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Sweet Potato Brownies (Flourless & Healthy) Recipe

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4.1 from 43 reviews

These Sweet Potato Brownies are a healthy, flourless treat that combines the natural sweetness of roasted sweet potato with rich cacao and dark chocolate chips. Perfectly fudgy and naturally sweetened with almond butter and honey or maple syrup, these brownies offer a nutritious twist on a classic dessert, ideal for a wholesome indulgence.

  • Total Time: 53 minutes
  • Yield: 12 servings

Ingredients

Sweet Potato Base

  • 1 cup mashed sweet potato (from 1 large sweet potato)

Wet Ingredients

  • ⅓ cup almond butter
  • ⅓ cup honey or maple syrup
  • 2 large eggs

Dry Ingredients

  • ⅓ cup cacao powder
  • 1 teaspoon baking powder
  • Good pinch of salt

Chocolate

  • ⅓ cup dark chocolate chips, plus extra for garnish

Instructions

  1. Roast the Sweet Potato: Preheat your oven to 400℉ (200℃). Cut the sweet potato in half lengthwise and place them cut side down on a baking dish lined with parchment paper. Roast for about 25 minutes, until fully cooked through and fork tender, which enhances the natural sweetness.
  2. Cool and Mash: Once roasted, reduce the oven temperature to 350℉ (180℃). Scoop out the flesh onto a plate and mash thoroughly with a fork until smooth and free of clumps or stringy bits. Place the mashed sweet potato in the fridge or freezer to cool down.
  3. Mix Wet Ingredients: In a large bowl, whisk the eggs until combined. Add almond butter and honey (or maple syrup), then whisk until fully incorporated.
  4. Add Mashed Sweet Potato: Add one cup of the cooled mashed sweet potato to the bowl and whisk to combine with the wet ingredients.
  5. Incorporate Dry Ingredients: Stir in the cacao powder and a good pinch of salt using a rubber spatula, mixing gently until combined without overmixing.
  6. Add Chocolate Chips and Baking Powder: Fold in the dark chocolate chips and baking powder into the thick, gooey batter carefully.
  7. Prepare Baking Dish: Line a 9×9 inch brownie tin or baking dish with parchment paper. Pour in the batter and spread evenly with a spatula. Garnish the top with extra chocolate chips as desired.
  8. Bake: Bake in the oven at 350℉ (180℃) for 20–25 minutes. Check doneness by inserting a toothpick; it should come out mostly clean but may have some melted chocolate. For a fudgier brownie, bake closer to 20 minutes; for cakier texture, bake longer.
  9. Cool: Allow the brownies to cool in the pan for 30–45 minutes to set fully, making them easier to slice cleanly.
  10. Serve: Slice into squares and enjoy as is or serve topped with a scoop of vanilla ice cream for an indulgent treat.

Notes

  • Roasting the sweet potato brings out its natural sweetness better than boiling or microwaving.
  • The baking time can be adjusted depending on your preferred brownie texture: less time for fudgy brownies, more for cakey ones.
  • Use a rubber spatula to fold ingredients to avoid overmixing, which can affect texture.
  • You can substitute almond butter with any other nut or seed butter.
  • Honey or maple syrup can be used based on dietary preference or availability.
  • Ensure sweet potato is well cooled before mixing to prevent scrambling the eggs.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/sweet-potato-brownies-flourless-and-healthy-recipe/