Home » Sweet Potato – Grain Free Brownies

Sweet Potato – Grain Free Brownies

by Kristen


These Flourless Sweet Potato Brownies are the comforting cure-all to any decidedly dreary fall day.

And I know what you’re probably thinking.  ” Sweet potatoes and chocolate?  Do these foods go together?  I am here to tell you, yes they do.  Ever since becoming and adult, I have been bombarded with “pumpkin spice everything.” Every single autumn season.   But I realized the other day that I don’t love pumpkin puree all that much.  But do you know what comforting fall food I absolutely like?

An Ooey Gooey Baked Sweet Potato.

I decided I wanted to try to make these brownies flourless, and I honestly was not sure how this would turn out. But these brownies were sweet and dense.  They were thick and gooey.  They were chocolaty.  Oh my.  I didn’t know that I needed these brownies in my life.  But I do!

Here is what you need for Flourless Sweet Potato Brownies

Sweet Potatoes.  If you don’t have time to bake your sweet potatoes, I guess you can use sweet potato puree.

Cashew Butter 

Unsweetened Cocoa

maple syrup

An 8X8 pan

parchment paper

pure vanilla extract


One egg




5 from 1 vote

Grain-Free Sweet Potato Brownies


  • 1.5 cups baked sweet potato mash
  • 1 cup cashew butter or a nut butter of your choosing
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup maple syrup or another sweetener
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda


  1. Preheat Oven to 350 degrees. 

  2. Poke sweet potatoes with a fork and bake for 1 hour.  You can cook the sweet potatoes a day before if you like. 

  3. Mix the cooked sweet potato in a mixing bowl, along with the rest of the ingredients. 

  4. Line an 8x8 Pan with parchment paper or grease the pan. 

  5. Pour brownie batter in your baking dish. 

  6. Bake at 350 degrees for 25 minutes. 

  7. Remove brownies and let cool. 


A Review:  This recipe was a total experiment.  I thought that the brownies tasted good.  Everything bonded together really well.  I don’t think it would be inappropriate to add another egg if you wanted to.   Right, when they came out of the oven, they were mushy ( but not too soft).  I thought they improved a lot after they cooled for a good 1/2 hour.   I didn’t use a lot of sweeteners, and I didn’t need them any sweeter than they were.

I am looking forward to baking with sweet potatoes again.



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Cindy January 10, 2021 - 3:09 am

5 stars
These came out delicious! I added an egg white, because the recipe was a little unclear about adding an egg and I like cake-like brownies, and I was not disappointed! I also added a little extra cocoa, just because. They were rich and moist and tasted great. Highly recommend!

Nicole December 14, 2020 - 1:54 pm

You make this with the skin on the potato?

Kristen December 15, 2020 - 8:31 pm

No, I scooped it out.

Darren Wilcox July 24, 2020 - 1:48 am

Yes I would probably add in 2 flax eggs and it would be perfect, thank you for posting this ?

Darren Wilcox July 24, 2020 - 1:00 am

I made these this evening and as I usually go straight to the recipe, made it and while it’s cooking, read the article. I noticed the egg was missing in the written recipe so I’m hoping it turns out….. I’ll respond to that issue later. As for yrest of the recipe, I subbed 1/2 C apple sauce for 1/2 C peanut butter. I did much enjoy licking out the bowl, lol yum!!!

Jess V August 2, 2019 - 2:52 pm

These are the best healthy brownies I have stumbled upon! Thank you SO much for sharing this! My son who has eczema will love these.God bless!

Kristen August 2, 2019 - 7:07 pm

I’m glad you like them! Cheers!

ed blinzler July 7, 2019 - 8:11 pm

what is the nutrition facts ie carbs per oz ect

AlEx July 16, 2018 - 11:38 pm

Hello, i was wondering if these couLd be maDe without eggs or if there is Something you reccomend as a substituTe? I’m allergic to eggs, wheAt, dairy, and bananas and can’t seem to find a single flourless brownie or muFfin recipe that doesn’t call for at least one of those.

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Diana February 12, 2017 - 3:25 pm

MAKING THEM tomorrow as they sound delish! Question though…. the recipe says 350 degrees for 25 minutes but you later commented 400 degrees for 30-40 minutes… thats a big differnece…. could you please clarify? Thanks!!

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rita January 1, 2017 - 12:24 am

These are my favorite brownies! so moist, chocolaty & really delicious. i’m making them for a third time tonight. i’ve fed them to people with conventional diets & they can’t tell the difference, all they know is that they are tasty.. this is SERIOUSLY the best grain-free brownie recipe out there.

Kristen January 1, 2017 - 2:45 am

thank-you! Have a happy new year!

Anne November 29, 2016 - 10:30 am

So looking forward to making these.! Just the fact that they are grain free is great .Amazing what you can do eh? I shall make them as you say as love all the ingredients anyway. For those who say they prefer it stiffer, I’m sure they could add coconut flour?

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MEGan September 21, 2016 - 8:44 pm

What temp do you bake the sweet potatoes in the oven on?

Kristen September 22, 2016 - 2:03 am

400 for about 30-40 minutes

Stacey August 26, 2016 - 12:16 am

Hi I love the idea of these brownies. Since being pregnant i am trying to eat healthier. I was wondering however if you think using date paste in place of sweetner would work?

Kristen August 26, 2016 - 1:34 am

I think date paste would work well! I actually didn’t use much sweetener- because if you roast the potatoes they get super sweet too. I am also expecting! Good luck with everything!

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Carolyn July 25, 2016 - 7:27 pm

I made these awesome brownies, using Nutella. they were awesome and my granddaughter loved them

Kristen July 25, 2016 - 10:13 pm

now that sounds good! Maybe I should try that too. Did you use Nutella in place of the cashew butter?

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Erin May 31, 2016 - 5:11 pm

Made these brownies last night and they were tasty! I used a mix of coconut and almond butter because that’s what I had on hand. I also increased the cocoa powder by about a tablespoon. I was thinking, though, that maybe adding some allergen friendly chocolate chips would help the consistency when using coconut butter? Besides, who doesn’t like the goodness of ooey gooey chocolate chips in their brownies?! 😉 Thank you for the recipe! 🙂

Janey May 23, 2016 - 3:08 pm

Made these today and they were horrible sorry , they might be for someone but not me. The taste of sweet pot was v strong

Kristen May 23, 2016 - 4:21 pm

No worries. They’re not for everyone. 🙂

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Nanci February 29, 2016 - 6:54 pm

Thats a ton of peanut butter! Do you think i could subsititute mashed avoCado for half the peanut butter?

Kristen February 29, 2016 - 11:30 pm

I might actually just add more sweet potato if you want to cut some calories.

Courtney February 20, 2016 - 7:37 am

Hello! I just made these with regular butter (The only other thing I had was peanut butter but I’m not a huge fan of peanut butter so)
I had to cook them 10 minutes longer than the time you said because they were still extremely wet after 25 minutes. But they were still pretty good!
I’ve been searching for a dessert that’s grain/sugar free that is actually edible and this one definitely is!
It’s more of a pie CONSISTENCY with regular butter though than a brownie but still good! Thanks for sharing! 😀

Jennifer February 10, 2016 - 12:13 am

Made these the other night and they were slightly dry. Wondering if I should have added chocolate chips? LOL they are definitely good and will make again!

Joni February 9, 2016 - 6:13 pm

I just made these and they are perfect! So cakey for not having any grains. Thank you!

Kristen February 9, 2016 - 7:22 pm


Catherine February 6, 2016 - 8:57 pm

Just made these. They are so moist and delicious. They have just the right amount of sweetness. I used natural peanut butter because I didn’t have any other nut butter on hand. it came out like a dream. Thanks for the wonderful recipe!

Danielle Cliggett February 2, 2016 - 6:13 am

This was an amazing find! All I had was orgaic chunky peanut butter in the house when I made it this past weekend.
Tomorrow I am going to get another nut butter and make it for work!

Mark DeJesus January 24, 2016 - 12:56 am

I just made these and they were incredible! Loved them! Thanks so much for sharing!

Kristen January 24, 2016 - 1:18 am

I am so happy you like them!!! Thank- You for letting me know. <3

Tara January 8, 2016 - 7:13 pm

I am hoping to make your recipie tonight but am wondering, does it matter how the sweet potatoes are cooked before they are mashed? I was going to just peel and steam or boil them. Does baking them give the sweet potatoes a different taste? I’m sorry if this is a stupid question…

Kristen January 8, 2016 - 7:30 pm

I dont think it really matters. But I do believe that they will get sweeter, almost caramelized in the oven. If you boil them, you might want to add a little more maple.

Mick December 13, 2017 - 1:49 pm

I FIND sweet potatoes are tastier baked.-It has to do with the maillard reaction. Steaming/boiling foods are heated to just 212 degrees, sugars in foods start to react w/amino acids at a higher temp. I love sweet potatoes! I always add fresh ginger, so I will probably be adding ginger when I make the sweet potato flourless cookies.

bunda haniya December 15, 2015 - 3:05 am

flourless..sugarless..wow..i like it..wanna try this recipes

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mikaela November 18, 2015 - 11:36 pm

would it be possible to make these without the cocoa powder? perhaps with just melted chocolate chips? i don’t keep cocoa powder on hand, and don’t want to buy a whole container if I don’t have to!

Sweet potatoes are my absolute favorite, I really want to try these!

Kristen November 18, 2015 - 11:45 pm

I am sure you could try. I bet they would taste really rich

Sylvia M. November 13, 2015 - 4:51 am

I just made these and they are very good! I used regular butter instead of nut butter and they are very moist to the point of being wet. Should I have cooked them longer than twenty-five minutes? I guess nut butter is stiffer and doesn’t melt like softened regular butter does.

Kristen November 13, 2015 - 1:58 pm

I would have never thought to use regular butter. Nut butter is almost used as the stiffener in this recipe. I would try a nut butter if you want them to turn out stiffer. I am glad you still liked the taste!

Catherine October 13, 2015 - 10:34 am

These look marvelous…I love rich and fudgy brownies and these look perfect. Love the idea of using sweet potato! xo, Catherine

Abby September 16, 2015 - 7:11 pm

These look delicious! I can’t wait to try them. I couldn’t agree more with you on how pumpkins always seem to overshadow sweet potatoes/yams. Nor do I understand why, they are so good!! The sweet potato latte might not be the greatest invention ever, but would you consider making healthy sweet potato cookies and/or bread? Both of those ideas sound perfect, and pumpkin always gets the credit for them..

Have an awesome pumpkin season!

Kristen September 16, 2015 - 7:24 pm

ha! I am so happy someone agrees with me on this! I actually made flourless sweet potato cookies last year on this blog. I liked them better than the brownies! https://makethebestofeverything.com/2014/10/sweet-potato-flourless-cookies.html Have a great day! 🙂

Melissa August 12, 2015 - 11:44 pm

I just made these and can’t believe how much I like them! WOW
Thanks for the recipe!

Kristen August 13, 2015 - 12:39 am

Oh my goodness! I am so happy you like them! Thank-You for letting me know!

Jessica May 20, 2015 - 5:29 am

I made these with creamy peanut butter and they turned out tasty. The peanut butter flavor was strong but I love peanut butter, I’m looking forward to trying them again but with cashew butter. I took them to a family bbq so I wouldn’t eat the whole pan and everyone thought they were “different” but really good. They were very very moist and could almost be more of a cake than a brownie. I don’t bake much but I think I will be making these often. Thank you for sharing this recipe!

Kristen May 20, 2015 - 12:52 pm

thanks for the feedback Jessica. I could see how this recipe might not fit everyone’s pallet. I am glad you like them.

Hannah B April 11, 2015 - 5:48 pm

I’m trying these right now and wondered: about how many ounces of sweet potato did you use? 1 1/2 cups = 12 oz. Do you think that weight is what you used?

Kristen April 11, 2015 - 6:13 pm

yes. around 1 1/2 cups- 2 cups 🙂

AndKristineblog March 14, 2015 - 7:27 pm

Your comment is awaiting moderation.

Hei! It looks really good. I made something similar. For SWEET POTATO CAKE check out my blog

*Vegan life health happiness*


Karyn March 5, 2015 - 4:13 am

Thank you so much for this recipe, have made it so many times , so far cashew is my favorite nut butter to add and almond is a close second . Have you done it with peanut butter, I did and the texture was off and baked lumpy. So I wouldn’t try that again. Really awesome recipe.

Kristen March 5, 2015 - 1:26 pm

Thank you for the feedback. 🙂 I am glad you liked them!

Beva February 24, 2015 - 12:38 am

YUM!!!! I cooked these tonight. I did use two eggs and I used honey instead of maple syrup (I did not have maple syrup and we are iced in) I will for sure make these again.

Kristen February 24, 2015 - 12:45 am

Awesome! Maybe I need to make them with honey too!

Becky sadler February 23, 2015 - 4:45 pm

I made these. Just used honey for sweetener. They were awesome. I used peanut butter also. Great taste!

Kristen February 23, 2015 - 6:07 pm

I am so happy that you liked them! Thank-you for the feedback! 🙂

paleobrownies February 20, 2015 - 6:06 am

Nice Recipes, Thank you for posting it.I will surely try this at home

Rebecca February 4, 2015 - 3:16 am

Can you recommend a nut butter alternative. I’m in Australia and 98% of schools don’t allow nuts so I need an alternative I can find here.

Kristen February 4, 2015 - 7:36 pm

I WOULD suggest sunflower seed butter. I personally don’t like it though. It is allergy free. Do you guys have Cookie butter in Australia? You could try that too.

Rebecca February 6, 2015 - 2:50 am

Thanks, not that I’m aware of, but from what I’ve seen online that could possibly have wheat in it. Might test it at home with nut butter while I search for an alternative to send to school

Olivia April 4, 2015 - 11:25 am

What about Freenut Butter? You can sometimes get it at coles or woolies but most definitely at the health food store. It tastes exactly the same as peanut butter but is made from sunflower seeds.

Kristen April 6, 2015 - 2:22 am

I have never heard of Freenut butter. You should give it a try!

Hannah B April 11, 2015 - 6:50 pm

I would imagine regular old butter would work as well, but I have not tried it.

Kristen April 11, 2015 - 6:53 pm

I am sure it would work fine:) I love putting butter on my baked sweet potatoes.

Alisa July 31, 2016 - 7:32 pm

I have the same issue with The schools banning nuts. I made a batch as directed, but then made a batch using avocado instead of nut butter. I also used three whipped eggs in that batch to lighten the texture up a bit. The avocado is not noticeable at all in the flavor, and it provides enough fat to replace the nut butter seemingly well.

Good luck!

Thanks for the idea OP

Erika January 19, 2015 - 1:53 am

i substituted white Japanese yam for the sweet potato. The yams have a creamy flesh which made a sweet, smooth, delicious dense brownie. I also doubled the cocoa and used agave instead of maple syrup. These are my new favorite brownie. Thank you for the recipe!

eLI July 4, 2017 - 3:21 pm


Kristen July 4, 2017 - 5:26 pm

I think it is worth a try.

Faye January 10, 2015 - 6:06 pm

These look so good! Just one question, does naked mean to peel the skin off after you bake the potatoes?

Kristen January 20, 2015 - 1:51 pm

Yes. Scoop out the potatoes from the skins. I use a cookie scoop. Naked means that you add nothing to the potatoes. no salt. Etc.

Kristin October 28, 2014 - 2:06 am

Made these….SO DELICIOUS!! I dated with multiple coworkers and friends. Yum!

Kristen October 28, 2014 - 2:47 am

Glad you loved them as much as I did!

Charlie Patin November 21, 2015 - 4:10 am

I wonder if they’d be a little less fudgey if I added a small amount of flower to the mix? Not that there’s anything wrong with fudgy.

Kristen November 21, 2015 - 4:15 am

I am sure they would be less fudgy. maybe a few tablespoons?

Paige October 14, 2014 - 4:35 pm

Baking soda or baking powder? I read baking powder and used it and they turned out great, but read it again to used baking soda.

Kristen October 14, 2014 - 5:31 pm

I used baking soda. But I suppose that baking powder would be fine too. I’m no scientist 🙂

Penelope October 12, 2014 - 7:28 pm

Will try these with our bumper crop of sweet potatoes this fall. I love black bean brownies so this should be at least as good.

Beth @Goodness Gracious Living October 6, 2014 - 11:04 pm

OMG my mouth is watering!! I have to make these! Thanks for sharing, off to Pin this 🙂

Heather September 20, 2014 - 3:58 am

Hi there! I love the idea of using sweet potatoes in brownies. Definitely trying this one! I am also including this recipe on a round up for saturday. I do hope this is ok. If not please let me know I will be happy to remove it. Have a great weekend!

Don Purdum August 6, 2014 - 4:35 pm

Amazing idea. I just shared with my wife!!!!

Elizabeth Copeland August 6, 2014 - 4:02 am

These look very fudgy. I bet they would be great topped with some ice cream.

Dawn August 6, 2014 - 3:42 am

How interesting! I have never heard of sweet potato brownies, but they sound delicious!

Dawn August 6, 2014 - 3:40 am

How interesting! I have never heard of sweet potato brownies, but they sound amazingly delicious!

jane August 6, 2014 - 1:57 am

i must do this today! was thinking what to bake today and i love sweet potato!

Christie August 5, 2014 - 1:10 pm

wow, those look so moist! I would love to sneak some extra veggies in my kids’ food!

Maria Long August 4, 2014 - 9:55 pm

Those brownies looked so good. I always love new healthy recipes!

samantha August 4, 2014 - 8:04 pm

mmmmmmm AMAZING and i love sweet poatoes!!!

Mrs. Mashed Up August 4, 2014 - 7:00 pm

Wow, I’ve never heard of sweet potato brownies. But it totally makes sense, now that I think of their flavor profile! A healthy sweet treat. Love it!!


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