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)
Easy Sweet Potato Brownies made with 5 ingredients for a decadent, healthier brownie. Frosted with a 2-ingredient sweet potato frosting. Gluten-free, vegan, refined sugar-free.
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
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Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper.
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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.
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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.
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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.)
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Allow brownies to cool in pan on wire rack.
Sweet Potato Frosting
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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.
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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.
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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.
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Store leftovers in an airtight container.
These look absolutely delightful!!! I love the idea of something chocolaty for Thanksgiving dessert.
I’m always in need of a little chocolate!
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?
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!
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.
Thanks, Edwina!! That’s so good to hear. Thank you for your kind words!
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!
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!
Thank you, Brittany!! That’s great to hear. Thanks so much for your kind words.
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.
That’s great to hear! Thank you! And I love that you were able to use the squash you had on hand.
Tessa, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
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.
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. ;)
Wonderful! I’m so glad. Thank you for your kind note, Sami!
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.
I used baking powder instead of bakin soda. I hope it won’t be an issue… :-(
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!