These Sweet Potato Brownies are a rich, fudgy twist on the classic dessert, made with wholesome ingredients that don’t skimp on flavor. Sweet potatoes add natural sweetness and moisture, while almond butter and dark chocolate bring a decadent, melt-in-your-mouth texture. Perfect for a guilt-free treat that feels indulgent but is secretly better for you.

Before You Get Started

Make sure your sweet potatoes are fully steamed and soft before blending for a smooth batter. Use a blender or immersion blender for the best texture, and line your baking dish with parchment paper to make removing the brownies easier.

What You Need To Make Sweet Potato Brownies

You’ll find the exact ingredient amounts in the recipe card, but here’s what you’ll need:

Sweet potatoes
Almond butter
Cacao powder
Coconut condensed milk
Dark chocolate chips

How To Make Sweet Potato Brownies

Steam the sweet potatoes: Cook until tender. If using an Instant Pot, pressure cook on high for 38 minutes.

Mix the batter: In a bowl or baking dish, combine steamed sweet potatoes, almond butter, cacao powder, coconut condensed milk, and dark chocolate chips. Spread evenly.

Top with chocolate: Sprinkle extra dark chocolate chips over the top.

Bake: Bake at 350°F for about 40 minutes, or until set.

Cool and serve: Allow the brownies to cool completely before slicing.

Frequently Asked Questions

Can I substitute almond butter?

Yes, peanut butter or cashew butter works well as a substitute.

How do I know when the brownies are done?

They should be set on top but still slightly fudgy in the center when you insert a toothpick.

Can I make these brownies ahead of time?

Absolutely. Store them in an airtight container in the fridge for up to 4 days.