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–+ servings
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

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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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Prep Time 15 minutes
Cook Time 25 minutes
Cooling & Chilling Time 3 hours
Total Time 3 hours 40 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Sweet potato purée - From 1 large baked, microwaved, or steamed sweet potato
  • ½ cup Almond butter - Or substitute sunflower seed butter
  • ⅓ cup Maple syrup - Or monk fruit sweetener for sugar-free
  • ⅓ 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
  • ⅓ cup Chocolate chips - Optional, dairy-free

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)

Method
 

  1. 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.
  2. 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.
  3. Add cocoa powder, coconut flour, baking powder, and salt. Pulse just until combined. Don’t overmix.
  4. Fold in ¼ cup chocolate chips by hand. Spread batter into the lined pan and smooth the top. Sprinkle remaining chips on top.
  5. Bake for 25–28 minutes for fudgy texture. Edges should look set; center slightly underdone. Toothpick should have moist crumbs.
  6. Cool completely in the pan for at least 1 hour. Refrigerate for 2+ hours for best fudgy texture.
  7. Use parchment overhang to lift brownies out. Slice into 16 squares. Store in fridge for up to 7 days.

Nutrition

Serving: 1BrownieCalories: 120kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3.5gSodium: 85mgPotassium: 210mgFiber: 3gSugar: 6gVitamin A: 4200IUVitamin C: 3mgCalcium: 35mgIron: 1.2mg

Notes

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

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