These 5-ingredient Sweet Potato Brownies are fudgy, rich, and secretly healthy—made without gluten, eggs, or refined sugar!

Scale

1 cup (250 g) cooked & mashed sweet potato

½ cup (120 g) almond butter

⅓ cup (30 g) unsweetened cocoa powder

¼ cup (80 g) maple syrup

½ tsp baking powder

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1. Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment.

2. Mix sweet potato and almond butter until smooth.

3. Stir in cocoa powder, maple syrup, and baking powder.

4. Spread batter evenly in pan.

5. Bake for 25–30 minutes until set but still fudgy.

6. Cool before slicing and serving.

Swap almond butter for sunflower seed butter for a nut-free version.

Refrigerate overnight for maximum fudginess.

Freeze brownies up to 3 months.