Healthy Sweet Potato Brownies
dessert · American
Flourless, dairy-free, refined sugar-free brownies made with sweet potato, almond butter, cocoa, and chocolate chips.
Added Oct 5, 2026
PrepPrep time
20 min
CookCook time
22 min
ServingsServings
12 brownies
Ingredients
1× yields 12 brownies
1 cup sweet potato, cooked and mashed
1 cup almond butter, unsweetened
2 large egg, room temperature
2/3 cup pure maple syrup
2 tsp vanilla extract, pure
2/3 cup cocoa powder
1/2 tsp baking soda
1/2 tsp ground cinnamon, optional
1 tsp sea salt
1 cup chocolate chips
Notes
For fudgier brownies, bake toward the lower end of the time range; for cakier brownies, bake longer. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Almond butter can be swapped for another nut or seed butter, and the cinnamon is optional.
Preparation
1
Cook until very tender, then let it cool completely. Remove and discard the peel once cool.
2
Preheat the oven to 350°F and line a 9-inch square baking pan with parchment paper.
3
Mash until smooth and measure out the amount needed for the batter.
4
In a large bowl, stir together , , , , and until well combined.
5
Stir in , , , and until a thick, creamy batter forms.
6
Fold in until evenly distributed.
7
Spread the batter evenly in the prepared pan. Add extra on top if desired.
8
Bake until the brownies are set and the center reaches your preferred level of doneness.
9
Let cool completely before slicing and serving.
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