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 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.
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.
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 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
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!