What is a healthy snack that is easy to make? Sweet potato brownies, of course!
“These are better than the chocolate lava cake at our favorite steakhouse!” exclaimed my husband the first time he tried these fudgy sweet potato brownies.
He’s not exaggerating!
My boys gobble them up too, and they are none the wiser that there is a hefty helping of nutrient-dense sweet potatoes inside these brownies.
They’re our family’s new favorite dessert. We love them with a scoop of vanilla ice cream or a dollop of homemade vanilla maple whipped cream.
Even better, these brownies are gluten-free, refined sugar-free and made with nourishing sweet potatoes!
If you want to satisfy your sweet tooth with a rich, decadent, chocolatey dessert that’s good for you, look no further.
What are good ways to sneak more vegetables into your diet?
If you have a picky eater at home, check out this helpful post: 50+ best veggie recipes for vegetable haters!
My personal favorite solution is to sneak veggies into baked goods and chocolate desserts, like double chocolate zucchini muffins or these fudgy sweet potato brownies.
If you love sweet potato (like me), these are the perfect choice!
And honestly, you can’t taste the sweet potato in the final result. They add sweetness so you can use less sugar (only 1/2 cup for the whole recipe!), and also keep the brownies super moist without tons of oil.
How To Make Sweet Potatoes Into Puree
In this recipe, we’re using one cup of sweet potato that’s mashed or pureed.
I’ve tried the recipe both ways with excellent results, but the mashed sweet potato makes the brownies a little more rustic in texture. Pureeing the sweet potato before adding it to the brownie batter yields a smoother result.
If you’re wondering what are the best ways to cook sweet potatoes, there are a couple of methods. You can either boil them or bake them in the oven.
Personally, I think baking makes the sweet potatoes more flavorful, since boiling causes the potatoes to lose some of their flavor/nutrients in the water. For perfectly caramelized baked sweet potatoes, read these 3 secret tricks for perfectly baked sweet potatoes.
I baked mine in a small toaster oven for dinner the night before, then refrigerated the leftovers to use in baking. One large sweet potato or two small sweet potatoes usually equals one cup.
To make sweet potato puree, peel the potatoes and add them to a small bowl.
Using an immersion blender, puree the sweet potatoes until smooth. If you don’t have an immersion blender, you could also use a food processor or blender.
Or, if you don’t want to mess with baking and pureeing sweet potatoes, you could always use organic canned sweet potatoes.
Nutrition Facts Of Sweet Potato Brownies
Not only are these the most ooey-gooey, satisfying brownies on earth, they’re actually quite good for you!
Here are some of the nutrition perks of sweet potato brownies:
They are literally full of dark chocolate (three kinds!). Dark chocolate contains loads of antioxidants (more than blueberries or acai berries). It also contains lots of iron, magnesium, copper, and more. Some studies show that dark chocolate is also good for blood flow and to protect against heart disease.
These brownies contain peanut butter which is packed with potassium. This is great for balancing out high levels of sodium. It’s also high in protein, healthy fat, magnesium, and vitamin E. For a nut free version, simply substitute a seed butter.
Last but not least, we can’t forget those lovely sweet potatoes! They are loaded with vitamin A, vitamin C, manganese, and vitamin B6. They can also help stabilize blood sugar and enhance immune function.
Fudgy Sweet Potato Brownie Special Ingredients
Three types of chocolate… to make these sweet potato brownies extra-chocolatey! These are unsweetened baking chocolate, raw cacao powder, and dark chocolate chips.
Raw cacao is wonderful, since the cacao beans aren’t roasted at a high temp and thus retain more antioxidants, nutrients and beneficial enzymes. But if you don’t have it, regular cocoa powder works, too.
Dark chocolate chips really take these sweet potato brownies over the top! If you have special dietary needs, you might consider Lily’s chocolate chips (sweetened with stevia) or Enjoy Life’s allergy-free chocolate chips.
Natural peanut butter is also added to these brownies to add an extra depth of flavor. Alternatively, you could use almond butter or (if you have a nut allergy) sunflower seed butter.
Coconut flour to keep these brownies gluten-free. If you like, you can probably sub almond flour instead.
I’m using Sucanat or Rapadura (unrefined cane sugar) in these brownies, which is healthier than regular sugar because it has more minerals. If you like, you can use coconut sugar instead for a low-glycemic option.
Fudgy Sweet Potato Brownies
"They're better than chocolate lava cake!!!" When my husband said that about THIS brownie recipe, I knew it was a winner! My kids gobble them up as if they aren't even healthy... but they are! Gluten-free, refined sugar-free, with a nut-free option, these easy sweet potato brownies are chewy, fudgy, and made from scratch with high-quality, allergy-friendly ingredients like coconut flour and raw cacao powder. They're simply the best!
- 2 ounces unsweetened baking chocolate cut in small pieces
- 1/4 cup peanut butter creamy
- 1 tablespoon unrefined coconut oil
- 1 cup sweet potato puree or mash
- 1/2 cup Sucanat or Rapadura or coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup cacao powder
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup dark chocolate chips plus additional mini chocolate chips for sprinkling on top (optional)
Preheat oven to 350 degrees Fahrenheit.
Grease a 8" baking pan and dust with a tiny bit of coconut flour (or line with parchment paper).
Over low heat, melt unsweetened baking chocolate, coconut oil, and peanut butter in a medium saucepan.
Stir gently until smooth and remove from heat.
Into chocolate mixture, whisk in sweet potato puree, sweetener of choice, and vanilla extract.
Beat in the eggs until batter is smooth.
In a separate bowl, combine cacao powder, coconut flour, baking soda, and salt.
Add dry ingredients to wet ingredients in the saucepan.
Stir until just combined. Do not overmix.
Fold in the dark chocolate chips.
Pour brownie batter into prepared pan, spreading evenly with a spatula. Sprinkle with additional mini chocolate chips, if desired.
Bake for 20 to 25 minutes, being careful not to overbake. You may remove brownies from oven while still slightly gooey in the center.
For easy-to-cut squares, allow to cool in the pan completely before cutting and serving.
Serve with a scoop of vanilla ice cream or whipped cream, if desired.
Looking for other brownie recipes? Check these out!
- Rye Sourdough Brownies (with dairy-free option!)
- Paleo Chocolate Chip Cookie Brownies
- Gluten-Free Chocolate Walnut Brownies
What are some of your favorite gluten-free dessert recipes?
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What can I use instead of coconut oil and coconut flour? DH needs to avoid both coconut and almond as well as gluten. These sound wonderful!
I think you could use cassava flour. And any oil should work, as long as it doesn’t have a strong flavor. Unsalted butter or grape seed oil, maybe?
What can I use instead of coconut oil and coconut flour? DH needs to avoid both coconut and almond as well as gluten. These sound wonderful.
Diana Simpson says
I just now made these and they are delicious! I used 3 tablespoons of coconut flour because I do not like mushy brownies. I cooked them about 18 minutes in a muffin tin. I also omitted the chocolate chips. This recipe is definitely a keeper! They are just perfect! ?
Please note: these need to be refrigerated! Don’t leave them out on a hot August day and then they’re bad the next day????
Kimberly R. says
Mary, This recipe is genius! I made them on Sunday, and WOW! So delicious! Decadent and fudgy! I even subbed Swerve, so the only sugar was in the chocolate chips. Definitely hanging on to this recipe! Thanks so much!
Hi there, what is the nut-free option? Stated in the title and intro but no reference to it in the recipe. Thanks!
In the details prior to the recipe, it says, “Natural peanut butter is also added to these brownies to add an extra depth of flavor. Alternatively, you could use almond butter or (if you have a nut allergy) sunflower seed butter.”
~Danielle, TCS Customer Success Team