If I told you I make these Fudgy Sweet Potato Brownies all the time; like, almost every day, would you believe me? Okay, well, I will elaborate more on that later. First, let me tell you all about this simple, delicious and healthy recipe that is rocking my world. Of course it is grain free, gluten free and dairy free.
You will love these 7 ingredient sweet potato brownies. All ingredients get mixed up in a bowl, spread on a prepared baking sheet and then baked for 30-35 minutes. Well, that’s easy. And those ingredients are: mashed sweet potatoes (or puree), raw cacao powder, coconut sugar, maple syrup, baking soda and sea salt. Oh, so healthy and delicious!
Related: Sweet Potato Pumpkin Spice Truffles
I started making this recipe last spring and have made many variations and tweaked it several times, but this current recipe has emerged as the best. Not only that, but this recipe spawned babies; other delicious recipes, so you will want to keep a look out as I post those delicious recipes in the future. And the best way to get word of the latest posts is to subscribe to my newsletter (bottom of post, top of page or right sidebar). I love creating recipes that make the grain, gluten and dairy free lifestyle easier.
Related: Vegan Sweet Potato Smoothie
Are you wondering if these brownies taste like sweet potatoes? In my opinion, No! They taste just like fudgy brownies.
So, yes, I have been making these fudgy sweet potato brownies quite often since last spring. Why? Because they are healthy, delicious and easy! They make a great mid-afternoon snack, for kids or adults. Oh, what a great gift for your grain, gluten and dairy free friends!
Some great tips and time savers with these Easy Sweet Potato Brownies –
- Make the sweet potato puree ahead and freeze 1/4 cup portions in silicone molds. Or, because I find it easier, my latest technique is to make the puree in my kitchen aid mixer, then use a 1/4 cup measure and scoop onto a parchment lined baking sheet. Freeze and then place balls/scoops in plastic freezer bag. Just take out scoops of puree, thaw and use in the recipe.
- Raw, organic, cacao powder can be clumpy. It may be necessary to mix separately into a fine, powdery consistency before adding to the batter. If you add the clumps, it could be harder and take longer to mix the batter. I have learned this the hard way. 🙂
- My Favorite Almond Butter works well in this recipe as well as most store bought creamy almond butter. Store leftover almond butter in the refrigerator.
- Make the batter ahead! I have been known to make two batches and bake one and refrigerate the other for …..drumroll….. baking the next day! Ha!
- Be creative – what other ways can you bake this batter?
Related: Slow Cooker Mashed Sweet Potatoes
Variations –
- Chocolate Brownie Tarts – great for entertaining. The batter fits perfectly in two 3″porcelain tarts. Spray a little coconut oil for nonstick and same baking time. Let cool and the brownie tart should easily come out of tart pan.
- One large brownie cookie – Sometimes I spread the batter thinner and rounder on the parchment paper for a large cookie which I cut into pie size pieces. Love the crispy edges!
Do you have a recipe that you make often? If so, what is it? Please let me know in the comments. 🙂
Enjoy!
- 1 cup mashed sweet potatoes (Freshly made or canned)
- 1/2 cup creamy almond butter (recipe on the site for My Favorite Almond Butter - favorite!)
- 1 tablespoon maple syrup
- 3 tablespoons raw organic cacao powder
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract (optional)
- 2 tablespoons non dairy chocolate chips
- 1 tablespoon coconut sugar
- pinch sea salt
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Preheat oven to 350 degrees F.
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Prepare a baking sheet with parchment paper.
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In a mixing bowl, add all the ingredients and mix well. Sometimes with raw cacao powder, it is clumpy. If this is the case, you may want to mix it up separately so it fine and powdery before adding to batter, where it will be much harder to incorporate (been there, done that). I prefer an electric mixture for a smooth texture, but a mixing bowl and spoon also works. It tends to be a sticky batter.
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Toss in chocolate chips and stir well to combine.
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Pour batter on to the prepared baking sheet and spread until smooth.
I have also made these in two 3 " porcelain tart dishes (spray with coconut oil and same baking time).
Optional: Add a few (one tablespoon) of chocolate chips to give a more attractive looking brownie.
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Bake for 30-35 minutes until cooked through. Best to wait until cooled to slice into brownies. Makes about 8 brownies.
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Note: you can use 2 tablespoons of maple syrup instead or 2 tablespoons of coconut sugar instead of 1 tablespoon maple syrup + 1 tablespoon coconut sugar. The texture may be a little different, but still good. I have done this on occasion.
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I'm Christine and this is where I share my favorite recipes using the freshest ingredients possible. 
What’s a good substitute for the almond butter for someone who can’t do nuts?
Hi Adelaide – I have not tried it with a substitute for almond butter yet. If you do try and it works, please come back and let me know. Thanks!
Oh yummy! These brownies look phenomenal!
Kristina @ Love & Zest recently posted…Cold Brew Coffee Overnight Proats
Thanks Kristina!
How gooey and gorgeous do these look? Love the addition of almond butter too for added protein
Bintu – Recipes From A Pantry recently posted…One Pot Chicken With Caramelized Onions, Cardamom And Barberry Rice
Thanks!
I would have never thought to use sweet potatoes in a brownie. This is genius and I love how dark and luscious these brownies. I could sink my teeth into these any day.
Thanks Ali!
Healthy and sweet? These sound perfect!
Thanks Erren!
I love the idea of zero flour. Looking forward to trying this out for our family.
Platter Talk recently posted…Stuffed Taco Shells
Thanks – hope you love the brownies!
Fabulous Brownies!