If you’re looking for a dessert that’s both healthy and fudgy, these Sweet Potato Brownies are exactly what you need!
Plus, they’re gluten-free, dairy-free, and vegan-friendly, making them a treat almost anyone can enjoy.
Let’s dive into this easy-to-follow recipe and learn how to make your new favorite brownie!
Pin it for later!
Why Sweet Potato Brownies?
Sweet potatoes are a fantastic ingredient to add to baked goods. They provide a natural sweetness, help bind the ingredients, and add an extra moist texture, perfect for brownies.
Not only that, but sweet potatoes are also loaded with nutrients like vitamins A, C, and fiber, making this a dessert that you can actually feel good about eating.
These brownies are made without refined sugar or butter, so they’re a healthier alternative to traditional brownies without compromising flavor or texture.
And if you’re vegan or dairy-free, I’ve included options to keep this recipe entirely plant-based!
Ingredients You’ll Need
Gather your ingredients first to keep the process smooth and easy. Here’s what you’ll need for a batch of delicious Sweet Potato Brownies:
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- ½ cup almond butter (or peanut butter)
- ½ cup maple syrup or agave syrup
- ½ cup cocoa powder
- ½ cup oat flour (or almond flour for gluten-free)
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dairy-free chocolate chips (optional, for extra decadence)
Vegan & Dairy-Free Option: Use almond butter or any plant-based butter substitute to keep these brownies dairy-free and vegan.
Step-By-Step Instructions
1. Prep the Sweet Potatoes
Begin by preparing your sweet potatoes. Peel and chop one medium sweet potato, and steam or boil it until tender, about 10–12 minutes.
Once cooked, let it cool slightly and then mash it thoroughly until smooth. You’ll need about one cup of mashed sweet potato for this recipe.
2. Mix the Wet Ingredients
In a large mixing bowl, combine the mashed sweet potato, almond butter, and maple syrup. Stir until the ingredients are well-blended.
The sweet potato and almond butter add natural creaminess to these brownies, helping achieve that fudgy texture.
3. Add the Dry Ingredients
Next, add the cocoa powder, oat flour, vanilla extract, baking powder, and salt to the wet ingredients. Use a spatula or wooden spoon to mix until everything is well incorporated.
The batter should be thick and slightly sticky. If you’re adding dairy-free chocolate chips, fold them in at this stage.
4. Bake
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting once the brownies are baked. Pour the batter into the pan, spreading it out evenly with the back of a spoon or spatula.
Place the pan in the preheated oven and bake for 20–25 minutes. You’ll know they’re done when the edges start to pull away from the sides of the pan and a toothpick inserted into the center comes out mostly clean, with a few moist crumbs.
Be careful not to overbake, as these brownies should remain fudgy!
5. Cool and Cut
Let the brownies cool completely in the pan before cutting them. This is crucial for getting neat slices and allowing the brownies to firm up a bit. Once cooled, lift them out of the pan using the parchment paper overhang, then cut them into squares.
6. Enjoy!
Serve these Sweet Potato Brownies as they are or with a sprinkle of sea salt on top for an extra flavor boost. They’re perfect as an after-dinner dessert, a quick snack, or even a breakfast treat!
Tips for Perfect Sweet Potato Brownies
- Use a High-Quality Cocoa Powder: The cocoa powder brings out the chocolate flavor, so choose a high-quality unsweetened variety for the best taste.
- Don’t Skip the Cooling Time: Sweet potato brownies need time to set, so cooling them fully before cutting will give you the best texture.
- Experiment with Add-Ins: While dairy-free chocolate chips are a classic option, you can also add chopped nuts like walnuts or pecans for extra crunch.
- Try Almond Flour for Gluten-Free Brownies: If you want to make these brownies gluten-free, replace the oat flour with almond flour. It adds a nice nutty flavor and keeps the brownies soft and moist.
Variations and Substitutions
- Nut-Free Version: Substitute the almond butter with sunflower seed butter to make these brownies nut-free.
- Extra Fudge Factor: Add an additional tablespoon of almond butter if you prefer an even fudgier texture.
- Low-Sugar Option: For a less sweet brownie, reduce the maple syrup to ⅓ cup and add a few drops of liquid stevia or monk fruit sweetener if desired.
- Spice It Up: Try adding a dash of cinnamon or cayenne pepper for a unique twist on these chocolatey treats.
Storage Tips
Store these brownies in an airtight container in the fridge for up to a week. You can also freeze them for longer storage. Wrap each brownie individually in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Simply thaw a brownie at room temperature or warm it up in the microwave for a quick treat.
Health Benefits of Sweet Potato Brownies
Sweet potatoes are rich in beta-carotene, an antioxidant that your body converts into vitamin A. This nutrient helps boost immune function, promotes eye health, and supports skin health.
Additionally, using almond butter instead of traditional butter adds healthy fats and protein, making these brownies more filling. By choosing maple syrup as a sweetener, you’re opting for a natural sugar that has a lower glycemic index than refined sugar, providing a slower release of energy.
