Sweet Potato Brownies (5 Ingredients)

These Sweet Potato Brownies are simple, flourless, 5-ingredient chocolate treats that you can prepare super quickly and are gluten-free, egg-free, dairy-free, and easy to make nut-free.

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I have a passion for baking brownies without any flour, like my Healthy Banana Brownies, Avocado Brownies, or Applesauce Brownies. It’s incredible that you can make treats that taste like brownies, look like brownies but without any flour.

Ingredients and Substitutions

• Sweet Potato Puree – Adds natural sweetness, moisture, and a smooth, fudgy texture. Sweet potatoes are also rich in fiber and nutrients. Substitute with pumpkin or butternut squash puree, but expect a slightly different flavor and texture.
• Peanut Butter – Acts as a binder and adds creaminess and a rich, nutty flavor. For nut-free options, use sunflower seed butter or tahini, though tahini may introduce a slightly bitter note.
• Maple Syrup – Naturally sweetens the brownies while keeping them moist. It also complements the flavors of sweet potato and cocoa. Alternative liquid sweeteners include agave syrup, coconut nectar, or date syrup.
• Unsweetened Cocoa Powder – Provides a deep chocolate flavor. To reduce bitterness, you could replace part of the cocoa powder with carob powder, which is naturally sweet.
• Dark Chocolate Chips – Adds bursts of chocolate and a rich, decadent taste. Use vegan dark chocolate or cacao nibs for a sugar-free option.

How to Make Sweet Potato Brownies

These brownies are super easy to make in just a few minutes.

Slice the sweet potatoes and microwave them until fork-tender.

Measure the amount needed with a measuring cup and place it in a mixing bowl.

Pour all the other ingredients into the bowl.

Combine the batter with a silicone spatula until it’s smooth.

Transfer the batter to a square baking pan and add the optional chocolate chips.

Bake the brownies for 20-25 minutes at 350 °F (180 °C).

Carine’s Baking Tips

I have a few more tips for you to make perfect brownies every time.

• Use Japanese or orange-fleshed sweet potatoes for the sweetest, creamiest texture, as they bring the most natural sweetness and moisture.
• Microwave in short bursts for precise control over sweet potato doneness. Test with a fork to ensure they’re fully softened for easy blending.
• For smoother puree, if you don’t have a blender, use a potato masher or food processor to achieve a similar smoothness. A few small lumps won’t hurt but aim for as creamy as possible.
• Add a sprinkle of flaky sea salt on top before baking to bring out the chocolate flavor even more and create a gourmet touch.
• Use high-quality cocoa powder for a richer flavor; Dutch-processed cocoa will add a darker, smoother chocolate taste.
• Let the brownies cool fully and refrigerate them for an even fudgier texture. Cold brownies can offer a denser, more satisfying consistency.
• Slice with a hot knife for cleaner cuts. Dip the knife in hot water, wipe it, and make each slice for perfect squares.
• Add a pinch of espresso powder to enhance the chocolate flavor without an obvious coffee taste.

Storage Tips

These brownies can be stored in an airtight container in the fridge for up to 4 days, which will also deepen their fudgy texture. For longer storage, wrap individual pieces and freeze for up to 3 months. Thaw them in the fridge or reheat gently in the microwave for a gooey texture.

More Flourless Brownie Recipes

If you like brownies made without flour, you’ll love these other versions:

Healthy Brownies

Applesauce Brownies

Quinoa Brownies

Healthy Banana Brownies

Sweet Potato Brownies

These Sweet Potato Brownies are simple, flourless, 5-ingredient chocolate treats that you can prepare super quickly and are gluten-free, egg-free, dairy-free, and easy to make nut-free.

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

cool: 20 minutes mins

Total Time: 50 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 12 Squares

Calories: 239 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ¼ cup Sweet Potato Puree - cooled, mashed (note 1)
• ▢ 1 cup Peanut Butter - (note 2)
• ▢ ⅔ cup Maple Syrup - (note 3)
• ▢ ½ cup Unsweetened Cocoa Powder
• ▢ ⅓ cup Dark Chocolate Chips

Optional

• ▢ 1 teaspoon Vanilla Extract
• ▢ ¼ teaspoon Salt

Instructions

• Preheat the oven to 350 °F (180 °C). Line an 8-inch x 8-inch brownie pan with parchment paper. Slightly oil with cooking oil spray. Set aside.
• Prick two medium-large orange sweet potatoes with a fork.
• Place on a microwave-safe plate, microwave at 1000W for 5 minutes, flip using fork (it's very hot), and microwave them again for 3-5 minutes, until you can easily pierce the sweet potatoes with a knife.
• Let the sweet potatoes cool down until you are able to touch them, then slice them lengthwise and scoop out the flesh. Discard the skin.
• Place the sweet potato flesh in a blender and blend them on medium-high speed until creamy and smooth. Pack the smooth puree in measuring cup, sweep off the excess and place the exact amount called by the recipe in a mixing bowl.
• Stir in unsweetened cocoa powder, maple syrup, peanut butter, and optional vanilla extract and salt, if used.
• Stir the batter with a rubber spatula, until creamy, thick, and smooth.
• Fold in chocolate chips and stir to incorporate.
• Press the batter into the prepared square pan.
• Bake the brownies for 20-25 minutes at 350 °F (180 °C) until the top is dry, crackles and a toothpick inserted in the center comes out with a little wet batter on it, meaning the brownies are still fudgy.
• Let the brownies cool down for 10 minutes in the pan, then on a cooling rack until fully cooled down. Place them in the fridge for an ultra-fudgy texture and to firm up the brownies even more.

Notes

Note 1: You can steam, boil, or microwave the sweet potatoes. The goal is to blend the cooked, cooled sweet potato flesh into a smooth puree to get exactly the amount needed.

Note 2: You can swap the peanut butter for almond butter, or for a nut-free option try sunflower seed butter or tahini. This last option adds a light bitter aftertaste.

Note 3: You can use other liquid sweeteners, like agave syrup, coconut nectar, and date syrup.

Storage: Store in an airtight container for up to 4 days, in the fridge. The brownies get even better cold, creating an ultra-fudgy texture.

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Nutrition

Serving: 1square | Calories: 239kcal | Carbohydrates: 27.8g | Protein: 6.5g | Fat: 13.1g | Saturated Fat: 3.9g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 5.6g | Cholesterol: 0.05mg | Sodium: 158.9mg | Potassium: 386.7mg | Fiber: 3.5g | Sugar: 16.7g | Vitamin A: 5605.8IU | Vitamin B12: 0.01µg | Vitamin C: 5.7mg | Calcium: 60.9mg | Iron: 1.2mg | Magnesium: 67.7mg | Phosphorus: 121.3mg | Zinc: 1.2mg