Sweet Potato Brownies

Healthy Sweet Potato Brownies made grain-free, refined sugar-free, dairy-free and flourless! This moist and rich fudge brownie recipe is made with wholesome ingredients for everyday eating and special events alike!

  1. Sweet Potatoes: The base of the brownies—adds moisture and replaces oil/flour. Cook up to 5 days ahead.

  2. Almond Butter: Adds healthy fats and gooey texture. Swap with any nut or seed butter.

  3. Maple Syrup: Natural sweetener to keep it refined sugar-free.

  4. Eggs: Help the brownies hold together and rise. Stick with real eggs (flax eggs don’t bake well here).

  5. Vanilla: Adds warmth and flavour. Optional if you don’t have it.

  6. Cocoa Powder: Gives rich chocolate flavour. Use raw cacao, regular cocoa, or Dutch-process.

  7. Baking Soda: Just a little for lift and crispy edges without making it cakey.

  8. Cinnamon (optional): Adds cozy flavouur if you love chocolate + spice.

  9. Sea Salt: Enhances all the flavors—don’t skip it!

  10. Chocolate Chips: For extra fudgy texture and bursts of chocolate. Any kind works: semi-sweet, dark, paleo, etc.

Ingredients

Method

  1. Cook Sweet Potato: Chop into chunks and boil for 15–20 mins until very tender. Let cool, peel, and refrigerate.

  2. Prep Oven & Pan: Preheat oven to 180°C. Line a 9-inch square pan with parchment paper.

  3. Mash & Measure: Mash sweet potato and measure 1 cup.

  4. Mix Wet Ingredients: In a large bowl, combine mashed sweet potato, almond butter, eggs, maple syrup, and vanilla. (Use a food processor if preferred.)

  5. Add Dry Ingredients: Stir in cocoa powder, baking soda, sea salt, and optional cinnamon until smooth.

  6. Add Chocolate Chips: Mix in chocolate chips evenly.

  7. Bake: Pour batter into pan, spread evenly, and bake for 23–28 mins (23 for fudgier brownies).

  8. Cool & Serve: Let cool at least 1 hour before slicing for best results. Slice early if you don’t mind messier pieces.