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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!
4.91/5 (123)
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 (123)

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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. 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!

  2. 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!

  3. 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

  4. 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?

  5. 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!

  6. 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.

  7. 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.

  8. 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!

  9. 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?

  10. 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!!!

  11. 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?

  12. 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!

  13. 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! 🙂

  14. Sonia Patel says

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

  15. 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.

  16. Ryan says

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

  17. 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!!

  18. jum says

    This website is so full of ads I can barely read it. Your recipes seem like they might be great, so it’s a shame!

    • Jason Sanford says

      Hi, can you send a screenshot to me (chocolatecoveredmedia at gmail) of what you’re seeing? The site shouldn’t have any more ads than any of the other big food blogs, and should actually have fewer than many because we have the minimum selected. (We’ve opted out of the lucrative mobile fixed-video player from adthrive, as well as in-image ads, and we also never do takeover ads.) If you’re seeing more ads on Katie’s site than what’s normally seen on other food blogs, they are not sanctioned by us and we definitely want to know about them.
      Jason (media relations)

  19. 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

  20. 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.

  21. 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!!

  22. 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.

  23. 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!

  24. 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 🙂

  25. 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)

  26. 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!

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