Ingredients (Core Recipe)

  • 2 cups mashed sweet potato (from cooked or baked sweet potatoes)
  • 1/2 cup maple syrup (alternatives like honey, agave, or date syrup also work)
  • 1/2 cup cocoa powder

Optional Enhancements

  • 1–3 tablespoons nut butter (peanut, almond, or cashew)
  • 1–2 tablespoons coconut oil or melted butter substitute
  • Pinch of sea salt
  • 1/2 cup chopped nuts (walnuts, pecans, or almonds)
  • Melted dark chocolate for topping

How to Prepare the Sweet Potatoes

For the best texture, bake your sweet potatoes instead of boiling them. Baking concentrates the natural sugars, producing a richer flavor. Once soft, scoop the flesh out and mash until smooth. You can prepare the sweet potatoes in advance and store them in the refrigerator until needed.

Mixing the Brownie Batter

In a mixing bowl, combine the mashed sweet potato with the maple syrup and cocoa powder. Stir until you have a smooth, even-textured batter. The mixture should be thick and slightly sticky. If you’re incorporating nut butter or coconut oil, fold them in during this step. They will enrich the batter and improve its overall consistency.

Preparing the Baking Dish

Line a small baking dish with parchment paper to prevent sticking and to make it easier to lift out the brownies once fully baked. A lightly greased dish also works. Spread the batter evenly across the dish, pressing gently to remove air pockets.

Baking Instructions

Preheat your oven to 175°C (350°F). Bake the brownies for about 20 minutes. They will still appear soft when removed from the oven, but that is expected. Sweet potato brownies firm up as they cool, creating a dense, fudgy interior.

Adding the Chocolate Topping

If you want a glossy, irresistible finish, spread melted dark chocolate on top while the brownies are still warm. As the chocolate sets, it forms a thin, crackly layer that contrasts beautifully with the soft brownie beneath.

Cooling and Cutting

Allow the brownies to cool completely before slicing. This helps them firm up and ensures clean, even edges when cut. For best results, refrigerate the brownies for a few hours or overnight. The flavors deepen, and the texture becomes even more fudgy and cohesive.

Flavor Profile and Texture

Despite containing no flour, dairy, or eggs, these brownies boast a rich, dark chocolate flavor from the cocoa powder and a subtle caramel-like sweetness from the maple syrup and sweet potatoes. Their texture is dense and moist, similar to classic fudge brownies, but with a naturally earthy undertone that enhances the chocolate notes.

Health and Nutritional Benefits

These brownies provide fiber, antioxidants, and vitamins from the sweet potatoes and cocoa powder. They have a lower refined sugar content compared to traditional brownies and can easily fit into balanced diets. Because they contain no processed flour, they may be easier to digest for some individuals.

Serving Suggestions

The brownies are delicious on their own, but you can elevate them by serving with:

  • A scoop of dairy-free vanilla ice cream
  • A dollop of coconut whipped cream
  • Fresh berries
  • A sprinkle of sea salt flakes

These additions create contrast and enhance the overall dessert experience.

Storage Instructions

Store the brownies in an airtight container in the refrigerator for up to 5 days. They actually improve in taste and texture by the next day. You can also freeze them for up to 2 months; simply thaw before serving.