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
These are amazing! My mom had requested black bean brownies at least once a week, since I made them the first time. Then, I tried these sweet potato brownies. I like these BEST, but she still wants black bean brownies everyday! Thank you. Thank you. Thank you for sharing! I only have 3 brownies left, and I just made them Saturday… I’ll definitely be making these again and again! (I used fresh sweet potatoes and pureed it myself)
These we super yummy but… mine came out more like cake. What did i do wrong?
These were absolutely delicious. MY go to Vegan brownie!
Question about the nutrition facts, how many servings in the whole thing? The table is for a 39 gm size, so how many of these does it have?
Just made these for the second time in just a few weeks! They are so decadent!! My daughters and I love them!!
Thank you so much for making them!
I am guessing that people in the US buy sweet potato puree? It doesn’t exist in the UK in canned form. I mashed some boiled sweet potato and thought that would be fine as a substitute. It wasn’t. The mix was crumbly, dry as a bone and would never have gone into brownies. I didn’t fancy cooked dust so I added 1/4 cup oil and 1/4 cup oat milk and it looks nothing like your picture. It tastes pretty grim too. Overall, an absolute waste of ingredients and my time. Boo!
Should be the same thing, so sounds like something else was wrong in your case. What flour (and other ingredients) did you use?
Loved this recipe – it was easy and delicious. I love that it has actual nutritional value and the sugar is not too high, even though it uses sugar. 15 g carbs per brownie (to me) is a reasonable, occasional treat.
Wow! I made these last night for dessert, and we are eating them again for breakfast! I used almond butter, but I am going to try with peanut butter next time. I used 2 tsp of vanilla, whole wheat flour, and I used zero calorie erythritol/monkfruit sugar replacement. SO YUMMY, and I don’t feel guilty eating them. Thank you for the recipe!
I love chocolate and I love sweet potatoes. mmm I love these brownies. Made them last night. Not much left. Many other recipes I will try from here. Funny thing, my Instagram name ( which i never post) is chococoveredanything. haha what a koinkidink.
Cn u pls mention ing in grams