Sweet Potato Brownies (Fudgy, Healthy & Just 5 Ingredients!)

Thank you so much for being here, friends! I can’t tell you how excited I am to share these Sweet Potato Brownies with you today. They’re fudgy, chocolatey, and secretly healthy—made with just five wholesome ingredients. No gluten, no eggs, no refined sugar, and still rich enough to make your chocoholic heart skip a beat.

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Overview of Recipe Content

These brownies are the kind of treat you’ll want to make again and again. Perfect for weeknight cravings, after-school snacks, or even a healthier holiday dessert option.

• Why you’ll love it: Minimal ingredients, naturally sweetened, dairy-free, and can be made nut-free.
• Taste: Rich and fudgy with deep cocoa flavor. The sweet potato adds natural sweetness and moisture without overpowering the chocolate.
• Nutritional perks: Sweet potatoes bring beta-carotene, fiber, and vitamins; almond butter offers healthy fats and protein.
• Seasonal tip: Ideal in fall when sweet potatoes are abundant, but delicious any time of year.

Ingredients (5 total):

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• 1 cup (250 g) cooked & mashed sweet potato
• ½ cup (120 g) almond butter (or peanut butter)
• ⅓ cup (30 g) unsweetened cocoa powder
• ¼ cup (80 g) maple syrup (or honey if not vegan)
• ½ tsp baking powder

Tools You’ll Need:

• Mixing bowl
• Rubber spatula
• 8×8 baking pan
• Parchment paper

Substitutions & Additions:

• Almond butter → swap for peanut butter, cashew butter, or sunflower seed butter (nut-free option).
• Add-ins: chocolate chips, walnuts, or a sprinkle of sea salt on top.

How to Make Sweet Potato Brownies

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1. Prep: Preheat your oven to 350°F (175°C). Line an 8×8 baking pan with parchment.
2. Mix: In a bowl, combine the mashed sweet potato and almond butter until smooth.
3. Stir in cocoa powder, maple syrup, and baking powder. Mix until fully incorporated.
4. Spread into pan: Smooth the batter evenly.
5. Bake for 25–30 minutes until set but still fudgy in the center.
6. Cool & slice: Let them cool before cutting into squares.

They’ll smell so chocolatey, you’ll want to cut into them early—but trust me, cooling makes them extra fudgy.

What to Serve with Sweet Potato Brownies

• A scoop of vanilla Greek yogurt or coconut whip.
• A tall glass of almond milk.
• Or alongside a cozy cup of coffee for an afternoon pick-me-up.

Tips for Making It Perfect

• Mash sweet potato well for smooth brownies.
• Don’t overbake! Pull them out when the center still looks slightly soft.
• Make ahead: These brownies actually taste better the next day after resting in the fridge overnight.

Storage Instructions

• Store in an airtight container at room temp for 2 days.
• Refrigerate for up to 5 days (they get fudgier!).
• Freeze up to 3 months—just wrap individually.

General Information

Sweet potato desserts have deep roots in Southern cooking, but this lighter, modern version proves how versatile they can be. With just five pantry staples, these brownies are a game-changer for anyone looking to satisfy chocolate cravings without the sugar crash.

Frequently Asked Questions

Can I make these nut-free?
Yes! Swap almond butter with sunflower seed butter.

Do these brownies taste like sweet potatoes?
Nope—the cocoa is dominant, and the sweet potato just makes them moist and fudgy.

Can I double the recipe?
Yes, bake in a 9×13 pan for the same time.

Can I use canned sweet potato puree?
Yes, just be sure it’s 100% pure with no added sugar.

Conclusion

These Sweet Potato Brownies are proof that dessert can be indulgent and nourishing. If you loved this recipe, you’ll also enjoy my Protein Cookie Dough or my Healthy Peanut Butter Banana Oatmeal Bars.

Until next time, happy baking, my friends! Don’t forget to tag me on Pinterest if you try these brownies—I love seeing your kitchen creations.

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Nutritional Information (per brownie, ~12 servings)

Calories	Protein	Carbs	Fiber	Sugar	Fat	Sat Fat
140	4 g	18 g	3 g	7 g	7 g	1.5 g

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