Rich, fudgy, and naturally gluten-free, these Flourless Sweet Potato Brownies are made with healthy ingredients like almond butter, cocoa, and dark chocolate for a simple Fall treat! No flour or gluten needed.

WHY I MADE THESE FLOURLESS SWEET POTATO BROWNIES

It’s Fall, which means it’s sweet potato season! After so many of you made my Flourless Zucchini Brownies at the end of the summer, I was so glad to see how many of you loved it! And now that I’m officially on a roll, now seems like a great time to share another one of my favorite brownie recipes: sweet potato brownies to be exact!

Can you believe that this is only the third ever brownie recipe that I’ve ever shared here? Fourth if you’re counting my Gluten Free Zucchini Blondies, of course. My first brownie recipe was an egg-free brownie recipe that were honestly just meh. I’m not the world’s biggest brownie person, but even I knew that that recipe needed serious improvement. That’s why I don’t even have that recipe published on my site if you search for it (trust me, you don’t need it).

These sweet potato brownies are on another level, though. They’re moist, naturally sweet, and have such a great Fall flavor thanks to the sweet potato! These brownies don’t taste like a vegetable, though. They are rich, chocolatey, and the texture is really, really good thanks to the sweet potato in this brownie recipe. Trust me, if you haven’t made sweet potato brownies before, this has to be the recipe that you use to try it!

I have so many more Fall recipes coming up that I can’t wait to share with you all, but this one is definitely one of my favorites. If you give one new recipe a try this season, let it be this one. My family and I were so surprised by how good these were, and I know your family will love it, too!

MY HEALTHY SWEET POTATO BROWNIES RECIPE

These almond butter sweet potato brownies are so easy to make. Dare I say this recipe is just one step up from using a boxed brownie mix, in terms of the effort involved?

If you’re like me, then you probably have a few cooked sweet potatoes chilling in the fridge already. I love cooking up a bunch of sweet potato at once to use for things like pancakes, waffles, and brownies!

If you’re in a pinch, you could try substituting the sweet potato with canned pumpkin instead. I haven’t tried that, but I bet it would be really good.

The full step by step on how to make this recipe is below, but here’s the overview on it:

• In a large bowl, mix together the sweet potato, almond butter, egg, maple syrup, and sugar until smooth.
• Add the cocoa powder, espresso powder, baking soda, salt, and chocolate chips, and mix. The batter will be thick but smooth.
• Bake for 30-35 minutes, until the brownies are puffed and the top is set.
• Cool the brownies completely on a wire rack before slicing into squares. Enjoy!

P.S. If you love brownies, I think you’ll also love my Double Chocolate Protein Bars, which is basically a high protein brownie!

FLOURLESS SWEET POTATO BROWNIES INGREDIENTS

• Sweet potato: If you’re not on board yet with using a sweet potato for this recipe, then I’m here to change your mind. First of all, this brownie does not taste like a vegetable at all. Adding sweet potato to these brownies makes them so incredibly moist and fudgy. You’ll want to cook and cool a sweet potato for this recipe, so be sure to do that ahead of time (you can do it days in advance) so you have some ready for this recipe.
• Almond butter: Instead of butter or oil, we use almond butter in this recipe because ground almonds are naturally a good source of healthy fats. The almond butter in this recipe also makes these brownies super smooth, rich, and fudgy. Be sure to use a drippy almond butter because you want this batter to be thick, but not too thick, which leads to tough brownies (boo).
• Egg: Holds the brownies together so they aren’t too crumbly or fall apart. If you’re vegan, you can try making this recipe with a flax egg or vegan egg replacement instead. I don’t recommend leaving this out because you need something to bind the ingredients, otherwise it won’t hold together.
• Maple syrup: One of my favorite natural sweeteners. I recommend using maple syrup and not honey because the honey flavor will be too strong if used in this brownie recipe. You can also give agave syrup a try, although I have not tested it in this recipe.
• Cane sugar (or coconut sugar): There’s a lot of science behind the deliciousness of brownies, and one of those facts is that cane sugar provides the moisture, texture, and the crinkly top layer that makes a brownie a brownie. If you leave out the cane sugar, or do 100% maple syrup to make this recipe completely refined sugar free, then you’ve basically make a chocolate cake. Delicious, but not a brownie. And we’re going for brownies here.
• Cocoa powder: Brownies need a lot of chocolate, right? That’s why we add cocoa powder to the batter. I recommend using Dutch processed cocoa powder to get the darkest, chocolatey-est brownie result.
• Espresso powder: Completely optional, but I promise you’ll love it if you leave it in. I don’t even drink coffee but I think many brownie recipes benefit from a pinch of espresso powder.
• Baking soda: Gives the brownies their height so they’re not too dense and heavy.
• Dark chocolate chips: Brownies need chocolate to be brownies, so be sure to add some dark chocolate chips into the batter to make these brownies extra fudgy and chocolate-y! You can also used dairy free or refined sugar free chocolate chips, if desired.

HOW LONG DO THESE ALMOND BUTTER BROWNIES TAKE TO MAKE?

Start to finish, this recipe takes about 40 minutes to make. That’s pretty fast if you ask me!

Here’s a breakdown of how much time these take to make:

• Prep time: 10 mins
• Bake time: 30 minutes

HOW TO STORE THESE FUDGY BROWNIES?

Once completely cooled, store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well for longer storage!

SWEET POTATO BROWNIES FAQ

1. Can I use another nut butter instead of almond butter?
Yes! Cashew butter can be used as a substitute. Just make sure it’s smooth and unsweetened to keep the texture and flavor balanced. I prefer using almond butter because it’s more drippy than peanut butter, which may make the brownies a bit more dense.

2. How do I cook a sweet potato?
Wash and pat dry a sweet potato. Preheat your oven to 425 F. Prick the sweet potato all over with a fork, and place it directly on the center oven rack. Bake for about 45 minutes, until the sweet potato is fork-tender. Cool completely and peel before using in this recipe.

3. Can I make these brownies egg-free?
Yes, you can try using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes). Keep in mind the texture might be slightly different, but still delicious.

4. Are these brownies completely gluten-free?
They are! This recipe is naturally gluten-free as it contains no wheat or flour. Just be sure your ingredients (like chocolate chips) are labeled gluten-free if you have celiac or a gluten sensitivity.

5. What does the espresso powder do?
It’s optional, but it enhances the chocolate flavor. If you don’t have it, feel free to leave it out.

6. Can I use honey or another sweetener instead of maple syrup and cane sugar?
You can experiment with other liquid sweeteners like honey or agave in place of maple syrup. Just be cautious with consistency—too much liquid can make the brownies too soft and cakey. Coconut sugar works great as a sugar substitute here.

7. How should I store these brownies?
Once completely cooled, store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well for longer storage!

8. Can I double the recipe?
Yes! You can double the recipe and bake it in a 9×13-inch pan. You may need to increase the baking time slightly—start checking at around 30 minutes.

9. Why are my brownies so soft in the middle?
That’s normal! These brownies are meant to be fudgy and moist. As long as the top looks set and a toothpick doesn’t come out completely wet, you’re good. They’ll firm up more as they cool.

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