These sweet potato brownies are made with just five simple ingredients, creating a rich, fudgy, and gooey texture that’s absolutely irresistible. You won’t believe they’re primarily sweetened with sweet potatoes! No wonder this flourless brownie recipe has quickly become a favorite in the SKS community.

A plate with gooey sweet potato brownies with chocolate chips and sea salt on top

Whether you love brownies with soft, fudgy centers, crispy edges, or a bit of chew, this recipe has you covered.

Since discovering this sweet potato brownie recipe, I honestly can’t make brownies any other way. If you’ve been part of this community for a while, you already know about my special bond with sweet potatoes. (At this point, I’m pretty sure I bleed orange!)

A square of sweet potato brownie. There is an orange swirl on top and some chocolate chips sprinkled on top of the dessert

How Did My Sweet Potato Brownies Become Flourless

This flourless twist actually happened by accident. My original recipe included just 1 tablespoon of cassava flour.

One day, halfway through baking, I realized I forgot to add the flour! I expected a pile of chocolatey sweet potato mush, but to my surprise, the brownies turned out perfectly fudgy and gooey.

And that’s how this magical flourless brownie recipe came to life.

Ingredients to make sweet potato brownies. There are sweet potato puree, cacao powder, almond butter and 2 eggs. There are also some additional ingredients to make this recipe even better, include coconut sugar, chocolate chips.

Ingredients needed for Sweet Potato Brownies

Sweet Potato Purée
Start by poking holes with a fork and either:

  • Bake at 350°F for about 1 hour
  • Steam on the stovetop for 30 minutes
  • Microwave (if you’re short on time)

Tip: The softer the sweet potatoes, the better they mash.
You can also buy canned sweet potato purée. I didn’t even know they sold that until recently! But I still prefer making my own—fresher and just as easy.

Almond Butter
Both chunky and smooth almond butter work. I’ve tested both! Smooth almond butter gives the gooiest texture, but if you’re into a little crunch, go ahead and use the chunky version. Either way, you’re in for a treat.

Now Let’s Make These Sweet Potato Brownies

Steam or bake the sweet potatoes. Let them cool, peel, then mash with a fork until smooth.

In a large bowl, combine sweet potato purée, almond butter, and eggs.
Mix together until smooth.
Mix in cacao powder and fold in chocolate chips.
Pour sweet ptoato brownie batter in a parchment paper lined 8×8 baking pan.
Swirl extra almond butter and chocolate chips on top (optional).
A pan full of freshly baked banana bread brownies topped with chocolate banana brownies. It's topped with chocolate chips and sea salt
Bake 25 minutes or until preferred gooeiness.

Enjoy with some homemade nut milk… or with some ice cream!

If You’re Making Your Own Sweet Potato Purée, Here Are My Favorites:

You’d be surprised how many types of sweet potatoes are out there. After testing a few, here are my top three:

1. Regular Orange Sweet Potatoes
These are most common. Tip: cut off both ends to reduce stringiness. (Not my favorite of the bunch, but still good!)

2. Japanese Sweet Potatoes
Red skin, white flesh. Super creamy, not stringy, and naturally sweet. These are my absolute favorite—I always have some on hand.

3. White Sweet Potatoes
Similar to Japanese ones—creamy and sweet with super thin skin. Harder to find, but worth grabbing if you spot them at a store like Whole Foods.

9 pieces of sweet potato brownies with almond butter swirl and chocolate chips on top.

Tips for The Best Ever Sweet Potato Brownies

Underbake for Maximum Gooeyness
A few minutes less in the oven gives that irresistibly gooey center we all love.

Sprinkle with Sea Salt
A pinch of sea salt on top before baking enhances the chocolate and adds a light crunch.

Freeze for Later
Wrap individual brownies and freeze for up to 2 months. When ready, let thaw at room temp for 30 minutes and warm up in the microwave for a few seconds (cover with a paper towel to keep them moist!).

A plate of sweet potato brownies

How About Some Variations To Make Your Brownies More Fun

Just plain gluten-free brownies are too boring? I’ve got a few ways to spice things up:

1. Nut Butter Swirl
Add dollops of almond butter on top and swirl with a toothpick before baking for a beautiful marbled effect.

2. Sea Salt Finish
Sprinkle flaky sea salt before baking—it really makes the chocolate pop.

3. Extra Chocolate Chips
Fold in extra chips or sprinkle more on top. You can never have too much chocolate, right?

4. Peppermint Twist
For a holiday vibe, add a couple drops of peppermint extract and top with crushed candy canes. Want the full holiday version?See the full recipe here.

Scroll down for the full recipe and directions. These flourless sweet potato brownies are gooey, chewy, and perfect for a healthier indulgence.

I can’t wait for you to try them—let me know how they turn out or if you have any questions. Happy baking!

OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A plate of sweet potato brownies. There is almond butter swirl on top. There is a bite on top. Pinterest Image.

Paleo chocolate banana bread brownies with a lot of chocolate chips and almond butter

Get the recipe:Flourless Sweet Potato Brownie (5 Ingredients)

Yield: 8
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
These sweet potato brownies are made with 4 simple ingredients. They are rich, fudgy, gooey and so delicious! You won't believe they are sweetened by sweet potatoes mainly.
4.60 stars (98 reviews)
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Ingredients

  • 1 1/2 cup mashed sweet potato, *
  • 1/2 cup smooth almond butter
  • 2 eggs
  • 1/2 cup cacao powder
  • 3 tbsp coconut sugar, optional
  • 1/4 tsp baking soda, optional
  • 2/3 cup chocolate chip, divided in half

Instructions 

Prepare the sweet potatoes

  • Steam or boil the sweet potatoes for 30 – 40 minutes (depending on the size of the sweet potatoes). Poke the thickest part with a fork to make sure it is very soft.
  • Once the sweet potatoes are slightly cooled, peel the skin off. Then mash them up in a bowl. Measure 1 1/2 cup of the mashed sweet potatoes.

Prepare the Brownie Batter

  • Preheat oven to 350 degrees
  • Add 1/2 cup almond butter and two eggs to the mashed sweet potatoes
  • Mix the wet ingredients well until smooth.
  • Add 1/2 cup cacao powder, coconut sugar (if using any) and 1/4 tsp baking soda
  • Fold 1/3 chocolate chips in the brownie batter (optional).
  • Add the brownie batter to a parchment paper-lined 8×8 baking pan. Swirl extra nut butter on top if preferred. Sprinkle the rest of the chocolate chips on top and a little sea salt.
  • Bake 25 minutes or to preferred gooeyness.
  • Cut the brownie into squares once it cools for 10 minutes.

Notes

*The sweet potatoes should not be watery (if you choose to boil them). You can also use canned sweet potato puree here.
Serving: 1g, Calories: 198kcal, Carbohydrates: 18g, Protein: 5g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Cholesterol: 31mg, Sodium: 84mg, Fiber: 3g, Sugar: 10g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American