I have had sweet potato brownies on the 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.
And with multiple Thanksgiving, Friendsgiving, and future holiday gatherings, an easy sweet potato brownie recipe feels like just the thing.
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.
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.
You won’t be disappointed.
More Brownie Recipes:
No Bake Brownies with Hemp Seeds
Easy Sweet Potato Brownies (Gluten-Free, Vegan)
Ingredients
Sweet Potato Brownies
- 3/4 cup (143g) mashed sweet potato (1 large)
- 1 cup (227g) unsalted almond butter stirred well
- 1/4 cup maple syrup
- 1/4 cup (32g) coconut sugar
- 1/3 cup (35g) almond flour
- 4 tablespoons (31g) unsweetened cocoa powder I use Rodelle
- 1/4 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 3/4 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.
Elizabeth says
These look absolutely delightful!!! I love the idea of something chocolaty for Thanksgiving dessert.
Tessa says
I’m always in need of a little chocolate!
Anna Kurcewcz says
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 says
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 says
Lol since when are regular peanut butter, flour and sugar NOT vegan? ? funny how people assume vegan=THE FANCIEST VERSION OF EVERYTHING
Edwina says
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 says
Thanks, Edwina!! That’s so good to hear. Thank you for your kind words!
Traci | Vanilla And Bean says
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!
Brittany|Hey Flavor says
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 says
Thank you, Brittany!! That’s great to hear. Thanks so much for your kind words.
Rita says
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 says
That’s great to hear! Thank you! And I love that you were able to use the squash you had on hand.
Olga says
Tessa, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Gina T. says
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.
Sami says
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 says
Wonderful! I’m so glad. Thank you for your kind note, Sami!
Jane says
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.
Johanne Beaulieu says
I used baking powder instead of bakin soda. I hope it won’t be an issue… :-(
Julia says
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!
Maria says
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 says
That’s great! Thank you for giving them a try!
Bonnie says
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
Moreen Murray says
Just made these…soooo good! Thanks for the recipe.
Tessa says
That’s great! Thank you so much.
Olga says
Amazing! Thank you for sharing this recipe
Tessa says
Thanks so much, Olga!
Steph says
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 says
That is wonderful to hear! I’m glad your son enjoyed them too. Thank you, Steph!
Aimee says
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 says
That is awesome! Thank you, Aimee!!
Maria Bakkers says
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 says
That is great! Thank you, Maria! :)
Sherilee says
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 says
I am so glad you were happy with it! I am jealous you are growing your own sweet potatoes! :)
Rose says
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 says
Thank you, Rose! I am so happy you liked them and those subs sound delicious!
Lisa says
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 says
Hi Lisa – I haven’t tried it here, but I would think that SunButter could work as a nut butter substitute.