• Ashley McGuirk

Fudgy Sweet Potato Brownies

Updated: Feb 6

Fudgy Sweet Potato Brownies


Honestly you would have had me at fudgy…

The way this recipe came to life was because I had the STRONGEST brownie craving the other night (I know what you're thinking and NO i am NOT pregnant). All jokes aside, never get between a woman and her brownies... Anyways, this brownie craving was specific because what I wanted included a brownie that was NOT full of sugar and processed nonsense. I wanted something homemade. Something that satisfied my cravings but didn’t leave me feeling bloated and with a sugar crash. I searched my kitchen to find a few organic sweet potatoes that needed to be used up so I started prepping away!

You see, I recently read about sweet potato brownies and thought they sounded like an amazing idea. So, I started experimenting in the kitchen and luckily came out with a great recipe! I’ve made a healthier version of brownies before and I loved them, but I ate them so much that I got sick of them so here is a new and improved recipe packed with potassium (fun fact: sweet potatoes have more potassium than a banana!)

healthy fats and vitamin L (love). I personally prefer these brownies after they’ve been cooled. Make sure to store in an air tight container in the refrigerator so these babies stay fudgy.

Enough about all of this fudgy goodness, you came here for a recipe.

I hope you enjoy!

Serving Size: 12 brownies

Prep time: 60 minutes

Cook Time: 30 minutes

Total Cook Time: 1.5 hours

Fudgy Sweet Potato Brownies


½ cup cacao powder (I use Navitas Organics)

1 teaspoon baking soda

pinch of sea salt

2 tablespoons ground flax seed

¼ cup almond flour

1 ¼ cup mashed sweet potato

¼ cup creamy almond butter

1/3 cup pure maple syrup

1/3 cup melted then cooled coconut oil

1 teaspoon vanilla extract

1 egg


¼ cup dark chocolate chips


*Make ahead tip:

In order to get a nice fudgy texture, the sweet potato for these brownies needs to be baked for an hour. I do not recommend microwaving the sweet potato as that will change the texture. To prep the sweet potato for the recipe, start by preheating your oven to 400 degrees Fahrenheit.

Wash your sweet potato(s) thoroughly. Using a fork, stab around the sweet potato(s) about 5-10 times. Place sweet potato(s) on oven rack and bake for exactly 60 minutes. Remove from oven and let cool for 5 minutes. Remove skin easily with a fork and spoon softened sweet potato filling into a bowl. Mash with a fork, cover and place in refrigerator to cool.

*VEGAN option

If you'd like to make a vegan version of these brownies simply replace egg with half of a mashed banana.

Step 1

Preheat oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper.

Step 2

Combine all dry ingredients together in a medium sized bowl. This includes the cacao powder, baking soda, salt, flax seed and almond flour. Whisk until well combined and then set aside.

Step 3

Combine all wet ingredients together in a large bowl. This includes the cooled, mashed sweet potato, almond butter, maple syrup, melted then cooled coconut oil, vanilla and egg. Stir with a rubber spatula until a nice + smooth texture appears. If you love chocolate (like me!) feel free to add in the optional dark chocolate chips at this point.

Step 4

Slowly combine the dry ingredients with the wet. Stirring until all the dry ingredients have been absorbed. At this point a smoothie brownie batter should appear. Slowly spoon batter into the lined 8x8 baking pan and place in oven to bake for 30 minutes.

Step 5

Top your brownie with sea salt, drizzled peanut butter, coconut etc.

Store brownies in an air tight container in the refrigerator for up to a week.

Did you make this recipe?

Tag @staysweetwellness on instagram and #staysweetwellness

I love seeing your favorite toppings on one of my favorite healthy desserts!

I can’t wait to see your creativity!

Until next time,

Stay Sweet.