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Stack of rich Air Fryer Sweet Potato Brownies with chocolate chips on a dark surface, surrounded by more brownies and scattered chocolate chips.

Air Fryer Sweet Potato Brownies

Mandy Applegate
Air Fryer Sweet Potato Brownies are my go-to when I want a rich, chocolatey treat that I can feel genuinely good about eating. Mashed sweet potato and almond butter replace the butter and eggs entirely, keeping every square dense, fudgy, and deeply rich without a hint of sweet potato flavor coming through, just rich cocoa and dark chocolate chips all the way through. The air fryer bakes them faster than the oven and they come out with that perfectly set edge and fudgy center every single time. I make these for weekly treat prep and get-togethers because they're the kind of brownie everyone can eat, no eggs, no dairy, and nobody ever knows unless you tell them.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Air Fryer, Dessert
Cuisine American
Servings 16
Calories 163 kcal

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

Here are a few tips I've picked up that make these brownies even better every time.
  • 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

Calories: 163kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.1mgSodium: 113mgPotassium: 182mgFiber: 2gSugar: 12gVitamin A: 1770IUVitamin C: 0.3mgCalcium: 67mgIron: 1mg
Keyword Air Fryer Sweet Potato Brownies
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