Turn leftover sweet potatoes into these Sweet Potato Brownies! They are a delicious dessert with extra nutrients in each bite.
This fudgy brownie recipe is the perfect choice for those who need a gluten-free or flourless treat. If you’re looking for a vegan recipe, check out my other vegan sweet potato brownie recipe made with oat flour.
Both options are a delicious way to use sweet potato puree!
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!
Ingredients You’ll Need
You’ll need plain sweet potato puree for this recipe, which you can get from 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.)
Almond butter acts as a swap for both flour and butter in this recipe, but you could also use cashew butter, or even possibly sunflower seed butter. (Or any other nut butter you like; don’t use regular butter since it lacks fiber.)
The eggs in this recipe act as a binder, but as I mentioned above, I’ve tested a vegan version if you need an egg-free recipe.
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
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.
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.)
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 you like.
Bake this healthy brownie recipe for 30 to 35 minutes at 350ºF. When they are done, the tops of the brownies should look dry and not jiggle when you shake the pan.
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 because the sweet potato provides a lot of moisture. Leftover brownies can be stored in an airtight container in the fridge for up to 5 days.
In the photo above, I tested a half batch of this recipe, which you can do 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 swap the powder for a 1/2 teaspoon of baking soda if you prefer.
Looking for more sweet potato recipes? Try Sweet Potato Muffins, Sweet Potato Smoothie, Sweet Potato Curry, or Sweet Potato Frosting for a magical cupcake topping!
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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.
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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.
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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.
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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.
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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.
Almond butter note: You’ll get the best flavor when you use “raw” almond butter, like the one from Trader Joe’s. A roasted almond butter may impart too much of a roasted flavor to the brownies. On a similar note, I tested this recipe with peanut butter and found the peanut flavor overpowering. Cashew butter would be a better swap.
Baking powder note: If you don’t want to use baking powder, you can swap this for a 1/2 teaspoon of baking soda instead. If you leave out the leavener entirely, the brownies will be more dense and fudgy, making the sweet potato much more noticeable. Since some baking powder is made with cornstarch, look for one made with arrowroot if you need a corn-free recipe.
Calories: 190kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 92mg | Potassium: 291mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2287IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg
If you try these Sweet Potato Brownies, please leave a comment and star rating below, letting me know how you like them.
