Let’s be honest! most “healthy desserts” taste like compromise. These healthy sweet potato brownies don’t.
They’re dense. They’re fudgy. They hit that deep chocolate craving. And the best part? They’re made with 9 simple, wholesome ingredients you probably already have.
Whether you’re cleaning up your diet, baking for someone with food sensitivities, or just want a brownie that won’t wreck your blood sugar, this is the recipe.
These Sweet Potato brownies are built for real life. Busy workweeks, meal prep Sundays, kids who want dessert, but you don’t want to hand them a sugar bomb. You get the richness you expect from a classic brownie, but with ingredients that actually nourish you. And once you taste them, you’ll start roasting sweet potatoes just to make another batch.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
Why You’ll Love This Recipe
➲ Naturally sweetened: No refined sugar—just maple syrup and sweet potato for a gentle, wholesome sweetness.
➲ Simple ingredients: Made with pantry staples and just one roasted sweet potato, keeping it easy and approachable.
➲ Fudgy texture: Almond butter and cocoa powder combine to give a rich, fudgy bite that satisfies chocolate cravings.
➲ Gluten-free + dairy-free: No specialty flours or dairy needed, making it allergy-friendly and inclusive.
➲ Meal prep friendly: Make a batch and freeze half for later—perfect for quick snacks or a grab-and-go treat.
➲ Kid-approved: The sweet potato hides seamlessly, so even little ones will enjoy these fudgy bites without noticing the veggie.
➲ One bowl: Minimal cleanup—mix everything in a single bowl for a quick, stress-free process.
Ingredients for Sweet Potato Brownies:
Yield: 9 brownies
• 1 cup mashed sweet potato (about 1 medium, roasted or steamed)
• ½ cup natural almond butter (or peanut butter, sunflower butter)
• ¼ cup pure maple syrup (or honey)
• 1 tsp vanilla extract
• ¼ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp sea salt
• ⅓ cup dark chocolate chips (dairy-free if needed)
Optional: 1–2 tbsp almond milk if batter is too thick
Notes:
• For best results, use a well-roasted sweet potato—deep orange, soft, and caramelized. Avoid canned purée; it’s too watery.
• You can swap cocoa powder with cacao powder, but reduce by a tablespoon to avoid bitterness.
• Want extra sweetness? Toss in 2 tablespoons of coconut sugar or a few chopped dates.
• Need nut-free? Use sunflower seed butter or tahini.
How to Make Sweet Potato Brownies:
➲ Prep the sweet potato
Roast a whole sweet potato at 400°F (200°C) for 45–60 minutes, or until it’s tender and caramelized. Once cooked, scoop out the flesh and mash it until smooth, creating a naturally sweet, creamy base for your brownies.
Why roast instead of using the microwave? Roasting the sweet potato slowly caramelizes its natural sugars, bringing out a deeper, richer flavor that a microwave can’t achieve. It also helps evaporate excess moisture, giving the sweet potato a thicker, creamier consistency—perfect for achieving fudgy, chocolatey brownies with the right texture. Microwaving might cook it faster, but it often leaves the flesh too wet and less flavorful.
➲ Preheat your oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, making sure the paper hangs slightly over the edges for easy removal later. This setup ensures even baking and a smooth, hassle-free way to lift your brownies out of the pan once they’re done.
➲ Mix the wet ingredients
In a medium bowl, combine 1 cup of mashed sweet potato, ½ cup of almond butter, ¼ cup of maple syrup, and 1 teaspoon of vanilla extract. Stir everything together until smooth and fully incorporated. No need for an electric mixer—a sturdy spatula or wooden spoon works perfectly, making this step quick and easy while keeping the texture thick and fudgy.
➲ Add dry ingredients
Next, add ¼ cup of cocoa powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt to the sweet potato mixture. Stir until the batter is thick, smooth, and fully combined. If the batter feels too stiff—sometimes this happens if your sweet potato was very dry—add a small splash of almond milk to loosen it just enough for easy spreading, without losing that rich, fudgy texture.
➲ Fold in chocolate chips
Fold in ⅓ cup of chocolate chips. Don’t skip this step—they melt into gooey pockets while baking, adding bursts of chocolatey richness that elevate the texture and make every bite indulgent.
➲ Transfer and smooth
Scrape the batter into your prepared, parchment-lined baking pan. Use a spatula to smooth the top evenly, ensuring the batter is level for uniform baking and a clean, professional-looking finish.
➲ Bake
Bake the brownies for 22–26 minutes, or until the top looks matte and feels firm to the touch. Insert a toothpick into the center—if it comes out with a few moist crumbs, that’s perfect; it should not come out with wet batter. This ensures a fudgy, rich texture without being undercooked.
➲ Cool completely
Allow the brownies to cool in the pan for at least 20–30 minutes so they set up properly. For clean, sharp slices, refrigerate them for an hour before cutting—this helps the fudgy texture hold its shape and prevents crumbling.
Pro Tips
• Use very ripe sweet potatoes: The darker and softer, the better—they provide natural sweetness and a creamy texture that makes these brownies extra fudgy.
• Chill before serving: Sweet Potato Brownies firm up beautifully in the fridge, and the flavors intensify, making them even more delicious a few hours after baking.
• Make it dessert-worthy: Serve warm with a dollop of coconut whipped cream or a drizzle of almond butter for an indulgent treat.
• Add-ins: Get creative by folding in chopped pecans, a teaspoon of instant espresso powder for depth, or a swirl of tahini before baking to elevate the flavor profile.
• Storage tip: Cut and store the brownies in a single layer to maintain their fudgy texture and prevent sticking or squishing.
FAQs
➲ Can I prep this ahead of time?
Yes: you can roast the sweet potato up to 3 days ahead of time. Store it in an airtight container in the fridge to keep it fresh. Once baked, the brownies themselves will stay fudgy and delicious for 4–5 days when refrigerated.
➲ Can I use canned sweet potato?
Technically, you can substitute canned pumpkin for sweet potato. However, the texture and flavor won’t be quite as rich or naturally sweet. If you do use pumpkin, make sure it’s unsweetened purée and reduce any added liquid in the recipe to maintain a thick, fudgy brownie consistency.
➲ Can I make these vegan?
Absolutely: this recipe is naturally egg- and dairy-free, making it vegan-friendly from the start. Just be sure to use vegan chocolate chips to keep it fully plant-based and delicious.
➲ Can I freeze these Sweet Potato brownies?
Yes: let the brownies cool completely, then slice and wrap each square tightly in plastic wrap or foil. They can be frozen for up to 2 months. To enjoy, thaw overnight in the fridge or warm briefly in the microwave for a soft, fudgy treat.
➲ Do they taste like sweet potato?
Nope: the rich cocoa, sweet vanilla, and creamy almond butter completely take the spotlight. Most people won’t even realize there’s a vegetable hiding in these brownies—they taste indulgent and chocolatey through and through.
Conclusion
These healthy sweet potato brownies aren’t just better-for-you—they’re genuinely craveable. There’s no weird texture, no funky aftertaste—just rich, dense, chocolatey squares that hit the comfort-food spot while letting you feel good about indulging.
They fit seamlessly into real life: meal prep a batch for the week, snack on one after a workout, or serve them at a dinner party without guilt. If you’re looking to clean up your sweets without sacrificing flavor, these brownies deliver every time.
Want more healthy dessert wins?
• How to Make Scooby Snack Shot
• How to Make Gender Reveal Cake
Made them? Drop a comment and rate the recipe—I’d love to hear how yours turned out. Save this recipe to Pinterest so you can easily find it whenever you want a healthier, fudgy chocolate fix!
Sweet Potato Brownies
Healthy Sweet Potato Brownies Recipe
Ingredients
- 1 cup mashed sweet potato about 1 medium potato, cooked and mashed
- 1/2 cup creamy almond butter or peanut butter
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup dark chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- In a large bowl, mix mashed sweet potato, almond butter, maple syrup, and vanilla until smooth.
- Add cocoa powder, baking soda, and salt; stir until combined.
- Fold in chocolate chips.
- Spread batter evenly into the prepared pan and top with extra chips.
- Bake for 25–30 minutes until set in the center.
- Let cool completely before slicing into squares.
Notes
- Substitute almond butter with peanut butter or cashew butter if preferred.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra fudginess, chill before serving.
- To make vegan, ensure chocolate chips are dairy-free.
