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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.

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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!
4.91/5 (128)
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

4.91/5 (128)

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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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  1. 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.

  2. 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?

  3. 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

  4. 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.

  5. 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 ?

  6. 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!

  7. 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?

  8. 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!

  9. 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!

  10. 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!

  11. 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!!

  12. 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!

  13. 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!

  14. 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!

  15. 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.

  16. Lis says

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

  17. 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.

  18. 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

  19. 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!

  20. 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!

  21. 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.

  22. 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!

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