These Sweet Potato Brownies are fudgy and crazy delicious, you won't believe they’re healthy. Made with wholesome ingredients and you can't even taste the sweet potatoes!
Today we’re making Sweet Potato Brownies….sweet potatoes in brownies?? Yep you read right, it might sound strange but they’re the real deal! I first tried these years ago before I had even created this blog and can't believe it's taken me this long to post them for you to try! I've since tweaked my recipe a few times to find the perfect rich chocolatey flavor and fudgy consistency that you want in a brownie, I mean you cant have a brownie thats not fudgy right 🙂
They're not only healthy because of the sweet potatoes, they're also made with wholesome ingredients without any refined sugar, similar to my banana bread recipe you all love. Instead I've used natural honey as the sweetener and my little tip is to roast the sweet potatoes rather than boiling them which brings out their natural sweetness. So if you're like me and always crave something sweet after dinner, these brownies are calling your name!
Table of Contents
Recipe Highlights
- Easy Recipe: Simple ingredients and steps mixed in one large bowl
- Crazy Delicious: Fudgy rich chocolatey brownies with a soft, moist center
- Healthy & Nutritious: High in fiber from the potatoes, healthy fats from the almond butter and natural sweetness from the honey
Ingredients and Substitutions
- Sweet potatoes are of course the star here! They provide moisture and that fudgy texture to a brownie along with fibre and nutrients. They’re also naturally sweet and roasting them makes them even sweeter. To save time you can use sweet potato puree, just ensure there are no other ingredients added to it
- Eggs help bind the brownie batter along with adding protein and liquid to the batter, keeping them dairy-free
- Almond butter brings richness along with healthy fats adding more moisture. Peanut butter can also work or you can try a seed butter such as tahini
- Honey provides natural sweetness. Swap with maple syrup if you prefer
- Cacao powder gives that deep chocolate flavor and color. Substitute with cocoa powder but they will end up sweeter
- Baking powder helps the brownies rise slightly for a balanced texture
- Chocolate chips are melted into the batter for extra indulgence along with adding extra on top for garnish - I prefer using dark chocolate chips
- Salt, a pinch of sea salt enhances the overall taste and balances sweetness. You can even add a touch of instant coffee powder for extra richness too
How to make Sweet Potato Brownies
These sweet potato brownies come together in no time. First we'll roast the sweet potatoes for extra sweetness, then mix everything in one bowl and bake until perfectly fudgy. Follow my simple steps below (note quantities are listed in the recipe card below)
Step 1: Preheat oven to 400°F (200°C). Cut the sweet potatoes in half lengthways, place cut side down on a baking dish and roast for 20–25 minutes until fork tender
Step 2: Lower oven to 350°F (180°C). Scoop out the flesh, mash until smooth with no lumps. Then place in the fridge or freezer until cooled
Step 3: In a large bowl, whisk the eggs until combined. Then add honey and almond butter and whisk until smooth
Step 4: Add the mashed sweet potato and whisk to combine
Step 5: Add in cacao powder and a pinch of salt. Mix with a spatula (avoid over mixing)
Step 6: Fold in chocolate chips and baking powder until you get a thick, gooey brownie batter
Step 7: Line a baking dish (9×9 inch pan) with parchment paper, pour in the batter and smooth the top
Step 8: Sprinkle extra chocolate chips on top. Bake for 22-26 minutes. Test with a toothpick, it should come out clean but not wet
Step 9: Let cool for 45–60 minutes to set before slicing
Step 10: Slice into squares and enjoy your sweet potato brownies!
Tips and Tricks
- Roast your sweet potatoes instead of boiling which brings out their natural sweetness
- Let the mashed sweet potato cool in the fridge or freezer before mixing with the wet ingredients to avoid scrambling the eggs
- Never overmix the batter, always gently fold everything together for the best fudgy texture
- Don’t overcook the brownies as they will continue cooking as they cool down, check doneness with a toothpick as all ovens have different strengths
- Let them cool down completely before slicing, otherwise it will be harder to slice into clean pieces
Storage Instructions
- Store brownies in an airtight container in the fridge for up to 5 days
- Reheat briefly in the air fryer, oven or microwave for that fresh-baked taste, otherwise they are great to enjoy cold straight from the fridge
- Freeze individual slices on a tray then place in freezer safe bags and thaw as needed for quick desserts
FAQs
No you cant! Especially if the sweet potatoes are roasted as per my recipe, they're extra sweet masking their flavor even more
Sweet potato is the key ingredient that adds moisture and creates a soft, fudgy texture. It also adds natural sweetness, so you can use less added sugar
They’re healthier, thanks to the fiber and nutrients in sweet potatoes and wholesome ingredients used. Still a treat, but a much better option than the traditional brownie
More Sweet Potato Recipes
More Healthy Baking
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Sweet Potato Brownies (Flourless & Healthy)
Video
Ingredients
- 1 cup mashed sweet potato - 1 large potato
- ⅓ cup almond butter
- ¼ cup honey or maple syrup
- 2 large eggs
- ⅓ cup cacao powder
- ⅓ cup dark chocolate chips - plus more for garnish
- 1 teaspoon baking powder
- Good pinch of salt
Instructions
- Preheat oven to 400℉/200℃. Cut the sweet potato in half lengthways and place them cut side down on a baking dish. Roast in the oven for 20-25 minutes until fully cooked through and fork tender (you can also microwave, boil or steam the sweet potato, but roasting brings out it's natural sweetness)
- Once cooked, reduce the oven temperature to 350℉/180℃. Scoop out the flesh onto a plate and mash it well with a fork until smooth and there are no clumps or stringy bits, then place in the fridge or freezer to cool down
- In the meantime, add the eggs to a large bowl and whisk together. Add the remaining wet ingredients which are the honey and almond butter and whisk together
- Add 1 cup of the mashed sweet potato to the bowl and whisk
- Add the cacao powder and a good pinch of salt and stir through until combined using a rubber spatula (without over mixing)
- Add the chocolate chips and baking powder and fold them through, it should be a thick, gooey batter
- Line a 9x9 inch brownie tin or baking dish with parchment paper. Pour in the brownie batter and flatten the top with a spatula. Decorate the top with extra chocolate chips - measure with your heart
- Bake in the oven for 22- 26 minutes depending on your oven strength and preferred texture. Check with a toothpick, it should come out clean and not wet. (For a more cakey texture, cook for the longer period, less cook time will be more fudgy)
- Leave to cool in the pan for 45mins - 1hr which will allow them to set and make them easier to cleanly slice
- Slice into squares and enjoy your delicious Sweet Potato Brownies warm or cold
Notes
- Sweet potatoes - I prefer roasting instead of boiling/microwave to bring out their natural sweetness. Once roasted, let it cool in the fridge or freezer before mixing to avoid scrambling the eggs
- Batter - ensure to gently fold everything together and avoid over mixing for a fudgy texture
- Pan size - I used a slightly larger pan of 9x10.5 inch when my photos were taken, and the cook time was best at 22 minutes
- Cook time - will depend on your oven strength and preferred texture. Check doneness with a toothpick - less time will be more fudgy, more time will be more cakey
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