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    Home » Recipes » Sweet Things/Desserts

    Sweet Potato Brownies (Dairy Free)

    April 16, 2019 By Monika Last Updated July 15, 2022 16 Comments

    Jump to Recipe
    1 photo with brownies on top of paper and another with brownie batter in pan.

    These deliciously moist, light, dairy free sweet potato brownies with pecans are full of fibre, low in sugar and super easy to make.

    Brownies on top of paper with pecans and brownies in background on cooling rack.

    These sweet potato brownies with pecans make a delicious, healthy treat that’s perfect for sharing. They make a fantastic party food idea but are also great for lunchboxes.  This is the kind of chocolate treat you want your child to have!

    Sweet potato is a unique vegetable in that it works in both savoury as well as sweet recipes.  It has a high sugar content which makes it a great natural sweetener.

    Sweet potato brownies ingredients

    These healthy sweet potato brownies are also sweetened with a combination of maple syrup and sugar. I used oil rather than butter and added a small amount of baking powder to give these brownies a bit of a lift (otherwise they would be too dense). I also used 2 eggs, dark chocolate along with cacao (use cocoa if preferred) and a handful of chopped pecans for added texture.

    Sweet potato brownies ingredients in individual dishes.

    How to prepare the sweet potato

    To prepare the sweet potato place it on top of a baking sheet and bake in a preheated oven at 200 C until fork tender (30-40 minutes). Remove from the oven and set aside to cool then peel and scoop out the pulp. 

    Top tip

    If using large sweet potatoes I recommend cutting them lengthwise before placing in the oven (to reduce cooking time).

    Can you taste the sweet potato in this recipe

    Not at all!  The combination of the sweet potato and maple syrup adds lovely caramel notes to the brownies and no one will guess the secret vegetable you’ve used!  (In fact no one will guess these brownies even contain a vegetable:).

    Step-by-step recipe instructions

    1.Combine the pulp of the sweet potato with the maple syrup and puree until smooth and set aside. In the meantime preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm square pan and line with parchment paper.

    Mashed sweet potato and maple syrup in metal bowl with stick blender end piece in background.

    2. In a large bowl combine the flour, baking powder and cocoa powder and stir thoroughly using a whisk.

    Flour and cocoa powder in large white bowl with green whisk.

    3. In another bowl beat together the eggs, sugar and oil for 1-2 minutes until pale and fluffy.

    2 eggs and oil in large yellow bowl with electric mixer end pieces.

    4. Whisk in the sweet potato puree.

    Fluffy egg mixture and sweet potato puree in large yellow bowl.

    5. Place the chocolate in a small bowl and microwave until 80% melted. Remove from the microwave and stir until completely melted. Gradually fold into the mixture.

    Sweet potato brownie mixture with melted chocolate in large yellow bowl with spoon and melted chocolate with green spatula in small dish in top right corner.

    6. Stir in the pecans.

    Brownies batter with chopped pecans in large yellow bowl with spoon.

    7. Add the flour mixture all at once and stir just to combine. Do not overstir.

    Brownies batter with some flour visible in large yellow bowl with spoon.

    8. Transfer the batter into the pan, smooth out the top with a spatula and bake in the centre of the oven for 28 minutes.

    Brownie cake batter in square pan lined with parchment paper.

    9. Remove from the oven, set aside for 15 minutes, then lift out of the pan (with the paper) and place on top of a rack to cool completely. Enjoy!

    Top down view of brownie cake in square pan lined with paper.

    Top tips and FAQs

    • Sweet potato: I recommend using 2 small sweet potatoes (rather than 1 large) to minimise cooking time.
    • Make ahead: To save time you can roast the sweet potato ahead. Once it’s cooled you can either refrigerate it for up to 2 days (unpeeled, covered) or puree with the maple syrup before refrigerating.
    • Chocolate: Use good quality dark chocolate (65 - 75% cocoa solids).
    • Batter: Do not overmix the batter. Once you've added the dry ingredients stir just to combine.
    • Storing: Cut into squares and store in an air tight plastic container in the fridge for up to 5 days.
    • Freeze for up to 3 months.

    Substitutions

    • Cocoa: Either cocoa or cacao powders are fine to use (you might also like this collection of 27 everyday healthy cacao recipes).
    • Pecans: You could use another soft nut variety, such as cashews, walnuts or even macadamia.  Almonds, hazelnuts or brasil nuts are ok to use too but as they are quite tough you might have to chop them a little more finely.
    Brownies stacked on top of paper with pecans and brownies in background.

    You might also like

    • Beet Brownies with Coconut (Dairy Free)
    • Healthy Easy Pumpkin Brownies with Oil
    • Simple Chocolate Coconut Cake (Dairy Free)

    Keep in touch!

    If you make this dairy free brownies recipe let me know how it turned out for you!

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    Recipe

    Sweet potato brownies on top of paper with pecans and brownies in background on cooling rack.

    Sweet Potato Brownies (Dairy Free)

    These deliciously moist, light, dairy free sweet potato brownies with pecans are full of fibre, low in sugar and super easy to make.
    4.75 from 8 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American, dairy free
    Prep Time: 15 minutes minutes
    Cook Time: 28 minutes minutes
    Baking the sweet potato: 35 minutes minutes
    Total Time: 1 hour hour 18 minutes minutes
    Servings: 12 brownies
    Calories: 217kcal
    Author: Monika Dabrowski

    Equipment

    • 23 cm (9 inches) pan

    Ingredients

    • 1 cup+1tbsp (230 g) sweet potato puree 8.11oz
    • ⅔ cup (160 ml) maple syrup
    • 1 cup (120 g) all-purpose/plain flour 4.23oz
    • ½ teaspoon baking powder
    • 4 tablespoons (30 g) cocoa/cacao powder
    • 4.59 ounces (130 g) dark chocolate, dairy free broken into small, similar size pieces
    • ⅓ cup (70 g) sugar
    • 2 large eggs
    • ½ cup less 1tbsp (100 ml) vegetable oil
    • ⅔ cup (80 g) pecans 2.82oz, roughly chopped

    Instructions

    • Bake the sweet potato (unpeeled) in the centre of the oven at 400 F/ 200 C/ gas mark 6 for 30-40 minutes, until fork tender. Remove from the oven, peel and scoop out the pulp. Puree with the maple syrup and set aside.
    • Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm square baking pan and line with parchment paper. Set aside.
    • In a large bowl combine the flour, baking powder and cocoa powder. Stir using a whisk removing any lumps and set aside.
    • Beat together the eggs, sugar and oil for 2 minutes until fluffy and pale. Whisk in the sweet potato/maple syrup puree.
    • Place the chocolate in a small bowl and microwave until 80% melted. Remove from the microwave and stir to melt completely. Gradually add into the batter folding in until well combined. Stir in the pecans.
    • Add the flour mixture into the batter and stir just to combine. Pour the mixture into your baking pan and smooth out the top with a spatula. Bake in the centre of the oven for 28 minutes.
    • Remove from the oven and set aside for 15 minutes. Lift out of the pan with the paper and place on a rack to cool completely. Enjoy!

    Notes

    • Sweet potato: Use 2 small sweet potatoes (rather than 1 larger potato) to minimise cooking time.
    • Make ahead: To save time you can roast the sweet potato ahead. Once it’s cooled you can either refrigerate it for up to 2 days (unpeeled, covered) or puree with the maple syrup before refrigerating.
    • Chocolate: Use good quality dark chocolate (65 - 70% cocoa solids).  
    • Cocoa: Either cocoa or cacao powders are fine to use (you might also like this collection of 27 everyday healthy cacao recipes).
    • Pecans: You could use another soft nut variety, such as cashews, walnuts or even macadamia.  Almonds, hazelnuts or brasil nuts are ok to use too but as they are quite tough you might have to chop them a little more finely.
    • Batter: Do not overmix the batter. Once you've added the dry ingredients stir just to combine.
    • Storing: Cut into squares and store in an air tight plastic container in the fridge for up to 3 days.
    • Total Time includes the time needed to bake the sweet potato.

    Nutrition

    Serving: 1serving | Calories: 217kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 19mg | Potassium: 228mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3723IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    Comments

      4.75 from 8 votes (3 ratings without comment)

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    1. Millican Pecan says

      June 25, 2019 at 8:10 pm

      This is amazing! I have known for some time that sweet potatoes go great with pecans but it would seem natural to go with something like brown sugar, but you took the plunge and went straight to chocolate. I applaud your bold move to create a very unique brownie with a healthy combination of sweet potatoes and pecans. Love it.

      Reply
      • Monika says

        June 26, 2019 at 6:42 am

        Thank you, glad you like this recipe idea.

        Reply
    2. Becky says

      May 01, 2019 at 2:08 am

      5 stars
      Looks like a delicious & nutritious recipe. Can't wait to try it. Becky, Vintage Nutrition Kitchen author

      Reply
      • Monika says

        May 02, 2019 at 6:36 pm

        Thank you! I hope you like it:)

        Reply
    3. Michelle Rolfe says

      April 22, 2019 at 1:24 pm

      5 stars
      I really need to try these. My kids will eat anything chocolate and being a Canadian I always have bucket loads of maple syrup - and I won't tell them there is a vegetable in there! What they don't know right:-) Thanks for linking them up to #CookBlogShare. Michelle x

      Reply
      • Monika says

        April 23, 2019 at 6:45 am

        I am the same with maple syrup, I keep a good supply just in case. Do let me know how these turned out for you if you decide to make them!

        Reply
    4. Kat (The Baking Explorer) says

      April 19, 2019 at 9:46 am

      5 stars
      They look SO fudgey! And I love the addition of pecans!

      Reply
      • Monika says

        April 19, 2019 at 7:34 pm

        Thanks!

        Reply
    5. deedee says

      April 18, 2019 at 2:03 am

      This is a great idea Monkia!😋

      Reply
    6. Cat | Curly's Cooking says

      April 17, 2019 at 8:58 pm

      5 stars
      These look like such a delicious and healthy treat.

      Reply
      • Monika says

        April 18, 2019 at 9:38 pm

        Thank you, it was gone in one day!

        Reply
    7. Balvinder says

      April 16, 2019 at 7:20 pm

      I am always looking for flour less and low sugar brownies. This looks awesome.

      Reply
      • Monika says

        April 16, 2019 at 8:58 pm

        Thank you Balvinder!

        Reply
    8. JBS says

      April 16, 2019 at 6:31 pm

      5 stars
      jummy.... as usual

      Reply
      • Monika says

        April 16, 2019 at 8:57 pm

        Thank you!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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