Sweet Potato Brownie Bites

Sneak some veggies into your brownies with these vegan + gluten-free sweet potato brownie bites. No one has to know the secret ingredient!

I’ve always had a love for sweet potatoes, but the day I figured out just how good sweet potatoes work for making decadent gluten-free brownies, that love was magnified by 1,000 percent.

I have a regular sweet potato brownie recipe, but I’m obsessed with these bite-sized sweet tater brownie bites! Seriously, I’ve made them so many times already and I don’t think I’ll be slowing down any time soon.

Veggies in Dessert? Yup!

I stumbled upon the idea for these sweet potato brownie bites through listening to a podcast. One interview I listened to was with Michael Morelli, the author of The Sweet Potato Diet. He mentioned one of his favorite recipes for sweet potato brownies and I immediately became curious and had to try them.

They were rich, delicious and super fudgy.

I loved Michael’s recipe, but I started toying with the idea of doing a vegan version and maybe trying brownie bites in a mini muffin tin instead. Turns I liked the vegan version even better than the original.

I used maple syrup instead of honey, which gave them the perfect amount of sweetness without having that pronounced honey favor and flax eggs worked great in place of regular eggs. I was a little worried because coconut flour can be fickle without eggs, but this recipe worked like a charm! 

Why Sweet Potatoes?

If you’re wondering why the heck I’m putting vegetables in my dessert, I’ve got plenty of reasons why! So I don’t scare you off, I’ll start by saying that sweet potatoes add an amazing texture to these brownies – binding them together without a traditional egg. Beyond that, sweet potatoes add a nutritional punch! They’re high in fiber and a variety of important vitamins and minerals like beta-carotene, vitamin C and potassium. (Source)

Ingredients Needed:

• baked sweet potato – as I mentioned above, the sweet potatoes help to bind the brownies together without a traditional egg. Plus, they pack a nutritional punch! You can also use sweet potato puree.
• flaxseed eggs – these are easy to make by mixing 2 tablespoons ground flaxseed with 6 tablespoons water.
• pure maple syrup – I love using maple syrup because it’s a natural sweetener. Just look for pure maple syrup, not pancake syrup that’s loaded with corn syrup and artificial ingredients!
• melted coconut oil – this replaces butter and adds moisture to the brownies. 
• vanilla extract – a flavor enhancer.
• coconut flour – I haven’t tested this recipe with another flour and I don’t recommend swapping it as coconut flour can’t be subbed 1:1 with other flours. 
• cocoa powder – cacao powder works as well. 
• baking powder and salt – two baking essentials! 
• dark chocolate chips – I’ve been loving Lily’s chocolate chips lately but Enjoy Life is also a great option if you need diary-free chips. 
• almond butter – I like adding almond butter to the middle of these brownie bites, but this step is totally optional! 

Substitutions and Notes:

Coconut flour: I haven’t tested this recipe with different flour and I don’t recommend subbing the coconut flour. Coconut flour soaks up way more liquid than other flours and can’t be subbed 1:1, so if you do try a different flour you’d likely need to add more than 1/2 cup. If you decide to try a different flour, comment below letting me know how the brownie bites turned out.

Eggs: If you don’t need this recipe to be vegan you can swap the flaxseed eggs for 2 regular eggs.

Maple syrup: I like the flavor of maple syrup, but you could also use honey (if you don’t need this recipe to be vegan), agave or monk fruit maple. 

Almond butter: This is optional, but you can also swap it with any nut butter of choice or if you need a nut-free option you can use tahini or sunflower butter. 

How to Store These Brownie Bites

These brownie bites don’t ever last long in our house, but my recommendation is to store any leftover brownies in the fridge for up to one week. I haven’t tried freezing them, but I’m sure they would be okay to freeze in an airtight container for up to three months.

Love a Good Brownie? Try These Too

• 5-Ingredient No Bake Brownies
• Peanut Butter Hummus Brownies
• Black Bean Brownies
• Brownie Batter Overnight Oats
• Sweet Potato Brownies
• Brownie Energy Balls
• Pecan Pie Brownies

More Sweet Potato Recipes to Try

• Sweet Potato Breakfast Cookies
• Dessert Baked Sweet Potato
• Healthy Sweet Potato Casserole
• Roasted Sweet Potato Salad
• Sweet Potato Hash
• Healthy Sweet Potato Skins
• 5-Ingredient Sweet Potato Curry
• Mexicali Stuffed Sweet Potatoes

Sweet Potato Brownie Bites

3 from 14 votes

Sneak some veggies into your brownies with these vegan + gluten-free sweet potato brownie bites. No one has to know the secret ingredient!

Print Recipe Pin Recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 24

Ingredients

• 1 medium sweet potato, 1 cup mashed
• 2 flax eggs, (2 Tablespoons of ground flax + 6 Tablespoons water)
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1/3 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup dark chocolate chips, I used Enjoy Life
• 1/4 cup almond butter, for stuffing, totally optional

Instructions

 

• Preheat oven: Preheat oven to 425°F.
• Bake sweet potato: Pierce sweet potato with a fork in 2-3 spots. Wrap in foil and roast until tender, about 30 minutes. Let cool. Peel sweet potato and mash with a fork. Measure out 1 cup of mashed sweet potato for the recipe and save the rest for something else.
• Make flax eggs: Add ground flax to water and whisk together in a small bowl. Set aside for 5 minutes to thicken.
• Lower oven temp: Lower oven temp to 350ºF. Lightly coat a mini muffin tin with coconut oil.
• Combine wet ingredients: Add mashed sweet potato, maple syrup, coconut oil, flax eggs and vanilla into a large bowl and stir to combine.
• Add wet ingredients: Add flour, cocoa powder, baking powder and salt. Stir to combine. Gently stir in chocolate chips.
• Bake: Drop batter into the wells of your greased mini muffin tin and bake for 20 minutes. Brownie bites are done when you can insert a knife and it comes out clean.

Notes

• Almond butter stuffed version: Simply add a little of the brownie batter to the muffin tin and make a tiny well with your finger. Add a 1/2 teaspoon of almond butter to the well and cover with more brownie batter. You can also swap the almond butter with any nut butter of choice or for a nut-free option you can use tahini or sunflower butter.
• Coconut flour: I haven’t tested this recipe with a different flour and I don’t recommend subbing the coconut flour. Coconut flour soaks up way more liquid than other flours and can’t be subbed 1:1.
• Eggs: If you don’t need this recipe to be vegan you can swap the flaxseed eggs for 2 regular eggs.
• Maple syrup: I like the flavor of maple syrup, but you could also use honey (if you don’t need this recipe to be vegan), agave or monk fruit maple.

Nutrition

Serving: 1mini muffin Calories: 85kcal Carbohydrates: 10g Protein: 1g Fat: 5g Saturated Fat: 3g Fiber: 2g Sugar: 6g

Author: Brittany Mullins

Course: Dessert

Cuisine: American

Keyword: sweet potato brownies

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Inspired and adapted from The Sweet Potato Diet.