Flourless Sweet Potato Brownies {5 Ingredients}

These sweet potato brownies are made with just five simple ingredients and have the richest, fudgiest, gooey texture—completely irresistible. You truly won’t believe they’re primarily sweetened with sweet potatoes.

No wonder this flourless brownie recipe has become a fast favorite in the SKS community.

If you love brownies with soft centers, chewy edges, and that crackly top, this recipe delivers every time.

Ever since I discovered this version, I honestly can’t make brownies any other way. And if you’ve been around here for a while, you already know about my deep bond with sweet potatoes. At this point, I’m pretty sure I bleed orange.

How These Brownies Accidentally Became Flourless

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

One day, halfway through baking, I realized I forgot the flour completely. I braced myself for a pan of chocolatey sweet potato mush… but to my surprise, they baked into the fudgiest, gooiest brownies ever.

And that’s how this magical, naturally flourless brownie recipe was born.

You can use Just about Any Nut Butter

Smooth almond butter creates the gooiest brownies, but chunky works too if you love a bit of crunch. I’ve tested both, and you can’t go wrong.

And if you don’t have almond butter in hand, go ahead, you can use peanut butter! I have tried it and it is also delicious.

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.

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

Best Sweet Potatoes to Use

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 the 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.

Tips for The Best Ever Sweet Potato Brownies

Underbake for Maximum Gooeyness

A few minutes less gives you that dreamy center.

Add a Sprinkle of Sea Salt

It enhances the chocolate and adds a little crunch.

Freeze for Later

Wrap individually and freeze for up to 2 months. Thaw at room temperature for 30 minutes, then warm in the microwave for a few seconds (cover with a paper towel to keep them moist).

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!

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

Yield: 8

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

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 (99 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