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Sweet potato brownies cut into squares on a decorative cutting board

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



  • 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.


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.


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