These irresistibly fudgy (hidden fiber!) Sweet Potato Brownies are deeply chocolatey and made with wholesome ingredients like almond butter and mashed sweet potato. With 4 grams of fiber and 5 grams of protein, they’re a feel-good sweet treat that tastes every bit as decadent as the classic.

Why You’ll Love these Sweet Potato Brownies

• Hidden fiber boost. Mashed sweet potato and almond butter sneak 4 grams of fiber into every bite without tasting like a “healthy” dessert.
• Gluten free + dairy free. These flourless brownies are naturally gluten free and easily made dairy free by using dairy-free chocolate chips.
• Made in 1 bowl. Minimal prep and cleanup with no mixer required!
• Super fudgy. The sweet potato adds natural sweetness and moisture, while almond butter lends a truffle-like texture.

Just like my reader-favorite Healthy Brownies, this is the type of wholesome dessert that tastes surprisingly decadent.

I tested these brownies seven(!) times to nail that elusive fudgy texture–moist and rich without being too dense or cakey.

During recipe development, I experimented with different ingredients and methods I saw online, and I can confidently say this version is superior to every one I tried.

The blind taster will never guess they include a fibrous root vegetable–trust me, I tested them on the biggest “healthy dessert” skeptics!

If you’re on the hunt for more feel-good sweet treats, try my Pumpkin Mug Cake, Cookie Dough Protein Balls, and Chocolate Peanut Butter Cookies next.

The Ingredients

• Sweet Potato: Mashed sweet potato adds natural sweetness, moisture, fiber, and immune-boosting nutrients.
• Almond Butter: Adds richness and healthy fats while giving the brownies structure and an extra-dense, fudgy texture. Use a creamy, natural almond butter made with just almonds and salt, and be sure to stir it well.
• Maple Syrup: Naturally sweetens the brownies while adding moisture and a subtle caramel-like flavor.
• Egg: Helps bind the ingredients and gives the brownies structure.
• Cocoa Powder: Unsweetened cocoa powder lends rich, chocolatey flavor.
• Vanilla: A touch of vanilla extract enhances the chocolate notes and rounds out the sweetness.
• Baking Powder: Just enough leavening to keep the brownies from becoming overly dense.
• Chocolate Chips: I suggest using semi-sweet chocolate chips, however feel free to use milk or dark chocolate, or dairy-free chocolate chips. Alternatively, omit the chocolate chips and use chopped walnuts or pecans.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Combine Wet Ingredients. In a large mixing bowl, combine mashed sweet potato, almond butter, maple syrup, egg, and vanilla; mix well.

Step 2: Add Dry Ingredients. Stir in cocoa powder, baking powder, and salt. Fold in chocolate chips, reserving some to sprinkle overtop, if desired.

Step 3: Transfer Batter to a greased 8×8-inch baking pan and smooth the top. Sprinkle any extra chocolate chips overtop.

Step 4: Bake at 350ºF for 28 to 32 minutes, until a toothpick inserted comes out with just a few crumbs on it. Cool in the pan for 30 minutes to 1 hour before slicing into 12 squares. Enjoy warm or at room temperature.

How to Cook Sweet Potato for Brownies

You can cook the sweet potato either in the microwave or the oven.

Roasting in the oven produces softer, fluffier flesh with a sweeter, almost caramelized flavor, which I much prefer. You can use the microwave in a pinch; however, note that the sweet potato won’t be quite as sweet and the flesh will be a bit more fibrous.

• Oven (preferred method): Pierce the sweet potato all over with a fork and place on the center rack of the oven. Bake at 400ºF until the flesh is very soft with no firm pieces remaining, about 1 hour. Let cool before removing the skin and thoroughly mashing the sweet potato flesh. (This can be done up to 3 days in advance. Refrigerate until ready to use.)
• Microwave: Pierce the sweet potato all over with a fork and wrap it in a damp paper towel. Microwave on HIGH for 6 minutes. Turn over and microwave for another 6 minutes (12 minutes total), until extremely soft. Let cool before removing the skin and mashing thoroughly.

Recipe Tips and Tricks

• Cook sweet potato until very soft. The flesh should be completely tender and easily mashable with a fork. If the sweet potato is undercooked, it may leave chunks in your batter and prevent it from becoming completely smooth.
• Thoroughly mash sweet potato. Thoroughly mash the sweet potato until smooth before adding the remaining wet ingredients.
• Use unsweetened almond butter. Look for almond butter made with just almonds and salt. It should be smooth, creamy, and pourable.
• Avoid overbaking. For the fudgiest texture, check the brownies at the 28 to 30 minute mark. The edges should be set and the center slightly soft.
• Let cool before slicing. The brownies will continue to firm up as they cool, so give them time to firm up.

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If you try these sweet potato brownies, snap a photo and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates.