Double Chocolate Sweet Potato Brownies

Chocolate Sweet Potato Brownies

These sweet potato brownies, crave-worthy though they may be, have less than half the sugar of a boxed brownie. Not only that, they have less than half the sugar of most fruit yogurts. Ditto for plenty of other foods marketed as “good for you,” such as packaged granola bars and whole-grain breakfast cereals. Still, they’re undeniably a brownie: deep, dark chocolate, rich-tasting, a special treat.

A Solution to So Much Sugar

The recipe was the first one I flipped to when the book Half the Sugar, All the Love landed on my doorstep. It’s written by Jennifer Tyler Lee and Anisha Patel, and is devoted to slashing the sugar in 100 sweet and savory recipes. It’s a worthwhile aim, since we are collectively consuming far more sugar than is good for our health. The book tackles makeovers on recipes you would expect, such as cookies and cakes, and those with “hidden” sugars, such as a salad dressings and sauces.

Sweet Potatoes Swap for Sugar

The authors do a terrific job of finding clever ways to cut back on sugar. In these brownies, for example, the recipe relies on sweet potatoes in lieu off so much sugar. That also means a dose of vitamin A and fiber, which have benefits all their own. Each brownie has just six grams of added sugar, which translates to about 1 1/2 teaspoons. I also appreciate the use of nutrient- and fiber-rich almond butter to give these Sweet Potato Brownies some of their richness. The recipe is also flourless, which means the brownies are naturally gluten-free and grain-free, making them ideal for those with food sensitivities. I personally found they satisfied my afternoon chocolate craving without giving me a belly ache or sugar crash.

Don’t Let the Sweet Potato Scare You

If Sweet Potato Brownies sound like a strange idea, not to worry. Nobody will guess the secret. Case in point? I served them for dessert when my brother and his kids came to dinner recently. The guy’s a professional chef with a well-developed palate and even he was stumped. Not only that, his youngest son was so smitten, I sent him home with a goodie bag for his school lunch the next day. And I felt pretty good about it, since it won’t give him a sugar rush and it will give me “best auntie” brownie points.

For more Healthy (ish) Chocolate recipes:

Creamy Chocolate Cashew Pudding

Coca Dusted Almonds

No-Bake Almond Butter Bars with Dark Chocolate

Nut-Free Snack Balls by Real Mom Nutrition

Mini Chocolate Olive Oil Cakes via Simply Recipes

Chocolate Sweet Potato Brownies
4 from 1 vote

Double Chocolate Sweet Potato Brownies

Our rich, fudgy brownies hit the mark with less than half the sugar of a boxed brownie mix. The secret ingredients are ones that none of our tasters could guess: sweet potatoes and almond butter. Sweet potatoes give these brownies a natural sweetness, while almond butter adds a creamy, rich texture—plus they’re studded with chocolate chips. They don’t need flour, so they’re great for gluten-free families. If you use canned sweet potato puree, the whole recipe comes together in less than 10 minutes in the food processor, so you can satisfy chocolate cravings quickly.
Course Dessert
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 24 brownies
Calories 136 kcal
Author Katie Morford


  • Nonstick cooking spray
  • 1/2 pound sweet potatoes, peeled, cubed, and boiled until fork-tender (see notes)
  • 1/2 cup unsweetened almond butter
  • 1/4 cup coconut oil or unsalted butter, melted
  • 1/4 cup avocado oil or olive oil
  • 2 eggs
  • 1/4 cup maple syrup
  • 2 teaspoons pure vanilla extract
  • 3/4 cup unsweetened natural cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup bittersweet chocolate chips (plus 2 tablespoons to decorate the top)


  1. Preheat the oven to 350ºF. Line a 13 × 9-inch baking dish with parchment paper, leaving 2 inches of overhang on each side, and coat with cooking spray.

  2. Combine the sweet potatoes, almond butter, butter, avocado oil, and eggs in a food processor. Process until very smooth, making sure no chunks of sweet potato remain, about 1 minute.

  3. Scrape down the side of the bowl and add the maple syrup and vanilla. Process until combined, about 30 seconds.

  4. Add the cocoa powder, salt, and baking soda and process until all the dry ingredients are incorporated, about 1 minute more. Fold in 1 cup of the chocolate chips.

  5. Pour the batter into the prepared pan, spread it into an even layer, and sprinkle with the remaining 2 tablespoons chocolate chips. Bake until the top is set and a toothpick inserted into the center comes out with a few moist crumbs, 27 to 30 minutes. Let the brownies cool slightly.

Recipe Notes

You can substitute 1 cup canned sweet potato puree for the fresh sweet potato.

Recipe adapted from Half the Sugar, All the Love by Jennifer Tyler Lee and Anisha Patel, MD, MSPH. Photographs by Erin Scott. Workman Publishing ©2019. I received a complimentary copy of the book.


02.11.2020 at6:50 AM #


Would substituting canned pumpkin puree be the same result? Or would flavor profile be drastically altered?

02.11.2020 at6:50 AM #

Katie Morford

Pumpkin is far less sweet than sweet potatoes, so I don’t think the swap would work here.

03.21.2020 at5:27 PM #


These were delicious! Thanks for the recipe!!! I didn’t have coconut oil, so I used grapeseed oil and a little blood orange olive oil. I also subbed the maple syrup for a frozen banana. It’s so good!

03.21.2020 at5:27 PM #

Katie Morford

Love that it worked with the substitutions!

02.08.2021 at8:23 AM #


I have tried rhubarb brownies, kale brownies and bean brownies and loved them all. I have been wanting to try sweet potato and I will (very soon). I just finished my almond butter and wondered what you thought about swapping it out with peanut or mixed nut butter? Does the almond taste come through in the brownie? I loved all the recipes. Thank you!

02.08.2021 at8:23 AM #

Katie Morford

The almond butter flavor doesn’t come through. Peanut butter may be a little more noticeable, but I think any nut or seed butter would work here.

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