• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Momma Fit Lyndsey

  • Summer
    • Salads
  • Recipes
  • Shop
  • About
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

search recipes

menu icon
go to homepage
  • Summer
    • Salads
  • Recipes
  • Shop
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Summer
      • Salads
    • Recipes
    • Shop
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Momma Fit Lyndsey » Recipes » Dessert

    Sweet Potato Brownies

    Published: Sep 7, 2022 by Lyndsey · This post may contain affiliate links

    • Share
    Jump to Recipe

    Sweet potato brownies are so easy to make with just 5 simple ingredients. You won't believe how yummy and fudgy these brownies are. These vegan brownies are made with no sugar, no flour and they are naturally paleo, egg free and dairy free. Quick to bake in less than 30 minutes!

    slices of sweet potato brownies topped with chocolate chips on a piece of parchment paper.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Substitutions
    • How to Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • Related Recipes
    • Sweet Potato Brownies

    Brownies are definitely one of our family's favorite dessert recipes. I love to make homemade brownies like our eggless brownies, oat flour brownie recipe or this microwave mug brownie recipe, but sometimes I'm looking for a less indulgent version that can be an every day dessert.

    These sweet potato brownies use whole food and simple ingredients to make a delicious and easy vegan brownie.

    Why You'll Love This Recipe

    • Simple ingredients and easy to make. You only need 4 ingredients to make these recipes, 5 if you include mini chocolate chips.
    • A healthy brownie recipe that is super fudgy, sweet and satisfying.
    • Naturally sugar free, dairy free, vegan, gluten free and flourless.
    • Hungry kids, toddlers and adults will love the ultra fudgy texture!

    Ingredients & Substitutions

    Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

    ingredients for this recipe.
    • Sweet potatoes or yams or you can use canned yams.
    • Cocoa powder or cacao powder.
    • Almond butter, peanut butter or sunbutter to make the recipe without nut butter.
    • Maple syrup can substitute honey if not vegan. You can also use dates to sweeten them.
    • Mini vegan chocolate chips - I used Enjoy Life mini chocolate chips.

    How to Make This Recipe

    This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.

    steps for making this recipe.
    1. Add the cooked sweet potato to your food processor. Mix in cocoa powder and pulse until incorporated and the powder is no longer powdery.
    2. Add in the almond butter and honey. Mix with food processor until well combined.
    3. Fold in ½ of the chocolate chips.  Sprinkle the remaining chocolate chips on top.
    4. Bake for 20-25 minutes in a 350F oven.  You will know the brownies are done when you shake the pan and they don't jiggle.  Be sure not to overcook them and keep an eye on them after 20 minutes to ensure they are super fudgy and not dry.

    Expert Tips

    • Drizzle on extra almond butter or top with a pinch of sea salt for added flavor.
    • Allow sweet potato brownies to cool completely before you attempt to cut them.
    • Add in a scoop of protein powder for an extra protein punch.
    • Storage: Store cooled brownies in the refrigerator for up to 4 days.
    • Freezer:  Cooled brownies can be stored frozen in a freezer safe container for up to 3 months.

    Recipe FAQs

    Can you taste sweet potatoes in brownies?

    No. You only taste fudgy brownie flavors in these sweet potato brownies.

    How many sweet potatoes make a cup?

    Generally, one medium/large sweet potato is about one cup. A sweet potato that measures between 3 and 4 inches across will generally yield 1 cup of mashed sweet potato.

    How do I make brownies more fugdy?

    Higher fat brownies are more fudgy so using a drippy nut butter like almond butter or natural peanut butter will yield fudgy brownies.

    slices of sweet potato brownies stacked on parchment paper.

    Related Recipes

    • vegan microwave mug cake without egg.
      Vegan Mug Brownie
    • featured image for this recipe.
      Raspberry Oat Bars
    • featured image for this recipe.
      Healthy S'mores Bars
    • featured image for this recipe.
      Healthy No Bake Cookie Dough Bites

    If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you would like more simple + delicious eats please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.

    featured image for this recipe.
    Print Pin
    5 from 5 votes

    Sweet Potato Brownies

    Sweet potato brownies are so easy to make with just 5 simple ingredients. You won't believe how yummy and fudgy these brownies are. These vegan brownies are made with no sugar, no flour and they are naturally paleo, egg free and dairy free. Quick to bake in less than 30 minutes!
    Course Dessert
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 17 minutes minutes
    Total Time 25 minutes minutes
    Servings 12
    Calories 156kcal
    Author Lyndsey

    Equipment

    • 1 food processor
    • 1 8X8 Baking pan
    • coconut oil spray

    Ingredients

    • 1 cup sweet potato cooked
    • ½ cup cocoa powder
    • ½ cup almond butter
    • ¼ cup maple syrup
    • ¼ cup mini chocolate chips optional, use enjoy life brand for vegan friendly option

    Instructions

    • Add the cooked sweet potato to your food processor. Mix in cacao or cocoa powder and pulse until incorporated and the powder is no longer powdery.
    • Add in the almond butter and raw honey or maple syrup. Mix with food processor until well combined.
    • Fold in ½ of the chocolate chips.  Sprinkle the remaining chocolate chips on top. Pour mixture into an 8X8 baking dish sprayed with coconut oil spray.
    • Bake for 15-25 minutes in a 350F oven.  You will know the brownies are done when you shake the pan and they don’t jiggle.  Be sure not to overcook them and keep an eye on them after 15 minutes to ensure they are super fudgy and not dry.

    Notes

    • Drizzle on extra almond butter or top with a pinch of sea salt for added flavor.
    • Allow sweet potato brownies to cool completely before you attempt to cut them.
    • Add in a scoop of protein powder for an extra protein punch.
    • Storage: Store cooled brownies in the refrigerator for up to 4 days.
    • Freezer:  Cooled brownies can be stored frozen in a freezer safe container for up to 3 months.

    Nutrition

    Serving: 1brownie | Calories: 156kcal | Carbohydrates: 22.6g | Protein: 6.1g | Fat: 9.6g
    Tried this Recipe? Tag me Today!Mention @MommaFitLyndsey or tag #mommafitlyndsey!

    More Healthy Desserts

    • close up shot of blackberry cobbler with ice cream in a white bowl topped with mint.
      Gluten-Free Blackberry Cobbler with Almond Flour
    • close up shot of peach cobbler in a dish.
      Easy Peach Cobbler Using Cake Mix (3 Ingredients)
    • close up shot of strawberry puree in a jar with strawberries behind on a white background.
      How to Make Strawberry Puree (Fresh or Frozen)
    • featured image for this recipe.
      Best Easy No Bake Keto Cheesecake

    About Lyndsey

    Reader Interactions

    Comments

    1. Lori B.

      January 24, 2023 at 7:48 pm

      5 stars
      These were sooooo good! Followed recipe exactly as is and they turned out perfect. Will definitely be making often. Thanks for a wonderful treat!

      Reply
      • Lyndsey

        January 25, 2023 at 11:23 am

        Awesome!! I'm so glad they turned out for you Lori. Thanks for the comment and rating!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    headshot of Momma Fit Lyndsey

    Hi I'm Lyndsey! As a mom of two picky eaters, I know how hard it can be to feed your family nutritious meals! I love to create and cook healthy meals that my family actually loves to eat. These recipes are for you to feed your family food they love too!

    More about me →

    banner of featured in resources

    Summer Recipes

    • featured image close up of spinach and orzo salad.
      Pesto Orzo Salad with Spinach
    • featured image close-up of tortellini pesto salad with tomatoes and basil.
      Cold Pesto Tortellini Salad
    • close up shot of mango pico de gallo.
      Best Mango Pico de Gallo (No Jalapeños)
    • close up shot of southwest chicken bowl topped with cilantro and avocado.
      10-Minute Healthy Southwest Chicken Bowl
    • close up of smoked chicken slices.
      Traeger Pellet Grill Smoked Chicken Breast
    • featured image showing close up on strawberry goat cheese salad.
      Strawberry Goat Cheese Salad with Spinach and Walnuts

    Popular Posts

    • featured image for this recipe.
      Aldi Charcuterie Board
    • featured image for this recipe.
      Protein Blueberry Muffins
    • air fryer argentine red shrimp close up on a plate.
      10 Minute Argentine Red Shrimp in the Air Fryer
    • Air Fryer Sweet Potato

    Footer

    ↑ back to top

    About

    • About me
    • Disclosures
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Collaborations

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Mommy Fit Lyndsey