Sweet Potato Brownies (only 4 ingredients!)

Hi guys!

So, I have to call my husband out (sorry J!) – he is a brownie LOVER. He requests them at least once per week and has been known to buy 3 or 4 boxes of brownie mix “just to have on hand”. I mean, I can’t turn down a good brownie but with him, it’s just on another level!

Lately, I’ve been trying to take decadent treats and turn them into not-so-decadent treats for our family. To be honest, we just don’t need the junk and I feel SO much better knowing exactly what’s inside the food that we eat. I try really, really hard to avoid processed food as much as possible and I feel good when I can serve something that’s not only healthy but tastes great, too! 


These. brownies. are. awesome. And guess what? You can make them using only 4 ingredient, zero refined sugars, zero flour and zero eggs. Pour them in a baking dish, cupcake tins or special molds (I used a heart shaped silicone mold) and you have an easy, delicious treat that comes together in minutes. 


Last night, I paired one of these brownies with banana “ice cream” (blended frozen banana) and it was so stinkin’ good! May have to have that with lunch today… πŸ˜‰

Anyways, I hope you all give these a try and if so, let me know what you think! Check out the recipe below!


Sweet Potato Brownies
A delicious and healthy brownie recipe using only 4 ingredients, zero refined sugars, no flour and no eggs.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 1 cup sweet potato, mashed
  2. 1/2 cup almond butter (I used homemade but you can do any nut butter you like!)
  3. 3 Tbsp pure maple syrup
  4. 1/4 cup cocoa powder
  1. Preheat your oven to 350ΒΊF.
  2. Melt almond butter and maple syrup together, either in the microwave or on the stovetop.
  3. Add the mashed sweet potato, melted almond butter, maple syrup and cocoa powder to a large bowl and combine.
  4. Pour mixture into greased baking pan, cupcake tin or silicone mold.(I like to sprinkle a few chocolate chips on top at this point, which is totally up to you!)
  5. Bake for about 20 minutes or until thoroughly cooked.
  6. Allow brownies to cool in the pan for 5 minutes and then move to a cooling rack.
  1. As stated, I used homemade almond butter but you can use any type of nut butter that you choose. I'm going to try peanut butter for my next batch!
  2. Chocolate chips are optional but oh so good!
  3. This recipe made 5 cupcake sized brownies.
Glitter Cottage https://glittercottage.com/



    • Ashleigh says:

      Hi Morgan!

      Sorry I’m just getting around to responding! Did you end up making them with peanut butter? If so, whatcha think?

      I personally prefer them with almond butter but with that being said, I haven’t turned them away when they are made with peanut butter πŸ˜‰

    • Ashleigh says:

      I can’t taste the sweet potato at all! My mother (who is EXTREMELY picky) loved these and didn’t know the “secret” ingredient until I told her, if that helps! πŸ™‚

  1. Leah Elwood says:

    This looks amazing! I’m trying to clean up my diet as well, and chocolate is the hardest thing to moderate. Haha! I’ve seen “healthy” brownie recipes before and even tried them – but the black bean ones still taste pretty darn black-bean-y. Yuck.

    I’m going to have to give these a shot! πŸ™‚

    • Ashleigh says:

      Thank you! Let me know how you like them, if you decide to make them πŸ™‚ I have made black bean brownies as well and just didn’t like the texture.

    • Ashleigh says:

      Hi! I steamed my sweet potato in the microwave and then cooled and mashed it. I think most canned sweet potatoes come in syrup (please correct me if I’m wrong!) so they would alter the taste and probably be quite sweet.

      Let me know your thoughts if you decide to make them! πŸ™‚

    • Ashleigh says:

      My husband is totally brownie OBSESSED! You can feel better about eating these brownies since there’s less junk in them πŸ˜‰ (The real things are pretty darn good too, though!)

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