Sweet Potato Brownies

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We here at SkinnyMs. believe that you don’t have to give up the foods you love in order to be healthy. If you make healthy substitutions to your favorite dessert recipes, you can enjoy sweets without sacrificing your health. These sweet potato brownies are a perfect example. Sweet potatoes are high in fiber, vitamin A, and vitamin C, which makes them a nutritious addition to any dish. These brownies also have whole-wheat flour, which is high in fiber, and almond butter, which is high in healthy fats.

Don’t worry, though. Even though they’re healthy, they’re sweet, rich, and chocolatey. They just happen to get their wonderful sweetness without the help of refined sugar. Maple syrup and cocoa powder are to thank for that!

Sweet Potato Brownies

Sweet Potato Brownies

Yields: 12 servings | Serving Size: 1 brownie | Calories: 155 | Total Fat: 9g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 90mg | Carbohydrates: 17g | Fiber: 4g | Sugar: 4g | Protein: 5g | SmartPoints (Freestyle): 5


  • 3/4 cup almond butter
  • 3 tablespoons pure maple syrup
  • 1 1/4 cup sweet potatoes, cooked and mashed
  • 1/2 cup cocoa powder
  • 3/4 cups whole wheat flour
  • 1/2 teaspoon Kosher salt
  • 1/4 cup semi sweet chocolate chips (optional)


  1. Preheat oven to 350 degrees. Lightly spray an 8X8 inch pan with non stick spray.
  2. In a small sauce pot, melt the almond butter and maple syrup over medium heat; stirring constantly. Once melted, remove from heat and stir in mashed sweet potato, cocoa powder, flour and salt until smooth. Gently fold in chocolate chips.
  3. Pour mixture into prepared pan and bake for 15 to 20 minutes or until and toothpick inserted into the center comes out clean. Allow brownies to cool completely before slicing. Store refrigerated in an airtight container.


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13 Comments on "Sweet Potato Brownies"

  1. Gio Muratore  May 12, 2017

    I don’t like the thought of when vegetables are used in deserts but I can’t simply deny taste. I am a complete convert when it comes to eating this after trying a brownie with beetroot. It actually made it so moist! (Sorry for using that word). I still don’t like to know the ingredients if I can help it. It will give you prejudice before you eat! But this looks nice! I have never thought about sweet potato in desert before. Makes sense when you think about it.

  2. Catherine Cowley  March 10, 2019

    Hey, I made a batch this morning and they taste amazing!! Thanks for the recipe! How long do these keep for? Xxxx

    • Nichole Furlong  March 10, 2019

      You’re very welcome! These can keep for a few days, covered. You might be able to keep them a day or two longer if refrigerated.

  3. Lara k  February 7, 2020

    Would anyone like to tell me how many blue weight watchers points this would be ?

    • Gale Compton  February 14, 2020

      Lara, Our calculations are for FreeStyle SmartPoints.

  4. Lori Raphael  March 25, 2020

    Second baked good I have made this week from the website that did not turn out as described. What kind of almond butter “melts”? I used Once Again brand, and it just clumped up densely. When I got the rest of the ingredients in, the mixture looked like sand, no way it was going to “pour” into the pan! I drizzled a few tablespoons of almond milk in just so I could pack it into the pan. I pressed the chocolate chips on top. It’s in the oven now…who knows? I have a feeling they will be delicious. Next time I think I will use a food processor to blend the maple syrup and almond butter, then add the sweet potato, then the dry ingredients, and pulse until it comes together.

    • Nichole Furlong  March 26, 2020

      Hi Lori, most nut butters will “melt”.

  5. Lori Raphael  March 30, 2020

    Nicole, they were really good, but I think I will use the food processor approach next time.

    • Nichole Furlong  March 31, 2020

      Food processors are almost always a good idea! 🙂

  6. Catherine Cowley  April 13, 2020

    Hi Nichole, can these be frozen?

    • Nichole Furlong  April 16, 2020

      Hi! Yes, these can definitely be frozen!

  7. cook  May 30, 2020

    I used peanut butter and the mixture was very dense when I finished; very much like cookie batter – Since it was so hard to spread I added a little water and canola oil to get it to lay flat in the pan. – Here’s hoping that it’s edible!

    • Nichole Furlong  June 4, 2020

      Peanut butter is often thicker – adding water to thin is a great idea! Canola oil can cause the finished brownie to be very greasy if too much is added.


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