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These sweet potato brownies have completely changed the game for me!

You guys know how much I love all things sweet potatoes. From this breakfast sweet potato hash to this delicious sweet potato casserole, I am a sweet potato girl through and through.

Now that Fall is officially here, sweet potatoes can finally get their chance to shine and these sweet potato brownies do not disappoint!

Other than the chocolate chips, these brownies are completely sugar-free, but still super fudgey and delicious!

If you love yummy fall desserts, be sure to check out these Pumpkin Muffins or these Orange Poppy Seed Muffins!

I must warn you though, that once you make these brownies, you will be hooked!!

Here’s what you need to make these Sweet Potato Brownies:

Preparing the Sweet Potato Brownie Batter

Aside from the ingredients, all you need to prep these sweet potato brownies are a large mixing bowl, a smaller bowl for the dry ingredients, and a whisk.

Preheat your oven to 350°F Fahrenheit and line a 9-inch baking dish with parchment paper.

In the large bowl add the sweet potato purée, maple syrup, vanilla extract, almond butter, eggs, oil, and vanilla extract, and mix until well combined and creamy.

I used a can of sweet potato purée for this recipe but you can also make these brownies using one large sweet potato or 2 small/medium sweet potatoes.

How To Prepare Fresh Sweet Potato Purée

1. Remove the Skin & DIce

• First things first, after you have washed your sweet potatoes, use a vegetable peeler to peel the sweet potatoes and cut them into small cubes.

2. Cut and cook

• Once you’ve peeled and cut your sweet potatoes, cook them either by boiling or steaming them.
• To Boil: Add the sweet potato cubes to a large pot of water and bring them to a boil. Next, reduce the heat and simmer for about 15-20 minutes or until the sweet potatoes are softened.
• To Steam: Set up a steamer basket over a large pot with 1-2 cups of water. Add the cubed sweet potato to the steamer basket, cover with a lid, and steam for 15-20 minutes or until the sweet potatoes are softened.

In a separate bowl, combine the almond flour, cocoa powder, and baking powder and gently whisk until combined.

Next, gently fold the chocolate chips into your sweet potato brownie batter and now you are ready to bake!

Pour the batter into the baking dish lined with parchment paper and bake for 30-35 minutes.

Remove from the oven and allow to cool for at least 5 minutes in the baking dish.

Remove the brownies from the baking dish completely with the parchment paper and cut into squares.

Brownies will be very moist and fudgy so be sure to handle with care!

Sprinkle a bit of sea salt to the tops of each brownie (optional) and enjoy!

Storage and Reheating Instructions: