Nobody Guesses the Secret Ingredient
I brought these Sweet Potato Brownies to a family dinner and didn’t say a word. Everyone ate them. Then my cousin asked for the recipe, and I told her what was in them. She didn’t believe me until I showed her the peeler.
The sweet potato is what makes them so fudgy and moist. It replaces most of the butter and a lot of the sugar, and you truly can’t taste it. Almond butter adds richness, cocoa and dark chocolate do the rest. They’re naturally gluten-free and dairy-free if you choose dairy-free chocolate, and they’re made in one bowl.
They taste like real brownies. That’s the whole point. Let’s bake.
In this post
Essential Ingredients and Kitchen Tools
For the Brownies:
- 1 cup (240 g) mashed cooked sweet potato (about 1 medium sweet potato, cooled)
- 1/2 cup (125 g) creamy almond butter (the drippy, stirred kind; peanut butter works too)
- 1/2 cup (120 ml) pure maple syrup
- 2 large eggs (at room temperature)
- 1 tsp vanilla extract
- 1/2 cup (45 g) unsweetened cocoa powder (Dutch-process gives the darkest color)
- 1/4 cup (28 g) almond flour
- 1/2 tsp baking soda and 1/4 tsp salt
- 1/2 cup (85 g) dark chocolate chips (plus a few extra for the top)
To Finish:
- A pinch of flaky sea salt
Kitchen Tools:
- 8x8-inch (20 cm) baking pan lined with parchment
- Large mixing bowl and whisk
- Rubber spatula
Ingredients 16 brownies
Brownies
Finish
Instructions
Tap a step when it’s done.
- Prep: Heat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment.
- Mix wet: Whisk the sweet potato, almond butter, maple syrup, eggs, and vanilla until completely smooth.
- Add dry: Sift in the cocoa, then add almond flour, baking soda, and salt. Fold until combined and stir in the chocolate chips.
- Bake: Spread in the pan, top with extra chips, and bake 24 to 28 minutes. Cool completely, at least 1 hour, then sprinkle with flaky salt and cut into 16 squares.
Notes
- Let the brownies cool completely before cutting, or they’ll fall apart.
- Use drippy, stirred almond butter, not the dry bottom of the jar.
- Chill them for the fudgiest texture.
Per serving. Nutrition is an estimate.
More recipes at yumyumplate.com · Olivia’s dessert cookbook: yumyumplate.com/cookbook
Step-by-Step Instructions
Step 1: Cook the Sweet Potato
Poke a sweet potato a few times with a fork and microwave it for 5 to 7 minutes, flipping halfway, until it’s completely soft. Scoop out the flesh and mash it smooth with a fork. Let it cool for 10 minutes. Leftover roasted sweet potato works perfectly too.
Step 2: Mix the Wet Ingredients
Heat your oven to 350°F (175°C) and line the pan with parchment, leaving some hanging over the sides. In a big bowl, whisk the mashed sweet potato, almond butter, maple syrup, eggs, and vanilla until completely smooth. Any lumps of potato will show up in the brownies, so whisk well.
Step 3: Add the Dry Ingredients
Sift the cocoa right into the bowl so it doesn’t clump, then add the almond flour, baking soda, and salt. Fold with a spatula until no dry streaks remain. Stir in the chocolate chips. The batter will be thick, like frosting.
Step 4: Bake the Sweet Potato Brownies
Spread the batter into the pan and smooth the top. Press a few extra chocolate chips on top. Bake 24 to 28 minutes, until the edges look set and a toothpick in the center comes out with moist crumbs.
Now the hard part. Cool them completely in the pan, at least 1 hour. I cut my first batch warm and it fell apart into a delicious mess. Once cooled, they firm up into perfect fudgy squares. Sprinkle with flaky salt and cut into 16 pieces. If you’re in the mood for more fall desserts, my Caramel Apple Crisp Bars are always a crowd favorite.
Frequently Asked Questions
Can You Taste the Sweet Potato?
Not really. The cocoa and chocolate are much stronger. You might notice a soft, almost caramel sweetness in the background, but most people just think they’re very fudgy brownies.
Can I Use Canned Sweet Potato?
Yes. Use 1 cup of unsweetened canned sweet potato or pumpkin purée. Canned purée can be wetter, so bake a couple of minutes longer.
Are Sweet Potato Brownies Gluten-Free?
Yes. They use almond flour and no wheat. Check your chocolate chips and baking soda labels if you’re baking for someone with celiac disease.
Can I Make Them Nut-Free?
Swap the almond butter for sunflower seed butter and the almond flour for oat flour. Sunflower butter can turn slightly green when baked with baking soda. It’s harmless, but use 1 tablespoon of lemon juice to help prevent it.
Make-Ahead and Storage Tips
- Counter: Keep them covered at room temperature for 1 day.
- Fridge: Store Sweet Potato Brownies in an airtight container for up to 5 days. I actually love them cold, they get even fudgier.
- Freezer: Wrap individual squares and freeze for up to 3 months. Thaw on the counter for 20 minutes.
DisclaimerNutrition information is an estimate calculated from the ingredients listed and will vary with the brands and portion sizes you use. This recipe is shared for general information and is not medical or dietary advice, so please check with your doctor or a registered dietitian if you have specific health needs.
Hi, I’m Olivia
I make easy, lighter comfort food that still tastes like Sunday dinner. Every recipe here is tested in my own kitchen.
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