Sweet Potato Brownies
Published on March 04, 2026
Quick Summary
These Sweet Potato Brownies are rich, fudgy, and completely flourless! Made with simple, wholesome ingredients like mashed sweet potato, almond butter, maple syrup, and cocoa powder, they're naturally gluten-free and unbelievably decadent. Viral on social media for a reason, these healthy brownies taste like a classic dessert, but are secretly packed with good-for-you ingredients.
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Sweet Potato Brownies (Flourless, Fudgy, & So Easy!)
I have to admit, I was skeptical. I've made a LOT of brownies over the years. My classic One Bowl Brownies are my go-to when I want something ultra-decadent, rich, and completely over-the-top chocolatey. They are perfection.
So when sweet potato brownies started going viral on social, I had questions. Could they really be that good? With no flour? With mashed sweet potato in the batter?
You guys… I could not believe how good they are. This is my version of the viral sweet potato brownies, and I tested it until it was just right. They are the BEST!
The brownies are thick, rich, and ultra fudgy with deep chocolate flavor. There are chocolate chips folded right into the batter AND sprinkled generously on top, so you get melty chocolate in every single bite. And I always finish them with a little flaky sea salt because that sweet-and-salty combo makes the chocolate pop.
The sweet potato makes them incredibly moist and gives them structure, but you truly can't taste it. The almond butter adds richness, the maple syrup brings natural sweetness, and the cocoa powder delivers that intense chocolate flavor we all crave.
They're made in one bowl with simple, wholesome ingredients, but taste completely indulgent. Kids and adults both love them…and no one would ever guess what's inside!
Bonus? They are freezer-friendly, which means you can stash a batch away and always have a fudgy chocolate fix ready to go.
Trust me on this recipe, you have to make these brownies to believe how good they are.
Ingredients (with Helpful Notes)
- Creamy almond butter: Use smooth, well-stirred almond butter. If it's too thick or dry, the brownies won't be as fudgy. Natural almond butter works great, just stir well before measuring. I like Costco's almond butter.
- Mashed sweet potato: Roast until very tender and mash until completely smooth. No lumps! This keeps the texture silky and ensures you don't taste the sweet potato.
- Pure maple syrup: Adds natural sweetness and moisture. Don't substitute pancake syrup for best results.
- Egg: Helps bind everything together and gives structure. Bring to room temperature for easier mixing.
- Pure vanilla extract: Enhances the chocolate flavor. Don't skip it!
- Unsweetened cocoa powder: Use a good-quality cocoa powder for deep chocolate flavor.
- Baking soda: Provides a little lift while keeping the brownies dense and fudgy.
- Sea salt: Balances the sweetness and intensifies the chocolate.
- Chocolate chips: Fold some into the batter and sprinkle the rest on top for gooey chocolate in every bite.
- Flaky sea salt: A sprinkle on top makes these taste bakery-level fancy.
Tips for Making the Best Sweet Potato Brownies
- Roast the sweet potato for the best texture and flavor. Preheat the oven to 400°F. Pierce a medium sweet potato several times with a fork and place it on a lined baking sheet. Roast for 45–60 minutes, or until very tender when pierced with a knife.
- Let the sweet potato cool. Remove the skin and mash with a fork until completely smooth. You can make the sweet potato up to 3 days in advance and keep in the fridge.
- Line your pan with parchment paper for easy removal and clean slicing.
- Use creamy, well-stirred almond butter. Natural almond butter is great, just stir thoroughly so it's smooth and not oily or dry.
- Mix until smooth. Make sure the almond butter and sweet potato are fully incorporated before adding the dry ingredients.
- Use good chocolate chips. Semi-sweet or dark chocolate chips both work beautifully. Fold some into the batter and sprinkle the rest on top for melty chocolate in every bite and a glossy bakery-style finish.
- Don't overbake. The center should look just set. A toothpick should come out with a few moist crumbs, not completely clean. They'll firm up as they cool.
- Cool completely before slicing. These brownies are super fudgy, so patience is key. For the cleanest cuts, chill them for 1 to 2 hours, then use a sharp knife and wipe it clean between slices.
How to Store
- At room temperature: Store in an airtight container on the counter for up to 3 days.
- In the refrigerator: Keep for up to 1 week. They become even fudgier when chilled!
- In the freezer: Freeze in an airtight container for up to 3 months. Thaw at room temperature or enjoy slightly chilled for a dense, truffle-like texture.
Sweet Potato Brownies
Ingredients
- 1 cup creamy almond butter
- 1 cup mashed sweet potato*
- 1/2 cup maple syrup
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup chocolate chips, divided
- Flaky sea salt for sprinkling, optional
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper and lightly spray with nonstick cooking spray.
- Mix the wet ingredients. In a large bowl, whisk together the almond butter, sweet potato, maple syrup, egg, and vanilla extract until smooth and well combined.
- Add the dry ingredients. Stir in the cocoa powder, baking soda, and sea salt. Mix until fully incorporated and no streaks remain.
- Add the chocolate chips. Fold in ½ cup of the chocolate chips, reserving the remaining ¼ cup for the top.
- Put the batter in the pan. Spread the batter evenly into the prepared pan and sprinkle the remaining chocolate chips over the top
- Bake. Bake for 24 to 30 minutes, or until the center is set and a toothpick inserted comes out mostly clean (a few moist crumbs are fine). Check early to be safe.
- Let cool. Remove the brownies from the oven and sprinkle with a little flaky sea salt, if desired. Let the brownies cool in the pan before slicing. This helps them set up and makes cutting easier. When cool, cut into squares and serve!
Notes
- How to Make Mashed Sweet Potato: Preheat the oven to 400°F. Pierce a medium sweet potato several times with a fork and place it on a baking sheet lined with foil or parchment paper. Roast for 45–60 minutes, or until very tender when pierced with a knife. Let cool, then remove the skin and mash until smooth. Measure 1 cup for the recipe. The sweet potato can be roasted and mashed up to 3 days in advance. Store in an airtight container in the fridge until ready to use.
- Don't Overbake: The brownies should look just set in the center. A toothpick inserted should come out with moist crumbs. They will continue to firm up as they cool.
- Cutting Tip: These brownies are very fudgy. For clean slices, let them cool completely or chill for 1–2 hours before cutting. Use a sharp knife and wipe it clean between cuts.
- Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.