dessert at home. Plus, you can make it your own by adding your favorite mix-ins like nuts or chocolate chips. I hope you give these brownies a try and enjoy every chocolatey bite!
How did you like these sweet potato brownies? Did you add any fun mix-ins, or have questions along the way? Drop a comment below here, or in the YouTube video here and let me know—I’d love to hear your thoughts and help with any tips you might need!