Rich, decadent, and unbelievably fudgy, these secretly healthy sweet potato brownies are so completely delicious that no one can ever believe the ingredients!
Are you looking for a healthy brownie recipe that DOES NOT taste healthy?
This ultra chocolatey sweet potato brownie recipe absolutely fits the bill. Imagine a brownie that tastes like pure bliss and is pretty much impossible to stop eating.
Suddenly you look up, and the entire pan of brownies is gone.
Seriously, that’s how good these are.
You may also like this Healthy Banana Bread
The best healthy sweet potato brownie recipe
In these secretly lightened-up brownies, the sweet potato adds depth of flavor and moisture, keeping the brownies soft and fudgy without needing any oil in the recipe.
The vegan sweet potato brownie recipe can be suitable for low calorie, gluten free, and sugar free diets. And there’s a flourless option as well.
You also get extra protein (5.6 grams per brownie!), iron from the cocoa, and a vegetable serving, all at the same time.
Brownies > vitamins.
(Please don’t quote me on this.)
Above, watch the sweet potato brownie recipe video
You probably know by now how much I love brownies.
Vegan Brownies, Peanut Butter Brownies, Zucchini Brownies, and Chickpea Brownies…
Today you get brownies again.
Hope you like brownies.
(Does anyone not like brownies??)
Also try these Black Bean Brownies
Vegan sweet potato brownie ingredients
This is what you need to make the recipe: sweet potato, cocoa powder, pure vanilla extract, nut butter, flour, sweetener, baking soda, salt, and chocolate chips.
To make nut free brownies, swap sunbutter or your favorite allergy friendly alternative for the peanut butter or almond butter. Or make these Healthy Brownies.
I like to use a fourth cup of regular unsweetened cocoa powder and two tablespoons of Dutch cocoa. If you can only find regular, that’s fine to use for all six tablespoons.
You can use store bought canned sweet potato puree. Or make your own by roasting a sweet potato (here’s the best way How To Cook Sweet Potatoes) and then blending the flesh or mashing it extremely well with a fork until smooth.
How to make sweet potato brownies
If using homemade sweet potato puree, see how to make it above.
Preheat your oven to 325 degrees Fahrenheit. Line an eight inch baking pan with parchment paper, or grease it well.
Unless it is already smooth and easily stir-able, gently warm up the nut butter to soften. Then whisk it together with the mashed sweet potato and pure vanilla extract in a large mixing bowl until smooth.
In a separate bowl, stir together all remaining ingredients, making sure that the baking soda and salt are evenly incorporated.
Pour the dry ingredients into the wet, and stir to form a brownie batter. Smooth into the prepared pan, scooping out all traces of batter.
Use a second sheet of parchment paper to really smooth everything down. (Watch the step-by-step video above.)
Bake the brownie pan on the oven’s center rack for twenty minutes. It will look underdone when you remove the pan after this time, but the brownies firm up quite a bit as they cool.
(If yours are still too gooey for some reason after cooling, loosely cover the pan and refrigerate a few hours. This will let them firm up more while still keeping them fudgy.)
Still craving chocolate? Make Avocado Chocolate Mousse
Frosting options
Feel free to either keep them plain and unfrosted or frost the sweet potato brownies with your favorite homemade or store bought icing.
Or you can frost them with my Chocolate Cream Cheese Frosting.
The brownies in the video above are topped with chocolate sweet potato frosting. To make that easy two ingredient frosting, melt twelve ounces of chocolate chips or chopped up chocolate bar, then blend with the scooped out flesh of a large baked sweet potato until completely smooth. That’s it!
Sweet Potato Brownies
Ingredients
- 3/4 cup sweet potato puree
- 1 cup peanut or almond butter, or allergy-friendly sub
- 1 tsp pure vanilla extract
- 6 tbsp flour (Oat, white, or spelt flour work. Readers reported success with almond flour)
- 1/2 cup mini chocolate chips + more for the top, optional
- 2/3 cup sugar (for sugar free, try these Keto Brownies)
- 6 tbsp cocoa powder
- 1 1/2 tsp baking soda
- 1/8 tsp salt
InstructionsÂ
- If using homemade sweet potato puree, see how to make it above. To make the brownies, start by preheating the oven to 325 F. Line an 8-inch pan with parchment, or grease well. If not easily stir-able, gently heat nut butter to soften. Whisk it with the sweet potato and vanilla until smooth. Stir all remaining ingredients together (making sure the salt and baking soda are evenly incorporated), then pour dry into wet. Stir to form a batter. Smooth into the baking pan, scooping out all traces of batter. Use a second sheet of parchment to really smooth everything down. Bake 20 minutes. They should look underdone when you take them out. The brownies firm up as they cool. If for some reason yours are too gooey after cooling, loosely cover and refrigerate a few hours. Frost if desired.View Nutrition Facts
Video
Notes
Healthy Dessert Recipes
Healthy Chocolate Chip Cookies
Have you tried it with chickpea flour?
Do the choc chips just go in with the dry ingredients? They aren’t melted before cooking? Did I completely misss something in the recipe?!
Yes just with the dry ingredients.
Absolutely love them! I just microwave the sweet potato and mash with a spoon/fork to save on time. Two blind taste tests at school/church, all rave reviews and no one would believe they have sweet potato! I’m planning on making a huge batch next week to get through finals. They are a bit soft, so a napkin is helpful to hold them together/catch any crumbles.
Made two batches of these with slight modifications, if it helps anyone. The first batch I matched the recipe except I used coconut sugar instead of granulated and used whole wheat flour. I used unsweetened peanut butter. They were really good! Definitely fudgy, but a tad bit dry (I think because I used roasted sweet potato, possibly also because of the whole wheat flour, or maybe my oven cooks faster, idk). Still really tasty though! Second batch I doubled the sweet potato and halved the peanut butter, used coconut flour, coconut sugar again, and added an egg and a splash of almond milk. They were a little fluffier and not as dense/rich as the first batch, but had a little more moisture and a little less peanut-buttery-ness. Even though I love the taste of sweet potato, in this recipe it is really more of a vessel for the cocoa and chocolate and you can’t taste the sweet potato at all. YUM! Definitely will make again.
Absolutely amazing brownies! I followed the recipe exactly and frosted with a coconut milk and chocolate ganache. Will definitely make it again!
Can I use coconut butter instead of nut butter? Thank you
Wasn’t sure how this would turn out but I took a chance and made it for a get together. I didn’t tell anyone that they were any different just to see their honest opinion and everyone raved about them. They were shocked when I told them that they contained sweet potato and peanut butter! Definitely will be making these again!!
These are delicious! They are so fudgy and chocolate! By the way, if you want a way to make them even more natural, I swapped the sugar for 1 cup of raisins which I blended in my nutri ninja. I made them with homemade peanut butter, oat flour and sweet potato puree too. I’ll definitely be making these again should I get my hands on some sweet potato 😀
That sounds amazing!
It’s in the oven now but wondering why it needs to be baked. It was firm enough to make into balls; maybe leave out the baking soda & baking isn’t required?
I used normal granulated sugar before I saw the conversion to try via n the comments. I’ll use that next time.
I used coconut flour because I loooove coconut.
Unfortunately coconut flour is not really flour and can’t be subbed in a 1 to 1 ratio in most recipes that call for flour, because it soaks up water like a sponge. But hope they still turn out well for you!
I’m wondering what an appropriate non-nut substitute would be for the peanut butter?
Sunbutter works! Or Wowbutter, Sneaky Chef butter, etc.