Easy Sweet Potato Brownies (Printable Recipe)

Fudgy brownies with sweet potato, cocoa, and maple syrup for a wholesome twist on a classic chocolate dessert.

# Ingredients You'll Need:

01 - 1 cup mashed cooked sweet potato (about 2 medium, peeled)

02 - 1/2 cup almond butter

03 - 1/4 cup coconut oil, melted

04 - 1/2 cup pure maple syrup

05 - 1 teaspoon vanilla extract

06 - 1/2 cup unsweetened cocoa powder

07 - 1/2 cup almond flour

08 - 1 teaspoon baking powder

09 - 1/4 teaspoon salt

10 - 1/2 cup dark chocolate chips

11 - Melted dark chocolate, for drizzling (optional)

01 - Set oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.

02 - In a large mixing bowl, combine mashed sweet potato, almond butter, melted coconut oil, maple syrup, and vanilla until smooth and glossy.

03 - Add cocoa powder, almond flour, baking powder, and salt. Mix gently until just combined, avoiding overmixing.

04 - Stir in dark chocolate chips until evenly distributed throughout the batter.

05 - Pour the batter into the prepared pan and smooth the top with a spatula.

06 - Bake for 28–32 minutes until edges are set but center remains slightly soft.

07 - Allow brownies to cool fully in the pan before slicing into squares.

08 - Drizzle with melted dark chocolate if desired, then serve and enjoy.

01 - Let sweet potatoes cool before mashing for smoother batter.

02 - Check brownies early as ovens vary.

03 - Chill brownies before slicing for cleaner cuts.

04 - Brownies freeze well for up to three months.

05 - For vegan version, use maple syrup and dairy-free chocolate chips.

06 - For nut-free version, substitute almond butter with sunflower seed butter or tahini.