Sweet Potato Brownies 5 Ingredients

I have a passion for baking brownies without any flour, like my Healthy Banana Brownies, Avocado Brownies, or Applesauce Brownies. It’s incredible that you can make treats that taste like brownies, look like brownies but without any flour.

Ingredients and Substitutions

Sweet Potato Puree – Adds natural sweetness, moisture, and a smooth, fudgy texture. Sweet potatoes are also rich in fiber and nutrients. Substitute with pumpkin or butternut squash puree, but expect a slightly different flavor and texture. Peanut Butter – Acts as a binder and adds creaminess and a rich, nutty flavor. For nut-free options, use sunflower seed butter or tahini, though tahini may introduce a slightly bitter note. Maple Syrup – Naturally sweetens the brownies while keeping them moist. It also complements the flavors of sweet potato and cocoa. Alternative liquid sweeteners include agave syrup, coconut nectar, or date syrup. Unsweetened Cocoa Powder – Provides a deep chocolate flavor. To reduce bitterness, you could replace part of the cocoa powder with carob powder, which is naturally sweet. Dark Chocolate Chips – Adds bursts of chocolate and a rich, decadent taste. Use vegan dark chocolate or cacao nibs for a sugar-free option.

How to Make Sweet Potato Brownies

These brownies are super easy to make in just a few minutes.

Carine’s Baking Tips

I have a few more tips for you to make perfect brownies every time.

Use Japanese or orange-fleshed sweet potatoes for the sweetest, creamiest texture, as they bring the most natural sweetness and moisture. Microwave in short bursts for precise control over sweet potato doneness. Test with a fork to ensure they’re fully softened for easy blending. For smoother puree, if you don’t have a blender, use a potato masher or food processor to achieve a similar smoothness. A few small lumps won’t hurt but aim for as creamy as possible. Add a sprinkle of flaky sea salt on top before baking to bring out the chocolate flavor even more and create a gourmet touch. Use high-quality cocoa powder for a richer flavor; Dutch-processed cocoa will add a darker, smoother chocolate taste. Let the brownies cool fully and refrigerate them for an even fudgier texture. Cold brownies can offer a denser, more satisfying consistency. Slice with a hot knife for cleaner cuts. Dip the knife in hot water, wipe it, and make each slice for perfect squares. Add a pinch of espresso powder to enhance the chocolate flavor without an obvious coffee taste.

Storage Tips

These brownies can be stored in an airtight container in the fridge for up to 4 days, which will also deepen their fudgy texture. For longer storage, wrap individual pieces and freeze for up to 3 months. Thaw them in the fridge or reheat gently in the microwave for a gooey texture.