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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
Cook Time 17 minutes
Total Time 25 minutes
Servings 12
Calories 156kcal
Author Lyndsey


  • 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


  • 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.


  • 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.


Serving: 1brownie | Calories: 156kcal | Carbohydrates: 22.6g | Protein: 6.1g | Fat: 9.6g