Name: Sweet Potato Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1 cup mashed cooked sweet potato (about 1 large or 2 medium, baked or steamed and cooled); 1 cup unsweetened almond butter (smooth, no added sugar); 2 large eggs (room temperature); ⅔ cup pure maple syrup; 2 teaspoons pure vanilla extract; ⅔ cup unsweetened cocoa powder; ½ teaspoon baking soda; ½ teaspoon sea salt; 1 teaspoon ground cinnamon (optional, for warmth); ¾-1 cup dark chocolate chips (dairy-free if needed), divided (optional but recommended)

These healthy sweet potato brownies are a delicious, fudgy twist on classic brownies, secretly packed with nutrient-rich sweet potatoes instead of flour and refined sugar. They deliver rich chocolate flavor with wholesome ingredients for a guilt-free treat that’s moist, chewy, and satisfying.

Why You’ll Love This Recipe

You’ll adore these brownies because they’re incredibly fudgy and chocolatey while being secretly healthy—no one will guess the base is mashed sweet potato! They’re naturally gluten-free (using almond butter and cocoa), refined sugar-free (sweetened only with maple syrup), dairy-free, and packed with vitamins A and fiber from the sweet potatoes, plus healthy fats from nut butter.

They’re easy to whip up in one bowl, perfect for satisfying chocolate cravings without the crash, great for kids or anyone watching their sugar intake, and they taste just as indulgent as traditional brownies. Paleo-friendly too, with a rich texture that stays moist for days.

Yield: 16 brownies

Sweet Potato Brownies

Fudgy, flourless sweet potato brownies—rich chocolate flavor in a healthy, naturally sweetened package.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 20 minutes

Total Time 1 hour

Ingredients

1 cup mashed cooked sweet potato (about 1 large or 2 medium, baked or steamed and cooled)
1 cup unsweetened almond butter (smooth, no added sugar)
2 large eggs (room temperature)
⅔ cup pure maple syrup
2 teaspoons pure vanilla extract
⅔ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon sea salt
1 teaspoon ground cinnamon (optional, for warmth)
¾-1 cup dark chocolate chips (dairy-free if needed), divided (optional but recommended)

Instructions

First, get your sweet potato ready—bake or microwave it until super soft (poke with a fork to check), then scoop out the flesh and mash it smooth. Let it cool completely so it doesn't cook the eggs later. This is your secret healthy magic ingredient!
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy lifting later.
In a large mixing bowl, add the cooled mashed sweet potato, almond butter, eggs, maple syrup, and vanilla extract. Whisk everything together until creamy and fully combined—it's okay if it's a bit thick at first!
Sift in the cocoa powder, baking soda, sea salt, and cinnamon (if using) right into the wet mixture. This keeps things lump-free and ensures even chocolatey goodness.
Stir gently but thoroughly until you have a thick, glossy batter. It should look rich and fudgy already—resist eating it all raw (though a little taste is fine!).
Fold in about ¾ cup of the chocolate chips so they melt into gooey pockets during baking. Save a handful for sprinkling on top.
Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips over the surface for that irresistible melty finish.
Pop it in the oven and bake for 22-28 minutes. The edges should look set, but the center can still be slightly soft—don't overbake for maximum fudginess!
Remove from the oven and let the pan cool on a wire rack for at least 20 minutes. They'll firm up beautifully as they cool.
Lift out using the parchment overhang, slice into squares, and enjoy! Dust with a little extra cocoa or flaky salt if you're feeling fancy—these are best slightly warm or chilled.

Notes

These brownies get even better the next day as flavors meld. If your batter seems too thick, add 1-2 tbsp milk (any kind). Always use high-quality cocoa for the best taste.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 193Total Fat 10gSaturated Fat 1gUnsaturated Fat 10gCholesterol 24mgSodium 134mgCarbohydrates 19gFiber 4gSugar 8gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use fully cooked and cooled sweet potato mash for the best smooth texture—overly wet mash can make them gummy, so bake or microwave until very soft and let excess moisture evaporate.
Don’t overbake; pull them out when the center is just set but still slightly soft for ultimate fudginess (a toothpick should come out with moist crumbs).
Let them cool completely in the pan before slicing—they firm up as they cool and cut cleaner.
For extra richness, fold in chocolate chips at the end so they melt slightly during baking.
Taste the batter and adjust sweetness if your sweet potatoes are less naturally sweet.
Line your pan with parchment paper overhanging the sides for easy removal.

Ingredients Notes

Sweet potatoes form the moist, nutrient-dense base—use orange-fleshed varieties like garnet or jewel for the best natural sweetness and vibrant color; they’re loaded with beta-carotene and fiber. Unsweetened almond butter (or peanut butter) adds creaminess, healthy fats, and structure without needing flour.

Pure maple syrup provides natural sweetness with a caramel undertone—choose 100% pure for the best flavor without refined sugars. Unsweetened cocoa powder delivers deep chocolate taste; Dutch-processed gives a smoother, richer result, while natural is more intense.

Eggs bind everything and add lift—room temperature helps with even mixing. Vanilla extract enhances all the flavors, baking soda provides subtle rise, and a pinch of sea salt balances the sweetness. Optional chocolate chips (dark or dairy-free) add melty pockets of indulgence.

Variations and Substitutions

For a vegan version, replace eggs with flax eggs (2 tbsp ground flax + 5-6 tbsp water, let sit 10 minutes) or use aquafaba. Swap almond butter for peanut butter, sunflower seed butter (nut-free), or tahini for different flavor profiles.

Use oat flour or coconut flour instead of being fully flourless if you want more structure, but start with less as they absorb more moisture. For lower sugar, reduce maple syrup to ½ cup and add a bit more mashed sweet potato.

Stir in chopped nuts like walnuts or pecans for crunch, swirl in peanut butter, or add espresso powder for mocha notes. Make them extra decadent with a sprinkle of flaky sea salt on top before baking or a drizzle of melted chocolate after cooling.

Storage Options

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week (they taste even fudgier chilled). Freeze individually wrapped slices for up to 3 months—thaw at room temp or microwave briefly for a warm treat.