Ultra-Fudgy Sweet Potato Brownies

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Sweet Potato Brownies are so rich and fudgy, I’m not sure anyone will believe you when you tell them that there’s sweet potato inside. They taste just as good as my popular Avocado Brownies, only this version is egg-free!

sweet potato brownies stacked on board

Why Add Sweet Potatoes to a Brownie Recipe?

Sweet potatoes are definitely not the “norm” in a brownie recipe, but they help act as an egg substitute (similar to flax eggs) in this recipe, helping to bind the brownies while keeping them moist and rich in texture.

They also add some extra nutrition! Sweet potato are loaded with fiber and are a good source of beta-carotene, which is converted to vitamin A in the body. Vitamin A is important for maintaining a healthy immune system (source), and may also help to lower inflammation in the gut. (source)

How to Make Them

To make sweet potato brownies, you’ll need to start with pre-cooked sweet potatoes. You can bake them, pressure cook them (try Instant Pot Sweet Potatoes to avoid heating up your kitchen), or steam them until tender.

For the fastest method, peel and cut them into 1-inch cubes, then steam for 10 minutes, or until a fork can easily pierce them.

steamed and mashed sweet potato

You’ll use a fork to mash the sweet potatoes into a puree, then measure that for this recipe.

You can save any leftover cooked sweet potato for use in my Sweet Potato Smoothie, Sweet Potato Muffins, or in something more savory like my Sweet Potato Queso.

Once the sweet potato is cooked and measured, you’ll just stir the rest of the ingredients together in a large bowl! Pour the batter into a pan, decorate with few extra chocolate chips, if you like.

sweet potato brownie batter mixed in glass bowl

Then bake until the edges of the pan start to look dry and the center of the pan has puffed up, about 35 to 40 minutes.

These brownies are very fudgy, so it’s normal for them to stick to your knife as you cut them. If you prefer a less-fudgy brownie, I recommend adding 1/4 cup more flour to this recipe to help cut-down on the sticky factor.

sliced sweet potato brownies on white surface

I personally like desserts with a slightly under-baked texture, so if you’re like me, try them as-written below.

What Do They Taste Like?

Sweet Potato Brownies taste remarkably like “real” brownies to me, but they are slightly less-sweet than a boxed brownie mix, because they call for low-glycemic coconut sugar.

If you replace that with white sugar or brown sugar, they will taste even more like the real thing.

You can taste the slightest hint of sweet potato when these are warm from the oven, but as they cool I think it becomes more undetectable. I actually recommend storing these in the fridge to help them firm up a bit.

The flavor gets even better the next day!

Can you Freeze Brownies?

If you can’t finish this whole batch of sweet potato brownies in one week, you can freeze the leftovers in an airtight container for up to 3 months. I would let them thaw overnight in the fridge before you want to serve them again.

 

sweet potato brownies stacked on board
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4.84 from 48 votes

Sweet Potato Brownies (Perfectly Fudgy!)

Sweet Potato Brownies are rich and fudgy, without using eggs. This recipe is gluten-free and vegan, and takes only a few minutes to stir together.
Course Dessert
Cuisine gluten-free, vegan
Keyword sweet potato brownies
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16
Calories 132kcal

Ingredients

  • 3/4 cup sweet potato (203 grams; mashed with fork)
  • 1/2 cup creamy almond butter (140 grams; use raw almond butter for best flavor)
  • 1/2 cup cacao powder (40 grams)
  • 1 cup coconut sugar (140 grams)
  • 1/3 cup gluten-free flour mix* (47 grams; I used King Arthur's all-purpose mix)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon vanilla extract (4 grams)
  • 1/4 teaspoon salt (2 grams)
  • 1/2 cup dark chocolate chips (90 grams; optional. Use a dairy-free brand to keep these vegan)

Instructions

  • Preheat the oven to 350ºF and line a 9-inch square pan with parchment paper. In a large bowl, combine the mashed sweet potato, almond butter, cacao powder, coconut sugar, flour, baking powder, vanilla extract, and salt. Stir well, until a relatively smooth batter is formed. (You can do this in a food processor, if you prefer.)
    batter stirred together in bowl
  • Fold in the chocolate chips, if using. Transfer the batter to the prepared pan and use a spatula to smooth the top. Bake at 350ºF until the edges look dry and the center of the brownies have puffed up, about 35 to 40 minutes.
    brownie batter added to pan
  • Let the brownies cool completely before slicing, or they will be too soft. Cut them into 16 small squares, and store the leftovers in an airtight container in the fridge. I think they taste even better when you serve them cold from the fridge the next day! Leftovers can be stored in the fridge for up to a week, or in the freezer for up to 3 months.
    sliced brownies on white surface

Video

Notes

Nutrition information is for 1 of 16 pieces. This information is automatically calculated, and is just an estimate, not a guarantee.
*These brownies are very fudgy, so it's normal for them to stick to your knife as you cut them. If you prefer a less-fudgy brownie, I recommend adding 1/4 cup more flour to this recipe to help cut-down on the sticky factor. I prefer King Arthur's All Purpose GF flour, but when that's hard to find I'll use their cup-for-cup blend.

Nutrition

Calories: 132kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 67mg | Potassium: 181mg | Fiber: 2g | Sugar: 9g | Vitamin A: 884IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

Additional Recipe Notes:

  • I have not tested this recipe with a traditional flour, but I imagine it might work if that’s what you keep on hand. If you try it, please leave a comment below letting me know how it works out!
  • For a sugar-free brownie, try my Date Brownies, which are 100% fruit-sweetened. (They seriously fool my kids– and they are picky!)
  • For a nut-free brownie, you might want to try using coconut butter instead of almond butter, or you can use sunflower seed butter, too. Just keep in mind that any changes you make will change the flavor slightly.

If you try this recipe, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear how that works out for you, too. I can only test so many options in my own kitchen, so we can ALL benefit from hearing about your experience, too.

Reader Feedback: Have you tried adding sweet potato to brownie before? I tried it a few years ago and didn’t love the recipe I used, so I’m happy to finally have a successful version to share with you!

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Comments

Juanita

This was the first time I made these brownies and it was super easy and soooo very delicious! I could not stop eating them and yes, they taste like regular brownies (perhaps a little less sweet) but utterly delicious! I will be making these again to have on hand. I did prefer them out of the refrigerator as I liked them better cold. I’m trying to eat healthier and I believe these do the trick!

Joanna

Hello!

Could I use only coconut flour and half the sugar in this recipe?

Thanks !

LaurA

This recipe is great! The only thing is that, as some people have already commented, the batter is quite dry. I solved it easily by switching sugar (another dry ingredient) for maple syrup! Turned out delicious and super gooey. Enjoy!

    Chris Petrillo

    Hi Laura, did you use equal amounts on the maple syrup?

Mrs Emma Taylor

Delicious and great texture!

Nancy Judge

Have you ever tried almond or coconut flour? I’m on a keto diet.

Thank you for any help you can provide.

emma

Great way to use up sweet potatoes! I used conventional AP flour and it worked well. (To avoid activating the gluten, I mixed up everything else and added it last.)

NB: I used thick peanut butter (~4/5) and thick tahini (~1/5) instead of almond butter and cane sugar + 1 tsp molasses instead.of coconut sugar because that’s what I had. I had scooped/shook the flour instead of spooning it so it was a bit more than the called for amount. That plus the thicker legume/seed butters and a 40 min bake time led to a fluffier but still melt in your mouth texture, which is what I was hoping for.

    Emma

    Oh, I found it could use slightly more sweetness so I added powdered sugar to the top. To thicken/sweeten it further, I might add some to the batter next time.

    One more thing, I found it difficult to smooth but a flat measuring cup bottom worked well to press in the chocolate chips I added to the top and to smooth it.

Monica Barrington

I made these this afternoon. They taste good but are very dry and crumbly. It seems not enough wet ingredients.

Lydia

I made this recipe but do not use gluten free things, I used peanut butter, regular flour and well anything else that is alternative I switched to what I had. My batter almost was like a dough it was a big ball when it came out of my food processor, I felt like it was really thick so I added a little melted butter. They’re in the oven as I write so I’m hoping it goes well !!

Bronwyn

Absolutely delicious. First time trying this recipe and really impressed. More so impressed as my kids couldn’t taste the difference to regular brownies (other than being a little less sweet), which is wonderful. I’m in South Africa so our ovens have slightly different setting options to those in the US. I put this batch in for 30min on thermo-oven (180 degrees Celsius) but they could be in for less, probably 20-25min would be ample.

Chris Petrillo

I just made this recipe using regular Gold Medal All-Purpose Flour. It gummed up in the bowl like a glob of glue, I could barely get it off the mixer blades, or spatula it into the pan, it was a fight, lol! Not sure if the Gluten Free flour makes a difference.

Cooked and they came out not great So again not sure if it was the flour that made the difference or not. I will have to try these again using a Gluten Free Flour.

Charlotte

I used black sesame tahini (regular tahini would work too!) in place of almond butter and a combination of oat flour and cassava flour instead of gf baking flour and half the amount of coconut sugar and they turned out perfectly! Also added a splash of unsweetened almond milk as the batter was a little bit dry when mixing. I think this recipe is really forgiving and you can easily sub in certain ingredients and still get an amazing result. Great recipe!

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