These sweet potato brownies are wholesome, fudgy and made with no refined sugar or refined flour! Plus you can make these with any type of sweet potato (including purple sweet potatoes).
Enjoy these sweet potato brownies with a glass of fresh apple, orange and carrot juice, a cup of our authentic masala chai (Indian spiced tea) or Nespresso Americano (easy coffee recipe).
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You will love this sweet potato brownie recipe… particularly if you are craving something sweet, something with a rich chocolate taste but want to avoid refined sugar and refined flour!
These fudgy brownies are a delightful treat – gluten-free, refined sugar-free and vegan-friendly (if you use plant-based milk)! Plus you can make these in your air fryer - a cost-effective and more convenient option!
These healthy sweet potato brownies are a great way to hide in a vegetable in your sweet treat! Sweet potatoes are nutrient-rich, high in antioxidants and vitamins including vitamin A and vitamin C… plus bring a unique taste in these brownies.
I’ve tried this recipe using regular sweet potatoes and purple sweet potatoes – and both work wonderfully! In the step-by-step below I've used purple sweet potato.
Ingredients You'll Need
- Sweet potatoes: for natural sweetness and a moist texture. These are cooked and mashed before mixing with other ingredients. You can also use leftover sweet potatoes which have been cooked.
- Almond butter: adds richness and a nutty flavor. Use almond butter with no palm oil or added sugar (like this almond butter).
- Chocolate chips: melts into gooey pockets of chocolatey goodness. I like to use sugar-free dark chocolate chips or milk chocolate chips (these chocolate chips are also vegan).
- Maple syrup: use pure maple syrup for depth of flavour and sweetness. I recommend using Grade A maple syrup with no added sugar.
- Baking soda: to help give these brownies the ideal texture
- Olive oil: for moisture.
- Almond flour: use blanched almond flour (not almond meal). This brings a nuttiness to these brownies and perfectly pairs with the almond butter.
- Cacao powder: raw cacao powder brings a rich chocolate taste, plus cacao powder is a source of antioxidants. Use cacao powder rather than cocoa powder for a richer taste.
- Milk (or non-dairy milk): to enhance the taste of these brownies.
- Vanilla extract: Enhances the overall flavor profile. Look for vanilla extract with no added sugar.
Variations and Substitutions
- Coconut oil: substitute olive oil with coconut oil for a subtle coconut flavor.
- Sea salt: add a pinch of sea salt to enhance the flavor and sweetness in these brownies.
- Nut butter: substitute almond butter with peanut butter for a peanut flavor.
How to Make Sweet Potato Brownies
Step 1: Cook and mash sweet potato. Cook, peel and mash sweet potatoes until they are smooth.
Step 2: Add wet ingredients. Combine mashed sweet potato with almond butter until smooth. Add in the maple syrup, olive oil, and vanilla extract and mix to combine.
Step 3: Combine dry ingredients. Whisk together almond flour, cacao powder and baking soda in a large mixing bowl. Tip: sift the cacao powder and baking soda using a sieve.
Step 4: Combine dry ingredients with the wet ingredients forming a sticky dough-like batter. Add in the chocolate chips.
Step 5: Bake in air fryer (or oven). Transfer into a lined square baking tin. Sprinkle more chocolate chips on top. Bake in a preheated air fryer or oven.
Air fryer: 160°C/320°F (bake setting) for 10 minutes.
Oven: To bake in the oven you will need slightly longer (approx. 15 minutes at 175°C/347°F, or until the brownie is cooked).
Step 6: Cool and enjoy. Remove from air fryer (or oven) and allow to cool. Transfer onto a cooling rack (wire rack) after 10 minutes, cut into squares and enjoy!
Tips for the Best Sweet Potato Brownies
- Sweet Potato Prep: Ensure the sweet potatoes are thoroughly cooked, peeled and mashed for a smooth consistency. This recipe uses ⅓ cup mashed sweet potato, this is approximately 1 medium sweet potato or 2 small sweet potatoes. If you are using purple sweet potatoes opt for smaller sized sweet potatoes.
- Chocolate chips: Gently fold in chocolate chips to distribute them evenly throughout the batter. Sprinkle more on top. The chocolate chips are a must for these brownies!
- Mix well: ensure the ingredients are mixed well for the best texture. Use a silicone spatula to mix the dry ingredients with the wet ingredients.
- Line the brownie tin: use parchment paper (or baking paper) to line the baking tin. This helps to easily remove the brownie from the tin once baked and slightly cooled.
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How to Serve
Enjoy warm or at room temperature. Serve with a glass of milk, fresh juice or coffee.
For more refined sugar-free sweet treats check out our chocolate brownie cakes, matcha brownies and lemon drizzle cake!
Recipe FAQs
Store in an airtight container at in the fridge for up to 1 week or freezer for up to 3 months. If serving from frozen, defrost and reheat before enjoying!
To defrost: allow to thaw overnight (or use defrost setting in the microwave).
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Sweet Potato Brownies
Equipment
Ingredients
- ⅓ cup sweet potatoes (mashed) (approx 1 medium sweet potato or 2 small sweet potatoes)
- ½ cup almond butter
- ½ cup chocolate chips ¼ cup in batter and ¼ cup sprinkled on top
- ¼ cup maple syrup (pure Grade A maple syrup)
- 2 tablespoon olive oil
- 40 g almond flour
- 40 g raw cacao powder
- 1 ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 tablespoon milk dairy or non-dairy
Instructions
- Cook sweet potatoes until soft, then mash until smooth.
- In a bowl, combine almond butter with mashed sweet potato.
- Add in the maple syrup, olive oil, and vanilla extract and mix to combine.
- Add almond flour into a separate bowl. Sift in the cacao powder and baking soda. Whisk to combine.
- Combine wet and dry ingredients to form a sticky batter. Add in the chocolate chips.
- Spread batter evenly in a lined square baking tin/pan (8"x 8"). Bake in the air fryer at 160°C/320°F (bake setting) for 10 minutes. (For oven method see tips below)
- Allow to cool slightly before transferring onto a cooling rack/wire rack. Slice into squares. Enjoy warm or at room temperature.
Notes
-
- Sweet potato prep: Ensure the sweet potatoes are thoroughly cooked, peeled and mashed for a smooth consistency. This recipe uses ⅓ cup mashed sweet potato, this is approximately 1 medium sweet potato or 2 small sweet potatoes. If you are using purple sweet potatoes opt for smaller sized sweet potatoes.
- Chocolate chips: Gently fold in chocolate chips to distribute them evenly throughout the batter. Sprinkle more on top. The chocolate chips are a must for these brownies!
- Mix well: ensure the ingredients are mixed well for the best texture. Use a silicone spatula to mix the dry ingredients with the wet ingredients.
- Oven: To bake in the oven you will need slightly longer than the air fryer (approx. 15 minutes at 175°C/347°F, or until the brownie is cooked).
Yana
This was delicious... Thank you!