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.
