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Sweet Potato Brownies

Rich, decadent, & ultra fudgy sweet potato brownies…

sweet potato brownies

Two days ago, I was finally able to post about my second cookbook.

And these sweet potato brownies are my way of saying thank you… because nothing could have prepared me for the unbelievably supportive reader response that followed.

I was shocked by how many people went and bought a copy of the book right there on the first day, and I am so grateful to all of you. Thank you so ridiculously much.

I wish I could bake you all an actual tray of brownies.

I’m still at a loss for words.

Seriously, thank you.

Trending Right Now: Veggie Burger Recipe – Just 6 Ingredients

yam brownies

As you probably know by now, I love showing my gratitude through food.

And you probably also know by now how much I love brownies – Vegan Brownies, Black Bean Brownies, even Brownie Cheesecake

Today you get brownies again.

Hope you like brownies.

(Doesn’t everyone like brownies???)

These sweet potato brownies are soft, gooey, and oh-so-chocolatey.

They taste like pure bliss and are pretty much impossible to stop eating… until suddenly you look up and the whole tray is gone.

Also Try These Vegan Chocolate Chip Cookies

sweet potato brownie

Brownies have a sneaky way of disappearing like that.

In these secretly lightened-up brownies, the sweet potato adds depth of flavor and moisture, keeping the brownies soft and fudgy without needing any oil in the recipe.

The vegan sweet potato brownie recipe can be suitable for low calorie, gluten free, and sugar free diets, and there’s a flourless option as well.

To make them nut free, just use sunbutter or your favorite allergy-friendly alternative to peanut butter.

You also get extra protein (5.6 grams per brownie!), iron from the cocoa, and a vegetable serving, all at the same time.

Brownies > vitamins.

(Please don’t quote me on this.)

Related: How To Cook Sweet Potatoes – The BEST Way

Secretly Healthy Sweet Potato Brownies Recipe
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Sweet Potato Brownies

These sweet potato brownies are so rich and decadent, no one can ever believe the secret healthy ingredient!
4.92/5 (130)
Total Time 20 minutes
Yield 12 – 16 brownies


  • 3/4 cup sweet potato puree
  • 1 cup peanut or almond butter OR allergy-friendly sub
  • 1 tsp pure vanilla extract
  • 1/4 cup + 2 tbsp flour (Oat, white, or spelt flour all work, and readers have reported success with almond flour)
  • 1/2 cup mini chocolate chips + more for the top optional
  • 2/3 cup sugar (for refined-sugar-free, try these Almond Butter Brownies)
  • 1/4 cup + 2 tbsp cocoa powder
  • 1 1/2 tsp baking soda
  • 1/8 tsp salt


  • Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well. Gently heat your nut butter until easily stir-able. Then whisk it together with the sweet potato and vanilla extract in a large bowl. In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated! Pour dry into wet (not the other way around), and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly. Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. (If, for some reason, yours is still too gooey after cooling, loosely cover and let it sit in the fridge a few hours.)
    View Nutrition Facts

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More About The Cookbook

4.92/5 (130)

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Published on October 13, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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    • Denesa Nature Photographer says

      I have the same exact question. 🙂 I LOVE all things sweet potato, and I LOVE every CCK recipe I’ve tried (which are a LOT of recipes)… Thank you for your beautiful new book! I’m thrilled you released it yesterday just as I was looking for a perfect breakfast recipe to bake a friend. They LOVED it, and I’m so very grateful!! <3

        • Carolina Mejia says

          Dear Katie
          In my country sweet potatos are hard to find. May I replace them with regular plain potatos?
          I also wanted to know: if one substitutes sugar for stevia in the Zucchini Brownies, will they be dry? How would you preserve their moisture?

          Thanks for all your amazing recipes and inspiration.

          • Jason Sanford says

            Unfortunately there’s just no way to know unless you experiment! Be sure to report back if you do 🙂

          • Eve A says

            I don’t think regular potatoes would be the same. Maybe you could try cooked carrots? Those have a similar flavor and consistency to sweet potatoes. Or half carrots and half regular potatoes?

          • Cindy says

            No I would not use regular potatoes, you need the moisture from the sweet potatoes. You could however substitute zucchini, pumpkin or even apple sauce if that’s what is available.

      • Megan says

        I just made these! You can’t taste the sweet potato at all. I can taste the nubutter more than the cocoa but I felt it wasn’t overpowering. I used Sunbutter. My daughter, picky, is currently licking the spoon! I haven’t tried the actual cooked brownie yet but Ill be back to review that. Hope this helped.

    • Julia Togbe says

      I’ve made these twice in the last week and they’ve only gotten better! I can’t taste the sweet potato at all and have also eaten them for breakfast once or twice… 🙂

    • Evey says

      Hi! I tried it yesterday! Awesome! My bf couldn’t tell which one was the “secret ingredient” hihihi! So, no: you really can’t tell! My version would be a little more sweet potato / oat flour and less peanut butter but that’s just my taste… for my bf is my top dessert until now!!! THANK YOU!!!

    • Nanette says

      These are so good, they are a regular at our house. Whenever I bake, I always throw a sweet potatoe in the oven to have when needed to make these brownies. If you’re wondering, you cannot taste the sweet potatoe, all you taste is chocolate gooey goodness ?

    • Ivonne says

      They don’t taste like sweet potato until you know it. I am a chocolate lover and I can die for brownies, and this ones have been one of my favourites. I tried them with a friend that didn’t tell me they were made with sweet potato and now I’m making them by myself.

      if you haven’t try them yet, you should, ‘cause I’m sure you will love them too.

  1. Rachel says

    Looks yummy and oh-so-fudgy! Sweet potato in brownies – what a great idea.
    Due to dietary restrictions, I am not eating refined sugar or “natural” sugars (honey, maple syrup, no fruit combined with other foods) right now. But I can use stevia! Do you have any ideas for how to sub stevia in this recipe…I know that removing sugar completely changes things.

    • Genevieve says

      Hi Rachel. I have similar restrictions. I have found Lakanto to be a good product to substitute granulated sugar. When I’ve used Stevia I just kinda experiment and taste the batter as I go along. If the sweeter is a liquid (agave etc.) then I’d add extra of whatever liquid is in the recipe. I have found Katie’s recipes to be pretty forgiving.

    • Elizabeth H says

      I’ve done half sugar, half stevia. It turned out great! I’ve also tried half sugar with banana, not quite as good.

    • Courtney says

      Use truvia! Stevia by itself leaves a horrible aftertaste. Truvia mixes pure cane sugar with stevia and it tastes JUST like sugar. What’s better is that it is so sweet, you only have to use half of the amount of sugar that a recipe calls for. So if a recipe calls for 1 cup of sugar, you use 1/2 cup of truvia. It only has 10 calories per tablespoon and it tastes IDENTICAL to sugar, I’ve baked with it and made tea with it, my family didn’t knotoce the change at all. If you cant have even a little sugar, please don’t use stevia, especially for baking. By itself it does not bake correctly.. and it tastes horrible. My father is a diabetic and he uses it (in moderation)

  2. Viviana Kuzmenko says

    Ah, reading this wasn’t such a good idea. Now I’m entranced with the desire to stuff my face with as many brownies as I could get my hands on. My sister makes some of the best brownies I’ve ever had, but for health purposes we use black beans instead of flour. The sweet potato aspect is an interesting mix. I’ll have to ask my sis about it.

    Thank you, Katie, for all of these delicious recipes. 🙂

  3. Lauren says

    Hey Katie! I bought your new book and I’m so excited to try all the new recipes!!
    I saw at the end that your savory cookbook will be coming soon. Is it going to be sold in bookstores like your first book, or will it also be an e-book? Just curious! I’ll be purchasing it either way 🙂

    • Chocolate Covered Katie says

      Pretty sure it will be a hard copy in stores :). I’m trying to find a publisher who believes in my vision for a savory book. So far, everyone wants a second dessert book, but my passion just isn’t in it. If nothing else, I will self-publish, because this book needs to happen. I have too many non-dessert recipes I want to share.

  4. Audrey Schlegel says

    it is possible to sub pumpkin puree for sweet potato puree? Have you ever tried this, or do you think it would work, basing on what you know about both vegetables’ texture? I am asking because they look so good and I could maybe convince my father to have a go at them (he is on a sugar-restricted diet, but prefers to shun out all cakes rather than eat “strange things”… and it doesn’t improve his mood, according to my mother). But I don’t know where we could get sweet potato puree, so we would have to make our own… and that already doubles cooking time 🙁

  5. Annie says

    These look delicious! I’m also a serious chocolate addict, but have pretty much given up sugar…ergo no brownies in a long time! I wishfully read your desert recipes as a kind of compensation, and with this one, I noticed you mentioned xylitol. Have you used this in your baking, and does it come close to the taste of sugar? I’ve been hesitant to try, but this recipe has me pretty hyped about the idea!

    • Chocolate Covered Katie says

      As long as a recipe doesn’t contain yeast, it’s usually okay to sub xylitol (with little taste difference) in an equal amount in a recipe, and the baking time remains the same. In large quantities, it can cause a bit of an upset stomach for some people, so that’s something to keep in mind.

    • Lurleen says

      I have used pureed sweet potato in a jar (babyfood!) and it works great. Just use 2 small jars, or 1 tall jar (7.5oz/213ml) and it ends up being the exact right amount for this recipe.

    • Sammi says

      I don’t have access to sweet potato puree or a blender/food processor (I know.. how do i survive at all?!) but I literally just roasted a whole large sweet potato until it was as soft as possible (I think mine took about an hour and 20 mins), waited for it to cool, peeled off the skin and mashed the flesh. It was so soft by that point that I felt no need to process more. I don’t think it affected the end product at all.

  6. Kathryn says

    Ahhh, I’m so excited about this recipe! I’ve tried a few sweet potato brownies recipes from other blogs, and they were pretty good, but something was a bit off. Your recipes always turn out perfectly, so I’m glad I’ve finally found a sweet potato brownie recipe I can trust. 😉

    • Chocolate Covered Katie says

      They are. I used my Chocolate Coconut Butter recipe in the breakfast ebook. I didn’t mention it because I didn’t want the post to sound like a sales pitch for the book (since I’d already mentioned it once). But you can use any chocolate frosting or keep them plain 🙂

  7. Grace says

    These brownie turned out so wonderful! I subbed the sweet potato purée for pumpkin purée and the nut butter for powdered peanut butter (pb2). I also needed to add a tbs of cashew milk to the batter and the final product was amazing! The batter was a little hard to work but definitely paid off with the final product 🙂

  8. Tiffany says

    These brownies look seriously amazing! I really need to convince my mom to buy sweet potatoes now. And I would’ve never guessed there was no oil in the recipe. Jaw dropping info right there.

  9. Liz says

    Can these be frozen after they’re done? I’m on a strict meal plan for a few months, so I’m only allowed a limited number of sweets (regardless if they’re healthy or not). I’ve been searching for treats that I can freeze for my cheat days.

  10. Elaina says

    These are great! You can’t taste the sweet potato at all, but you can taste the peanut butter! They’re very fudgy, and my toddler and husband both loved them. I’m definitely pinning this recipe and will make again!

  11. Deidra says

    Just made these! I used Barney Butter Almond Butter Cocoa and Coconut – yum! Instead of sweet potato, I used pumpkin. You cannot really taste the pumpkin, yet it provides a delightful fudgy taste. Another winner!

  12. Valerie says

    Hi I’ve made these twice this weekend, eek. They are so good while being healthy at the same time. I used different sweet potato (known as kumara here in New Zealand) each time and you couldn’t taste it at all. I also used a natural sweetener with stevia. Thanks for the yummy recipes.

  13. Gracie Dumas says

    These look so good!!!
    I was wondering if you have any five minute breakfasts cos i go to school and never have more than twenty minutes to make and and eat breakfast and don’t usually have any time the night before and am sick of a banana and a musilie bar for brekky so a five minute recipe would be great thanks???

  14. Janet Gill says

    Dear Katie I love your recipes but find the cup measures very frustrating, do you have a conversation table that converts to imperial ? Or is there a UK website that uses imperial measurements ?.

  15. Jessica says

    These look super delicious. I wish you included gram measurements though. It’s easy to find conversions for flour or sugar but sweetpotato puree oder peanutbutter are really hard to find.
    Does anyone know how many grams of sweetpotato and peanutbutter I need for this recipe?

  16. Reenie says

    Love your recipes, and this one sounds great. Have you tried this recipe with less sugar? I prefer a subtle sweetness in baked gods, or maybe putting in some unsulfured blackstrap molasses? Thanks!

  17. Sarah says

    What do you think about freezing these? I am due to make some treats for friends and family expecting new babies. The combo here would be great for a postpartum mom, but I wondering what the texture would be like when she thawed them out?

    • Julie Dove says

      Many brownie recipes work well to freeze, so you can definitely experiment with these and see. Be sure to report back for other commenters if you do try it!

  18. Ilene Robert says

    Katie, I have been making my own Chocolate and Peanut Butter Pudding for quite a while now. I find it delicious and healthy. It only has three ingredients in it. If you would like to know how it is made, please feel free to send me back a post. Try it and see what you think. I would also like to know if you tried Halo Top Ice Cream. It is the new craze right now. Can you revamp it. It is very expensive to buy.

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