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
Instructions
- 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
I have made these 3 times now and everyone who tastes them says they are AMAZING! No one can believe the ingredients! I use cashew butter (my fave), and almond flour. These are SO GOOD!
best brownies ever but it isn’t as good as mine
Hey! I made a similar brownie but didn’t use flour or sugar but I used maple syrup and sweet potato. My husband has a huge sweet tooth and he loved them and I thought they were very tasty too. I made them a second time and put too much cocoa powder in them and they are a bit bitter, but good. Practice makes perfect. Ha.
These were delicious! Thank you!
So delicious! I wish you put ingredients in grams as well, but spending extra time converting was worth it.
Thank you so much
Incredible! I made these with almond flour and substituted 140 g (just over a cup) of Lakanto powdered monkfruit sweetener for sugar due to my mother-in-law’s diet. The batter was so amazing I almost didn’t want to bake them, but they were also amazing after cooking the pan. Can’t taste sweet potato at all. My mother-in-law thinks they taste just like her brother’s chocolate peanut butter fudge. Highly recommend!
Oh and I also included 3/4 of a roughly chopped Lily’s dark chocolate baking bar instead of chocolate chips.
This recipe sounds delicious! I can’t wait to try it. But I was wondering…I don’t have regular peanut butter…just peanut butter powder. Would I be able to blend it with a ripe banana and still have the consistency and flavor of the brownie not be compromised? Thanks for sharing 🤤
Delicious brownies! Super fudgy! I did make adjustments based on what I had on hand and to make it healthier.
Pureed fresh pumpkin for the sweet potato. Pureed 14 Medjool Dates with a little bit of water (it was like a thick applesauce consistency & made approx 2/3 cup) in place of sugar. Only used 1/3 cup of Lily’s Dark Chocolate Chips mixed into the batter. Added 5 minutes to the cooking time. I can taste the peanut butter but who doesn’t like peanut butter and chocolate together! They are really YUMMY! Thank you!
Fantastic 🙌 We love them!
I only substituted the 2/3 cup sugar for 1/2 cup honey and they came out so perfect! Thank you very much, I will be heading to your website 😁❤️