Sweet Potato Brownies (Nut-Free)

I have always loved experimenting with desserts that are both delicious and approachable. With four kids in the house and one of them having food allergies, we have to get extra creative when it comes to making treats that are safe, healthy, and still something the whole family enjoys. These sweet potato brownies have become a favorite because they are allergy-friendly, nut-free, and full of gooey chocolatey goodness.

If you are searching for a sweet potato brownies recipe that works for families with allergies or anyone looking for a healthier option, this is it. These brownies are soft, chocolatey, and perfect for dessert or a snack.

Looking for more kid-approved recipes that sneak in hidden veggies? Check out my other recipes for healthy treats your little ones will actually love.

Why Sweet Potato Brownies

Using sweet potato in brownies might sound unusual, but it brings so much to the table. Sweet potatoes add moisture and natural sweetness, which makes these brownies soft and fudgy without using butter or nuts. These sweet potato brownies are healthier than traditional brownies but still feel like an indulgent treat. They are also versatile, so you can make them vegan or gluten-free depending on your needs.

With a child who has food allergies, I have learned that being creative with ingredients is key. That is part of why this healthy brownie recipe has become a staple in our home.

Health Benefits of Sweet Potatoes

• Naturally sweet, reducing need for added refined sugar.
• High in fiber for digestion.
• Packed with vitamin A, C, and antioxidants.
• Adds moisture and structure to brownies naturally.

Ingredients

Here is what you will need for these gooey brownies:

• 1 cup cooked and mashed sweet potato (about 1.5-2 medium)
• 3 tablespoons coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/3 cup all-purpose flour
• 2 tablespoons almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup dairy-free chocolate chips (optional, but highly recommended)

Instructions

• Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
• In a large bowl, combine mashed sweet potato, melted coconut oil, maple syrup, vanilla extract, and cocoa powder. Mix until smooth.
• Stir in all-purpose flour, almond flour, baking soda, and salt until just combined. Fold in chocolate chips if using.

• Pour the batter into the prepared pan and smooth the top.
• Bake for 25-30 minutes or until a toothpick comes out mostly clean. These are meant to be gooey, so do not overbake.
• Allow the brownies to cool completely in the pan before cutting. Cooling completely is crucial because they will be too soft to hold their shape if cut too soon.

Tips for the Perfect Sweet Potato Brownies

• Cook the sweet potato well. Roasted or steamed sweet potatoes work best because they are naturally sweeter and have less water content than boiled.
• Mix just until ingredients are combined. Overmixing can make the brownies dense
• Do not overbake. These brownies are meant to be gooey, so a toothpick should come out mostly clean, not dry.
• Let them cool completely before cutting. This is essential for maintaining their gooey texture and shape.

For another simple and kid-approved dessert, you can check out my Chocolate Hummus Recipe. It is also allergy-friendly and uses wholesome ingredients.

Baking Tips for Families and Allergy-Friendly Kitchens

Baking with kids can be fun and safe with a little planning. Let them help mash the sweet potatoes or fold in chocolate chips, which makes them feel involved and excited about the recipe. Always use allergy-friendly tools and pans to keep everything safe for children with food sensitivities.

#If you’re baking for kids with allergies, a simple swap is to use seed butters, like sunflower or pumpkin seed butter, instead of nuts. This adds richness and flavor without triggering common nut allergies.

These brownies are great for making multiple batches. Simply double or triple the recipe and bake in separate pans. They are perfect for school snacks, playdates, or parties. Just remember to let each batch cool completely before cutting to maintain their gooey texture and structure.

Because they are naturally vegan and completely nut-free, these brownies are safe for most allergy-sensitive households. The texture is rich, gooey, and satisfying, making them a treat the whole family can enjoy without worry.

Variations to Try

• Add a pinch of cinnamon or nutmeg for a warm, cozy flavor.
• Stir in a handful of shredded coconut or sunflower seeds for extra texture.
• Swirl in a spoonful of sunflower seed butter or tahini for a subtle nut-free richness.

FAQ

Can sweet potato brownies be gluten-free?

Yes, you can use gluten-free all-purpose flour to make these gluten free sweet potato brownies. They will still remain soft and fudgy.

Are sweet potato brownies healthy?

Yes, they use natural sweeteners, sweet potatoes for fiber, and no butter. They are a healthier option while still tasting indulgent

How long do sweet potato brownies last?

Sweet potato brownies will stay fresh at room temperature in an airtight container for 2-3 days. You can keep them in the refrigerator for up to a week, or freeze them for up to 3 months. Make sure they are completely cooled before storing to maintain their gooey texture

This sweet potato brownie recipe is perfect for families who need nut-free, allergy-friendly, and healthier dessert options. With one child in our home having food allergies, recipes like this are a lifesaver.

Remember, the secret to perfect brownies is allowing them to cool completely before cutting. This ensures they hold their shape while keeping that gooey, fudgy texture that makes them irresistible.

If you try this recipe, I would love to hear how it turned out. It is one of those desserts that tastes even better on the second day, so feel free to make a batch ahead of time.