Thick and fudgy Sweet Potato Brownies that are good for you! Naturally sweetened with dates, they're a perfect dessert with 7g of protein and 5g of fiber. Gluten free.
Wowza. That's all I gotta say about these gorgeous chocolate love boats!
I set out to make a healthy brownie recipe naturally like my Healthy Pumpkin Brownies and Healthy Zucchini Brownies, but sweetened with dates for when it's 3pm and I want a juicy brownie but also don't want to crash. Ya dig?
It started when I baked my friend Lindsay's brownies a few months back. I fell in love with the idea of adding roasted sweet potatoes to brownie batter! And now I'm just tickled to share these gems with you today in hopes that they'll blow your brownie mind.
How to make sweet potato brownies
These come together in a jiffy assuming you're like me and always have sweet taters on hand for my sweet potato muffins.
- Blend the wet ingredients (sweet potato, dates, egg, peanut butter, and vanilla) in a food processor until very smooth.
- Add the cocoa powder, flour, baking soda and salt. Mix until just combined. Fold in chocolate chips and walnuts.
- Dump the batter into a lined pan, top with walnuts, and bake for 30 minutes.
Key ingredients and tips
I must say that I hate a brownie that doesn't slice. These slice beautifully!
- Sweet Potato: The start of our brownie show! For moistness, nutrition, and naturally sweet flavor.
- Medjool dates: These provide caramel-like sweetness and plenty of fiber. You'll want to remove the pit and make sure they're soft. If not, simply soak them in hot water to soften up. Be sure to squeeze the water out before using them. How cool that we're sweetening our brownies with dates?!
- Peanut butter: These don't have a strong peanut butter taste. Be sure to use a natural, drippy one. I've also made these with tahini and almond butter. They took a bit longer to cook but were still amazing!
- Cacao: For all the chocolatey goodness. Regular unsweetened baking cocoa powder works great, too.
- Eggs: For rise and binding. I haven't tried these with a vegan alternative, but let me know if you do!
- Almond flour: For fudgy, moist texture and to keep these babies gluten free. All purpose flour also works here. (Just don't use coconut flour as it's super absorbent and the brownies would be dry.)
- Vanilla: To bring out the chocolate flavor even more. Boom!
- Baking soda: Rise, baby!
- Chocolate chips: For more chocolate flavor and nice texture. You can use semi sweet or Hu Kitchen date-sweetened chocolate chips if you want to keep it 100% naturally sweetened.
- Walnuts: The ultimate nutty crunch for textural intrigue.
How to roast a sweet potato
- Preheat the oven to 400F.
- Pierce a medium sweet potato (or a few) several times with a fork. Place on a baking sheet lined with foil or parchment paper.
- Bake for about an hour, or until very fork tender. Allow potato to cool. Peel and measure flesh per the recipe. One medium will yield about a cup of mashed sweet potato.
Do these taste like regular brownies?
I wouldn't say these taste like regular brownies given they're sweetened with dates versus sugar. They definitely taste "healthier" compared to a boxed mix; yet even though they're less sweet, they still taste amazing and have a super satisfying texture. They're deliciously thick, too!
The addition of chocolate chips helps amp up the yum factor for sure Jeff loved these! I think walnuts really take them over the top.
These babies can be stored at room temperature in an air tight container for up to three days or refrigerated if you like them colder. They taste fudgier out of the fridge!
Can you freeze brownies?
Yes! I like to freeze them on a parchment paper lined plate or baking sheet with space between so they don't stick together. Once frozen, place in a freezer baggie. Microwave for 20-30 seconds to thaw.
More chocolate dessert recipes
- Avocado Walnut Brownies
- Double Chocolate Banana Bread
- Healthy Chocolate Muffins
- Healthy Chocolate Banana Muffins (no added sugar)
- Chocolate Drizzled Wine Soaked Grapes
Thick and fudgy Sweet Potato Brownies that are good for you! Naturally sweetened with dates, they're a perfect snack or dessert with 7g of protein and 5g of fiber per brownie. Gluten free!
- 1 cup soft pitted Medjool dates, packed
- 1 cup roasted and mashed sweet potato*
- ¾ cup natural peanut butter, tahini, or almond butter
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup cacao or cocoa powder
- ¼ cup almond flour**
- 1 tsp baking powder
- heaping ¼ tsp fine sea salt (omit if nut butter is salted)
- ½ cup chocolate chips
- ⅓ cup chopped walnuts, optional
- Preheat oven to 350F. Line an 8x8 inch baking dish wish parchment paper and set aside.
- Place dates, sweet potato, peanut butter, eggs and vanilla in the bowl of a food processor. Blend for a couple minutes, or until dates are broken down and mixture is smooth, scraping the sides as needed.
- Add cacao, flour, baking powder and salt if using. Process just until you don't see flour anymore (5-10 seconds). Add chocolate chips and gently fold in with rubber spatula. Spoon batter into prepared baking dish. It will be thick! Use a wet spatula to spread the batter to the edges of the pan. Sprinkle with walnuts, flaky salt and extra chocolate chips if desired (highly recommend!).
- Bake for 30-35 minutes, or until brownies are set. Let cool for 20 minutes before slicing.
Inspired by this recipe.
*3 tbsp all purpose flour can be substituted for the ¼ cup almond flour. Bake for 28 minutes.
Keywords: sweet potato brownies