You’re not going to believe how fudgy, rich and satisfying these brownies are—and they’re made with just four wholesome ingredients! Sweet potato might sound like an unusual base, but it brings the perfect amount of natural sweetness and a soft, moist texture. Combined with almond butter, honey and cacao powder, the result is a brownie that feels like a treat but is secretly packed with goodness.
I make these whenever I’m craving something chocolatey but don’t want to reach for a shop-bought snack. They’re gluten-free, dairy-free, plant-based and full of fibre—so they’re better for your gut, too. Honestly, you’d never guess they’re made from sweet potato. Give them a go and let me know what you think!
Why Sweet Potatoes
Sweet potatoes are one of those amazing ingredients that work just as well in savoury dishes as they do in sweet treats—like these brownies! They bring a naturally sweet flavour and a fudgy texture that makes your brownies taste rich and indulgent without the need for butter or flour. Plus, they’re packed with fibre, vitamin A, vitamin C, and potassium, making them a nourishing base for healthier bakes.
Their natural starchiness helps bind everything together too, so you don’t need eggs or refined flours to hold the brownies in place. It’s a little trick I love for making treats feel just a bit more wholesome—perfect when you want something sweet but still packed with benefits.
Tips
- Use baked sweet potato: Baking (instead of boiling) gives the best flavour and texture—more caramelised and less watery.
- Mash it well: Take your time when mixing; the smoother the mash, the better the brownie texture.
- Customise with toppings: I love adding dark chocolate chips, chopped nuts, or flaky sea salt on top before baking.
- Test with a toothpick: The brownies are ready when the centre is just set and a toothpick comes out with a few moist crumbs.
- Let them cool: They firm up as they cool, so try not to cut them too soon (I know, it’s hard!).
Swaps
Almond butter: I wouldn’t substitute this one. I’ve tested peanut butter, and the flavour completely changes (it overpowers the sweet potato). Other nut or seed butters may work, but I can’t guarantee the same result.
Honey: Maple syrup or agave can be used instead of honey for a vegan version. Just note the brownies may be slightly softer.
Cacao powder: Cocoa powder works too—choose unsweetened for best results.
Sweet potato: I recommend orange-fleshed sweet potato for the best texture and sweetness. You could try mashed butternut squash, but it will be less fudgy.
Storage
Fridge: Store in an airtight container for up to 4–5 days.
Freezer: Freeze in a single layer, then transfer to a container. Keeps well for up to 2 months. Defrost at room temperature or warm in the microwave.
More Brownie Recipes
- 5 Ingredients Flourless Brownie
- No Bake Double Chocolate Brownie
- 3-Ingredient Single-Serve Chocolate Brownie
- 6-Ingredients Healthy Brownie Baked Oats
4 Ingredients Sweet Potato Brownie
Ingredients
- 200 g sweet potato* mashed
- 130g almond butter **
- 15 g cacao powder
- 35 g honey
- optional: chocolate chips
Instructions
- Pierce the sweet potato with a fork and bake (in the air fryer for 35 mins at 180C OR in the microwave for 5 mins)
- When the potato has cooled down peel it and mash it into a bowl.
- Add the rest of the ingredients and mix. Take you time to mash the potato until the “batter” is very smooth.
- Transfer into a baking tray, add optional chocolate chips if you wish, and bake for 25-27 minutes.
- Let it cool down completely before cutting into slices.