Frequently Asked Questions (FAQ)

Yes, this recipe for sweet potato brownies is naturally gluten-free because it uses almond butter instead of flour. That means no wheat, barley, or rye—making them a safe choice for those with gluten sensitivities or celiac disease. To be extra careful, make sure your cocoa powder, baking soda, and chocolate chips are certified gluten-free, as some brands may be processed in facilities that also handle gluten-containing grains.

How do I make vegan sweet potato brownies?

Making vegan sweet potato brownies is simple. Replace the eggs with flax eggs—mix 2 tablespoons of flaxseed meal with 6 tablespoons of water and let it sit for 10 minutes until gel-like. Use vegan chocolate chips to keep the recipe dairy-free. The rest of the ingredients are already plant-based, so no further changes are needed. The result is still fudgy, rich, and full of flavor.

How many calories are in one sweet potato brownie?

One square of these sweet potato brownies (based on a batch cut into 12) contains about 336 calories. Each serving delivers 8g of protein, 37g of carbohydrates, 19g of healthy fats, and 4g of fiber. While they’re higher in calories than some desserts, the nutrient quality is much better—these brownies provide vitamins, minerals, and fiber alongside their indulgent taste, making them a smarter sweet choice.

What’s the best way to store sweet potato brownies?

Proper storage is key to keeping sweet potato brownies moist and fresh. At room temperature, store them in an airtight container for up to 2 days. In the refrigerator, they’ll last 5–7 days and maintain a denser, chewier texture. For long-term storage, wrap individual brownies in parchment paper and freeze them in a resealable freezer bag for up to 3 months. To serve, thaw in the fridge overnight or microwave for 20–30 seconds for a warm, gooey treat.

Sweet Potato Brownies – Fudgy, Healthy & Delicious

Description

Fudgy, gluten-free sweet potato brownies made with wholesome ingredients for a healthy, chocolatey treat.

Ingredients

Scale

1 cup mashed sweet potato

1 cup unsweetened almond butter

2 large eggs

⅔ cup pure maple syrup

2 tsp pure vanilla extract

⅔ cup cocoa powder

½ tsp baking soda

½ tsp ground cinnamon optional

1 tsp sea salt

1 cup chocolate chips

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Instructions

Start by cooking the sweet potato using your preferred method. I usually chop mine into large pieces and boil them in water for around 15 to 20 minutes, or until they’re fork-tender. Let the sweet potato cool completely—I usually pop it in a sealed container and refrigerate it. Once it’s cooled down, peel off the skin and discard it. (Tip: You can cook the sweet potato ahead of time and store it in the fridge for up to 5 days.)
Preheat your oven to 350°F (175°C) and prepare a 9-inch square baking dish by lining it with parchment paper.
Mash the sweet potato using a fork or masher, and measure out exactly 1 cup.
Transfer the mashed sweet potato to a large mixing bowl. Add the almond butter, eggs, maple syrup, and vanilla extract. Stir until the mixture is smooth and well-blended—these are your wet ingredients.
Next, add the cocoa powder, baking soda, sea salt, and cinnamon directly into the same bowl. Stir everything together until a thick, smooth batter forms.
Fold in the chocolate chips until they’re evenly distributed throughout the batter.
Scoop the batter into the prepared pan and smooth it out into a uniform layer. If you like, sprinkle a few extra chocolate chips on top before baking.
Place the pan on the middle oven rack and bake for 23 to 28 minutes, depending on how fudgy you like your brownies. For softer, gooier brownies, stick closer to 23 minutes. For best results, use a digital thermometer to check the center—brownies are ready when they hit an internal temperature of 180°F (82°C).
Let the brownies cool completely in the pan (at least 1 hour) before cutting into squares. You can cut them earlier if needed, but the pieces may be a bit more delicate.
For a next-level treat, serve your brownies warm with a scoop of your favorite ice cream!

Prep Time: 20 mins
Cook Time: 30 mins
Category: keto desserts
Cuisine: American

Nutrition

Serving Size: 1
Calories: 336kcal
Sugar: 14g
Fat: 19g
Carbohydrates: 37g
Fiber: 4g
Protein: 8g