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Even if you’re not the biggest sweet potato fan, you can’t taste the hidden veggie in these brownies. They have a rich, fudgy consistency that you’ll love, without the use of flour.
The next time you bake sweet potatoes, save a leftover one just to make these!
⭐⭐⭐⭐⭐ Featured Review
“These are delicious! I’ve made at least three batches the past few weeks, and another is about to go in the oven.” -Laura
Sweet Potato Brownie INgredients
Here’s what you’ll need:
- Sweet Potato Puree. This recipe calls for plain leftover baked or steamed sweet potatoes. Scoop the flesh away from the peel, mash it with a fork, and then measure. (A little more or less is okay, too.) I haven’t tested this with canned sweet potato yet, so let me know if you try it.
- Cacao Powder. We always keep raw cacao powder in the pantry, which is less processed than cocoa powder. However, I think you can use the two interchangeably if you keep the latter on hand.
- Almond Butter. Instead of using oil and flour, this recipe relies on almond butter as a source of healthy fats and added fiber. I don’t recommend using butter or oil as a swap, since they don’t contain fiber (and therefore won’t act as a flour substitute). Peanut butter can be used, but it will dominate the flavor… so your brownies won’t taste as chocolatey.
- Eggs. These add protein and structure, helping the brownies bake up as expected. If you need an egg-free recipe, try my vegan sweet potato brownies instead.
- Maple Syrup. This natural sweetener pairs perfectly with chocolate recipes. It helps provide the perfect, fudgy texture! Be sure to check the label: the only ingredient should be pure maple syrup.
- Pantry Staples. Baking powder, vanilla extract, and salt complete the flavor and aid in leavening.
How to Bake Sweet Potatoes
If you don’t have a baked sweet potato on hand, preheat your oven to 425ºF. Rub the sweet potato with olive oil, then place it on a rimmed baking sheet. (This will catch any ooze as it bakes.) Depending on the size of your potato, it should be tender in 45 to 60 minutes of baking. When a fork easily slides into the center of the potato, it’s done!
How to Make Sweet Potato Brownies
Step 1:
Preheat the oven to 350ºF and spray an 8-inch square pan with oil. (Metal pans tend to work best when baking brownies, FYI.) Press a piece of parchment paper into the bottom of the pan to guarantee easy removal and cleanup later.
If you haven’t already measured the sweet potato, use a fork to mash it as smoothly as possible and transfer it to your measuring cup. I used a baked sweet potato to test this, but peeled and steamed sweet potato cubes should also work.
Step 2:
Combine the almond butter, sweet potato, maple syrup, cocoa powder, eggs, vanilla extract, baking soda, and salt in a large mixing bowl.
Stir well until the mixture looks relatively smooth. (You may see some small chunks of sweet potato, and that’s okay, but mash them away as much as possible.)
Step 3:
Fold the dark chocolate chips into the brownie batter, then pour the mixture into the prepared pan. Spread it evenly with a spatula, and sprinkle a few extra chocolate chips on top if desired.
Bake these brownies for 30 to 35 minutes at 350ºF. When they are done, the top should look dry and not jiggle when you shake the pan.
Step 4:
Let the brownies cool in the pan for at least 1 hour before slicing them into 16 squares. They will continue to firm up as they cool.
Wipe off your knife between each slice, as the sweet potato releases a lot of moisture. Leftover brownies can be stored in an airtight container in the fridge for up to 5 days.
Do brownies need baking powder?
In the photo above, I tested a half-batch of this recipe, which can be prepared in a 9×5-inch loaf pan. The top brownie was made with 1/4 teaspoon of baking soda (which should be a 1/2 teaspoon if making a full batch), and the bottom one was made with no baking soda or powder.
As you can see, a minor ingredient change can make a huge difference! I decided that I prefer the flavor of baking powder in this recipe, but feel free to substitute the powder with 1/2 teaspoon of baking soda if you prefer.
Ingredients
- ⅔ cup sweet potato puree
- 1 cup raw almond butter
- ⅔ cup cacao powder
- ⅔ cup maple syrup
- 2 large eggs
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon fine sea salt
- ½ cup chocolate chips , plus extra for topping (optional)
Instructions
- Preheat your oven to 350ºF and lightly grease an 8-inch square pan. (A 9-inch pan would work, too.) Press a piece of parchment paper into the bottom of the pan to guarantee easy removal later.
- If you haven't already measured the sweet potato, use a fork to mash the center of a baked sweet potato (or steamed sweet potato). Scoop and tightly pack it into the measuring cup, avoiding any skin.
- In a large bowl, add the mashed sweet potato, almond butter, cacao or cocoa powder, maple syrup, eggs, baking powder, vanilla extract, and salt. Mix well until no large lumps remain. Fold in the chocolate chips.
- Pour the sweet potato brownie batter into the prepared pan and sprinkle with a few extra chocolate chips, if you like. Bake at 350ºF for 30 to 32 minutes, or until the center of the brownies no longer looks wet.
- These brownies will be very fragile when warm, so let them cool in the pan for at least an hour before slicing them into 16 squares. The center is so moist that you'll need to clean your knife between slices. Even though they will look thick, they are surprisingly fudgy! Leftovers can be stored in an airtight container in the fridge for up to a week.
Video
Notes
Nutrition
More Sweet Potato Recipes
- Gluten-Free Sweet Potato Muffins
- Sweet Potato Smoothie
- Creamy Sweet Potato Curry
- Healthy Sweet Potato Frosting
If you try these Sweet Potato Brownies, please leave a comment and star rating below, letting me know how you like them.
Hi,
I would love to try this, will Sunflower seeds butter work ? (in place of Almond butter)
Thanks
Sure, I think that could work, too! Let me know how it turns out for you.
These are delicious! I’ve made at least three batches the past few weeks, and another is about to go in the oven. I decreased the maple a touch but my partner prefers them as written. Thank you for another great recipe!
Thanks for your review, Laura! Glad you’re enjoying them.
These tasted better the longer they sat in the fridge. Also, when they hardened up after baking. My husband and many guests loved them. I prefer the almond flour brownies, so I was prejudiced when I tasted these. Nevertheless, I’ll make them again. My husband especially commented on how chocolately they were.
These are delicious! I realized I didn’t have raw almond butter after committing to make them, so I blended two cups of raw cashews with the maple syrup and vanilla extract to make a quick butter. Then transferred to a bowl and mixed everything else together. It worked beautifully! Thank you for this one!
I always want to know why things call for a baked sweet potato. Why can’t I steam, boil, or microwave them? I can boil a sweet potato in a tiny amount of water and they are soft and ready in 5 minutes. It saves time and electricity or gas. Is there a real reason for using baked?
Hi! However you want to cook the sweet potato is fine! Baked sweet potatoes are slightly sweeter from that long bake time, but I also tested this with steamed potatoes and the brownies turn out well.
I need lowcarb count-prediabetic. Would maple extract mixed with coconut water of exact amount work as well? Real maple syrup puts the carb count over my doctor recommended amount.
Can I sub flax eggs for the eggs to make it vegan?
I think the eggs provide too much lift and structure for this recipe to be swapped for a flax egg. I’d start with my vegan sweet potato brownies, which are already egg-free.
Hi. Can I use peanut butter instead of almond butter? Thanks
Can I use pumpkin instead of sweet potatoes?
I would assume so, but I haven’t tested that yet. Let me know if you experiment with it!