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Sweet potato brownies cut into squares on a decorative cutting board
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Sweet Potato Brownies

These easy sweet potato brownies are dairy-free, gluten-free, and low-carb. They taste so fudgy and indulgent, it's hard to believe they're actually good for you!
Course Dessert
Cuisine American
Keyword dairy-free, gluten-free, low-carb brownies
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Servings 10
Calories 217kcal

Ingredients

Instructions

  • Preheat your oven to 375°F (180°C). Grease a 8x8 inch baking tin. 
  • In a small mixing bowl, combine the cocoa powder, coconut flour, baking powder, and salt. Whisk until no lumps remain.
  • Fold in the chocolate chips and walnuts, then set aside.
  • In a large mixing bowl, add the sweet potato mash, eggs, peanut butter, syrup, oil, and vanilla. Whisk until the peanut butter is completely broken up and the mixture is smooth. 
  • Add the dry ingredients to the wet ingredients and mix well. 
  • Pour the brownie batter into the prepared pan and smooth over the top. You can add extra walnut pieces and chocolate chips on top if desired. 
  • Bake for 40 minutes or until a toothpick inserted in the center comes out clean, then remove from the oven.
  • Allow the brownies to cool completely before removing them from the pan.

Notes

This recipe is for 10 servings. If you cut the brownies into 10 slices, each serving will be 1 brownie.
For nut-free, omit the walnuts and replace the peanut butter with SunButter or another nut-free butter. For vegan, replace the eggs with 2 flax eggs, half of a mashed banana, or ¼ cup of silken tofu.
Brownies can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1brownie | Calories: 217kcal | Carbohydrates: 15.4g | Protein: 5.2g | Fat: 14.7g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 349.9mg | Potassium: 193mg | Fiber: 5.9g | Sugar: 2.5g | Net carbs: 9.5g