Moist, fudgy, and entirely flourless, these brownies use sweet potato as their base and skip refined sugars and dairy. They’re grain-free, gluten-free, and packed with flavor.

Why You’ll Love This Recipe

These brownies manage to be indulgent and wholesome. The sweet potato gives them a rich, fudgy texture, and the recipe avoids traditional flour, refined sugar, and dairy — making them friendly to many dietary preferences. They’re easy to make with accessible ingredients, and the result is a decadent dessert you can feel good about.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potatoes (mashed)
almond butter (unsweetened)
eggs
pure maple syrup
vanilla extract
cocoa powder
baking soda
ground cinnamon (optional)
sea salt
chocolate chips

Directions

Cook the sweet potato: chop into pieces and boil until very tender (about 15–20 minutes), then cool and remove the peel. You can also do this in advance (up to 5 days ahead).
Preheat oven to 350 °F (about 175 °C). Line a 9‑inch square baking pan with parchment paper.
Mash the cooled sweet potato and measure out 1 cup.
In a mixing bowl, combine the mashed sweet potato, almond butter, eggs, maple syrup, and vanilla. Stir until smooth.
Add cocoa powder, baking soda, sea salt, and cinnamon (if using). Stir until you have a thick, creamy batter.
Fold in the chocolate chips.
Pour batter into the prepared pan, smoothing it into an even layer. Sprinkle additional chocolate chips on top if desired.
Bake in the center of the oven for 23 to 28 minutes. For fudgy brownies, aim for about 23 minutes (check internal temperature of ~180 °F / ~82 °C).
Let the brownies cool completely (at least one hour) before slicing.

Servings and timing

Servings: 12 brownies
Prep time: 20 minutes
Cook time: 22 minutes
Total time: 42 minutes

Variations

Use a different nut or seed butter instead of almond butter (cashew butter, peanut butter, or sunflower seed butter)
Replace maple syrup with honey (watch for quicker browning)
Use cacao or Dutch‑processed cocoa depending on your flavor preference
Omit cinnamon or adjust the amount to taste
Try mixing in chopped nuts or dried fruit instead of or in addition to chocolate chips

Storage/Reheating

Store leftover brownies in an airtight container in the refrigerator for up to 5 days. They also freeze well — place in a freezer‑safe bag or container for up to 3 months. To reheat, warm gently in the microwave or let sit at room temperature until soft.

FAQs

What kind of sweet potato should I use?

Any variety of sweet potato works. Just be sure to cook it until very tender so it mashes smoothly.

Can I make this recipe vegan (replace the eggs)?

This recipe hasn’t been reliably tested with egg substitutes. Some readers tried flax eggs and found the brownies remained gooey and didn’t bake through fully.

Is it okay to use nut‑free butter?

Yes — you may substitute a seed butter (like sunflower seed butter) or even try melted butter in a pinch, though the texture and flavor may vary.

Can I substitute the maple syrup?

Yes, you can use honey. But because honey tends to brown faster, keep an eye on the baking time to avoid burning.

Why do the brownies need to cool fully before slicing?

Cooling allows them to set and firm up. If sliced too soon, they may fall apart.

What is the ideal internal temperature for doneness?

They are done around 180 °F (≈ 82 °C). Use a thermometer to check if unsure.

Can I make the batter in a food processor?

Yes — a food processor or high‑speed blender can help combine ingredients more smoothly, especially if the batter is thick.

What if my batter is too thick to spread?

Ensure your sweet potato is well mashed and soft. You could add a splash of non‑dairy milk or a tiny extra bit of melted butter or nut butter to loosen the batter.

Can I omit the chocolate chips?

Yes — the brownies will still be chocolatey from the cocoa powder. But chips create delightful melty pockets of chocolate.

Will these brownies work with regular white potatoes instead of sweet potatoes?

No — sweet potato contributes both moisture and sweetness, and white potato would significantly change the flavor and texture.

Conclusion

These Healthy Sweet Potato Brownies are a delightful way to enjoy a fudgy, chocolatey treat without relying on flour, refined sugar, or dairy. With simple, wholesome ingredients and flexible substitutions, you can adapt them to your dietary needs while still delivering that indulgent brownie experience. Enjoy!