This post has been sponsored by Rodelle. As always, all opinions expressed are my own. Thanks for supporting the brands that support Salted Plains!
I have had sweet potato brownies on my mind for a long time now. There's a smoothie place near us that sells clean eating treats and from time to time will offer sweet potato brownies.
The concept has always sounded so good to me. I love sweet potato cornbread, it adds a buttery richness without the added butter or oil. The result here is a fudgy brownie batter that bakes up beautifully.
And with multiple Thanksgiving, Friendsgiving, and future holiday gatherings, an easy sweet potato brownie recipe feels like just the thing.
The ingredients for these brownies are really quite simple.
Sweet potato puree, almond butter, almond flour, coconut sugar, and maple syrup are enhanced with quality unsweetened cocoa powder and pure vanilla extract from Rodelle.
The result is a rich, chocolate brownie with a decadent chocolate frosting.
Heaven.
And the frosting couldn't be easier. Two ingredients—chocolate chips and sweet potato—melt into a rich, smooth frosting.
Use dairy-free chocolate chips to keep these sweet potato brownies vegan as well.
This frosting recipe will probably give you more than you need. Not a bad thing, I'd say. Store it in an airtight container in the refrigerator.
So, if you have a couple of sweet potatoes hanging around the house, I highly advise they find their way into these brownies.
You won't be disappointed.
More Brownie Recipes:
No Bake Brownies with Hemp Seeds
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
Easy Sweet Potato Brownies (Gluten-Free, Vegan)
Ingredients
Sweet Potato Brownies
- ¾ cup mashed sweet potato (1 large) 143 g
- 1 cup unsalted almond butter stirred well (227 g)
- ¼ cup maple syrup
- ¼ cup coconut sugar 32 g
- ⅓ cup almond flour 35 g
- 4 tablespoons unsweetened cocoa powder I use Rodelle (31 g)
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons pure vanilla extract I use Rodelle
Sweet Potato Frosting
- 1 large sweet potato, cooked and mashed
- 10 ounces dairy-free dark or semi-sweet chocolate chips
Instructions
Sweet Potato Brownies
- Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper.
- Cook the sweet potato in the microwave on the appropriate setting until well cooked and mashes well with a fork. Place ¾ cup of the mashed sweet potato in a large bowl, followed by the almond butter and maple syrup. Whisk to combine.
- Add the coconut sugar, almond flour, cocoa powder, salt, and baking soda. Using an electric mixer, or by hand, mix until evenly combined and incorporated. Add vanilla extract and mix until combined.
- Transfer batter (it will be thick) to the prepared pan. Using a spatula or your hands, spread and pat the batter into an even layer. Bake for 20-25 minutes, until a toothpick comes out mostly clean. (24-25 minutes is about perfect for my oven.)
- Allow brownies to cool in pan on wire rack.
Sweet Potato Frosting
- Once the brownies are cool, prepare your frosting. Cook the remaining sweet potato in the microwave at appropriate setting until it easily mashes with a fork.
- Add mashed sweet potato and chocolate chips to the saucepan and cook over medium-low heat. Stir frequently, just until chocolate chips have melted. Remove from heat and stir until mixture is smooth.
- Spread frosting (you won't need all of it) over top of cooled brownies. Allow frosting to cool and set before slicing brownies into squares.
- Store leftovers in an airtight container.
Kim
So yummy!
Lisa
I can't have any nuts at all. Can't find any recipe that doesn't include a "butter" is there no other alternative?
Tessa
Hi Lisa - I haven't tried it here, but I would think that SunButter could work as a nut butter substitute.
Rose
These are fantastic! I agree with the comment above that when I tasted the batter I was skeptical because the batter didn't taste that great but the flavors came together after baking and they are soo good! I substituted a can of pureed unsweetened pumpkin, didn't have coconut sugar so I doubled the maple syrup. Yum. I even used the pumpkin for the icing and didn't have chocolate chips so i used cocoa powder, a bit of coconut oil and maple syrup. I am amazed that these came together without egg or an egg sub.
Tessa
Thank you, Rose! I am so happy you liked them and those subs sound delicious!
Sherilee
Oh my goodness, these are better than I expected, I promised myself that next time I harvest my sweet potato's from my garden I would make brownies with them. I also had to make my own almond butter in Vitamix. I added a couple drops of Tangerine essential oil to the topping as well for that something extra. Only drawback was that my potato's were a bit fibrous, despite this & picking out many fibres, the end result is melt in the mouth , fudgy bites of delicousness with a hint of citrus, love how simple & easy this recipe is, thanks for sharing. The real test will be in a few days when I will be sharing with some friends, if any left !!
Tessa
I am so glad you were happy with it! I am jealous you are growing your own sweet potatoes! :)
Maria Bakkers
I used 2 tbsp honey instead of coconut sugar because I didn’t have any. They turned out beautifully and satiated my brownie cravings.
Thank You
Tessa
That is great! Thank you, Maria! :)
Aimee
These are amazing. I used 2 tbsp honey instead of coconut sugar because I didn’t have any. They turned out beautifully and satiated my brownie cravings... by actually tasking like brownies but better!
Tessa
That is awesome! Thank you, Aimee!!
Steph
Deliciously moist and fudgey brownies. Made these as looking for a dairy and grain free alternative for my son which would still feel like a treat. Did not disappoint.
Tessa
That is wonderful to hear! I'm glad your son enjoyed them too. Thank you, Steph!
Olga
Amazing! Thank you for sharing this recipe
Tessa
Thanks so much, Olga!
Moreen Murray
Just made these...soooo good! Thanks for the recipe.
Tessa
That's great! Thank you so much.
Bonnie
amazing goodness...thank you so much. I've made them twice in the last few days for potlucks-doubled the recipe. Second time around i added applesauce and walnuts, and baked for 30 minutes mostly because of the 9 x 13 pan size. They're a wonderful fudgy texture....and everyone loved them. I love how simple baking them on parchment makes both the slicing and clean up...thank you
Maria
Thank you for the most delicious recipe for a healthy version of brownies!!!!! I used a can of organic sweet potato puree and it work! It made the brownies super moist. I also used it for the frosting. I let it harden in the fridge before icing the brownies. Came out really good
Tessa
That's great! Thank you for giving them a try!
Julia
Holy moley! Don’t look for another brownie recipe. Ever. Healthy or not. These are incredible. So simple, and so rich. We didn’t even use the icing...they’re perfect just the way they are!
Johanne Beaulieu
I used baking powder instead of bakin soda. I hope it won’t be an issue... :-(
Jane
Made these for a family party and everyone loved them! Although the chocolate taste isn’t very prominent, even with the frosting, you can definitely taste the cocoa. I added crushed hazelnuts on top of the frosting and it tasted even better.
Sami
You're a genius. I made changes: used 1/4 c coconut cream and 3/4 c almond butter (I had coconut cream to use). I did not use any sugar, instead 1/8 c more maple syrup and 1/8 c more almond flour. In the frosting, I only used 8 oz of chocolate. They are awesome! Will definitely make again -- thank you for a healthier alternative to my usual monthly craving. ;)
Tessa
Wonderful! I'm so glad. Thank you for your kind note, Sami!
Rudy
Yammies!!!
Gina T.
Thank you for your recipes. I got your ideas and made the sweet potato brownies with a slight change. I used brown sugar, all purpose flour, condensed milk instead of coconut sugar, almond flour and maple syrup. I also tried to make almond butter by myself (not difficult to make but it took time because I don't have really good blender). Eventually, it doesn't look really nice as your version but it takes delicious. I love it.
Olga
Tessa, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Rita
At first I tried the batter and didn't care for it, once cooked I love them!
I substituted sweet potato for squash just because I had it prepared already. They came out chocolaty, moist, and a great texture.
Tessa
That's great to hear! Thank you! And I love that you were able to use the squash you had on hand.
Brittany|Hey Flavor
I was looking for a healthier dessert and came across these! The sweet potato frosting was a great addition to these brownies! They are delicious and healthy at the same time! What a great combo!
Tessa
Thank you, Brittany!! That's great to hear. Thanks so much for your kind words.
Traci | Vanilla And Bean
Oooooh my! Yes! I made my first sweet potato icing last fall after thumbing through some recipe magazines while on vacation... it is SO good! I couldn't believe it! But to top these gorgeous brownies with them is even better. So luscious and rich, Tessa and you know how I feel about Rodelle Vanilla and Cocoa.... Sooo good!
Edwina
I made these and they were delicious. My kids loved them too. I love that they're healthier for us. I've never made frosting with sweet potato before but it worked. Thanks for such a good idea.
Tessa
Thanks, Edwina!! That's so good to hear. Thank you for your kind words!
louise
Hi Tessa, I was wondering if these would be freezer friendly, so you could make them in advance?
Also this has been my go to brownie recipe for years! Thank you so much.
Tessa
Hi Louise! Thanks so much. I have not tried freezing these brownies, but my guess is that since the sweet potato adds a good amount of moisture, they would probably freeze pretty well. I will have to try that out! :)
Anna Kurcewcz
Hi
Is there a way to substitute the vegan ingredients (almond butter and flour, coconut sugar,maple syrup) with regular (and cheaper) stuff? Like peanut butter, whole wheat flour, sugar and honey? If so, will the amounts stay the same?
Tessa
Hi Anna! You can certainly sub the almond butter for peanut butter and the coconut sugar with regular sugar. This would, though, alter the flavor, and make them sweeter. You should also be able to sub the maple syrup with honey. All these subs in the same amount. I haven't tried these subs myself, but that is my best guess. Hope that helps!
emily james
Lol since when are regular peanut butter, flour and sugar NOT vegan? ? funny how people assume vegan=THE FANCIEST VERSION OF EVERYTHING
Elizabeth
These look absolutely delightful!!! I love the idea of something chocolaty for Thanksgiving dessert.
Tessa
I'm always in need of a little chocolate!