Sweet Potato Peanut Butter Swirl Brownies

Fudgey brownies minus the guilt.
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Leah Vanderveldt is a wellness writer and recipe developer based in Brooklyn. She’s the author of the cookbooks The New Nourishing and The New Porridge and loves learning and writing about food, travel, body image, meditation, tarot, and much more. She’s the former Food Editor of mindbodygreen.com and is certified in Culinary Nutrition from the Natural Gourmet Institute. You can find her cooking up vegetable-centric meals and exploring wellness in ways that are affordable, fun, and a little woo-woo over on her blog, The Nourish Exchange and Instagram @leah.vander.


It’s hard to turn down a fudgy, chocolate-y brownie — maybe even more so when made with minimal processed sugars, zero dairy, no grains, and a sneaky vegetable base.

These brownies are surprisingly as delicious as they are wholesome — which is to say they’re really freaking tasty and they won’t lead to a massive sugar crash later. If you’re not a peanut butter person, swap with your favorite nut or seed butter.


  • 1 large sweet potato, clean and dried (about 1 ½ cups mashed)
  • 1 cup cacao
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • ½ cup Go Coconuts Coconutmilk
  • ¼ cup coconut oil, melted
  • 2 chia eggs (2 tablespoons ground chia seeds + 6 tablespoons water)
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 cup almond flour
  • ½ cup peanut butter


Heat oven to 400°F. Puncture the sweet potato with a fork a few times. Place on a parchment-lined baking tray and bake for 40-50 minutes until tender and cooked through. Let cool completely before using (you can do this the day before).

Once the sweet potato is cooled, you should be able to peel the skin off easily. Remove it and place sweet potato flesh in a large bowl. Mash with a fork until you create a puree.

Heat oven to 350°F and prep a square baking pan (I used an 8-inch x 8-inch pan) by greasing it with coconut oil.

In a small bowl, combine chia seeds and water and let stand while you prep the other ingredients. 

Add cacao, coconut sugar, maple, Coconutmilk, coconut oil, and vanilla to the bowl with the sweet potato and stir to combine everything. Add in chia eggs and stir to incorporate. Then add the baking soda and almond flour and stir again until you have a well-combined batter. You can do this all either with a rubber spatula or electric beaters. Note: The batter will be thicker than your typical brownie mix.  

Pour mixture into prepared baking pan. Add peanut butter in dollops on top of the batter. Swirl peanut butter with sharp knife on the top of the mixture. 

Makes 9 brownies.

Bake for 35-40 minutes, rotating the baking tray at the 20 minute mark. Let cool before cutting into squares. Store in the fridge.