Sweet Potato Brownie Bites
Published Oct 23, 2017, Updated Jan 13, 2022
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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)
- 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
- 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
- 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.
- 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 information is automatically calculated, so should only be used as an approximation.
Inspired and adapted from The Sweet Potato Diet.
Can I substitute coconut oil for another fat in this recipe?
Hey Rita – You could try using butter, a different oil, mashed bananas or applesauce to replace the coconut oil. Let me know what you end up using and how these turn out for you. 🙂
My kiddo loved these! Will definitely be making them again! Next time I will try the almond butter in the middle. I posted this to the Fb community and have been getting requests for the recipe. I have shared it with 2 friends also!
Ahh that makes me so happy to hear, Kristal! I’m so glad these brownies were a hit. Thanks for coming back to leave a comment + star rating. I so appreciate it! <3
What can you substitute for coconut oil? Would applesauce work?
I think that would work just fine, Priya. Let me know if you try it and how these brownies turn out.
This was 12/10 – an AMAZING recipe. I put mine in the freezer and my family legitimately thought that this was chocolate fudge. So great – I’m going to make so many more batches. Thank you!
Ahh yay!! That makes me so happy to hear, Jasmine! I’m so glad these brownie bites were a hit with your family. Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it. <3
What a great recipe! My 12 year old daughter loved them and has made me promise to make them again. Thank you so much!
Woo!! So glad these brownie bites were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
Craving something chocolatey and filling this morning – This was exactly what I was looking for, especially from Eating Bird Food! I subbed in a little over 3/4 cups of almond flour and it turned out great. I baked them by filling full-size muffin tins up about 1/3-1/2 full, and had to bake way longer, even 40 minutes.
So glad you enjoyed this recipe, Gabrielle! Thanks for coming back to leave a review. I so appreciate it. 🙂
I definitely recommend prepping the sweet potatoes by microwaving them instead of roasting them, and throwing them in a blender to mash!
How long would you microwave the sweet potato for?
Hey Elle, I would pierce the sweet potato with a fork and microwave it for about 5 minutes flipping it halfway through.
The link to webpage you adapted from isn’t loading.Can you share the recipe or what differences there are between them? I made these one before and loved them as a sweet treat. Especially good when chilled 🙂
Hey Eva – It looks like the site is gone for good and I don’t remember what the recipe was! Sorry about that! I’ll remove the link from the blog post.
mine stuck horribly to the pan. i sprayed it. also fell apart when i removed them. so a bit of a disaster. tasted ok.. usually anything i make with coconut flour needs parchment.
So sorry you had issues, Bridget! What kind of spray did you use?
Hi, I’m curious how many bites exactly do you get with this recipe?
Hi,I’ve tried making this recipe and it came out a bit dry but overall it was stil nice. Just wondering how can I make it not dry?
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