If you’re craving brownies but want something healthier, these Sweet Potato Brownies are your answer! They’re rich, fudgy, and perfectly sweetened with no added sugar or flour.

Made with wholesome ingredients like sweet potatoes and almond butter, they’re a guilt-free indulgence that tastes amazing. Also, they’re vegan, gluten-free, and super easy to make.

I love how these brownies satisfy my chocolate cravings without derailing my healthy eating goals. The sweet potatoes add natural sweetness and a moist texture, while the cocoa powder brings that deep chocolate flavor we all love. Whether you’re baking for yourself or sharing with friends, these brownies are sure to impress.

Why You’ll Love This Recipe

• Healthy and Nutritious: Packed with vitamins, fiber, and antioxidants from sweet potatoes.
• Fudgy and Delicious: The perfect texture for brownie lovers.
• Simple to Make: Just blend, pour, and bake.
• Customizable: Swap ingredients or add your favorite toppings.

Other Recipes You Will Also Love To Make

1. 3 Ingredient Brownies {No flour or eggs}
2. Gooey and Rich Vegan Banana Chocolate Brownies
3. No Bake Coconut Balls With Cream Cheese
4. Vegan Churros {Crispy & Fluffy} 

These brownies come together in just a few steps. Here’s how to make them:

Recipe Tips

• Save Time: Use canned sweet potato purée to skip cooking fresh sweet potatoes. Ensure it contains only sweet potatoes.
• Substitutions: Replace almond butter with peanut butter, cashew butter, tahini, or sunflower seed butter for nut-free brownies.
• Fix Thin Batter: If the batter is runny, add coconut flour or oat flour, 1 tablespoon at a time, until thickened.
• Boost Flavor: Add 1 teaspoon of vanilla extract or sprinkle sea salt on top for a sweet-salty contrast.
• Stretch Ingredients: If short on sweet potato purée, mix in a little pumpkin purée—it blends seamlessly.

Storage Instructions

• To Store: Place cooled brownies in an airtight container and refrigerate for up to 1 week.
• To Freeze: Wrap individual brownies in parchment paper and store in a zip-top bag in the freezer for up to 6 months. Thaw at room temperature before serving.

Variations

• Nut Butter Swap: Use peanut butter for a classic flavor or cashew butter for creaminess.
• Add-Ins: Fold in chopped walnuts, pecans, or dried cranberries for texture.
• Toppings: Sprinkle with sea salt, drizzle with melted chocolate, or frost with your favorite dairy-free frosting.
• Spiced Brownies: Add 1/2 teaspoon of cinnamon or pumpkin pie spice for a warm flavor.

Serving Suggestions

These brownies are versatile and can be enjoyed in many ways:

• As a Snack: Perfect for a quick, healthy treat.
• With Ice Cream: Top with dairy-free ice cream for a decadent dessert.
• With Fruit: Pair with fresh berries or sliced bananas for a balanced option.
• For Breakfast: Serve with yogurt or a smoothie for a nutritious start to the day.

FAQs

Can I use canned sweet potato purée instead of fresh?

Yes, canned sweet potato purée works great and saves time. Just ensure it’s plain with no added sugars or spices.

Can I make these brownies nut-free?

Absolutely! Swap almond butter for tahini or sunflower seed butter for a nut-free version.

What if my batter is too thin?

If the batter is runny, add 1–2 tablespoons of coconut flour or oat flour to thicken it. The batter should be thick like traditional brownie batter.

Can I skip the vanilla extract?

Yes, it’s optional but adds a nice flavor depth. You can also try a pinch of cinnamon for a different twist.

How do I know when the brownies are done?

Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs (18–22 minutes). The edges should look set but not dry.

Can I add more chocolate flavor?

Yes, fold in extra chocolate chips or increase the cocoa powder by 1 tablespoon for a richer chocolate taste.