Thick, fudgy, naturally sweet Sweet Potato Brownies made in the food processor with nut butter, roasted sweet potato and naturally sweetened with dates. A wholesome dessert with about 5 g protein and 4 g fiber per serving. Kids love them and they freeze well. I like them chilled with a big glass of almond milk.
Wowza — these are seriously delicious.
I set out to create a healthier brownie that’s naturally sweetened with dates so you can satisfy a mid-afternoon chocolate craving without the sugar crash. These offer antioxidants, fiber and a nice dose of protein, while still feeling indulgent.
Similar to my fudgy black bean brownies sweetened with dates, these check all the brownie boxes: rich chocolate flavor, dense fudgy texture, and a surprising vegetable base you wouldn’t guess by taste alone.
Notes from recipe testing
- Sweet potato: Roasted, mashed sweet potato brings natural sweetness and moisture so you don’t need much added fat.
- Medjool dates: Juicy dates add a caramel-like sweetness and fiber. Use soft, pitted dates. If yours are dry or firm, soak them briefly in hot water, then squeeze out excess water before using.
- Nut butter: Almond or natural peanut butter create the fudgy texture. Use a runny, natural-style nut butter for best results; the nut flavor is subtle.
- Cacao or cocoa: Raw cacao powder works great, but regular unsweetened cocoa powder is an easy substitute and gives plenty of chocolate flavor.
- Eggs: Eggs help the brownies rise and hold shape. I haven’t fully tested an egg-free version, but readers report success using flax eggs — the brownies are fudgier and slightly less tall.
- Flour: Both 3 tablespoons all-purpose flour and 1/4 cup almond flour were tested successfully. Choose based on dietary needs.
- Chocolate chips: Add texture and extra chocolate notes. Use semi-sweet or date-sweetened chips if you want to avoid refined sugar.
Do they taste like regular brownies?
Because these are sweetened with dates and use sweet potato instead of oil, they won’t taste exactly like a classic boxed brownie. If you want the exact traditional flavor and texture, choose a different recipe.
That said, these brownies are deliciously rich and satisfyingly dense. They do taste “healthier” than a conventional brownie, but they’re still indulgent — especially with added chocolate chips. My family loves them.
Storage tips
Store at room temperature in an airtight container for up to three days, or refrigerate if you prefer them cold. They taste fudgier straight from the fridge. To freeze, place brownies on a parchment-lined tray with space between pieces so they freeze without sticking, then transfer to a sealed container or bag.
Fudgy Sweet Potato Brownies with Almond Butter (no added sugar!)
5 Stars
5 from 7 reviews
- Author: Alexis Joseph
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 12–16 brownies
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
Thick and fudgy sweet potato brownies made in the food processor with almond or peanut butter, roasted sweet potato and naturally sweetened with dates. Each serving delivers protein and fiber, and the brownies are gluten free when made with almond flour. They freeze and reheat well.
Ingredients
- 1 cup soft pitted Medjool dates, packed
- 1 cup roasted and mashed sweet potato*
- ¾ cup almond butter or natural peanut butter
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup cacao or unsweetened cocoa powder
- 3 tbsp all-purpose flour (or ¼ cup almond flour to make gluten free)
- 1 tsp baking powder
- Heaping ¼ tsp fine sea salt (omit if nut butter is salted)
- ½ cup chocolate chips
- Optional: ⅓ cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper and set aside.
- In a food processor, combine dates, roasted sweet potato, nut butter, eggs and vanilla. Blend until completely smooth, scraping down the sides as needed.
- Add cacao or cocoa, flour, baking powder and salt. Pulse just until the dry ingredients are incorporated (about 5–10 seconds). Stir in chocolate chips by hand with a spatula.
- Spoon the thick batter into the prepared pan. Use a wet spatula to spread it evenly to the edges. Sprinkle with walnuts, flaky salt and extra chocolate chips if desired.
- Bake for 28–30 minutes, or until set (closer to 30 minutes if using almond flour). Let cool for about 20 minutes before slicing. These are especially good chilled.
Notes
*If using almond flour, substitute ¼ cup almond flour for the 3 tablespoons all-purpose flour and bake about 28 minutes.
Chocolate chips often contain added sugar; choose date-sweetened chips if you want no added refined sugar.