Finding a sweet treat that feels rich without packing in tons of calories can be tricky.
That is why I love baking these low calorie sweet potato brownies whenever I want something deeply chocolatey.
The mashed sweet potato gives them a soft, fudgy texture without needing lots of butter or oil.
You simply blend the base ingredients together, spread the thick batter in the pan, and bake.
They taste like a classic chocolate treat, but they are much lighter and very easy to fit into your week.
Why I Love This Recipe
Incredibly Fudgy Texture – Mashed sweet potato creates a rich, melt-in-your-mouth center without needing any heavy butter or oil.
Super Low in Calories – Using monk fruit sweetener cuts down calories while keeping every single bite sweet and satisfying.
Intense Chocolate Flavor – Cocoa powder and dark chocolate chips give you a deep, bakery-quality chocolate taste you will love.
Quick Blender Prep – You can whip up the entire batter in a blender within minutes, making cleanup fast and easy.
Ingredient List
- 1 cup Mashed Cooked Sweet Potato (about 1 medium)
- 2 Large Eggs
- 2 tbsp Natural Almond Butter
- 1 tsp Vanilla Extract
- 1/2 cup Granulated Monk Fruit Sweetener
- 2 tbsp Maple Syrup
- 1/2 cup Unsweetened Cocoa Powder
- 1/3 cup Oat Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 cup Dark Chocolate Chips
- 1/2 tsp Flaky Sea Salt
How to Make It
Step 1
Pierce a medium sweet potato several times with a fork and microwave for 6-8 minutes, turning once, until very soft. Let it cool slightly, scoop out the flesh and mash until completely smooth. Measure out 1 cup.
Step 2
Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
Step 3
In a blender or food processor, combine the mashed sweet potato, eggs, almond butter, vanilla, monk fruit sweetener and maple syrup. Blend until silky smooth, about 30 seconds.
Step 4
Add the cocoa powder, oat flour, baking powder and salt. Pulse just until combined, scraping down the sides once. The batter will be thick and glossy.
Step 5
Fold in the dark chocolate chips. Spread the batter evenly into the pan and sprinkle the flaky sea salt over the top.
Step 6
Bake for 25-30 minutes, until the top is set and a toothpick inserted in the center comes out with moist crumbs.
Step 7
Cool completely in the pan, then chill for 1 hour for the fudgiest texture. Cut into 16 squares.
Tips
Cool the Sweet Potato First
I recommend letting your mashed sweet potato cool completely before adding it to the blender with the eggs.
If the potato is still hot from the microwave, the heat will start cooking the raw eggs right in the blender container.
Waiting a few minutes keeps the mixture completely smooth and protects the silky texture of your brownie batter.
Measure the Mashed Potato Carefully
From my experience, sweet potato can easily make brownies gummy if you use even a little too much.
Spoon the mashed flesh into your measuring cup and sweep the top flat without packing it down firmly.
Packing the cup adds excess moisture, which makes the center wet and rubbery rather than rich and fudgy.
Choose Dutch-Processed Cocoa Powder
You’ll get the best results if you use Dutch-processed unsweetened cocoa powder for this specific recipe.
Dutch cocoa is less acidic and has a much deeper chocolate flavor that blends nicely with monk fruit sweetener.
It also does a much better job of masking any leftover vegetable taste from the sweet potato.
FAQs
Can you taste the sweet potato in these brownies?
No, you will not taste any sweet potato once they are baked. The rich cocoa powder and melted chocolate completely cover the vegetable flavor.
The sweet potato simply provides natural moisture and a super fudgy texture without adding excess butter or oil.
Low Calorie Sweet Potato Brownies
Ingredients
Equipment
Method
- Pierce a medium sweet potato several times with a fork and microwave for 6-8 minutes, turning once, until very soft. Let it cool slightly, scoop out the flesh and mash until completely smooth. Measure out 1 cup.
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a blender or food processor, combine the mashed sweet potato, eggs, almond butter, vanilla, monk fruit sweetener and maple syrup. Blend until silky smooth, about 30 seconds.
- Add the cocoa powder, oat flour, baking powder and salt. Pulse just until combined, scraping down the sides once. The batter will be thick and glossy.
- Fold in the dark chocolate chips. Spread the batter evenly into the pan and sprinkle the flaky sea salt over the top.
- Bake for 25-30 minutes, until the top is set and a toothpick inserted in the center comes out with moist crumbs.
- Cool completely in the pan, then chill for 1 hour for the fudgiest texture. Cut into 16 squares.