Chocolate 4-ingredient sweet potato brownies are soft and fudgy, high in protein and fiber, and full of nutrition thanks to sweet potato. Just 4 main ingredients are needed for this dairy-free and naturally gluten-free dessert. Bake it or make it no bake.
These 4-Ingredient sweet potato brownies are a wonderful way to include a vegetable in your brownies. Like all the brownie recipes on my site, this easy no bake brownie is full of nutrition and easy to make. Like my chocolate oatmeal bars, and my peanut butter swirl brownies from scratch, they are simple to make in one bowl, and require four main ingredients and a handful of pantry ingredients. I think they will become a staple on your brownie list.
Why You’ll Love These
Naturally sweetened. Instead of using refined sugar, sweet potato brownies are sweetened from pureed sweet potatoes and pure coconut sugar. Cinnamon and other additions make these healthy brownies taste delicious.
Creamy texture. Sweet potatoes are wonderful in baked goods, contributing a structure as well as a silky texture.
Fit most diet requirements. For those who need a brownie to be gluten-free, dairy-free, and vegan, this is it. And it is flexible, you can bake them or freeze them into a no bake brownie.
Nourishing. Sweet potato brownies are high in fiber thanks to the veggie puree and oat flour. Sweet potatoes also provide a lot of nutrients you wouldn't ordinarily find in a brownie.
- sweet potato puree - I used canned - BPA-Free and organic. Fresh sweet potato can't be used with this recipe unless you alter the liquid balances.
- unsweetened apple sauce
- cocoa powder
- oat flour
- milk, sugar, cinnamon, baking powder
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
1. Put all ingredients in a mixing bowl and mix until smooth.
2. Pour batter into a parchment lined loaf pan or spoon into cupcake liners.
Either bake or freeze these brownies.
3. To bake, bake 350 F for 25 minutes. The final brownie is fudgy so a tester won't be clean.
4. To no-bake, pour batter into a loaf pan. Sprinkle with chocolate chips. Chill in the freezer for 30 minutes or until firm enough to slice.
Tips & Substitutions
1. You need to use canned sweet potato puree. While you can puree a fresh baked sweet potato, it will probably end up too watery or too chunky for this recipe. I use this brand but you can use your favorite, just be sure the ingredients are only sweet potato. Pumpkin puree also works - not pumpkin pie filling.
2. You can swap the apple sauce for banana.
3. You can bake these sweet potato brownies although they will still be super fudgy - just be sure to add 2 teaspoon of baking powder to your batter and bake at 350 F for 20 minutes. A tester will always be fudgy; these are fudgy brownies.
4. You can replace the organic cane sugar with date paste. Make a batch of my date paste, it's easy, just blend dates and water. Store any excess in the refrigerator and use as a healthy sweetener for other recipes, as well as oatmeal or coffee.
5. If you want to make these brownies no bake, chill them in a loaf pan and slice, or spoon them into mini cupcake cups to make bite-sized brownies.
Store the sweet potato brownies, baked, sealed and in the refrigerator for up to a week. If they are no bake, freeze them in a sealed container and eat as you want. For either baked or no baked, they freeze well for three months. Let them come to room temperature to thaw.
Sweet potatoes are generally healthy being high in fiber, vitamins and minerals, and having a low impact on raising blood sugar.
Sweet potato brownies taste like dense chocolate with a fudgy texture. The quality of cocoa you use will influence the flavor and color of your final brownies.
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
4-Ingredient Sweet Potato Brownies
- Measuring cups & spoons
- food processor, or hand mixer
- loaf pan, parchment paper
- ¾ cup sweet potato puree (I used canned - bpa-Free and organic)
- ¼ cup unsweetened apple sauce
- ¼ cup cocoa powder
- 1 cup oat flour buy oat flour or grind rolled oats in blender or food processor
- ¼ cup dairy free milk
- ½ cup brown sugar Or use ¼ cup date paste
- ½ teaspoon cinnamon
- ½ teaspoon instant coffee granules optional
- ¼ teaspoon salt
- 1 teaspoon baking powder only necessary if baking these brownies
- Line a loaf pan with parchment, overhanging on the sides.
- Add all ingredients to a bowl or food processor.¾ cup sweet potato puree, ¼ cup unsweetened apple sauce, ¼ cup cocoa powder, 1 cup oat flour, ¼ cup dairy free milk, ½ cup brown sugar, ½ teaspoon cinnamon, ½ teaspoon instant coffee granules, ¼ teaspoon salt
- Bake: Add 2 teaspoon of baking powder into the batter. Pour the batter into a parchment-lined loaf pan, sprinkle with chips. Bake at 350 for 25 minutes. Cool and slice.1 teaspoon baking powder
- No-Bake: Pour batter into a loaf pan. Sprinkle with chocolate chips. Chill in the freezer for 30 minutes or until firm enough to slice.
- Store the sweet potato brownies, baked, sealed and in the refrigerator for up to a week. If they are no bake, freeze them in a sealed container and eat as you want. For either baked or no baked, they freeze well for three months. Let them come to room temperature to thaw.