Introduction

These sweet potato brownies offer a deliciously moist and fudgy twist on a classic treat. Naturally sweetened and packed with wholesome ingredients, they’re perfect for anyone craving a decadent yet nutritious dessert.

Sweet Potato Brownies Recipe - Recipe Image

Ingredients

2 sweet potatoes (about 400g), halved
125g almond butter
100g maple syrup
25g cocoa powder, sifted
50g plain flour
½ tsp baking powder
25g chopped almonds (optional)
100g dark chocolate, roughly chopped (dairy-free if necessary)

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Line a 20cm square baking tin with baking parchment and set aside. Place the sweet potato halves on a separate baking tray and roast for 40–50 minutes until soft. Allow to cool, then puree the sweet potatoes in a food processor until smooth.
Step 2: Reduce the oven to 180°C (160°C fan/gas mark 4). Transfer the sweet potato puree to a bowl and mix in the almond butter, maple syrup, cocoa powder, plain flour, and baking powder until well combined, excluding the chopped almonds and 50g of dark chocolate. Spoon the batter into the prepared baking tin and sprinkle with chopped almonds if using.
Step 3: Bake for 30–40 minutes, or until a skewer inserted comes out with a few moist crumbs. Let the brownies cool completely in the tin.
Step 4: Melt the reserved 50g dark chocolate in a heatproof bowl in the microwave, heating in 30-second intervals and stirring in between until smooth. Drizzle the melted chocolate over the cooled brownies.
Step 5: Allow the chocolate to set before cutting the brownies into 12 or 16 pieces. Serve and enjoy!

Tips & Variations

For extra texture, fold in a handful of chocolate chips or dried fruit into the batter before baking.
Use gluten-free flour instead of plain flour to make the brownies gluten-free.
Replace almond butter with peanut or cashew butter for a different nutty flavor.

Storage

Store the brownies in an airtight container at room temperature for up to three days. You can also refrigerate them for up to a week. To enjoy warm brownies, gently reheat in the microwave for 15–20 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato instead of fresh?

Yes, canned sweet potato can be used in a pinch; just ensure it’s well drained and mashed smoothly before mixing into the batter.

Are these brownies vegan?

Yes, these brownies are vegan-friendly when using dairy-free dark chocolate and maple syrup as the sweetener.

Sweet Potato Brownies Recipe

Print Recipe

★★★★★

4.8 from 53 reviews

Deliciously moist and naturally sweetened sweet potato brownies made with almond butter, cocoa powder, and dark chocolate. These dairy-free, nutrient-rich brownies offer a healthier twist on the classic treat, perfect for a guilt-free indulgence.

Author: Elias
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Yield: 12–16 brownies 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Sweet Potato Base

2 sweet potatoes (about 400g), halved

Brownie Batter

125g almond butter
100g maple syrup
25g cocoa powder, sifted
50g plain flour
½ tsp baking powder

Toppings

25g chopped almonds (optional)
100g dark chocolate, roughly chopped (dairy-free if necessary)

Instructions

Roast Sweet Potatoes: Preheat the oven to 200°C (180°C fan)/gas mark 6. Place the sweet potato halves on a lined baking tray and roast for 40-50 minutes until soft and fully cooked. Remove from the oven and allow to cool completely.
Prepare Sweet Potato Puree: Once cooled, transfer the roasted sweet potatoes to a food processor and blitz until smooth and creamy to form the base of the brownie batter.
Make Brownie Batter: Reduce oven temperature to 180°C (160°C fan)/gas mark 4. In a large mixing bowl, combine the sweet potato puree with almond butter, maple syrup, sifted cocoa powder, plain flour, and baking powder. Mix well until fully incorporated and uniform in texture.
Assemble and Bake: Line a 20cm square baking tin with baking parchment. Pour the batter into the prepared tin and spread evenly. If using, sprinkle chopped almonds over the top. Bake in the preheated oven for 30-40 minutes or until a skewer inserted in the center comes out with a few moist crumbs.
Cool and Add Chocolate Drizzle: Remove the brownies from the oven and let them cool completely in the tin. Meanwhile, melt the remaining 50g of dark chocolate in a heatproof bowl in the microwave, heating in 30-second intervals and stirring, followed by 10-second bursts until smooth and melted.
Decorate and Serve: Drizzle the melted dark chocolate over the cooled brownies. Allow the chocolate to set before cutting the brownies into 12 or 16 pieces. Store in an airtight container for up to three days.

Notes

You can substitute almond butter with any other nut or seed butter if preferred.
For a gluten-free version, replace plain flour with gluten-free flour blend.
Dark chocolate should be dairy-free if avoiding dairy.
These brownies keep well for up to three days stored in an airtight container at room temperature.
Use a skewer or toothpick to test doneness; it should come out with a few moist crumbs, not wet batter.

Keywords: sweet potato brownies, healthy brownies, dairy-free brownies, gluten-free brownies, chocolate brownies, almond butter brownies, vegan dessert, maple syrup dessert