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Sweet Potato Brownies

4.67 from 15 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Fudgy Sweet Potato Brownies are fudgy brownies made with homemade sweet potato puree, no eggs, and refined sugar-free.

They are healthy brownies to share with friends and family as they fit most food allergies.

Sweet Potato Brownies

I have so many brownie recipes on the blog using vegetables like my avocado brownies or healthier flour like my coconut flour brownies.

Why You’ll Love These Brownies

This Sweet Potato Brownie Recipe is perfect for those who want healthy brownies without eggs or dairy.

In fact, sweet potato brownies are naturally:

  • Egg-Free
  • Dairy-Free
  • Vegan Approved
  • Refined Sugar-Free

Let me share with you how to make the best fudgy sweet potato brownies ever.

Sweet Potato Brownies

How To Make Sweet Potato Brownies

Sweet potato brownies are very easy to make as long as you make your own sweet potato puree.


All you need to make ultra-fudgy brownies with sweet potato puree are:

  • Homemade Mashed Sweet Potato Puree – Follow my instructions on how to make sweet potato puree. Make sure your puree is smooth with no lumps.
  • Coconut Oil or avocado oil
  • Maple Syrup – or sugar-free maple syrup for fewer carbs.
  • Vanilla Extract
  • Almond Butter, peanut butter, or tahini.
  • Oat Flour or gluten-free all-purpose flour. I tried the recipe with almond flour, but the texture is too oily and fragile. The brownies fall apart easily, so I don’t recommend that option.
  • Baking Soda
  • Salt
  • Coconut Sugar, brown erythritol, or brown sugar.
  • Dark Chocolate Chips
  • Unsweetened Cocoa Powder

Sweet Potato Puree

I wrote an entire article on how to make sweet potato puree that I encourage you to read to make puree for this recipe.

Feel free to steam, boil, or roast the peeled orange sweet potato cubes to make puree for this recipe.

The important part of making a tasty brownie with sweet potato puree is to mash the vegetable into a thin puree. The best is to use a food processor, potato masher, or blender.


First, preheat the oven to 350°F (180°C). Line an 8-inch square brownie pan with parchment paper and lightly oil it with an oil spray. Set it aside.

Liquid Ingredients

First, add the nut butter of your choice and coconut oil to a large mixing bowl.

If your nut butter is a bit hard, microwave both ingredients for 20 seconds to make it easier to stir them. Stir until smooth, and no lumps show in the bowl.

Next, stir in the homemade sweet potato puree, making sure it’s smooth with no lumps, maple syrup, and vanilla extract.

How to make Sweet Potato Brownies

Dry Ingredients

In the previous bowl, add the dry ingredients: oat flour, unsweetened cocoa powder, baking soda, salt, coconut sugar, and chocolate chips.

Stir to bring everything together into a thick brownie batter. It won’t be as runny as a classic brownie recipe, and that’s normal.

Don’t try to thin out the batter; it should be thick as cookie dough.

Pour the batter onto the prepared pan, press to fill evenly, and sprinkle extra chocolate chips on top if desired.


Bake the brownies on the center rack of the oven at 350°F (180°C) for 20 to 25 minutes, not more, or the brownies will be dry and crack.

You know sweet potato brownies are baked through when the top crackle and it’s still a bit sticky in the center but not wet if you insert a pick in the brownie.

Cooling Completely

The secret to making the best sweet potato brownies is to be patient. These brownies have no eggs, therefore, they need time to firm up.

Let the brownies cool down in two steps. First, cool for 15 minutes in the baking pan, then pull the brownies out of the pan using the overhanging parts of parchment paper.

Release the brownies on a wire rack and let them cool completely before cutting them.

I like to wait for 2 to 3 hours before slicing these brownies, so they cut perfectly.

Sweet Potato Brownies

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These vegan sweet potato brownies are delicious healthy desserts on their own or topped with some of the following:

  • Whipped Cream, including coconut whipped cream, if dairy-free.
  • Vanilla Ice Cream
  • Drizzle of Peanut Butter

Storage Instructions

These brownies store very well in the fridge in a sealed container.

Their texture gets even fudgier in the refrigerator, so it’s highly recommended to store them there.

They last for four days in the fridge or up to 3 months in the freezer. Thaw sweet potato brownies the day before in the refrigerator or for a few hours at room temperature.

Allergy Swaps

Below are some ideas to make this sweet potato brownie recipe using other ingredients if needed.

  • Sugar-Free Sweetener – You can replace the coconut sugar with sugar-free brown erythritol and sugar-free maple syrup in this recipe. However, the texture of the brownies will be more crumbly and fragile. To balance that, stir in two teaspoons of flaxseed meal in the dry ingredients to help the batter hold together better.  Use your favorite sugar-free chocolate chips to decrease sugar if desired.
  • Gluten-Free – Use gluten-free certified oat flour or replace it with an all-purpose gluten-free flour mix containing xanthan gum.
  • Nut-Free – You can use sunflower seed butter or unhulled tahini instead of almond butter.
  • Coconut-Free– Replace the coconut oil with avocado oil or melted butter. Began melted butter works as well.

Frequently Asked Questions

Below I answered the most common questions about these brownies with sweet potato puree.

Can I Use Pumpkin Puree?

Yes, you can use canned pumpkin puree or homemade pumpkin instead of sweet potato puree.

This decreases the carbs and also tastes amazing.

Why Are My Brownies Crumbly And Falling Apart?

It means the brownies are too dry it can be that you over-bake them or didn’t measure dry ingredients very well and added too much of them.

Unsweetened cocoa powder or oat flour is high in fiber and, therefore, highly liquid absorbent. If you add too much of these ingredients, it can make the brownies dry.

Finally, make sure you always use a fresh jar of nut butter as old jars contain less oil and make baked goods dry as well.

How Do Sweet Potato Brownies Taste?

Sweet potato brownies don’t taste like sweet potatoes at all.

The vegetable puree adds an ultra-fudgy texture to the brownies and makes them healthier and egg-free.

Orange sweet potatoes are one of the highest sources of beta carotene, a vital component to create vitamin A in your body.

Vitamin A helps your immune system, and therefore, eating sweet potatoes is a great way to reinforce your immunity.

Can I Use Maple Syrup?

You can’t swap coconut sugar for maple syrup in the recipe.

You need both a liquid and granulated sweetener for the best texture and result.

More Sweet Potato Recipes

Below are some more sweet potato recipes for you to try:

Have you baked these sweet potato brownies? Share a comment or review below to connect with me.

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Sweet Potato Brownies

Sweet Potato Brownies

These Sweet Potato Brownies are healthy fudgy brownies made with homemade sweet potato puree, no eggs, and refined sugar-free. They are perfect brownies to share with friends and family as they fit most food allergies.
Prep: 10 minutes
Cook: 20 minutes
cool 3 hours
Total: 3 hours 30 minutes
Yield: 16 brownies
Serving Size: 1 square
4.67 from 15 votes


Liquid Ingredients

Dry Ingredients

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat the oven to 350°F (180°C). Line an 8-inch square brownie pan with parchment paper. Slightly oil paper with oil spray. Set it aside.
  • In a large mixing bowl, add almond butter, maple syrup and coconut oil. Stir to combine. If too dry, microwave for 20 seconds to soften the nut butter and make it easier to stir.
  • Stir in the sweet potato puree and vanilla extract.
  • Fold in the dry ingredients: cocoa powder, oat flour, coconut sugar, baking salt, and chocolate chips.
  • Stir until it forms a thick dough. It shouldn't be runny.
  • Press the brownie batter onto the prepared pan, sprinkle extra chocolate chips on top if desired.
  • Bake on the center rack of the oven for 20-25 minutes or until set on top, crackled, and a pick inserted in the center of the brownies comes out almost clean. A few crumbs on it is a good thing, meaning the brownies are not overly dry.
  • Cool down for 15 minutes in the pan, then pull the overhanging parts of parchment paper to release on a cooling rack.
  • Cool completely – about 3 hours on the rack – before slicing. As it cools down, the brownies firm up and get easier to cut without falling apart, so be patient!


  • Store in the fridge for an ultra-fudgy texture, in an airtight container for up to 4 days, or freeze in sealed zip-lock bags or sealed boxes. Thaw in the fridge the day before.


Note 1: Any nut butter works, including peanut butter.
Note 2: Melted butter or avocado oil works as well.
Note 3: Sugar-free maple syrup, agave syrup, or coconut nectar can be used.
Note 4: Any granulated sweetener works, including sugar-free brown erythritol for sugar-free sweet potato brownies.
Note 5: Gluten-free all-purpose flour or arrowroot flour works in the same amount, but the texture is a bit denser. 
Note 6: Any chocolate chips work, including sugar-free chocolate chips.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 square
Yield: 16 brownies


Serving: 1 squareCalories: 141.9 kcal (7%)Carbohydrates: 17.3 g (6%)Fiber: 2.7 g (11%)Net Carbs: 14.6 gProtein: 3.2 g (6%)Fat: 7.9 g (12%)Saturated Fat: 3.1 g (19%)Polyunsaturated Fat: 1.2 gMonounsaturated Fat: 2.9 gCholesterol: 0.04 mgSodium: 126.8 mg (6%)Potassium: 224.2 mg (6%)Sugar: 8.4 g (9%)Vitamin A: 3363.6 IU (67%)Vitamin B12: 0.01 µgVitamin C: 3.4 mg (4%)Calcium: 54.1 mg (5%)Iron: 0.9 mg (5%)Magnesium: 45.7 mg (11%)Zinc: 0.7 mg (5%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    15 Thoughts On Sweet Potato Brownies
  1. 5 stars
    Thank you for making a clean sweet potato brownie. I’ve seen others that had so much fat in them. I just put them in the oven, can’t wait to try them!!

  2. 3 stars
    Definitely chewy also definitely no sweetness at all. We added a little bit of maple syrup wasn’t quite enough. Then I melted some plant based chocolate chips on top and that made it better.

    • This is a good point, some sweet potato varieties are far less sweet than others. But with all the maple syrup and coconut sugar, it’s very sweet to my taste, so I always recommend making it as in the recipe and adjust it to your taste when you make it again 😉

  3. Hello girl! This sounds amazing!
    I have a question if I may, can I use chickpea flour for this and also omit the coconut sugar?
    Thank you 🫶🏼

  4. 5 stars
    this brownie recipe sounds so interesting, I’m trying it. how blessed we are to find a nutritionist that doesn’t use artificial sweeteners. I look forward to your blog site, ‘sweet as honey’.

  5. 5 stars
    Wow, I don’t normally comment, but I had to for this recipe. These are so delicious! I had a bunch of roasted Japanese sweet potatoes, and needed to use them, and came across your recipe. I used all-natural peanut butter as the only sub.

  6. Thus sweet potato brownie recipe sounds really good. Could these be made without the cocoa powder? I am not allowed the cocoa, and I have white chocolate chips.


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