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 made these today and had my first taste after dinner tonight. I love them!! I’m wondering if these can be frozen? Have some extra sweet potato puree and want to make another batch and freeze; will it work and any recommendations as to how? i.e. individually wrap each piece and put all in freezer zip loc bag??
Maybe cut slices, store in a covered container with a layer of wax or parchment paper in between each layer of brownies?
These were amazing!! I’ve been meaning to try them for a while now, and I’m so impressed! As soon as I tasted the batter I knew they would taste great. Then they baked up perfectly, and we all know that can be hit or miss with vegan brownies. I used canned sweet potato puree, a mix of peanut and almond butter and dark dutch cocoa. No frosting needed. I will definitely make these again. One of the best vegan brownie recipes ever!
Made these yesterday with leftover sweet potato – about 1/2 potato did the trick (not roasted, but cooked in the crockpot). I subbed PB2 for the PB, used stevia for the sweetener, and omitted the chocolate chips (I’m not a fan of chips in my brownies). With these changes, my nutritional info per 1 brownie out of 12 came to 65 cals: 10c, 2f, 5p.
These are definitely NOT “real” brownies that we may used to from childhood, but they are a fantastic alternative. They are fudgy, offer a healthy amount of fiber and protein, and are great paired with Halo ice cream!
I will be making these often!
Hey! How much Stevia did you use?
These brownies are so amazing! I just made them for the second time in the past month. The first time I used oat flour and coconut palm sugar and tonight I used almond flour and maple sugar. Both turned out great! When I brought them to work the first time I made them, one of my co-workers said they were the best brownies she ever had and she doesn’t even like sweet potato. Definitely one of my favorite brownie recipes now! Thank you!
Love this recipe – have made it about 5 times! I like adding walnuts and white chocolate morsels. Perfect snack to satisfy sweet tooth, while still having substance with the sweet potato, almond butter, & oatmeal. Thanks Katie!!
This is truly the greatest brownie recipe! You can’t taste the sweet potato at all and because of how moist they stay I have been shipping them across the country as holiday gifts. They are a huge hit. I have to make them every week in our house. My recommendation is to use Peanut Butter & Co Dark Chocolate Dreams peanut butter, and they are perfection!
I made these on NYE for a family gathering and everyone loved them and of course had no clue there were sweet potatoes in them and of course I didn’t tell them. They were moist, fudgey and so decadent. If you had some ultra skeptics in your group that were suspicious you could easily top them with a scoop of ice cream and no one would suspect a thing! I will be making this recipe again!
Can I sub Date Sugar. And have you worked with Date sugar before? If so can you direct me to some of the recipes on your blog using it?
Hi, I’m pretty sure you can sub date sugar ANY time a recipe calls for regular white granulated sugar. It’s always worked for me!
ehmm, is it better at room tempetature when serving?
Good cold, hot or at room temp!
These brownies are so good!!!! I love sweet potato but I would have never thought to use it in brownie batter. For anyone asking, I couldn’t taste it at all. And these only get better the next day, it’s amazing.