Fudgy, tender, and perfectly sweetened, it doesn’t get better than sweet potato brownies! Made with no added sugar or flour, they bake in just 20 minutes. Watch the video below to see how I make this in my kitchen!

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Ingredients  

• ▢ 1 cup cooked sweet potato mashed
• ▢ 1/2 cup almond butter can sub for any nut or seed butter of choice
• ▢ 3 tablespoons maple syrup
• ▢ 1/4 cup cocoa powder
• ▢ 1/2 cup chocolate chips Optional

Instructions 

• Preheat the oven to 180C/350F and grease a loaf pan and set aside.

• In a high-speed blender or food processor, combine all the ingredients and blend well until a smooth brownie batter remains.

• Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely. If desired, add frosting, then slice.

Notes

For frosting, try my 2 ingredient chocolate frosting or healthy frosting (pictured). TO STORE. Place cooled brownies in a sealed container and keep them in the fridge. Brownies refrigerated will keep fresh for up to 1 week. TO FREEZE. You can freeze sweet potato brownies! Wrap brownies individually in parchment paper and place them in a ziplock bag. Brownies kept in the freezer will keep fresh for up to 6 months. 

Nutrition

Serving: 1servingCalories: 185kcalCarbohydrates: 12gProtein: 5gFat: 19gPotassium: 3mgFiber: 6gVitamin A: 150IUVitamin C: 2.5mgCalcium: 30mgIron: 0.5mgNET CARBS: 6g

Comments

1. Michele C

   August 18, 2024 at 8:27 pm

   Delicious Brownies! I used caocao powder instead of Cocoa powder, so I used 2 extra Tbsp maple syrup. I doubled the recipe. Used 7 x 10″ pan and baked for 25 minutes. Delicious! I’m new to gluten and dairy free, so always looking for new recipes!

2. Hansen

   June 14, 2024 at 3:39 pm

   Nice recipe that smells delicious as I am trying to get it to cook.

   Unfortunately I took the words “loaf pan” too literally and put the batter in a narrow loaf tin you’d usually make bread in (size of tin was not included in recipe).

   40 minutes later and I actually cannot tell if it is done or not, as every time I stick a toothpick in it the toothpick doesn’t come out clean and its looking kind of like a mousse.

3. Diane S

   May 26, 2024 at 6:43 pm

   Delicious! Fudgie, and richly chocolate, and it’s hard to stop eating these. I added a bit of water, as my batter seemed too thick. My 3-year-old grandson and I made these, our sweet potato measure may not have been exactly precise. We don’t care because they are absolutely fabulous!