These gluten-free sweet potato brownies are a chocolate lovers dream and made with real food ingredients.
Just a handful of simple healthy ingredients needed to whip up these super fudgy, rich, and decadent sweet potato brownies. Vegan option!
These brownies are the perfect answer when you want something sweet, but also healthier.
I love to enjoy these with a scoop of vanilla ice cream and a drizzle of dairy-free chocolate ganache.
How to make sweet potato brownies:
- Gather and measure the ingredients. The sweet potato will need to be baked in advance.
- Line an 8 x 8 baking pan with spray oil and parchment paper.
- In a large mixing bowl, whisk all the dry ingredients together.
- In another smaller mixing bowl, stir together the wet ingredients.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Pour the batter into the prepared baking pan and smooth the top of the batter.
- Toss on a few chocolate chips or chopped nuts if adding.
- Bake for 20-25 minutes until the top is set. (Note: if using flax eggs, it will take a bit longer to bake – 25-30 minutes).
- Let cool before cutting into brownies.
- Store in an airtight container in the refrigerator for up to several days or a month in the freezer.
Optional: frost with dairy-free ganache!
How do you bake a sweet potato?
- Wash sweet potato.
- Poke holes in the skin with a fork or knife.
- Put on a baking sheet and bake for about 25-30 minutes at 425 degrees F.
- Take out of the oven and let cool.
- Scoop out the sweet potato meat to use for this recipe.
- Store the remainder in an airtight container in the refrigerator for up to a few days.
- Try to have all ingredients at room temperature.
- 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 a 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.
- 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.
Other recipes you might enjoy:
Related: Slow Cooker Mashed Sweet Potatoes
These gluten-free sweet potato brownies are a chocolate lovers dream and made with real food ingredients. Just a handful of simple healthy ingredients needed to whip up these super fudgy, rich, and decadent sweet potato brownies. Vegan option!
- 1 cup mashed sweet potatoes (I like to use Japanese sweet potatoes for best texture and taste. Freshly baked or canned)
- 1/2 cup creamy almond butter (There is a recipe on this site for homemade almond butter.)
- 1/4 cup flour (I used Bob's Red Mills GF 1:1 flour).
- 1/3 cup cocoa powder (I like using raw cacao powder).
- 1/2 cup chocolate chips
- 1/2 cup sugar
- 1 teaspoon baking powder (grain-free recipe on my site, see link)
- 1 teaspoon vanilla extract (optional)
- 1/4 teaspoon sea salt
- 1 egg (one large egg or two flax eggs).
Preheat oven to 350 degrees F.
Line an 8 x 8 baking pan with spray oil and parchment paper.
In a medium-sized mixing bowl, mix the dry ingredients: flour, chocolate chips, sugar, cocoa powder, baking powder, and salt. Set aside.
To another bowl, mix together the sweet potato puree, almond butter, vanilla, and egg. Whisk to combine.
Pour the dry ingredients into the wet ingredients and use a spoon or spatula to combine.
Pour batter into the prepared baking dish and spread until smooth.
Optional: Add a few chocolate chips or chopped nuts to the top before baking.
Bake for about 20-25 minutes until the top has set. If using flax eggs, bake for 25-30 minutes. Let cool before slicing into brownies. Makes 9 large brownies or 18 small brownies.
This recipe was originally published on August 25, 2017 and was updated with a new recipe and descriptions in August 2020.