Flourless Sweet Potato Brownies {4 Ingredients}

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. There is a reason this flourless brownie recipe has quickly become a favorite in the SKS community. Try it today! And let me know what you think in the comments!

Do you love a soft, fudgy brownie? Crispy edges and a little bit chewy?

I love them all!

And since I have created this brownie recipe made with sweet potatoes, I cannot make it any other way.

If you follow me on Instagram, you probably already know that I have a special bond with sweet potatoes. (Pretty sure I bleed orange at this point).

Four Simple Ingredients You need

1. These brownies are made with:

1. Sweet Potatoes
2. Eggs
3. Cacao Powder
4. Almond Butter

Yes, you read it right. There is no ingredient you can’t pronounce. It might not sound like an ordinary brownie you have tried before. But trust me, it works.

These ingredients together create the perfect soft and fudgy texture, the perfect sweeteness and rich chocolate taste.

2. This Brownie Recipe is Flourless

There is no flour needed for this sweet potato brownie recipe.

And this “Flourless” recipe was actually created by accident. Here is the story:

If you have seen my original recipe, it calls for 1 tbsp of cassava flour.

Then, guess what happened?!

As I was checking on the half-cooked chocolate brownies, which had already been in the oven for 15 minutes, I realized that I forgot to mix the cassava flour in the batter.

I was totally expecting a pile of chocolate sweet potato mush.

But, these chocolate brownies actually turned out amazingly fudgy, gooey, and magical.

So there you have it! That’s how I came up with this flourless brownie recipe.

 

Ingredients needed for Sweet Potato Brownies

Firstly, here are the main ingredients you will need:

1. Sweet Potato

In order to prepare sweet potatoes, poke some holes in them with a fork. Then you can either bake them in the oven at 350 F for an hour, steam them in a pot until soft (about half an hour) or microwave them.

Tip: The texture we need here is extra soft, so these sweet potatoes can be easily mashed with a fork.

2. Almond Butter

I have tried chunky and smooth almond butter for this brownie recipe. Honestly, they don’t make a huge difference when it comes to flavors. But we are looking for the gooiest and chewy texture in these chocolate flourless sweet potato brownies, okay? Therefore, smooth almond butter is what I prefer to use.

3. Cacao Powder

Cacao powder is my ultimate pantry staple.

I literally add it to everything in addition to desserts – morning coffee, smoothie bowls, breakfast oatmeal – you name it.

You can opt to use cocoa powder as well. Cocoa powder is just more processed version of cacao powder which might be a bit less bitter for your taste.

4. Egg

I have tried this recipe without eggs! Yes, if you are vegan, get excited! They still turned out super gooey. However, they are a bit denser than the brownie batter with eggs in it.

5. Optional: Coconut Sugar

For me, sweet potatoes give my brownies the perfect sweetness (I use Japanese sweet potatoes, the white kind, which tend to be sweeter).

But sometimes, when I’m on an uncontrollable sweet-tooth kick, I will add 2 -3 tbsp of coconut sugar to this chocolate sweet potato brownie recipe.

How to make Sweet Potato Brownies

Begin by preparing the Sweet Potatoes

Begin by steaming the sweet potatoes. You will want to start by poking holes in the sweet potato and baking in the oven or steam in a pot for half an hour to an hour.

If you are impatient like me… you can always steam the sweet potato in the microwave…or on the stove.

Once the sweet potato is done steaming…let it cool. Peel the skin off, then place it in a mixing bowl and mash with a fork.

Following this, you will set the mashed sweet potato aside and begin working on the other ingredients.

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

What Type of Sweet Potatoes to use

Since we are really getting to be the “guru” of baking with sweet potatoes here, I will show you a couple of my favorite type of sweet potatoes for this recipe.

Japanese sweet potatoes!

They have red-ish purple skin and are white on the inside. The texture when cooked is creamy, and NOT stringy at all.

Not having the “stringy” texture in cooked sweet potatoes is an important trick for this flourless brownie recipe. Afterall, who wants to bite into brownies that taste like .. a sweet potato?

It is sweet with a hint of nuttiness. Just heavely delicious.

White Sweet Potato

These have white skin and are also white on the inside.

Similar to Japanese sweet potatoes, these white sweet potatoes also have a creamy texture and even sweeter taste. Although these are a bit harder to find in grocery stores, they are one of my favorites!

Regular Sweet Potatoes

These have brown skin and orange inside. The most common type! Use what you have in hand! And here is a trick to remove the “stringy” texture.

Cut off both ends of the sweet potatoes, roughly 2 inches.

Tips on making Sweet Potato Brownies

I don’t consider myself a professional baker, or even an amateur baker at that.

However, I do have a few tips and tricks when it comes to making the most ooey-gooey sweet potato brownies.

1. Underbake

I used to always overbake just to make sure everything was cooked. Now that I have discovered the magic of the word “Gooey“, I switched to team underbake.

There is really no downside in cutting a few minutes in baking desserts, other than the excessive gooeyness, like in this brownie recipe.

2. “Crack” it halfway

I learned this trick from Tasty, and I have to share it with you guys!

I went through a phase when I watched so many Tasty videos (Aren’t they just so fun to watch?).

Halfway through baking, we take the brownie pan out of the oven and slam it hard on the kitchen counter (make sure your countertop is not glass or plastic, okay?).

This helps even out the sweet potato brownie batter and also gives it a crack on top.

For this recipe, I also sprinkled some sea salt on top, which just compliments the chocolate brownie so well.

Then we put it back in the oven to finish baking.

3. Can I freeze Flourless Sweet Potato Brownies?

Absolutely. These flourless brownies freeze beautifully. Wrap them individually and freeze for up to 2 months.

To thaw, leave brownies at room temperature for 30 minutes then warm them up in the microwave (with a piece of paper towel on top) for a few seconds.

Get Fancy with Sweet Potato Brownies

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

1. Nut Butter Swirl

If you want to be extra, add some nut butter swirl on top of these sweet potato brownies. Drip a few dollops on top and use a toothpick to spread it out into swirls.

2. Sea Salt

Salt is a great enhancer for chocolate. Sprinkling large crystals of sea salt not only brings out the chocolate flavor but also gives these gooey brownies some crunch.

3. Fold in some extra Chocolate Chips

Although I didn’t add extra chocolate chips for this recipe (I ran out of my favorite kind), they are a great addition to add to these brownies. Who doesn’t like doubling up the chocolate flavor?

4. Peppermint Extract

The peppermint and chocolate combo is made for the holidays. Add a couple of drops of peppermint exact and crumble up some candy canes on top. It makes the best healthy holiday dessert. Interested? See the full recipe here.

Alright, without further ado, scroll down to the full recipe and directions for the most ooey-gooey and chewy healthy Sweet Potato Brownie.

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