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.
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
1cupSweet potato purée- From 1 large baked, microwaved, or steamed sweet potato
½cupAlmond butter- Or substitute sunflower seed butter
⅓cupMaple syrup- Or monk fruit sweetener for sugar-free
⅓cupCocoa powder- Unsweetened
2tablespoonCoconut flour
1teaspoonVanilla extract- Optional but recommended
½teaspoonBaking powder- Gluten-free if needed
¼teaspoonSalt- Enhances flavor
⅓cupChocolate 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.