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Three stacked sweet potato brownies with visible orange swirls and chocolate chips on top, sitting on parchment paper on a rustic wooden surface for a cozy, homemade look.

Sweet Potato Brownies

Fudgy, rich, and secretly healthy, these sweet potato brownies are a wholesome twist on a classic dessert. Naturally sweetened, dairy-free, and made with simple, nourishing ingredients, they’re perfect for satisfying your chocolate cravings.
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Course: Dessert
Cuisine: American
Keyword: Best sweet potato brownies, Easy sweet potato brownies, Sweet Potato Brownies, sweet potato brownies (4 ingredients), Sweet potato brownies 3 ingredients, Sweet potato brownies sugar free, Sweet potato brownies vegan
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling & Chilling Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 16 brownies
Calories: 120kcal
Cost: $7

Equipment

  • 8x8-inch baking pan (Line with parchment paper)
  • Food processor or blender (For making smooth sweet potato purée)
  • Mixing bowl (Optional if not mixing in processor)
  • Spatula (For spreading batter evenly)
  • Cooling rack (For cooling the brownies)
  • Sharp knife (For slicing brownies cleanly)
  • Fork (For piercing sweet potatoes)
  • Measuring cups & spoons (For accurate ingredient amounts)

Ingredients

  • 1 cup Sweet potato purée - From 1 large baked, microwaved, or steamed sweet potato
  • ½ cup Almond butter - Or substitute sunflower seed butter
  • cup Maple syrup - Or monk fruit sweetener for sugar-free
  • cup Cocoa powder - Unsweetened
  • 2 tablespoon Coconut flour
  • 1 teaspoon Vanilla extract - Optional but recommended
  • ½ teaspoon Baking powder - Gluten-free if needed
  • ¼ teaspoon Salt - Enhances flavor
  • cup Chocolate chips - Optional, dairy-free

Instructions

  • Pierce, bake, microwave, or steam sweet potato until very soft. Scoop out the flesh and purée in a food processor until smooth. Measure 1 cup. Let it cool to room temp.
  • Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment. In a processor, blend sweet potato, almond butter, maple syrup, and vanilla until smooth.
  • Add cocoa powder, coconut flour, baking powder, and salt. Pulse just until combined. Don’t overmix.
  • Fold in ¼ cup chocolate chips by hand. Spread batter into the lined pan and smooth the top. Sprinkle remaining chips on top.
  • Bake for 25–28 minutes for fudgy texture. Edges should look set; center slightly underdone. Toothpick should have moist crumbs.
  • Cool completely in the pan for at least 1 hour. Refrigerate for 2+ hours for best fudgy texture.
  • Use parchment overhang to lift brownies out. Slice into 16 squares. Store in fridge for up to 7 days.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 1Brownie | Calories: 120kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.5g | Sodium: 85mg | Potassium: 210mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4200IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1.2mg