Get ready to fall in love with Sweet Potato Brownies—a flourless, four-ingredient wonder that transforms wholesome pantry staples into ultra-fudgy, melt-in-your-mouth treats. This recipe is as simple as it is magical, with sweet potato delivering natural sweetness and unbeatable moist texture, while nut butter and cocoa powder team up for rich flavor. With minimal effort and maximum chocolate goodness, these brownies are a delicious way to sneak a little nutrition into your favorite dessert and will keep everyone reaching for seconds.
Ingredients You’ll Need
These Sweet Potato Brownies keep it delightfully simple. Each ingredient has a key role—no fillers or fluff—so every bite delivers pure, chocolatey joy rounded out by that (not-so) secret sweet potato. Let’s peek at what makes these brownies irresistible.
- Sweet Potato: The star of the show brings natural sweetness, amazing moisture, and gorgeous color to your brownies.
- Peanut Butter or Almond Butter: Adds creaminess and richness while keeping the brownies flourless and lending a subtle nutty flavor.
- Maple Syrup or Honey: This natural sweetener amps up the moisture and gives the brownies their delicate, wholesome sweetness.
- Cocoa Powder: The backbone of that deep chocolate flavor—use a good unsweetened cocoa for maximum brownie bliss.
How to Make Sweet Potato Brownies
Step 1: Prep Your Pan and Sweet Potato
Start by preheating your oven to 350 degrees F and greasing a mini muffin tin so those little brownies pop right out. Next, peel a large sweet potato, poke it a few times with a fork, and microwave on high for 5 to 10 minutes until fork-tender. Mash the flesh until completely smooth and measure out one cup—you want it silky so your Sweet Potato Brownies turn out ultra-soft.
Step 2: Melt Nut Butter with Sweetener
In a small saucepan over medium heat, combine your peanut butter (or almond butter) with maple syrup (or honey). Warm them gently while stirring, just until everything is smooth and melted together. This step helps the nut butter blend easily into the other ingredients and ensures sweetness is spread throughout every last crumb.
Step 3: Mix Up the Brownie Batter
In a medium bowl, add your cup of mashed sweet potato. Pour in the warm nut butter-maple mixture and sprinkle in the cocoa powder. Grab a sturdy whisk or spatula and stir until the batter is thick, glossy, and evenly combined. The cocoa powder can take a minute to blend, so keep mixing until every bit of batter looks chocolaty and lush—trust me, it’s worth the extra thirty seconds!
Step 4: Fill the Pan and Bake
Evenly distribute the brownie batter among the cups of your prepared mini muffin tin. Each cup gets a generous scoop. Pop the tin into your preheated oven and bake for 20 to 22 minutes until the tops look set. Let them cool in the pan before gently running a knife around the edges and popping them out—this helps your Sweet Potato Brownies keep their perfect shape.
How to Serve Sweet Potato Brownies
Garnishes
Dress up these naturally fudgy bites with a sprinkle of flaky sea salt, a light dusting of cocoa powder, or a handful of mini chocolate chips right as they come out of the oven. If you’re feeling extra, a swirl of almond butter or a dollop of Greek yogurt on top will delight every bite.
Side Dishes
Pair your Sweet Potato Brownies with an icy cold glass of milk for classic comfort, fresh berries for a pop of tartness, or a scoop of vanilla frozen yogurt for that hot-and-cold dessert magic. They’re also perfect with coffee on a cozy afternoon.
Creative Ways to Present
Stack them on a tiered dessert stand for parties, nestle a few in a lunchbox for a tasty surprise, or wrap them up in parchment as homemade food gifts. For a showstopper, sandwich a scoop of ice cream between two and drizzle with chocolate sauce!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your brownies in an airtight container at room temperature for up to three days. If you’ll keep them longer, pop the container in the fridge—this helps retain their gooey texture and keeps them super fresh.
Freezing
Sweet Potato Brownies freeze like a dream. Place cooled brownies in a freezer-safe bag, separating the layers with parchment paper, then freeze for up to two months. Thaw overnight in the fridge or at room temp for an hour before serving.
Reheating
For that just-baked magic, warm individual brownies in the microwave for 10–15 seconds or pop them in a low oven for a few minutes. The little bit of heat revives their fudgy center and makes them feel straight from the oven every time.
FAQs
Can I use canned sweet potato puree?
Absolutely! Just make sure it’s pure sweet potato with no added sugars or spices. One cup straight from the can is perfect and makes these Sweet Potato Brownies even faster to whip up.
What kind of nut butter works best?
I love the richness of peanut butter, but almond butter is fabulous if you’re going for a lighter, slightly sweet flavor. Any smooth nut butter should work—try sunflower seed butter for a nut-free version!
Do they really taste like brownies?
Yes, they’re incredibly close! Sweet Potato Brownies are chewy, chocolatey, and fudgy, with an ever-so-light earthy note from the sweet potato. Most people can’t believe there’s no flour or oil involved.
How do I make them vegan?
Just use maple syrup instead of honey and make sure your cocoa powder and nut butter are vegan-friendly. These brownies are naturally dairy and egg free, so you’re almost there from the start.
Can I double the recipe for a crowd?
Absolutely. Double all the ingredients and bake in batches, or use a standard brownie pan and adjust baking time as needed. Watch for that set, glossy top and you’re good to go!
Final Thoughts
Give these Sweet Potato Brownies a try, even if you’re skeptical—there’s something so fun about baking up a batch of brownies that are rich, chocolatey, and secretly wholesome. They’re proof that dessert can be easy, delicious, and a little bit clever, too. I hope these become a new staple in your kitchen (and lunchboxes!) as they have in mine.
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Sweet Potato Brownies Recipe
These Sweet Potato Brownies are deliciously fudgy and wholesome, made with just four simple ingredients. Perfect as a guilt-free dessert, they’re flourless, gluten-free, and naturally sweetened, making them both nutritious and irresistible. Each bite delivers rich chocolatey flavor with a subtle hint of creamy nut butter and the natural sweetness of sweet potatoes.
- Total Time: 42 minutes
- Yield: 12 servings (2 mini brownies per serving)
Ingredients
Sweet Potato Base
- 1 cup cooked sweet potato, mashed (from about 1 large sweet potato)
Wet Ingredients
- 1/2 cup peanut butter or almond butter
- 1/4 cup maple syrup or honey
Dry Ingredient
- 1/4 cup cocoa powder
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Grease a mini muffin tin to prevent sticking and set aside.
- Cook and Mash Sweet Potato: Peel a large sweet potato, pierce it several times with a fork, and microwave on high for 5–10 minutes until tender. Allow to cool slightly, then mash thoroughly. Measure 1 cup of mashed sweet potato and set aside.
- Melt Wet Ingredients: In a small saucepan over medium heat, combine the peanut butter and maple syrup (or honey). Stir constantly and heat until the mixture is fully melted and smooth.
- Mix the Batter: In a medium bowl, add the mashed sweet potato, melted nut butter mixture, and cocoa powder. Stir or whisk thoroughly until the batter is completely smooth and well combined.
- Portion and Bake: Spoon the batter evenly into the greased mini muffin tin, filling each cavity.
- Bake Brownies: Bake in the preheated oven for 20–22 minutes, or until set and a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: Let the brownies cool completely in the pan before gently popping them out. Enjoy!
Notes
- This recipe makes about 24 mini brownies; serving size is 2 mini muffins (12 servings total).
- Each serving is 4 Weight Watchers Freestyle SmartPoints.
- Can be stored in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.
- Use almond butter instead of peanut butter for a different flavor profile or to keep it peanut-free.
- To make this vegan, use maple syrup instead of honey.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 mini brownies
- Calories: 106
- Sugar: 7g
- Sodium: 59mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
