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plate of brownies with walnuts.

Fudgy Sweet Potato Brownies (no added sugar!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Alexis Joseph
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 12 brownies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


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!


Units Scale
  • 1 cup soft pitted Medjool dates, packed
  • 1 cup roasted and mashed sweet potato*
  • 3/4 cup natural peanut butter or almond butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup cacao or cocoa powder
  • 1/4 cup almond flour**
  • 1 tsp baking powder
  • heaping 1/4 tsp fine sea salt (omit if nut butter is salted)
  • 1/2 cup chocolate chips
  • optional: 1/3 cup chopped walnuts


  1. Preheat oven to 350F. Line an 8x8 inch baking dish wish parchment paper and set aside.
  2. 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.
  3. 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!).
  4. 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 1/4 cup almond flour. Bake for 28 minutes.

Chocolate chips do contain added sugar.