These flourless sweet potato brownies are super rich, moist and fudgy but healthy at the same time! They are nutrient packed with lots of fiber and are naturally gluten and dairy free. Enjoy this decadent treat with chocolate pecan toppings.

These brownies are so tasty that it’s impossible to stop eating. Yes, they are made with sweet potatoes but they DO NOT taste healthy. How amazing is that? None of my family could not tell what the secret ingredient was until I revealed it. Imagine indulging those fudgy pieces but you are actually taking in a fiber loaded good stuff.

The sweet potatoes give extra moisture and add depth to the flavor. Since they help to build the structure of the brownies, I decided to skip flour in this recipe. Instead, the eggs and baking powder are used to give a gentle ‘lift’ so that the brownies don’t just come out as flat baked potatoes.

Thanks to the avocado oil in the batter, these brownies never dry up or harden even on day 3. Despite the volume of sweet potatoes being used, the amount of chocolate flavor is unbelievable with a plenty of cocoa powder and chocolate chips mixed in. Additionally, there is more chocolate and crushed pecans on top for another layer of flavor (and happiness)!

Which sweet potato works the best

Red sweet potatoes such as garnet or jewel are used in the recipe as they are more accessible here in the states. However, you may also try with Japanese sweet potatoes as well. Since they are a sweeter kind, you may cut down on the coconut sugar amount if you like.

Ingredients for this recipe

• Sweet potato - see above for the types of sweete potatoes used
• Oat milk - any non dairy milk
• 2 eggs
• Avocado oil
• Almond or peanut butter - use a natural, unsweetened creamy type
• Vanilla extract
• Coconut sugar
• Unsweetened cocoa powder
• Baking powder
• Semi sweet chocolate chips - pick a vegan or dairy free type
• Chopped pecans

How to make flourless sweet potato brownies

1. Prepare the oven. Preheat the oven to 350°F/ 177°C. Line a 9-inch square pan with parchment paper.

2. Cook the potatoes. Microwave the sweet potatoes for 6-8 min until fork tender . You can also boil for 10-15 minutes and drain.

3. Blend. In a food processor or a blender, place the cooked potatoes, milk, eggs, avocado oil and process until smooth.

4. Finish up in a bowl. Transfer the content to a large bowl. Add in the nut butter, vanilla, coconut sugar, cocoa powder, baking powder and mix well. Stir in the chocolate chips.

5. Top. Pour into the prepared pan. Top with more chocolate chips and pecans.

6. Bake. Bake for about 20 minutes. Do not over bake. The brownies come out very soft and look undone but will firm up as they cool.

*See below recipe card for detailed instructions.

How to store sweet potato brownies

The brownies can be covered and stored in a cool place for up to 2 days. Refrigerate after that. If they harden in the fridge, let sit on the counter for about 30 minutes or microwave for 10 seconds or so to soften up.

Recipe

Flourless Fudgy Sweet Potato Brownies

These sweet potato brownies are super rich, moist and fudgy but healthy at the same time! They are nutrient packed with lots of fiber, and are naturally gluten and dairy free. Enjoy this decadent treat with chocolate pecan toppings.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Sweets

Cuisine American

Servings 9 servings

Calories 366 kcal

Equipment

• 1 9-inch square pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 pound sweet potato about 2 medium size potatoes, peeled and cut into bite size pieces
• ½ cup oat milk or any non-dairy milk
• 2 large eggs
• ¼ cup avocado oil
• ½ cup natural unsweetened peanut butter or almond butter
• 2 teaspoons vanilla extract
• ¾ cup coconut sugar
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ½ cup dairy-free semi sweet chocolate chips

Toppings

• ¼ cup dairy free semi sweet chocolate chips
• ⅓ cup chopped pecans

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat the oven to 350°F/ 177°C. Line a 9-inch square pan with parchment paper.
• Place the sweet potatoes in a large microwave safe bowl. Add ¼ cup of water and cling wrap loosely or cover. Microwave for 6-8 min on high until fork tender (almost mushy). They can also be boiled for 10-15 minutes and drained.
• In a food processor or a blender, place the cooked potatoes, milk, eggs, avocado oil and process until smooth.
• Transfer the mixture to a large bowl. Add in the nut butter, vanilla, coconut sugar, cocoa powder, baking powder and mix well.
• Sir in ½ cup of chocolate chips.
• Pour the batter into the prepared pan and flatten the surface. Top with ¼ cup chocolate chips and chopped pecans.
• Bake for about 20 minutes. Do not over bake. The brownies come out soft and may look undone but will firm up as they cool.

Notes

Red sweet potatoes (jewel, garnet) are used in this recipe. Japanese sweet potatoes can be used as well.

If you are microwaving, check the potatoes half way into cooking. If the water has evaporated completely, add 2 tablespoon of water to prevent the potatoes from drying.

Make sure the potatoes are well cooked in step 2. Although everything will be pureed in the blender, uncooked potato bits can cause grittiness in the texture.

If the nut butter you are using does not contain any salt, add ¼ teaspoon salt to the batter. 

Nutrition

Serving: 1pieceCalories: 366kcalCarbohydrates: 39gProtein: 8gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 41mgSodium: 162mgPotassium: 363mgFiber: 5gSugar: 21gVitamin A: 7240IUVitamin C: 1mgCalcium: 89mgIron: 3mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe?Mention @platesbynat or tag #platesbynat!