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Sweet Potato Brownie

Name: Sweet Potato Brownie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup cooked sweet potato puree (very smooth, cooled); 0.5 cup tahini or natural peanut butter or almond butter; 0.5 cup maple syrup; 2 eggs; 1 tsp vanilla extract (optional); 0.5 cup cacao powder; 0.5 cup dark chocolate chips; Fleur de sel

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Preparation 15 min Cooking 20 min Level Facile

Here is my version of the sweet potato brownie you’ve probably seen all over social media. It is chocolatey, fudgy, and perfect for anyone with dietary restrictions or those looking for a slightly lighter dessert.

A… healthy brownie?

I’ve seen several sweet potato brownie recipes going around, and I had to test the recipe a few times to get the best result. My secret: skip the flour! The texture is much more pleasant. This brownie is the ideal dessert for when you have a sweet craving, as it’s quick to make and contains wholesome ingredients!

Why make this recipe?

A “fudgy” texture without butter: this brownie proves you can achieve a melt-in-your-mouth, rich texture without using butter or refined sugar. The sweet potato works the magic, providing a natural sweetness and an incomparable moistness that rivals traditional recipes.
Nutritious: unlike classic desserts, this version is high in fiber and contains healthy fats thanks to the tahini (or nut butter). It’s the perfect way to satisfy a sweet craving in a more sustaining way.
The secret ingredient doesn’t alter the taste: no one will ever guess that the base of this brownie is made from sweet potato!
Vegan, gluten-free, and dairy-free: this recipe allows you to offer a decadent dessert that suits many dietary restrictions without ever feeling like an ingredient is missing.

Tips for a perfect recipe:

For an even more intense version: add 1 tbsp of instant coffee.
For the best results, use high-quality chocolate and cocoa powder. My favorites: Ghirardelli, Camino, or Callebaut.

Sweet Potato Brownie

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Preparation 15 min Cooking 20 min Level Facile

To start things well

You use:

You cook for:

1 8 x 8 po brownie

Ingredients

1 cup cooked sweet potato puree (very smooth, cooled) 0.5 cup tahini or natural peanut butter or almond butter 0.5 cup maple syrup 2 eggs 1 tsp vanilla extract (optional) 0.5 cup cacao powder 0.5 cup dark chocolate chips Fleur de sel

Preparation

Preheat the oven to 350°F (180°C). Line an 8 x 8-inch square pan with parchment paper.

In a bowl, whisk the sweet potato puree, almond butter, maple syrup, eggs, and vanilla until the texture is perfectly smooth.

Stir in the cocoa powder and mix well until it is fully incorporated into the batter. Then, add the chocolate chips and gently fold them in with a spatula to distribute them evenly.

Pour the batter into the prepared pan, smooth the top, and sprinkle with a pinch of fleur de sel.

Bake for 17 to 20 minutes; the center should remain slightly undercooked to achieve that “fudgy” effect. Allow to cool completely before slicing.

Nutritional information per serving (1/4 of the recipe)