Paleo Sweet Potato Brownies
Rich, fudgy, and deeply chocolatey, these brownies are the kind of treat that makes it genuinely hard to believe there's no flour, refined sugar, or butter anywhere in the pan. Mashed sweet potato does the heavy lifting here — it adds natural moisture and a subtle sweetness that pairs beautifully with unsweetened cocoa powder and smooth almond butter. Maple syrup brings just enough sweetness to round everything out without tipping into candy territory. The batter comes together in a single bowl, spreads into an 8x8 pan, and bakes up into 12 perfectly portioned squares that are dense and satisfying in the best way. Folding in dairy-free chocolate chips is optional, but honestly, it takes the whole thing to another level. These are the kind of brownies you bring to a gathering without announcing what's in them — and watch everyone go back for seconds.
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Learn more →Ingredients
12 servings
- 1 cup mashed sweet potato (from about 1 medium sweet potato, roasted or steamed)
- ½ cup almond butter, smooth and unsweetened
- ⅓ cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup dairy free chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
In a large mixing bowl, whisk together the mashed sweet potato, almond butter, maple syrup, eggs, and vanilla extract until smooth and fully combined.
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