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Healthy Sweet Potato Brownies

Healthy Sweet Potato Brownies are rich, fudgy, and naturally sweetened with maple syrup, with mashed sweet potato adding moisture and softness. Almond butter gives the brownies richness, while almond flour adds structure without making them heavy. Cocoa powder and chocolate chips provide deep chocolate flavor, making these flourless-style brownies a satisfying dessert or snack.
Print Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 1 hour
Total Time 1 hour 43 minutes
Servings: 12 servings
Course: Baked Goods, Brownies, Dessert, Gluten-Free, Healthier Treats
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato cooked and cooled
  • 1 cup unsweetened almond butter smooth
  • 2 large eggs
  • 2/3 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 2/3 cup cocoa powder
  • 1/2 cup almond flour finely ground
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon optional
  • 1 teaspoon sea salt
  • 1 cup chocolate chips reserve a small handful for topping if desired

Method
 

  1. Cook the sweet potato until very tender. Let it cool, remove the peel, mash until smooth, and measure out 1 cup.
  2. Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
  3. Add the mashed sweet potato to a large mixing bowl.
  4. Stir in the almond butter, eggs, maple syrup, and vanilla extract until smooth and well combined.
  5. Add the cocoa powder, almond flour, baking soda, sea salt, and cinnamon, if using.
  6. Stir until a thick, smooth brownie batter forms and no dry patches remain.
  7. Fold in the chocolate chips, reserving a small handful for topping if desired.
  8. Spread the batter evenly into the prepared baking pan.
  9. Sprinkle the reserved chocolate chips over the top.
  10. Bake for 23–28 minutes, or until the center looks set but still slightly soft.
  11. Remove the brownies from the oven and let them cool in the pan for at least 1 hour.
  12. Lift the brownies out using the parchment overhang, slice into 12 pieces, and serve.

Notes

For fudgier brownies, bake closer to 23 minutes; for a firmer texture, bake closer to 28 minutes. Use finely ground almond flour for the smoothest texture.