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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 (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. 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

  2. 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.

  3. 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.

  4. Cara says

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

  5. 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.

  6. 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!

  7. 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 lockdown, now I have to eat the whole baking sheet myself 😉

  8. 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 🙂

  9. 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.

  10. 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)

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