Sweet potato brownies are the ultimate way to enjoy a decadent dessert while still keeping things wholesome and nourishing. These fudgy, chocolatey treats are made with only five healthy ingredients and are incredibly simple to prepare. Whether you’re craving something sweet or looking for a nutritious snack, sweet potato brownies will surprise you with their rich flavor and gooey texture. Not only are they gluten-free and dairy-free, but they also make use of natural ingredients you likely already have on hand. Let’s dive into everything you need to know to make these delicious brownies.
Why You’ll Love These Sweet Potato Brownies
There are plenty of reasons to fall in love with sweet potato brownies. First, they’re crafted with a few wholesome ingredients like mashed sweet potatoes and almond butter, which create a moist and fudgy texture – all without the need for flour or traditional butter. They’re perfect for anyone following a gluten-free, dairy-free, or paleo lifestyle. Plus, the natural sweetness from maple syrup and the richness of cocoa powder make every bite irresistibly chocolaty. You’ll also love how quick and easy they are to whip up – no fancy equipment or long prep time needed!
Ingredients
Makes 16 brownies:
- 1 cup mashed sweet potatoes (cooked and mashed)
- 1 cup creamy almond butter
- ¼ cup cocoa powder
- ¼ cup pure maple syrup
- ½ cup dark chocolate chips
Step-by-Step: How to Make Sweet Potato Brownies
- Preheat your oven to 350 degrees Fahrenheit. Line an 8-inch square baking pan with parchment paper for easy removal.
- Combine ingredients. In a large mixing bowl, mix together the mashed sweet potatoes, almond butter, cocoa powder, and maple syrup. Stir until the batter is smooth and fully combined.
- Fold in chocolate chips. Gently fold in the dark chocolate chips to distribute them evenly throughout the batter.
- Transfer to the pan. Pour the batter into the prepared baking pan and smooth it into an even layer with a spatula.
- Bake. Slide the pan into the oven and bake for 18 to 21 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
- Cool and serve. Allow the brownies to cool in the pan before slicing them into squares and serving.
Helpful Tips
- Use well-cooked sweet potatoes to ensure a smooth batter. Roasting brings out more natural sweetness, but boiling or microwaving works too.
- Make sure to drain excess water if you boil the sweet potatoes.
- Let the brownies cool completely before slicing to help them set and avoid crumbling.
- For extra richness, sprinkle some sea salt or an extra handful of chocolate chips on top before baking.
- If you’re short on time, canned sweet potato puree can be used in a pinch.
Substitutions And Variations
- Nut butter: Swap almond butter with all-natural peanut butter or cashew butter for a different flavor profile.
- Sweetener: Maple syrup can be replaced with honey or agave nectar if needed.
- Chocolate chips: Use mini chips, white chocolate chips, or chopped dark chocolate bars for a twist.
- Add-ins: Stir in chopped walnuts, pecans, or a swirl of peanut butter for added texture and flavor.
- Spices: Add a pinch of cinnamon or a dash of espresso powder to enhance the chocolate flavor.
Storage Instructions
- Room temperature: Keep the brownies in an airtight container for up to 4 days.
- Refrigerator: Store in the fridge for up to 1 week. They’ll firm up and develop an even fudgier texture.
- Freezer: Freeze individual slices in a sealed container or freezer bag for up to 2 months. Thaw overnight or microwave for a quick treat.
Nutritional Information
Each brownie (based on 16 servings) contains approximately:
- Calories: 146 kcal
- Carbohydrates: 12g
- Protein: 4g
- Fat: 11g
- Saturated Fat: 2g
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 1179 IU
- Calcium: 64mg
- Iron: 1mg
These numbers may vary depending on the brands and specific ingredients you use.
Serving Suggestions
Serve sweet potato brownies as an after-school snack, dessert, or even as part of a brunch spread. Pair them with a glass of almond milk or a cup of coffee for a comforting treat. For an indulgent twist, warm them slightly and top with a scoop of dairy-free vanilla ice cream. You can also drizzle with nut butter or a light dusting of powdered sugar for extra flair.
Frequently Asked Questions About Sweet Potato Brownies
Can I use canned sweet potatoes? Yes, canned sweet potatoes can be used, but make sure they are plain and not sweetened or flavored.
Are these brownies gluten-free? Absolutely! This recipe does not contain any flour, making it naturally gluten-free.
Can I make this recipe nut-free? Yes, you can substitute sunflower seed butter or another nut-free alternative.
Can I freeze these brownies? Yes! They freeze very well. Store them in a freezer-safe container and enjoy within 2 months.
Do sweet potato brownies taste like sweet potatoes? No, the sweet potato flavor is very mild and mostly adds moisture and sweetness. The chocolate flavor shines through.
Final Thoughts
Thank you so much for trying this sweet potato brownies recipe! These brownies have become one of my favorite healthy treats to bake and share with friends and family. I love how easy they are to make and how they satisfy every chocolate craving without the guilt. Whether you’re looking for a gluten-free dessert or simply want to sneak more veggies into your treats, this recipe delivers on both flavor and nutrition. I hope you enjoy every bite and feel proud of the delicious creation you’ve made. Happy baking, and thanks for being part of our food-loving community!
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Sweet Potato Brownies
- Total Time: 30 minutes
- Yield: 16 brownies 1x
Description
Sweet Potato Brownies are rich, fudgy, and made with just 5 wholesome ingredients. This easy gluten-free recipe is quick to make, naturally sweetened, and perfect for a healthy dessert or snack. A must-try for chocolate lovers who want a clean treat without sacrificing flavor!
Ingredients
1 cup mashed sweet potatoes (cooked and mashed)
1 cup creamy almond butter
¼ cup cocoa powder
¼ cup pure maple syrup
½ cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8-inch square baking pan with parchment paper for easy removal.
- Combine ingredients. In a large mixing bowl, mix together the mashed sweet potatoes, almond butter, cocoa powder, and maple syrup. Stir until the batter is smooth and fully combined.
- Fold in chocolate chips. Gently fold in the dark chocolate chips to distribute them evenly throughout the batter.
- Transfer to the pan. Pour the batter into the prepared baking pan and smooth it into an even layer with a spatula.
- Bake. Slide the pan into the oven and bake for 18 to 21 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
- Cool and serve. Allow the brownies to cool in the pan before slicing them into squares and serving.
Notes
Roast, boil, or microwave your sweet potatoes before mashing.
Drain well if boiled to avoid excess moisture.
Sub almond butter with peanut or cashew butter if needed.
Store in an airtight container at room temp for 4 days, or refrigerate for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American