All of the ooey-gooey chocolate decadence that you love in a brownie, but with added benefits from sweet potato! You would never know that these Sweet Potato Brownies have 1.5 cups of sweet potato in them. They are also gluten free, vegan, free from refined sugar, and the perfect sweet treat! If you love healthy treats like these brownies, try my One-Bowl Chocolate Peanut Butter Banana Muffins, 3-Ingredient Oatmeal Banana Bites or Vegan Gluten-Free Carrot Cake next!
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Notes on Ingredients
- Sweet Potato: Mashed sweet potato gives these brownies a natural sweetness along with an incredible texture. You can replace 1:1 with mashed banana or pumpkin but the flavor may change.
- Almond Butter: Substitute any nut butter including cashew, peanut, or even sun butter for nut-free.
- Olive Oil: Adds rich & moistness to the brownies. You can replace it with 1 tablespoon of applesauce, additional sweet potato, or additional almond butter to make these brownies oil-free.
- Almond Flour: We haven’t tried this, but since it is a small amount in this recipe, you can try substituting with oat flour for a nut-free option.
- Cocoa Powder: You can also use cacao powder.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Sweet Potato Brownies?
- Preheat the oven to 350 F.
- Cook the sweet potato.
- In a large bowl, mash sweet potato with a fork. Then, add the almond butter, maple syrup, vanilla, and oil, whisk until well combined. Add the rest of the ingredients and mix again.
- Stir in chocolate chips.
- Pour into a 9×9 baking pan lined with parchment and top with more chocolate chips.
- Bake for 25-30 minutes.
- Let cool for an hour.
- Slice and enjoy!
- Step 1: First, preheat the oven and cook the sweet potato. In a large bowl, mash the sweet potato.
- Step 2: Then, add the almond butter, maple syrup, vanilla, oil, and mix.
- Step 3: Add the dry ingredients and mix again.
- Step 4: Next, fold in the chocolate chips.
- Step 5: Pour batter into a lined baking pan and top with more chocolate chips.
- Step 6: Lastly, bake for 25-30 minutes and let cool for 1 hour before slicing. Enjoy!
Commonly Asked Questions
Store these brownies in an airtight container in the fridge for up to 4 days (if they last that long!). You can eat them straight from the fridge or reheat in the microwave.
Nope! You can use a regular orange sweet potato, jewel, garnet, or Japanese sweet potato.
I recommend using a 9×9 baking pan. If the pan isn’t non-stick, grease it before using or line it with parchment paper.
Not really! The chocolate flavor is so rich in these brownies that it covers up the mild earthiness of the sweet potato. However, the sweet potato does add a bit of extra sweetness and definitely contributes to the fudge-brownie-like consistency.
Yes, you can replace the 1 tablespoon of oil with 1 tablespoon of applesauce, 1 additional tablespoon of sweet potato, or 1 additional tablespoon of almond butter.
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Extra Helpful Tips
- Unless you’re using a non-stick 9×9 pan, then grease or line your pan with parchment paper before using.
- Mash up the sweet potato well before mixing in the other ingredients to avoid chunks. You can even puree the sweet potato using a food processor to ensure it’s completely smooth.
- In a crunch for time? Wash the sweet potato, poke some holes in it, and microwave the sweet potato for about 8 minutes, flipping the potato halfway through. Cut the potato in half and scoop out the inside.
- Use any type of nut butter instead of almond butter (peanut, cashew, etc).
How to Store
Store in an airtight container for up to 4 days, or put a lid on your casserole dish. To reheat, simply microwave or put back in the oven.
If you tried these Sweet Potato Brownies or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Sweet Potato Brownies (vegan & gluten-free!)
Equipment
- 1 oven
- 1 pot
- 1 potato masher for sweet potato
- 1 food processor optional, for sweet potato
Ingredients
- 1.5 cups sweet potato cooked and mashed
- ½ cup almond butter creamy, natural
- 1 tablespoon olive oil
- ½ cup maple syrup
- 1 teaspoon vanilla
- ¼ cup almond flour
- ¼ cup cocoa powder or cacao powder
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- pinch salt
- ½ cup dark chocolate chocolate chips plus more for sprinkling on top
Instructions
- Preheat the oven to 350 F.
- Cook the sweet potato by peeling, cutting into chunks, and steaming or boiling until tender.
- In a baking bowl, mash sweet potato with a fork. Then add the almond butter, maple syrup, vanilla, and oil, whisk until well combined. Add the rest of the ingredients and mix again.
- Stir in chocolate chips.
- Pour into 9×9 baking pan lined with parchment.
- Top with more chocolate chips.
- Bake for 25-30 minutes.
- Let cool for an hour.
- Enjoy!
Cleardee says
2 questions:
Why do you add the olive oil? And can I sub oat flour for almond flour as I haven’t got any almond flour?
Taylor From HealthyGirl Kitchen says
Hi! The olive oil helps moisten the brownie while using a healthy fat. You can try using oat flour, but we have not tested that substitution.
Ginny says
Can you please provide the nutritional information for these brownies? Thank you.
Taylor From HealthyGirl Kitchen says
Hi! Feel free to use MyFitnessPal
jacquie says
could applesauce be used instead of the olive oil? it would seem that would add moisture which is what you indicated that the oil was for.
Thanks.
Taylor From HealthyGirl Kitchen says
I haven’t tested it in this recipe, but it should work!
Nancy Kowalski says
What is the calorie count estimated at please?
Taylor From HealthyGirl Kitchen says
Hi! For calories feel free to use MyFitnessPal!
Ash says
Just made and thought they were so yummy!! Mine came out the same consistency as a lava cake (which tbh I thought worked really well bc I love lava cake). Would so make again!!
Melissa says
These were ahhhmazingggg! Followed recipe to a T except I used peanut butter. Very good, thanks!
Jordan Stacy says
These brownies are so fudgy and decadent, you’d seriously NEVER know they have sweet potato, are dairy-free, and gluten-free! Who knew dessert could be this healthy!??!