These gluten-free sweet potato brownies are one of my favorite go-to treats when I want something chocolatey but still packed with real ingredients.
They’re gooey, rich, and secretly full of good stuff like sweet potato and almond butter.
I’ve made these for friends and no one ever believes they’re gluten-free or made without refined sugar.
They’re that good.
Why I Love This Recipe
This is a staple in my kitchen when I want something sweet without the sugar crash. Here’s why I keep making it:
- It’s naturally sweetened with maple syrup and sweet potato
- You don’t need any fancy flour—just almond flour!
- It’s super fudgy and moist
- It freezes well so I always keep a batch on hand
- Comes together in one bowl—easy cleanup!
Servings and Time
Makes: 9 brownies
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes
What You’ll Need
- 1 cup mashed sweet potato (about 1 medium, cooked and peeled)
- ½ cup almond butter
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 eggs
- ¼ cup almond flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup mini chocolate chips (plus extra for topping, optional)
Pro Tips
- Roast your sweet potato for the best flavor. Microwaving works too, but roasting gives deeper sweetness.
- Use parchment paper for easy removal from the pan.
- Let them cool completely before cutting so they don’t fall apart.
- Don’t overmix—just stir until combined to keep them fudgy.
- Add extra chocolate chips on top before baking for that melty top layer.
Tools Needed
- Mixing bowl
- Rubber spatula
- Measuring cups and spoons
- 8×8 baking pan
- Parchment paper
- Oven
Substitutions and Variations
- Nut-Free? Use sunflower seed butter instead of almond butter.
- No maple syrup? Use honey or agave, same amount.
- Want more texture? Stir in chopped walnuts or pecans.
- Need egg-free? Try 2 flax eggs (2 tbsp flaxseed + 5 tbsp water).
Make Ahead Tips
You can bake these up to 3 days in advance. Just store them in an airtight container at room temp. They also freeze beautifully—slice and freeze with parchment between layers.
How to Make Gluten-Free Sweet Potato Brownies
Step 1: Preheat the oven and prep your pan
Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper so the brownies lift out easily after baking.
Step 2: Mix the wet ingredients
In a large mixing bowl, add 1 cup mashed sweet potato, ½ cup almond butter, ¼ cup maple syrup, 1 tsp vanilla extract, and 2 eggs. Stir well with a rubber spatula until smooth and creamy.
Step 3: Add the dry ingredients
To the bowl, add ¼ cup almond flour, ⅓ cup cocoa powder, ½ tsp baking soda, and ¼ tsp salt. Stir everything together until fully combined and thick.
Step 4: Fold in chocolate chips
Gently fold in ¼ cup mini chocolate chips until evenly distributed in the batter.
Step 5: Pour into pan and top with more chips
Pour the batter into your parchment-lined pan and spread it evenly. Sprinkle a few more mini chocolate chips on top if you like.
Step 6: Bake
Bake at 350°F for 25–28 minutes, until the top looks set and a toothpick comes out mostly clean with a few fudgy crumbs.
Step 7: Cool and slice
Let the brownies cool in the pan for at least 20 minutes before lifting them out and slicing into 9 squares.
Leftovers and Storage
Store leftovers in an airtight container at room temp for 3 days, or refrigerate for up to a week. For longer storage, freeze slices with parchment between layers for up to 2 months.
Why This Recipe Works (Quick Science)
Sweet potatoes bring natural sweetness and moisture, keeping the brownies soft without extra fat. Almond butter adds richness and binds the batter, replacing the need for gluten. Eggs lift the batter while cocoa deepens that chocolate flavor. It’s all about balance—moisture, fat, and structure.
Common Mistakes
- Using cold sweet potato – Make sure it’s warm or room temp so it mixes easily.
- Overbaking – These are best a little fudgy. Check early!
- Skipping parchment paper – It makes removing the brownies so much easier.
- Overmixing – Stir just until the batter is smooth, no more.
What to Serve With
- A cold glass of almond milk
- A dollop of whipped coconut cream
- Fresh raspberries or strawberries
- A scoop of vanilla ice cream for a real treat
FAQ
Can I use canned sweet potato?
Yes, just make sure it’s plain with no added sugar or spices.
Can I double the recipe?
Totally! Use a 9×13 pan and add a few more minutes to the bake time.
Are these super sweet?
They’re lightly sweet—more dark chocolate than sugary brownie.
Can I use peanut butter instead of almond butter?
Yes, just note the flavor will be a bit stronger.
How do I know when they’re done?
The top will look set and a toothpick will have moist crumbs (not wet batter).
