Name: Flourless Sweet Potato Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large sweet potato (about 1 cup mashed); ½ cup almond butter (or peanut butter); ¼ cup unsweetened cocoa powder; ¼ cup maple syrup or honey; 2 teaspoons vanilla extract; ¼ teaspoon salt; ½ teaspoon baking powder; ¼ cup dark chocolate chips (optional); ¼ cup chopped walnuts (optional)

Why You’ll Love This Recipe

I love how these brownies deliver deep chocolate flavor with a soft, fudgy texture without using any flour. They’re naturally gluten-free, refined sugar-free, and can be made dairy-free and vegan. Sweet potatoes bring in natural sweetness and moisture, making these brownies not only tasty but nourishing too. It’s a great dessert or snack option that feels indulgent without the guilt.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large sweet potato (about 1 cup mashed)
1/2 cup almond butter (or peanut butter)
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup or honey
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup dark chocolate chips (optional)
1/4 cup chopped walnuts (optional)

directions

Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Pierce the sweet potato a few times with a fork and microwave for 5–7 minutes until soft. Alternatively, roast it in the oven at 400°F for 45 minutes.
Once cooked, peel the sweet potato and mash the flesh until smooth (you should have about 1 cup).
In a large bowl, combine the mashed sweet potato, almond butter, cocoa powder, maple syrup, vanilla extract, salt, and baking powder. Stir until smooth and well-combined.
Fold in the chocolate chips and walnuts, if using.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let the brownies cool completely before cutting into squares and serving.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 12 brownies
Calories: 150 kcal per brownie

Variations

I sometimes switch things up by using peanut butter instead of almond butter for a more classic flavor. For added indulgence, I mix in white chocolate chips or swirl in a bit of nut butter on top before baking. To make these vegan, I opt for maple syrup instead of honey and use dairy-free chocolate chips.

storage/reheating

I store these brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, I freeze them in a sealed container for up to 3 months. To reheat, I microwave a brownie for 10-15 seconds for that freshly-baked warmth.

FAQs

Can I use canned sweet potato puree instead of fresh?

Yes, I can use canned sweet potato puree, just make sure it’s 100% pure and not sweetened or spiced.

Are these brownies vegan?

They can be made vegan by using maple syrup instead of honey and choosing dairy-free chocolate chips.

What can I use instead of almond butter?

I like using peanut butter or even sunflower seed butter as an alternative. It slightly changes the flavor but works just as well.

Can I add protein powder to these brownies?

Yes, I sometimes add a scoop of chocolate or vanilla protein powder. I may need to adjust the moisture slightly by adding a tablespoon of almond milk.

How do I know when the brownies are done?

I check by inserting a toothpick in the center. If it comes out mostly clean with a few moist crumbs, they’re ready.

Conclusion

These flourless sweet potato brownies are one of my favorite healthier desserts. They’re easy to make, rich in chocolate flavor, and packed with good-for-you ingredients. Whether I’m baking for myself or sharing with friends, they’re always a hit!

Flourless Sweet Potato Brownies