Flourless Sweet Potato Brownies
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These Flourless Sweet Potato Brownies are made with just 4 ingredients and are a healthy dessert that everyone will enjoy! They’re super moist and you can’t even taste the sweet potato. Plus, they just so happen to be vegan, gluten free and refined sugar- free.
Why you’ll love these brownies:
Minimal ingredients: They’re made with only 4 ingredients, which can’t be said for very many recipes.
Actually healthy: The main ingredients are sweet potato and almond butter, so they’re basically a health food.
No refined sugar: These brownies are sweetened with maple syrup and chocolate chips and that’s it! They also happen to be vegan, gluten free and Paleo-friendly. If you’re looking for a lower-sugar dessert, these are it!
Recipe highlights:
- Ready from start to finish in about an hour
- Serves: 9 or 16, depending on how you slice them
- Cook method: Oven
- Tools: N/A, just a rubber spatula
- Difficulty: Easy
Table of Contents
For those days when you’re craving chocolate but still want to keep it healthy, make these sweet potato brownies.
See, I love sneaking health foods into brownies, like in my cottage cheese brownies, avocado brownies and my black bean brownies, all of which have gotten rave reviews.
Flourless desserts are also quite popular, especially my flourless chocolate chip cookies and flourless pumpkin bars. They’re an easy way to guarantee a dessert is gluten free!
These flourless sweet potato brownies are even easier because they’re made with only four ingredients. Plus, you only need a whisk and a rubber spatula to make them.
- Looking for another gluten-free, dairy-free brownie recipe? Try these easy paleo brownies.
Made these last week, and we loved them so much I’m already making another batch. This is going to be our go-to dessert recipe!
– susie
Ingredients for Flourless Brownies
Sweet potatoes: 2 medium or 1 large. If you end up with less than 1 cup of sweet potato, add a little pumpkin puree to the mix.
Cocoa powder: High-quality cocoa powder, or unsweetened 100% cacao. Since these brownies are only lightly sweetened, I highly recommend using high-quality cocoa powder. I used Whole Foods 365 brand and thought it was good.
Almond butter: Go for the most inexpensive creamy almond butter, like Kirkland brand from Costco, or Trader Joe’s almond butter.
Maple syrup: I know it’s more expensive, but real maple syrup is going to make these taste even better (by “real” maple syrup, I mean syrup with no additives).
Chopped chocolate: This is optional, but I HIGHLY recommend adding it, as it makes these taste more like traditional brownies. Opt for your favorite chocolate bar or chocolate chips, but if you want to keep these Paleo and/or vegan, choose dairy free chocolate.
See the recipe card below for full ingredient list and quantities.
How to Make Sweet Potato Brownies
Step 1: Cook the sweet potatoes. Use a fork to pierce several holes into the sweet potatoes, then place them on a microwave-safe dish and microwave for 6-7 minutes.
Step 2: Mash sweet potatoes. Slice the sweet potatoes down the middle and wait a few minutes for them to cool. Then, scoop out the flesh and discarding the skins. Use a potato masher to mash the sweet potatoes until they’re no longer lumpy then transfer to a 1 cup measuring cup.
Step 3: Whisk ingredients. Start by whisking the maple syrup and almond butter together in a large bowl. Then, add the cocoa powder, mashed sweet potato and chocolate chips and stir with a rubber spatula.
Step 4: Bake. Scoop the batter into an 8×8 baking dish that’s lined with parchment paper and use a rubber spatula to smooth it out. Sprinkle extra chocolate on top, then bake the brownies at 350°F for 35-40 minutes or until a toothpick comes out clean.
Let the brownies cool completely in the pan. Then, pull on the parchment to remove, slice and enjoy!
Erin’s Expert Tips
- Not a fan of the microwave? No problem! Instead of microwaving the sweet potatoes, you can peel them, dice them, then add them to a saucepan. Bring to a boil, then boil until they can easily be pierced with a fork. Then, drain and mash them!
- Make sure to line the baking pan with parchment paper and leave a 1-inch overhang for easy removal.
- For the chocolate peanut butter lover in your life, try using peanut butter instead of almond butter. But, just know that these won’t be paleo-friendly if you do this.
- Storage: Store brownies in a sealed container at room temperature for up to 4 days. Or, you can refrigerate for up to a week or place them in a freezer-safe bag for up to 2 months.
My Pro Tip
Recipe Tip
If you want brownies to be even tastier, add 1 teaspoon of vanilla extract in with the wet ingredients.
Sweet Potato Brownies FAQs
Yes! They’re vegan because there’s no eggs in them, and they’re gluten free AND paleo because there’s no flour or refined sugar.
With that said, these brownies are going to be LESS sweet than traditional brownies because they only use maple syrup as the sweetener, so if you want them to be sweeter you can add 2 tablespoons of coconut sugar OR simply add more chopped chocolate to the batter.
Sure can! Instead of almond butter, try using sunflower butter or tahini instead.
Reader favorite chocolate recipes:
- Fudgy Vegan Brownies
- Almond Flour Chocolate Cookies
- Chocolate Coconut Cake
- No Bake Chocolate Pie
- Chocolate Avocado Cake
More vegan and gluten free dessert recipes:
Flourless Sweet Potato Brownies
Video
Ingredients
- 2 medium sweet potatoes, (1 cup, mashed)
- 1 1/3 cup almond butter
- 1/2 cup maple syrup
- 1/4 cup cocoa powder
- 1/3 cup chopped chocolate or chocolate chips, or more to taste
Instructions
- Preheat oven to 350° and line an 8×8 baking dish with parchment paper, leaving a 1-inch overhang.
- Use a fork to poke holes into the sweet potatoes, then place them on a microwave-safe dish and microwave for 6-7 minutes until soft. Then, slice them down the center and wait a few minutes for them to cool off before scooping out the sweet potato flesh and discarding the skin.
- Use a potato masher to mash the cooked sweet potato, then transfer to a 1-cup measuring cup.
- In a large bowl, whisk almond butter and syrup together. Then, add the cocoa powder, mashed sweet potato and chopped chocolate and fold everything together with a rubber spatula.
- Scoop the batter into the prepared dish, then sprinkle extra chocolate on top. Bake brownies for 35-40 minutes or until a toothpick comes out clean.
- Let the brownies cool completely in the pan, then slice and enjoy!
Notes
Nutrition
This recipe was originally published in October 2019. It was updated with new text and photos in October 2025.
I submitted a negative comment to quickly. My creation, I found was quite wet like pudding so I decided to stick them in the fridge. They are SO good! I will definitely make them again. My lunch guest who is gluten free loved them as well. So rich and decadent!
Admin – trash my previous comment!
Thanks for coming back to write a positive review — I’m so happy your friend liked the brownies!
Excellent recipe! Made exactly as per directions. Very moist and flavorful. You wouldn’t know there were sweet potatoes in the ingredients. Will make again. Thank you for the great recipe
Hi,
About to make the brownies. Is the amount of almond butter 1 1/3 cups or a 1/3 cup? Your paleo brownie recipe calls for a 1/3 cup. Watched video and the almond butter looks more like a third of a cup. I have 1 1/3 cup and it looks like a lot more than what I saw in the video. Praying they come out ok.
Thanks,
Brenda
Hi Brenda — apologies for the delay with this — yes, it’s 1 1/3 cup almond butter. I hope they turned out ok!
How to make a 9×13 pan with ingredients please reply
Thank you 🌻
Hi! I apologize but I haven’t tested these in a 9×13 pan so I’m not sure.
You can just double the recipe it will be fine.it might be little thicker but it will be ok.
Great recipe! My entire family loved them. Would reducing the amount of nut butter change the texture?
Thanks!
Good question! I think you could probably reduce it by 2 tablespoons, but anymore than that and yes, the texture and overall recipe may not turn out the same.
Made these last week, and we loved them so much I’m already making another batch. This is going to be our go to dessert recipe. Thank you so much for sharing!
I’m so glad you like the brownies, Susie!
Awesome recipe!
Thank you for sharing.
Glad you enjoyed it!
These are perfectly fudgy and delicious. They have kept well in the refrigerator for a week as I snacked on them.
I have canned sweet potatoes. Would they work in this recipe?
I think so!
Hi
Can I use butter? If yes, same measurements?
Thanks!
Hi! Maybe? I haven’t tried it for this recipe, so I’m not sure how that would work out. If you DO try it, let me know!