Healthy Sweet Potato Brownies (5 ingredients!)
These sweet potato brownies are rich, fudgy, and deeply chocolatey - made with just 5 healthier ingredients! They're gluten-free, dairy-free, naturally sweetened with maple syrup, and come together in one bowl in just 30 minutes. If you're looking for an easy, healthy sweet potato brownie recipe that actually tastes delicious, this is the one to make this week!
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Servings: 16 brownies
Equipment
- 1 9x9-inch baking pan
- 1 large bowl
Ingredients
- 1 cup mashed sweet potato
- 1 cup almond butter or any nut/seed butter
- ½ cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract optional but recommended
- ½ cup unsweetened cocoa powder
- ½ cup chocolate chips optional but recommended
Instructions
- Preheat oven to 350°F and line a 9x9-inch baking pan with parchment paper.
- Whisk together the mashed sweet potato, almond butter, maple syrup, egg, and vanilla extract until smooth.
- Add the cocoa powder and stir until fully combined. Fold in chocolate chips if using.
- Transfer to the prepared pan and spread evenly.
- Bake 20–25 minutes until the edges are set and a toothpick comes out with just a few moist crumbs.
- Cool completely before slicing - this is essential for clean, fudgy brownies!
Video
Notes
- Cool completely before slicing — warm brownies will be crumbly and fall apart.
- For the fudgiest result, pull the brownies when the center still looks slightly underdone.
- Use canned sweet potato puree (sweet potato only, no added ingredients) for a quick shortcut.
- For vegan, swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- For nut-free, use sunflower seed butter instead of almond butter.
- Store in an airtight container at room temperature for 2 days, in the fridge for up to 1 week, or freeze for up to 3 months.
Nutrition
Serving: 1brownie | Calories: 150kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Fiber: 2g | Sugar: 8g