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Air Fryer Sweet Potato Brownies have become my go-to whenever I want something chocolatey and fudgy that I can feel good about eating. Dense and deeply dark with rich cocoa and almond butter all the way through, studded with dark chocolate chips that get glossy and slightly melted on top. No butter, no eggs, and absolutely no way to eat just one.
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I make these for bake sales, potlucks, and get-togethers, and they’re easy enough to whip up on a weeknight when the dessert craving hits hard. The best part is they come out of the air fryer faster than you’d expect and taste genuinely incredible every single time. They keep well at room temperature for up to 3 days and can be frozen for up to 2 months, so making a batch ahead is always a great idea.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Sweet Potato Brownies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Once you’ve got your sweet potatoes cooked and mashed, the rest of this recipe comes together in one bowl and bakes up beautifully in the air fryer.
Mix the Brownie Batter
In a large mixing bowl, combine the mashed sweet potato, almond butter, cocoa powder, sugar, flour, olive oil, baking powder, vanilla extract, and salt. Stir everything together until you have a thick, cohesive batter. Use a spoon or a rubber spatula to fold and scrape the sides of the bowl, making sure not to miss anything.
You can swap the almond butter for cashew butter, sunflower seed butter, or any nut or seed butter you have on hand, and the cocoa powder works great as cacao powder, too, for a slightly more intense flavor.
If you’d like to adjust the sweetness, you can replace the sugar with maple syrup, or use coconut sugar or brown sugar as a 1:1 swap. For a gluten-free version, oat flour or coconut flour can replace the all-purpose flour, though the texture may be slightly denser.
Add the Chocolate Chips and Fill the Pan
Fold in ¼ cup of the dark chocolate chips. Spread the batter evenly into the prepared pan, then sprinkle the remaining ¼ cup of dark chocolate chips over the top.
Prepare the Pan
Line a parchment-lined baking dish that fits your air fryer, then add the batter. I use a precut parchment paper to save time and make lining a breeze.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
Air Fry the Brownies
Place the baking dish in the air fryer basket. A compact air fryer gives you enough room to fit the brownies comfortably.
Cook at 330°F (165°C) for 25 minutes. Check for doneness by inserting a toothpick into the center. I like using this cake tester for this since it makes checking for doneness quick and precise.
Cool and Slice
Remove the pan from the air fryer and let the brownies cool completely before slicing. A sharp brownie knife or bench scraper gives you clean, even cuts without dragging through the fudgy center.
Serve
Once cooled and sliced, plate the brownies and serve as-is or with your favorite toppings. Enjoy!
These travel well to potlucks and gatherings. Stack them in a single layer in a sheet cake carrier to keep them fresh and prevent smudging on the tops during transport. If you’re stacking layers, place a sheet of parchment between each layer.
Air Fryer Sweet Potato Brownies
Equipment
Ingredients
- 1 ½ cups mashed sweet potato about 2 medium, cooked and mashed
- ½ cup creamy almond butter
- ½ cup cocoa powder
- ¾ cup sugar
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ cup dark chocolate chips divided
Instructions
- In a large bowl, mix mashed sweet potato, almond butter, cocoa powder, sugar, flour, olive oil, baking powder, vanilla, and salt until a thick batter forms.1 ½ cups mashed sweet potato, ½ cup creamy almond butter, ½ cup cocoa powder, ¾ cup sugar, ½ cup all-purpose flour, 2 tablespoons olive oil, 1 teaspoon baking powder, 2 teaspoons vanilla extract, ½ teaspoon salt
- Fold in ¼ cup chocolate chips. Spread the batter evenly into the prepared pan. Sprinkle the remaining ¼ cup chocolate chips on top.½ cup dark chocolate chips
- Line a square baking dish that fits in your air fryer with parchment paper.
- Place the dish in the air fryer basket. Cook at 330°F (165°C) for 25 minutes.
- Check doneness with a toothpick—if needed, cook for an additional 5 minutes.
- Remove and let cool before slicing into brownies.
Notes
- Cook your sweet potato ahead of time: Bake or microwave it in advance, then store the mashed flesh in the fridge until you’re ready to mix the batter. This significantly reduces prep time.
- Use room temperature almond butter: Cold almond butter can be stiff and hard to mix in. Let it sit at room temperature for a few minutes to blend smoothly into the batter without clumping.
- Don’t skip lining the pan: The batter is thick and sticky, so parchment paper is non-negotiable here. It makes lifting the whole slab out for slicing much cleaner and easier.
- Check doneness with a toothpick: At 25 minutes, insert a toothpick into the center. A few moist crumbs are fine, but wet batter means it needs an additional 5 minutes. Avoid overbaking since these are meant to be dense and fudgy.
- Cool completely before slicing: The brownies firm up as they cool. Cutting them too early will give you crumbly, messy pieces. Give them at least 20 to 30 minutes after removing them from the air fryer.
- Freeze with parchment paper between layers: Flash-freeze individual slices on a flat surface for 30 minutes before layering them in a container. Placing parchment between layers prevents them from sticking together in the freezer.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
How to Store Leftovers
Let the brownies cool completely before storing. Keep them at room temperature in an airtight container for up to 3 days, or transfer them to the fridge in a sealed container for up to a week. An airtight glass food storage container keeps them moist and fresh without absorbing any fridge odors.
To freeze, wrap individual brownie squares in plastic wrap and place them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature for about 30 minutes before serving, and they’ll taste just as fudgy as the day you made them.
What to Serve With Air Fryer Sweet Potato Brownies
These rich, fudgy brownies are wonderful on their own, but a scoop of vanilla ice cream alongside takes them to another level. You can also serve them warm, drizzled with almond butter or dusted with powdered sugar, for something a little extra.
For drinks, a hot cup of coffee or a cold glass of oat milk pairs beautifully with the deep cocoa flavor and the slight nuttiness from the almond butter. They’re also great on a dessert table next to fruit skewers or a simple chocolate dip for variety.
More Easy Recipes for You to Try at Home
Here are more easy air fryer dessert recipes you’ll love.
