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Fudgy Sweet Potato Brownies

selective focus photography of vegetable salad


  • 1 1/2 cup mashed sweet potato (about 1 pound or 2 medium potatoes )
  • 1/2 cup creamy almond butter (substitute cashew butter or sunflower butter for allergies) 
  • 1/2 cup cocoa powder 
  • 3/4 cup sugar (granulated or coconut)
  • 1/2 cup all-purpose flour 
  • 2 tbsp olive oil
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 cup dark chocolate chips


  1. Preheat the oven to 400 degrees F.
  2. Wash the sweet potatoes and slice them in half. Place them on a parchment paper lined baking sheet.
  3. Bake until tender and lightly browned on the edges, about 30 to 35 minutes depending on the size of the potatoes.
  4. Reduce the oven heat to 350 degrees F.
  5. Line a 9 x 9 or 8 x 8 pan with parchment paper (allowing it to extend out the sides to lift it out later, or just a square if you plan to cut them in the pan.) Then grease the entire pan and parchment paper.
  6. Pull the skin off the sweet potatoes and mash them, measuring out 1 1/2 cups.
  7. Add the almond butter, cocoa powder, sugar, flour, oil, baking powder, vanilla, and salt until a thick dough forms.
  8. Fold in 1/4 cup of the dark chocolate chips.
  9. Place the batter in the pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup chocolate chips on top
  10. Bake 30 minutes, until set but soft in the center. Cool 1 hour.