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Sweet Potato Brownies

4.99 from 1000 votes

Rich, decadent, and unbelievably fudgy, these secretly healthy sweet potato brownies are so completely delicious that no one can ever believe the ingredients!

Vegan Sweet Potato Brownies

Are you looking for a healthy brownie recipe that DOES NOT taste healthy?

This ultra chocolatey sweet potato brownie recipe absolutely fits the bill. Imagine a brownie that tastes like pure bliss and is pretty much impossible to stop eating.

Suddenly you look up, and the entire pan of brownies is gone.

Seriously, that’s how good these are.

You may also like this Healthy Banana Bread

Sweet Potato Brownie Recipe

The best healthy sweet potato brownie recipe

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.

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.)

Above, watch the sweet potato brownie recipe video

You probably know by now how much I love brownies.

Vegan Brownies, Peanut Butter Brownies, Zucchini Brownies, and Chickpea Brownies

Today you get brownies again.

Hope you like brownies.

(Does anyone not like brownies??)

Also try these Black Bean Brownies

Sweet Potato Recipes

Vegan sweet potato brownie ingredients

This is what you need to make the recipe: sweet potato, cocoa powder, pure vanilla extract, nut butter, flour, sweetener, baking soda, salt, and chocolate chips.

To make nut free brownies, swap sunbutter or your favorite allergy friendly alternative for the peanut butter or almond butter. Or make these Healthy Brownies.

I like to use a fourth cup of regular unsweetened cocoa powder and two tablespoons of Dutch cocoa. If you can only find regular, that’s fine to use for all six tablespoons.

You can use store bought canned sweet potato puree. Or make your own by roasting a sweet potato (here’s the best way How To Cook Sweet Potatoes) and then blending the flesh or mashing it extremely well with a fork until smooth.

Sweet Potato Brownie Batter

How to make sweet potato brownies

If using homemade sweet potato puree, see how to make it above.

Preheat your oven to 325 degrees Fahrenheit. Line an eight inch baking pan with parchment paper, or grease it well.

Unless it is already smooth and easily stir-able, gently warm up the nut butter to soften. Then whisk it together with the mashed sweet potato and pure vanilla extract in a large mixing bowl until smooth.

In a separate bowl, stir together all remaining ingredients, making sure that the baking soda and salt are evenly incorporated.

Pour the dry ingredients into the wet, and stir to form a brownie batter. Smooth into the prepared pan, scooping out all traces of batter.

Use a second sheet of parchment paper to really smooth everything down. (Watch the step-by-step video above.)

Bake the brownie pan on the oven’s center rack for twenty minutes. It will look underdone when you remove the pan after this time, but the brownies firm up quite a bit as they cool.

(If yours are still too gooey for some reason after cooling, loosely cover the pan and refrigerate a few hours. This will let them firm up more while still keeping them fudgy.)

Still craving chocolate? Make Avocado Chocolate Mousse

Chocolate Sweet Potato Brownies

Frosting options

Feel free to either keep them plain and unfrosted or frost the sweet potato brownies with your favorite homemade or store bought icing.

Or you can frost them with my Chocolate Cream Cheese Frosting.

The brownies in the video above are topped with chocolate sweet potato frosting. To make that easy two ingredient frosting, melt twelve ounces of chocolate chips or chopped up chocolate bar, then blend with the scooped out flesh of a large baked sweet potato until completely smooth. That’s it!

Secretly Healthy Sweet Potato Brownies Recipe
Pin it now to save for laterPin Recipe

Sweet Potato Brownies

These sweet potato brownies are so rich and decadent, no one can ever believe the secret healthy ingredient!
Cook Time 20 minutes
Total Time 20 minutes
Yield 12 – 16 brownies
5 from 1000 votes


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


  • If using homemade sweet potato puree, see how to make it above. To make the brownies, start by preheating the oven to 325 F. Line an 8-inch pan with parchment, or grease well. If not easily stir-able, gently heat nut butter to soften. Whisk it with the sweet potato and vanilla until smooth. Stir all remaining ingredients together (making sure the salt and baking soda are evenly incorporated), then pour dry into wet. Stir to form a batter. Smooth into the baking pan, scooping out all traces of batter. Use a second sheet of parchment to really smooth everything down. Bake 20 minutes. They should look underdone when you take them out. The brownies firm up as they cool. If for some reason yours are too gooey after cooling, loosely cover and refrigerate a few hours. Frost if desired.
    View Nutrition Facts


Readers also love these Vegan Chocolate Chip Cookies.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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More about the cookbook

Published on June 12, 2022

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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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.

          • sk says

            you don’t substitute sugar for stevia because there is no stevia in the recipe. you could substitute stevia for the sugar, but I would not recommend it.

      • 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.

    • Maria says

      It doesn’t taste like sweet potato at all to me, and I even use less sugar. It all blends together, flavorwise. I also like using half peanut butter half sunflower seed butter to make the nut flavor more ambiguous so the focus is on the chocolate!

  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.

      • Judy says

        Xylitol will still raise your blood sugar. Stevia, erithrytol and monkfruit are all better choices and generally measure the same as sugar. Trying a blend of 2 or 3 of those work well without the after taste. Look up Xylitol.
        Also Diabetics, Please note many “sugar free” low calorie and zero calorie products contain Maltodextrin which will raise your blood sugar even more than regular table sugar. Again feel free to look it up.

    • 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)

      • Donna says

        5 stars
        Thanks so much for your comment on subbing apple sauce for peanut butter Ashley! My daughter is anaphylactic with ALL nuts and most seeds. I can use Wow Butter when I can find it, but its very expensive! Guessing I could use a little oil for texture and mostly apple – maybe pumpkin or more sweet potato could also work perhaps?! Thanks again!

  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.

    • Melody says

      My go to for ANY sweetener is DATE SUGAR its a whole food just ground dates! Per Dr Michael Greger !! Plus sooo good

    • 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 🙂

    • Leigh Ann says

      You answered my question! Was thinking about using PB2 and just adding a bit of fat to make the batter workable. Thanks for your comment, Grace!

    • Jennifer says

      I just stumbled across this recipe. I have some PB2 but have never used it. How did you substitute it for the peanut butter? Cup for cup and added the liquid to make it easy to stir??

    • Susan says

      I was going to use When I tried these, but didn’t know how much of the powder to use. Did you add water to the PB2 before making the brownies? How much PB2 did you use for this recipe. Thank you

        • Roo says

          I followed these instructions exactly, but using almond flour. They only bake up slightly. When I tried to cut the brownies after they cooled it turned into a chocolate mash. They are currently in the fridge where I’m going to leave them overnight. I figure it will resemble more of a fudge than a fudgey brownie. I sampled the cooled “brownies” and it tastes like peanut butter and chocolate mixed together. I also think it’s way too sweet.

          I might try the recipe again with a different flour and less sugar. Maybe with more baking soda? I’m not really sure how to fix this.

  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.

  19. Sarah says

    These turned out awesome, my whole family loves them! Gave one to a friend, who also raved about them. You can’t taste the sweet potato, which is a great way to sneak in a veggie, as my daughter hates every veggie except carrots.

  20. Elena Meyer-Bothling says

    These look amazing! I’m planning to make them later today, and was wondering if whole wheat flour would work in place of all-purpose?

  21. Ari says

    Katie I just made these and they turned out exactly as you described- fudgy, soft and delicious!!! I am always skeptical about “healthy” blog desserts online (I have had as many failed desserts as successful ones) but this turned out really well!

    I used mostly almond flour and about a tablespoon of oat flour btw

  22. Jessica says

    Mine crumbled. And they tastes bland. And i always make your stuff. Your quinoa bake that was savory was bleh and these brownies were not nearly as good ad your black bean. Seems that’s the only recipe i can use that turns out well. I used oat flour and half stevia with half sugar. No dice.

    I stuck them in the fridge to firm up for around an hour and took them out to cut and they crumbled and tasted poorly. I’m so upset and i was making them for halloween at work too.

    • Julie Dove says

      If you substituted half of the sugar for stevia, you didn’t follow the recipe at all. Unfortunately Katie can only vouch for the recipe if you follow it. Otherwise what you’ve made isn’t actually her recipe.

  23. Megan says

    These are life changing brownies. Guess I’m a little late to post, just made a batch..and they..are SO..GOOD. Bless you Katie ?

  24. AbG says

    Hi Katie,

    Great recipe, thanks. What an I use as substitute for peanut or almond butter ? Both of my kids are allergic. Thanks!

  25. Lynn says

    I made these today and had my first taste after dinner tonight. I love them!! I’m wondering if these can be frozen? Have some extra sweet potato puree and want to make another batch and freeze; will it work and any recommendations as to how? i.e. individually wrap each piece and put all in freezer zip loc bag??

    • Julie Dove says

      Maybe cut slices, store in a covered container with a layer of wax or parchment paper in between each layer of brownies?

  26. Molly F says

    These were amazing!! I’ve been meaning to try them for a while now, and I’m so impressed! As soon as I tasted the batter I knew they would taste great. Then they baked up perfectly, and we all know that can be hit or miss with vegan brownies. I used canned sweet potato puree, a mix of peanut and almond butter and dark dutch cocoa. No frosting needed. I will definitely make these again. One of the best vegan brownie recipes ever!

  27. tasha says

    Made these yesterday with leftover sweet potato – about 1/2 potato did the trick (not roasted, but cooked in the crockpot). I subbed PB2 for the PB, used stevia for the sweetener, and omitted the chocolate chips (I’m not a fan of chips in my brownies). With these changes, my nutritional info per 1 brownie out of 12 came to 65 cals: 10c, 2f, 5p.
    These are definitely NOT “real” brownies that we may used to from childhood, but they are a fantastic alternative. They are fudgy, offer a healthy amount of fiber and protein, and are great paired with Halo ice cream!
    I will be making these often!

  28. Veronica says

    These brownies are so amazing! I just made them for the second time in the past month. The first time I used oat flour and coconut palm sugar and tonight I used almond flour and maple sugar. Both turned out great! When I brought them to work the first time I made them, one of my co-workers said they were the best brownies she ever had and she doesn’t even like sweet potato. Definitely one of my favorite brownie recipes now! Thank you!

  29. JK says

    Love this recipe – have made it about 5 times! I like adding walnuts and white chocolate morsels. Perfect snack to satisfy sweet tooth, while still having substance with the sweet potato, almond butter, & oatmeal. Thanks Katie!!

  30. Erin Eloise says

    This is truly the greatest brownie recipe! You can’t taste the sweet potato at all and because of how moist they stay I have been shipping them across the country as holiday gifts. They are a huge hit. I have to make them every week in our house. My recommendation is to use Peanut Butter & Co Dark Chocolate Dreams peanut butter, and they are perfection!

  31. Holly says

    I made these on NYE for a family gathering and everyone loved them and of course had no clue there were sweet potatoes in them and of course I didn’t tell them. They were moist, fudgey and so decadent. If you had some ultra skeptics in your group that were suspicious you could easily top them with a scoop of ice cream and no one would suspect a thing! I will be making this recipe again!

  32. Cherri says

    Can I sub Date Sugar. And have you worked with Date sugar before? If so can you direct me to some of the recipes on your blog using it?

    • Julie Dove says

      Hi, I’m pretty sure you can sub date sugar ANY time a recipe calls for regular white granulated sugar. It’s always worked for me!

  33. Jackie says

    These brownies are so good!!!! I love sweet potato but I would have never thought to use it in brownie batter. For anyone asking, I couldn’t taste it at all. And these only get better the next day, it’s amazing.

  34. Lis says

    I can taste the baking soda in this recipe so would personally put less than a teaspoon. Otherwise great recipe thanks.

  35. Kate says

    These are SO good–I actually think they are my new favorite brownie. I used spelt flour, almond butter, and threw in some dark chocolate chips. The chocolate chips make it perfect. The almond butter does leave a little aftertaste–it’s not bad, just unusual. Next time I’m going to try peanut butter, but honestly, they’re so good already. The texture is the perfect fudgy/cakey combo. Definitely recommend.

  36. Gill Allardice says

    Hi Katie
    Just wanted to say that I’ve made two batches of your sweet potato brownies now and absolutely love them. They freeze beautifully… I use almond flour, half coconut butter and half crunchy peanut butter, add a few chopped walnuts, 100% chocolate buttons and two tsps. Xylitol. Absolutely wonderful! Thank you so much for creating healthy treats for foodies like us. Gill

  37. Juliana says

    Just wanted to say that I made these brownies and they were absolutely amazing! They last very well too about 4 days (if you can stop eating them). I used spelt flour, and the only different thing I did was adding some sliced almonds. Was wondering if I could make them with honey or maple syrup and get the same results? Thank you!

  38. Megan m says

    CAN YOU put the grams for the ingredients up? 8′ from England and find it really hard to convert from cup sizes! Thanks!

  39. Lori says

    These turned out so yummy. I’ve made this twice and they were still a bit too gooey, so I cut them (adding a little space between each brownie) and put them back in the oven on a sheet pan. An additional 10 minutes at 325. This allowed them to cook a bit more.

  40. Andrea says

    Just made these with almond butter, oat flour, coconut sugar, and no chocolate chips. AMAZING! The texture and taste is spot-on for a brownie. Never would have guessed that it was made with all clean ingrediets! YUM! Thank you!

  41. Sammi says

    I tried these brownies last night and they turned out great! One question though. My flatmate loves sweet potato, but is not a fan of peanut butter, or nuts in general to be honest. Is there a relatively easy substitution for the peanut butter that I could use so that she could help me eat the next batch? I fear for my waist line if I have to eat the whole pan myself every time…

    • Jason Sanford says

      They are great with almond butter. You might also try regular butter (or earth balance for vegan) but I haven’t tried that.

  42. Shilps says

    These just tasted like peanut butter to me (which is still ok). I like the idea of incorporating sweet potato, but it’s a stretch to call these light as they still contain a lot of sugar and a ton of peanut butter.

  43. Megan says

    I made these over the weekend, and they are fantastic! I generally go for more cake-like brownies, but this recipe converted me. Fudgey all the way!

  44. Mary Sue McClain says

    How do I get the Ulta Fudgie Sweet Potato Brownie recipe? Are you no longer offering this recipe?

  45. says

    Many manyyy Thanks!!! for offering this very simple and amazing recipe. It is too simple to understand by Everyone. Again Thankyou so much!!!!

  46. Raquel says

    Hi Katie.
    I’m Raquel from Portugal and I need your help with this recipe.
    Is it possible for you to substitute measurements of cups with grams please?
    I don’t seem to make things turn out so well like this. Here in Portugal we’re more used to measure recipes with the gram sistem.
    Im looking forward to cook these brownies.
    Thanks so much for the wonderful recipes.
    Love from Portugal.

  47. Alexandra says

    Has anyone tried subbing honey or maple syrup for the sugar? I’m trying to keep things as natural as possible these days, while still avoiding sugar. Think it would work?

  48. Luiz says

    Hi Katie!!! Amazing recipe!!! Can I sub peanut butter for something else? Does it need to be seed butter? Thank you very much!!

  49. Hanna says

    So, I can’t use sugar, xylitol, stevia, etc., only maple syrup or honey. Has anyone tried with these liquid sweeteners? How would that affect the consistency…? Thanks!

  50. Jennifer says

    Hi Katie,
    I just tried your recipe and let me tell you… WOW!
    I ran out of peanut butter (only had 3/4c) so I subbed the remaining 1/4c with sweet potato and it came out delicious. I’m not a huge fan of PB and even with less PB than called for, I can taste it really well, so next time I try this recipe, I will try subbing the PB with homemade hazelnut butter.
    I’m happy I discovered our site and will definitely be spending a lot of time in the kitchen in the near future.
    I was curious to know if you have tried a version of these brownies by omitting the refined granulated sugar altogether and maybe subbing it with date paste (or honey or maple syrup)? What would the ratios be in this case?

  51. Natalie says

    I didn’t want to use peanut butter in these so I soaked a cup of cashews overnight and made cashew cream. These brownies turned out amazing. Even my family who doesn’t like anything gluten free loves these. Thank you! <3

  52. J Linn says

    Wow! These are the best brownies I have ever had… definitely a winner if you like your brownies super fudgy and rich. I only had about 1/4 cup sweet potato puree on hand, so I pureed some black beans and banana to make up the difference. I also used a 100% chocolate bar, broken up into small pieces, instead of regular chocolate chips. I let them cool in the fridge overnight to allow them to really set and they were absolutely decadent and satisfying. Thank you for this recipe!

  53. Mays0012 says

    I’ve now made this recipe 3 times and it’s absolutely fantastic! My 3 yr old who wouldn’t even look at a sweet potato gobbles these up like crazy lol. I’ve eaten most of them myself because they are just too delicious to stop. I can get about 20 small brownies from an 8×8 pan and I’ve also added a few butterscotch chips on top.
    I would like to cut back on the sugar in them or try a substitute.

  54. Ms Rana Lee says

    Hi there! I made a version with peanut butter as well as almond butter. I also used almond flour with both. They came out moist, and amazing. Both tasted great. It seems like the almond butter ones tasted more chocolatey. As for the peanut butter ones, the peanut taste was equally as strong as the chocolate.

  55. Priya Kumar says

    Hi Katie, I just tried your recipe with modification. Puree I could made using 3/4 cup of milk. Than only I got sweet potato puree.
    Another change which I made was butter. I used 1/4 cup butter plus rest I replaced with milk. Outcome was good but texture wise did not get like yours.

  56. Elle says

    I am yet to find a better blogger…. I try so many of your recipes and they never fail to blow me away, this was no exception! The brownies were super gooey and delicious. I used crunchy peanut butter which added an amazing crunch and added extra chocolate chips as soon as the brownies came out the oven so they melted so nicely! Thank you <3

  57. Warde says

    Hello! I would like to buy the ebook bur i dont havr a paypal account and i couldnt do it with my credit card unfortunatly there is another way to get it

  58. Vesna says

    I made these, thinking “How fudge can these really get?”
    I lifted a square out of the pan, held it in amazement, popped it in my mouth, and couldn’t believe it. I was blown away. This is a total winner. My kids love it (and they don’t like desserts that taste “healthy”). I used peanut butter and will try almond butter next time. For sweetener I opted to try xylitol, and it’s amazing. Almost a little too sweet. It tastes so decadent. Definitely will be a repeat offender with this one. So easy to throw together, bakes in such a short time for a brownie. Just all in all a great recipe!

  59. Catalina says

    These are so good! I’ve made them twice- this time I used a little less peanut butter and more sweet potato. I also used a plant based protein powder for the flour. I used 2 TBSP of agave instead of sugar. They turned out awesome! Last time I used oat flour and coconut sugar and they were great too. Thanks for the recipe! I don’t usually make a recipe twice but this is a keeper! 🙂

  60. Donna says

    These were great! Also super easy to make and definitely better the next day. My only gripe is the sugar didn’t incorporate and the brownies had a slightly, although not off-putting, gritty texture. Sugar is usually considered a “wet ingredient” as room temperature is technically frozen. I’m wondering if the sugar was mixed into the nut butter/sweet potato mixture if this issue would be resolved?

  61. Tash says

    I made these last night and they were amazing! I am calorie counting at the moment, is there a substitute for the pb to keep it lower cal? Thanks!

  62. Merina Dobson-Perry says

    I LOVE these. Great way to use leftover sweet potatoes. I saw that some others subbed pumpkin with great results, and I have some leftover butternut squash in the fridge… tempted to try and see how it turns out rather than cooking more sweet potato. Don’t suppose anyone has tried with squash puree?

    • Merina Dobson-Perry says

      Update: worked beautifully! Used butternut squash, almond flour, and a mixture of “Rainforest But Butter” (cashew, coconut, Brazil nut) and “Wow Butter” (soy) because that’s what I had on hand. Love how versatile your recipes are, Katie!

  63. Aimee B. says

    These were excellent. I just happened to have a sweet potato I needed to use up. I ended up just making a half batch because it’s all I had ingredients for. I used chunky pb, all-purpose flour, and only about 2 T mini chocolate chips. I also chose to add in 2 T chocolate soy milk because my wet ingredients looked too tight. I think my sweet potato was on the drier side. Everyone loved them. 🙂

  64. Claudia pepe says

    I made this today and I love the recipe, but I made cookies instead! The batter was very firm so I used a small ice cream scoop and got 28 cookies, I pressed a piece of walnut in some or 3 chocolate chips in others. I baked my sweet potato in the microwave and used an immersion blender to puree and then forgot to measure so perhaps because of that my batter was thicker, but the “cookies” are delicious. Very chocolatey. Thank you for your recipe, I see so many other I will be trying.

  65. Aurelie says

    This has to be my absolute favorite recipe, of many I’ve tried. I am obsessed with these, and have eaten the whole batch over 4 days. Love many, many recipes, but this is the absolute best! Thanks Katie!

  66. miri says

    What almond butter do you use? Raw? Or roasted? And if I replace it with peanut butter, is that the regular kind? Or natural ( no sugar)?
    These look so great!!

  67. Nina says

    I’ve also successfully baked them, but instead of the sugar I added 10 Medjool dates soaked in water and 3 Tablespoons of maple syrup! Not too sweet but delicious 🙂

  68. Sarah-Jane says

    Made these tonight, I didn’t have chocolate chips so they aren’t as good as they could be. I used peanut butter and feel like I am tasting that but maybe it’s just because I know it’s in there? I’ll try these again and want to try your black bean brownies too. Huge fan of your recipes!

    • Jason Sanford says

      My favorite is with almond butter! No pb taste if you’re not looking for a peanut butter brownie 🙂

  69. Becky says

    I don’t do sugar and I was wondering what would happen if I omit sugar entirely. The sweet potatoes and almond butter are both somewhat sweet and I’ll be using almond flour. Will omitting the sugar effect the baking process?

  70. Lala says

    Do the choc chips just go in with the dry ingredients? They aren’t melted before cooking? Did I completely misss something in the recipe?!

  71. Cathy says

    Absolutely love them! I just microwave the sweet potato and mash with a spoon/fork to save on time. Two blind taste tests at school/church, all rave reviews and no one would believe they have sweet potato! I’m planning on making a huge batch next week to get through finals. They are a bit soft, so a napkin is helpful to hold them together/catch any crumbles.

  72. Kelly says

    Made two batches of these with slight modifications, if it helps anyone. The first batch I matched the recipe except I used coconut sugar instead of granulated and used whole wheat flour. I used unsweetened peanut butter. They were really good! Definitely fudgy, but a tad bit dry (I think because I used roasted sweet potato, possibly also because of the whole wheat flour, or maybe my oven cooks faster, idk). Still really tasty though! Second batch I doubled the sweet potato and halved the peanut butter, used coconut flour, coconut sugar again, and added an egg and a splash of almond milk. They were a little fluffier and not as dense/rich as the first batch, but had a little more moisture and a little less peanut-buttery-ness. Even though I love the taste of sweet potato, in this recipe it is really more of a vessel for the cocoa and chocolate and you can’t taste the sweet potato at all. YUM! Definitely will make again.

  73. Aarohi says

    Absolutely amazing brownies! I followed the recipe exactly and frosted with a coconut milk and chocolate ganache. Will definitely make it again!

  74. Lauren says

    Wasn’t sure how this would turn out but I took a chance and made it for a get together. I didn’t tell anyone that they were any different just to see their honest opinion and everyone raved about them. They were shocked when I told them that they contained sweet potato and peanut butter! Definitely will be making these again!!

  75. Amy says

    These are delicious! They are so fudgy and chocolate! By the way, if you want a way to make them even more natural, I swapped the sugar for 1 cup of raisins which I blended in my nutri ninja. I made them with homemade peanut butter, oat flour and sweet potato puree too. I’ll definitely be making these again should I get my hands on some sweet potato 😀

  76. Stephanie says

    It’s in the oven now but wondering why it needs to be baked. It was firm enough to make into balls; maybe leave out the baking soda & baking isn’t required?
    I used normal granulated sugar before I saw the conversion to try via n the comments. I’ll use that next time.
    I used coconut flour because I loooove coconut.

    • Jason Sanford says

      Unfortunately coconut flour is not really flour and can’t be subbed in a 1 to 1 ratio in most recipes that call for flour, because it soaks up water like a sponge. But hope they still turn out well for you!

  77. Mankiu says

    Katie, Katie, Katie. I’ve always loved your recipes, but everytime I made a dessert with beans (albeit delicious) they have always been discovered by my family members who have grown to expect me hiding things in their desserts. I made this one today and tested it on my mom asked her to guess the secret ingredient-she was dumbfounded! She started listing things from a traditional brownie recipe but when I told her sweet potato she was in such shock! Mine haven’t cooled completely yet but I think they turned out a little bit cakier than yours 🙁 but they are so gooood! Honestly just like a regular brownie recipe 🙂

  78. Jennifer says

    Wondering how much dates or date paste to use. I tend to use that as sweetener when I bake or make things like Avocado Chocolate Pudding.

  79. Tirza says

    Dear Katie i love this brownie but i like to make them with a sub for the nutbutter. What are good products i can juse?
    Love Tirza

  80. Jenny says

    I just made these and they’re fantastic. My husband and 3-year-old won’t touch sweet potatoes but they’ll never guess they’re in there. I can’t wait for them to try some so I can make the big reveal!

  81. Michelle Larsen says

    Oh my goodness! Such unbelievable decadence! I used sunbutter and almond flour in mine and sprinkled raw cacao nibs and walnuts on top. I ended up baking it 35 minutes. It. Was. Divine! Thanks for a great recipe- this one a keeper!

  82. Aly says

    Just made those and how yummy they are! I’ve kinda given up hope of eating anything like it when I stopped consuming gluten, dairy and eggs.

    Have questions: the brownies never settled – too gooey, the consistency of mousse (still taste delicious!) – do I need to bake them longer?

    Another question: if I use coconut oil instead of PB, would I still add 1 cup of it?

    • Jason Sanford says

      Can you put them in the fridge loosely covered overnight? That’s one of Katie’s tricks to making brownies firm up without getting overcooked! We haven’t tried oil in this recipe, but I’d love to know if it would work. Be sure to report back if you try!

  83. Debbie Davis says

    These are crazy good. I usually make them with half almond, half peanut. Then a mixture of stevia, coconut sugar, and maltitol syrup to make them a little more moist. Then I make a kind of genache with almond milk or cream, vanilla, salt, baking chocolate, stevia and maltitol syrup. Then I sprinkle additional vegan mini chips on the genache and kind of mush them in. Then I freeze it and cut it into bite size pieces and put them in a ziplock bag. Just a 1″ square or two and my chocolate craving is toast! And of course I double the recipe so they will be around a long time. By far my new favorite vegan dessert recipe! Thank you Katie, you rock!

  84. Brooke says

    Great recipe! I substituted half a banana and honey for the sugar, and it turned out really good! The consistency was a little more cakey than I expected, possibly because of my substitutions or because I baked it a little long. (I baked in 2 smaller pans because I don’t have one the right size, so I lowered cooking time to 17 min, which still might have been too much). No complaints here though! Tasty and less guilty!

  85. Kate Handley says

    I’ve been trying to buy your cookbook on line, but it constantly defaults to PayPal. I don’t have a paypal account, so I can’t put it on a standard charge card. Also, is it an actual book, I don’t want a e-book.

    • Jason Sanford says

      Hi! We do have a non PayPal option, but unfortunately the closest thing we have to a hardcover version is a pdf version that many readers are getting so they can print it out and have a hard copy to hold in their hands. We really wish this one could have been hardcover and appreciate so much that you wanted it in the first place if it could have been!
      Jason (media relations)

  86. Angela Stockman says

    My daughter is on a strict meal plan and was craving brownies. These were great with brown rice flour and carob chips subbed in. I even enjoyed these and the leftovers froze beautifully!

  87. Joanna says

    Hi Katie,

    These brownies have the most perfect flavour and texture but they weren’t sweet enough for my kids… how can I make it sweeter without adding more refined sugar or sorbitol? Any ideas would be so appreciated!

  88. Heather says

    2 changes I made to the recipe: 1) it’s rwally dry so I’ve had to add 1/4-1/2 cup of applesauce or oil and water. 2) as usual they are way underdone with only 20 minutes. I usually add at least 15-20 minutes to all choc covered Katie’s recipes and voila, perfect! These I bake for 35-40 minutes at 325. I’m also at 5800 ft elevation. These brownies are amazing and definitely my go to!

  89. Jennifer says

    Ok so I totally made these and they were delish although they tasted more like peanut butter than chocolate. I subbed out the cocoa for cacao and used carob chips instead of chocolate chips. The texture was very brownie-esque and overall I think it’s a good brownie. The only thing I wish I would have done different is wait to melt the peanut butter until after I had all of my dry ingredients done. But I followed the instructions and they were after the wet ingredients

  90. Jennifer Heath says

    These brownies are amazing…I make them often (always using almond flour). I live in New Zealand and when the boysenberries are in season, I place one on top of each brownie before cooking (because the boy at the boysenberry farm told me his favorite way to eat the berries is to have them cooked on top of a brownie!). Sometimes I cut them into squares, dust them with icing sugar and put them on a pretty platter decorated with strawberries…and pass them around! Or serve them warm with vanilla ice cream. They are divine. Thank you so much for this recipe!

    • Jason Sanford says

      Hi that’s so strange, the recipe shows up for me! Maybe it was a temporary glitch? Is it still not showing up for you?

  91. Roxanna says

    Just a friendly reminder that if you use Xylitol, br careful if you have dogs. Xylitol kills dogs, and dogs love brownies (chocolate). Thank-you!

  92. Tc says

    These brownies are so good! I’ve made them two times in the past week. Once with spelt flour, peanut butter, coconut sugar, and chocolate chips on top. Last night I made it gluten free with oat flour, no chocolate chips this time, almond butter and coconut sugar. Both are great! Thanks so much for this great recipe! P.S. you cannot taste the sweet potato at all.

  93. Melissa says

    So yummy!!!! I just made this with canned pumpkin puree instead of sweet potato (I couldn’t find it), peanut butter, almond flour, and truvia baking blend. the mix was drier than a regular brownie mix and it wasn’t cooked after 20 min at 325F, but maybe I’m just too impatient waiting for them to cool. They taste incredible , so who cares if I have to dig them out of the pan with the spoon.

  94. Kelly S says

    Dumb question.. since sweet potatoes are already sweet, would you recommend not adding additional sweeteners for this brownie? Due to health reasons, i have cut off processed sugar from my diet. If the added sweetener is needed for this recipe, i do have monkfruit that i can include…

    • Jason Sanford says

      Unfortunately you never know how an experiment will turn out unless you try it. If you do experiment with changing something about the recipe as written, I would probably recommend going with the monk sweetener over omitting it altogether. Be sure to report back if you do try!

  95. Mary says

    Hi there
    These look amazing and can’t wait to try
    Was wondering if anyone has subbed honey or maple syrup instead of sugar?

  96. Irene says

    Oh. My. God. These are incredible!! I used a little more sweet potato than the recipe called for, almond butter, buckwheat flour, and cacao powder plus chocolate Orgain plant based protein podwder and a little nugget of cacao butter…. and woah. These are absolutely incredible. Thank you!!!

  97. Leone Evrenos says

    Does the sweet potato brownies have a frosting on top? It looks that way in the picture? If so where is the recipe?

  98. Niki says

    Hi, can I use maple syrup or honey instead? If so, what would the measurements be? Also, what can I substitute if I have a nut allergy? Thanks.

    • Jason Sanford says

      Hi, it says for refined sugar free to try the almond butter brownies recipe linked in the ingredients list 🙂
      I don’t see why Sunbutter wouldn’t work! be sure to report back if you experiment!

  99. Lilly says

    I’ve never left a comment before but I had to this time because the brownies were absolutely amazing. My family loved them! Thanks for the recipe! 🙂

  100. Sonia Patel says

    I just made these – they are out of this world! Chocolately and fudgy! Thank you so much for sharing 🙂

  101. Ryan says

    Is there a way for me to view all your recipes in metric measurements? I have hard time figuring the exact amounts and i end up screwing things simoly because 1 cup flour weighs different from 1 cup nuts, and so forth. I get confused with all the different weights for different ingredients. Please help.

    • Jason Sanford says

      Hi, just look at the packages and they should say what gram amounts are. For example, a cup of flour is around 120g and a tbsp of cocoa is around 5g. A tbsp peanut butter is 15g. All liquids are around 240g per cup.

  102. Ryan says

    Could you please provide me the measuremenrs of this recipe in grams? For conveinience, omit the tablespoon/ teaspoon ingredients. Thanks.

  103. Haley says

    Is there anything that can be subbed for but and seed butters? My son can’t take but butters to schoo (of course) and seed butters leave a horrible aftertaste. I’m dying to find a substitution that is something completely different (was thinking the fat from coconut milk or avocado? Does it just need fat?) thank you!!

  104. Emma says

    These are out of this world. I don’t know why you’d make brownies the regular way again! I subbed nut butter for tahini, as I didn’t have anything else. I added a little extra flour and cocoa to make up for the liquidy consistency. No one knew they were ‘healthier’ with sweet potato. Amazing

  105. Nikky Cassidy says

    Delicious! Used less than half a cup of sugar and turned out so gooey and chocolatey! They were a bit hard to cut up because it would stick to the knife. I could have done something about that but I just wiped with my finger and then ate it separate hehe! It can be kinda messy to eat but you can squeeze it with your fingers and it stays together. I can taste and feel the texture of sweet potato and taste the dark chocolate i put in and im having a hard time stopping myself from eating the whole thing! Thank you so much for this recipe! And for the recipe for almond butter which I also used for this and worked out great.

  106. Samir Tendulkar says

    Honestly I started following this blog cause I loved to look at Katie. She so gorgeous I think I am in love with her. I am now starting to read the recipes I plan to cook them and add them to my cooking profile on I think I will start with the keto ice cream. Cheers!!

  107. Lisa says

    These are insanely delicious! I used almond butter. I have made your other brownie recipes and tough call but these may be my favourite (… ugh how can I pick a fav!). My boyfriend and I are the entire pan in 2 days and that was with us holding back as best as we could. I could taste the sweet potato a bit on the first day (not a problem as I love sweet potato), but by the next day I couldn’t taste it! My boyfriend hates sweet potato and all he kept saying was how delicious and rich these were and how they didn’t need icing! :O

    Make these!!! They are rich and very much like a super chocolate-y, fudgy, tradition brownie.

  108. Caitlin says

    I made these today and they are delicious! I only had 1/4 cup of chocolate chips on hand, but it was still chocolatey. I really enjoy sweet potatoes, but I did not taste them at all with all the other ingredients. You get more of the nut-butter taste and all that tasty chocolate! I will be adding this to my list of recipes!

  109. Myriam says

    I just made this and they are the MOST AMAZING brownies I’ve ever tasted!
    Thought I’d share with you the changes I did to the recipe, in case I can help somebody, as I will mention measurements in grams and I also used PB2, which seem to interest some people here 🙂

    So :
    – 138 grams sweet potato puree (as I didnt have more)
    – 8 tablespoons PB2 powder, and then 4 tablespoons water (I kind of eyeballed the quantity of water)
    – 50 grams whole spelt flour
    – 50 grams carob flour (very low fat substitute of chocolate)
    – 10 grams of artificial sweetener (in theory I should have put 13-14 grams, but I feared it’d be too much)
    – Same salt and baking flour as Katie put
    – 2 tablespoons vanilla
    – I had to add around 60-80 ml of milk to the batter because I hadn’t put enough sweet potato nor PB2.

    As you’ve seen, I didn’t put any kind of chocolate. And it was AWESOME!

    So thanks a lot Katie, and hope I can help some of the people who use grams around here 🙂

  110. Daniel says

    I made these today and am very happy with them.

    For anybody in the UK here are the measurements in ml, I just used a measuring jug.
    177ml sweet potato puree (2 small potatoes)
    237ml peanut or almond butter OR allergy-friendly sub
    1 tsp pure vanilla extract

    157ml sugar
    118ml mini chocolate chips + more for the top, optional
    6 tbsp flour
    6 tbsp cocoa powder
    1½ tsp bicarbonate of soda
    ⅛ tsp salt

    Preheat oven to 170°C (160°C Fan)

  111. Dasha says

    I’m going to try this recipe tomorrow 🙂 to make the sweet potato purée do I need to add some liquid ?
    Thank you!

  112. Lou Cox says

    Hi, I love your chocolate brownie recipe. I’ve tried making brownies with tofu with varying results. I’m really keen to maintain a gooey texture and a really good strong cocoa flavour. Have you tried any other alternatives to eggs and butter? Thanks Lou

  113. Shreya says

    I tried making it..I was not sure how it would taste but my family went gaga over it! Thank you for this recipe is going on the top of my recipe journal.

  114. A. Lee says

    Just made these tonight and it was the perfect comfort food/dessert after this challenging week! So chocolatey, fudgy, and deceivingly healthy. You’re right that almond flour works. In terms of sweetener, I used 1/3 c. Swerve confectioners and 2 tbsp. Lakanto monkfruit. It could do with a little more sweetener, but I gotta save what I’ve got during these times.

  115. Cara says

    Wow! 5 stars, seriously. I made this gluten free 1-1 baking flour and added tahini; they were divine! Making again tonight.

  116. Jenni says

    The best brownie recipe ever! I’ve made it at least 3 times for different guests, and it’s been a hit each time.

  117. Derek H. says

    This is wonderful to have a delight like brownies with the health benefit of sweet potato! I would like to increase the amount of sweet potato that it would be more present. I am adding this recipe as a weekly go to!

  118. Zosia says

    God, it’s delicious!! I would never say it was made with potatoes if I hadn’t put them there myself, but maybe it was a mistake to make it during the lockdwn, now I have to eat the whole baking sheet myself 😉

  119. Phoenix says

    These are my go to brownies! I have probably made them 10 times now, but this time I decided to swap the sweet potato puree for pumpkin, a mix of peanut and sunflower seed butter, a blend of honey/maple syrup/coconut sugar and I skipped out on the chocolate chips. No issues with the substitutions 🙂

  120. Danielle says

    So fudgy and chocolatey. And technically healthy, right?

    I’ve made these brownies twice now, and I have bought ingredients to make them a third time! I’m still experimenting with ingredients to see how it comes out best. I used almond flour the last two times, but might use a different kind of flour next time.

    Its a perfect dessert, especially if you’re a chocolate lover.

    • Sandy Lee says

      I found the black bean recipes more brownie like. I was dissastisfied with this. Not as fudgy as I expected. I think the flour needs to be cut back and more sweet potato. I felt the peanut butter overpowered the chocolate taste. But you couldn’t taste the sweet potato which is a win when you are trying to hide stuff in things for your picky toddler.

  121. René Broadus says

    These are amazing! My mom had requested black bean brownies at least once a week, since I made them the first time. Then, I tried these sweet potato brownies. I like these BEST, but she still wants black bean brownies everyday! Thank you. Thank you. Thank you for sharing! I only have 3 brownies left, and I just made them Saturday… I’ll definitely be making these again and again! (I used fresh sweet potatoes and pureed it myself)

  122. Randa says

    Question about the nutrition facts, how many servings in the whole thing? The table is for a 39 gm size, so how many of these does it have?

  123. Audrea says

    Just made these for the second time in just a few weeks! They are so decadent!! My daughters and I love them!!

  124. Olivia says

    I am guessing that people in the US buy sweet potato puree? It doesn’t exist in the UK in canned form. I mashed some boiled sweet potato and thought that would be fine as a substitute. It wasn’t. The mix was crumbly, dry as a bone and would never have gone into brownies. I didn’t fancy cooked dust so I added 1/4 cup oil and 1/4 cup oat milk and it looks nothing like your picture. It tastes pretty grim too. Overall, an absolute waste of ingredients and my time. Boo!

    • CCK Media Team says

      Should be the same thing, so sounds like something else was wrong in your case. What flour (and other ingredients) did you use?

  125. Jennifer says

    Loved this recipe – it was easy and delicious. I love that it has actual nutritional value and the sugar is not too high, even though it uses sugar. 15 g carbs per brownie (to me) is a reasonable, occasional treat.

  126. Laura says

    Wow! I made these last night for dessert, and we are eating them again for breakfast! I used almond butter, but I am going to try with peanut butter next time. I used 2 tsp of vanilla, whole wheat flour, and I used zero calorie erythritol/monkfruit sugar replacement. SO YUMMY, and I don’t feel guilty eating them. Thank you for the recipe!

  127. Bryan says

    I love chocolate and I love sweet potatoes. mmm I love these brownies. Made them last night. Not much left. Many other recipes I will try from here. Funny thing, my Instagram name ( which i never post) is chococoveredanything. haha what a koinkidink.

  128. Joanne Forsyth says

    I made these today and my boyfriend loved them!! I used whole wheat flour, almond butter and 1/2 cup of sugar instead of a cup and it was plenty sweet. And a healthier choice than box brownies. Thank you!

  129. arielle says

    Made these and they were so good!

    Also for any one wondering, I decided to try freezing and thawing. Just had one that was thawed out and tasted just as good!

  130. Kari Johnson says

    I used brown sugar because I did not have sugar sub. I was also concerned about how peanut-buttery this would taste with 1 c of nut butter. I used 1/3 of almond butter, 1/3 natural PB, and a 1/3 c applesauce. Peanut butter flavor comes through very strongly. I’m not sure they are brownies, as much as cocoa peanut butter bars. Very rich. Very filling.

  131. Fidelis Toh says

    Hello Katie! I’m wondering if I could use regular butter or coconut oil in place of the peanut/almond butter? (Not a fan of the taste of either)

  132. Yves says

    Used xylitol, my own home made chocolate drops (coco butter and powder with xylitol) and almond flour (this means you can have them on a Bulletproof diet 😉 ), and they turned out heavenly. The trick to the fudgyness is definatly to set them in the fridge, I’d also say 15 minutes in fan assisted ovens. A lot of patience making these ones (with the preparation and the chilling out), but totally worth it!

    • Cee says

      Wow! Could you explain more how to make your own home made chocolate drops? Also, I have never cooked with xylitol. Did you use 2/3 cup just like the sugar calls for? What nut butter did you use? Did they taste like the nut butter?

  133. Gabby says

    I made it with maple syrup instead of sugar, and used an extra tablespoon of almond flour to balance out the liquid and they turned out great.

  134. Lynne Pifer says

    Made these last night, and both my boyfriend and I thought that they were fabulous! And just as good today. I forgot to add the salt, and it was not missed. Great way to add a little fiber into the diet. I love that these brownies have nutritional value – probably vitamin A as well as the fiber and iron. Thanks for a delicious recipe.

  135. Lori Goertzen says

    These are soooo good! Wow thanks😌 I did do 1/2 c honey instead of sugar and used naturally peanut butter and they were amazing 🤩

  136. Judith says

    What a delight for my picky family to have Sweet Potatoes Brownies for after dinner dessert and never asked me what they were or what was in them lol They just said make more please 😊

  137. Evelyn Tan says

    Baked these for my son who’s allergic to eggs and dairy. But I was surprised how good they turned out! soooo good that you can’t even tell that it’s vegan! Thank you so much for sharing this recipe! Whole family, not just my son, loved it!

  138. Lauren says

    I used almond flour, splenda, organic peanut butter, baking powder, and cocoa mix. Mine came out okay, but very peanut buttery. Lots of subs but brownies are brownies!

  139. Emery Downs says

    Verrrrrrrrrry peanut buttery. If you love peanut butter, heck yah! these are for you! Hounestly peanut butter brownies is probably a better name for them. They’re good, not too sweet, and the batter kinda tastes like a reces you left in a 100 degree car for 20 minutes. 10/10 can recommend.

  140. Emery says

    I boiled one large, sweet potato, whole, for roughly an hour (don’t cut it, unless you like slimy waterlogged potatoes). Then drain the hot water. Put some cold water on it, unless you like burning your hands, and peal. Toss that bad boy in a Blender or food processor until it looks like vibrant orange pudding and voila!

    (Note, give your sweet potato time to cool before food puré-ing, or fun fact youll build up so much pressure from the heat that you run the risk of minor steam explosion damaging your blender, your pride, and (hopefully not) burn your skin)

    Hope this helps!

  141. Andrea says

    These are the best. They help me faithfully when I am PMSing and keep me from completely derailing from my eating plan. Thank you!

  142. Shai says

    Hello! I’m very much looking forward to trying these! My main concern is the baking soda, seems like whenever I use it in baking I can taste it really strong in the final product. Am I doing it wrong?

  143. Janet says

    5 stars
    These are great and I feel better about eating them.
    First time I made these with almond butter, a regular sweet potato and whole wheat flour, but it was not moist. Depending on the type of nut butter you use will determine the moistness. So I tweaked it and found some creamy peanut butter, ‘Crazy Richards’. I also used a white sweet potato as they taste a little sweeter, added pecans and I found Lily’s salted caramel chips. If the brownie batter seems dry add a tsp of MCT oil. I am so pleased with this recipe I make it once a month in my healthy rotation of snacks. I love sweets and share these with my Mom. The hubby likes them to as I see them disappear from the fridge.

  144. fiona says

    4 stars
    I have given this recipe 4.5 stars. Why?
    The peanut butter taste, is quite strong. So much that, I will introduce them to my husband as “peanut butter brownies”. Are they not delicious? Oh no! They are quite delicious! I just wasnt expecting quite a strong nut butter taste.
    I will try again with other nut butters. The texture is very moist and soft. I do feel like I’m eating peanut butter at times, with how it kinda drys out your mouth and throat?
    The sweet potato is not tasted at. All.
    And maybe I will add MORE cocoa next time for a stronger taste.

    This is not criticism, but rather hopefully helpful feedback for other readers who want to avoid (or have) my experience.

    I used: roasted peanut butter unsweetened, baked sweet potato, coconut sugar.

  145. Judith DeWitt says

    5 stars
    I made this recipe while being very busy answering phone Calls, I doubled the recipe and when my family got home they loved them. It’s a simple, use what you have kind of recipe and it turned out great. I Sprinkled mini chocolate chips on top of it and covered it waited 10 minutes and smooth it out Yum Yum

  146. Fania says

    5 stars
    made these with half the sugar it called for and they’re great. do they go in the fridge or can they stay on the counter? thanks

    • CCK Media Team says

      Thank you for making them! Because sweet potato is perishable, we recommend refrigeration, but they’re fine to leave out at a party or something like that.

  147. bridgett putt bounds says

    5 stars
    recipe great…glad i wrote it down as the site is frustrating to actually GET to the recipe. thanx though.

  148. Hellie Neumann says

    5 stars
    I substituted watermelon seed butter, Green banana flour and Maple syrup. The Texture is so creamy I just can’t stop eating them. Thank you.

  149. Leila says

    5 stars
    Loved this, my daughter and I tried this and we were both blown away with the taste of the batter and the fact that it tasted like real chocolate cake batter! We baked them up and I must say it’s been “a piece of cake”sneaking sweet potatoes into the kids diet. We made the reccommended icing recipe with erythriol and stevia sweetener which we powdered in the coffee blender. About 1.5 cups.
    Great substitutes all round. Thank you!

  150. Lisa says

    5 stars
    I am always trying new healthy vegan brownie recipes, as brownies are a family favorite. This recipe has been the most well received. I have used all types of nut butters as well as tahini. After making them a few times, I replaced half the sugar with monk fruit sweetener and used coconut sugar for the rest without changing the result. This is a pretty adaptable recipe and I get asked for it quite often. Fudgy and moist, they are delicious and so much healthier than regular brownies!

  151. Michele says

    5 stars
    Hello Katie, you knocked it out of the park with this one! Best alternative brownie recipe I have ever tasted. These were devoured to the last crumb. The only change I made was to use 1/2 the amount of sugar, as we tend to like things a little less sweet. Otherwise followed the recipe exactly. Thanks so much! This is a keeper.

  152. Elisse says

    5 stars
    I just tasted mine after they cooled off enough and O M G they’re amazing!!
    I can’t get over how good a healthy recipe turned out lol
    I didn’t sub or add anything. Used regular flour.

    Thanks so much. These won’t last long here 😂

  153. Crystal says

    I followed the recipe but used Splenda since these were for diabetic sister. I didn’t like them but I haven’t asked my sister yet to see what she thinks. If she likes them I’ll repost a update.

    • CCK Media Team says

      Hi Crystal, unfortunately splenda is not listed as an ingredient here. You are always free to experiment by changing a recipe, but at your own risk. We cannot vouch for the results of anything not listed in the recipe as an option.

  154. Olivia says

    5 stars
    I am SO impressed with this recipe! So delicious – they taste richer than box brownies and have such a beautiful chocolate-y color! I added 1 shot of espresso to my wet batter for extra richness and color – these are a 10/10 for me!!

  155. Lisa E says

    5 stars
    Absolutely delicious! Thank you very much for this recipe. I always worry about giving my grandkids too many sweets but always want to treat them to something tasty. This does the trick!

  156. Melody says

    Hi Katie I can’t use nut or seed butters:( what can I do to make these sweet potato brownies ?!! All your recipes are INCREDIBLE!

  157. Sarah says

    5 stars
    My boyfriend & I both don’t really like sweet potatoes so when I was given a bag of them I wasn’t sure what to make.

    I used the instructions linked to roast & puree the potatoes & while I was skeptical making the batter, they turned out amazing!

    You can’t taste the sweet potato at all & the brownies are perfectly fudgey. Would definitely recommend & make again. Thanks for a great recipe!

  158. Reagan says

    5 stars
    These are so delicious I’ve made them twice so far. I’ve been tricking my little sister into eating healthier with them and she loves them as well! I add an egg to the liquid ingredients as well before mixing it all together and then bake it for 30min and they turn out great!

  159. Jess says

    5 stars
    10 stars! A go-to recipe in my home. I sub coconut sugar for sugar and use almond butter. I’ve tried with oat and almond flour and both are fantastic.

  160. Janet C. says

    5 stars
    I love this recipe. I’m not much of a baker, but these are so easy. I have experimented with several variations. I sometimes substitute pumpkin for the sweet potato and it works well.
    I generally use almond flour which my gluten free friends appreciate.
    I substitute 1/2 cup erithrytol and 3 tbsp maple syrup for sweetener. Either use the confectioner erithrytol or grind your regular erithrytol to powder form or it will give a gritty texture. The erithrytol does not melt.
    I love my final version and always get rave reviews when I take it to a gathering. I have shared this recipe with many friends.
    Thank you, Katie.

  161. Maya says

    5 stars
    These are absolutely heavenly! So amazingly fudgy and gooey and light at the same time. I used cashew butter that I made by simply processing a cup of toasted unsalted cashews- the butter that came out was far less than an full cup, about half but was fantastic nontheless.. I have to admit I added 1 egg too for a bit more liquid and used oat flour / so so good.

  162. Lynn says

    5 stars
    I’m not sure how but these brownies are way better than traditional brownies! You would never know these brownies are healthier, they are rich, chocolatey and ooey gooey! I subbed pure maple syrup in place of the sugar, worked perfectly. Thank you for sharing your recipes, they are always delicious!

  163. Amy Laskey says

    5 stars
    My family loves these brownies and so have the many others I’ve shared them with! I like using black cocoa for extra richness. Thank you!

  164. Liz says

    5 stars
    This is my first review on a food blog ever. That’s how impressed I am with these brownies. So glad I came across this recipe!

  165. kristina says

    5 stars
    Made these today for the first time and am thrilled with how they turned out, very tasty! Soft, moist and chocolatey!! Perfect, thank you my dear!@

  166. Chris Miller says

    5 stars
    These are rich, which I like because I can eat a small piece and not need any more. I like peanut butter but the taste is extremely present for me, more so than the chocolate. No surprise that my peanut-butter hating husband found these tolerable but not enjoyable. Still, I’m giving it five stars for originality and being a nice lactose-free choice.

  167. Pareatha Boyd says

    5 stars
    I love them, but I use pumpkin in the can. And double the recipe it turned out great. Also I use , nuts and regular peanut butter, which is peanuts and salt. For the flour i use chickpea flour So good❤️

  168. Cathy says

    5 stars
    I’m currently on a 6 week challenge so I’ve restricted myself to a limit of sugar intake. I saw this recipe and thought how perfect this can satisfy my sweet tooth! I swapped the flour for brown rice flour and used monk sugar as my sweetener. And….YUMMMMMMMMEEEEEYYYY! This definitely hit the spot for me and I didn’t go past my sugar intake!

  169. Kat says

    5 stars
    Possibly the best brownies I’ve ever had. I made some for my partner and he’s so obsessed with it, he wants to package and sell them. LOL. We had them with a lil vanilla ice cream and strawberries and it was beyond words soo incredible! The sweet potatoes were undetectable.

  170. Elizabeth White says

    5 stars
    My Kids, partner and I loved them we had them slightly warm with ice-cream the first night then from the fridge the next day and I keep sneaking another one and got caught by my partner so had to sneak him some and hide from the children! 😁🤩

  171. Emily says

    I hate to even bother to ask, but are most people using unsweetened nut butter, or a sweetened smooth butter? The recipe does not indicate? Thanks so much!!

  172. Shelly says

    5 stars
    I had a major chocolate craving and just used what I had on hand. I didn’t have any chocolate chips and used almond flour. No frosting and they still turned out amazing!!

  173. Kelly Davis says

    5 stars
    I just made these, and they turned out great! The only flour I had on hand was almond and coconut so I used a mix of those. I also use my own homemade Nutella (low carb) instead of regular store-bought nut butter. For the sugar component, I subbed some Monk fruit granulated “Sugar” and a little monkfruit maple syrup. I also always add a little espresso powder to recipes containing chocolate. The result was super fudgy, and super dark and chocolatey. I cooked the brownies five minutes longer than the recommended 20 (my fault for not watching the timer) minutes, but they still turned out great! They have a strong hazelnutty/Nutella flavor, but I love Nutella so that’s fine by me! Can’t taste the sweet potato at all.

  174. Avi Love says

    5 stars
    Hi Katie!
    Love ❤️

    This might be a TYPO or correction:
    Recipe: Sweet Potato Brownies
    Date today: 9/29/23

    Your paragraph as now shown:
    “I like to use a fourth cup of regular unsweetened cocoa powder and two tablespoons of Dutch cocoa. If you can only find regular, that’s fine to use for all six tablespoons.”

    In the first line, the words USE A FOURTH CUP OF REGULAR are probably meant to say something like, you use 4 Tbsp regular cocoa. (Because add 2 Tbsp Dutch to 4 regular of cocoa gets you a total of 6 Tbsp.)
    Pardon me if I read that wrong.

    Thanks for these fabulous Sweet Potato Brownies and all the other goodies you share with us on your blog ❤️
    Best regards,
    Avi Love

    • CCK Media Team says

      Hi Avi! Thank you so much for the kind words. A fourth cup and four tablespoons are actually the same amount 🙂 Hope that helps clarify!

  175. Michelle says

    5 stars
    We absolutely loved these! We are not vegan but I wanted to make a “healthier” brownie. I did add an egg for a bit of moisture/protein but it was not necessary. I will definitely make these again.

  176. Mel says

    5 stars
    OMG! These are so delicious! I can’t believe these are with sweet potato! I used raw sugar and almond flour. They were gooey but that is the way we like it. Thank you for this! 😊

  177. Carey says

    5 stars
    I have made these 3 times now and everyone who tastes them says they are AMAZING! No one can believe the ingredients! I use cashew butter (my fave), and almond flour. These are SO GOOD!

  178. Melissa Adkins says

    Hey! I made a similar brownie but didn’t use flour or sugar but I used maple syrup and sweet potato. My husband has a huge sweet tooth and he loved them and I thought they were very tasty too. I made them a second time and put too much cocoa powder in them and they are a bit bitter, but good. Practice makes perfect. Ha.

  179. Eva says

    5 stars
    So delicious! I wish you put ingredients in grams as well, but spending extra time converting was worth it.
    Thank you so much

  180. Julianne says

    5 stars
    Incredible! I made these with almond flour and substituted 140 g (just over a cup) of Lakanto powdered monkfruit sweetener for sugar due to my mother-in-law’s diet. The batter was so amazing I almost didn’t want to bake them, but they were also amazing after cooking the pan. Can’t taste sweet potato at all. My mother-in-law thinks they taste just like her brother’s chocolate peanut butter fudge. Highly recommend!

    • Julianne says

      Oh and I also included 3/4 of a roughly chopped Lily’s dark chocolate baking bar instead of chocolate chips.

  181. Jessica says

    This recipe sounds delicious! I can’t wait to try it. But I was wondering…I don’t have regular peanut butter…just peanut butter powder. Would I be able to blend it with a ripe banana and still have the consistency and flavor of the brownie not be compromised? Thanks for sharing 🤤

  182. Lynn says

    5 stars
    Delicious brownies! Super fudgy! I did make adjustments based on what I had on hand and to make it healthier.
    Pureed fresh pumpkin for the sweet potato. Pureed 14 Medjool Dates with a little bit of water (it was like a thick applesauce consistency & made approx 2/3 cup) in place of sugar. Only used 1/3 cup of Lily’s Dark Chocolate Chips mixed into the batter. Added 5 minutes to the cooking time. I can taste the peanut butter but who doesn’t like peanut butter and chocolate together! They are really YUMMY! Thank you!

  183. Danna Nejatian says

    5 stars
    Fantastic 🙌 We love them!
    I only substituted the 2/3 cup sugar for 1/2 cup honey and they came out so perfect! Thank you very much, I will be heading to your website 😁❤️

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