Brownie recipes made with sweet potatoes offer a delicious twist on the classic chocolate dessert, bringing natural sweetness, moisture, and added nutrition to every bite. Sweet potatoes not only make brownies fudgier, but they also let you enjoy a treat that’s higher in fiber, vitamins, and antioxidants. If you’re looking to bake brownies that feel indulgent while sneaking in some extra veggies, this recipe is a must-try.
Ingredients
- 1 cup mashed cooked sweet potato (from about 1 medium sweet potato)
- 1/2 cup almond flour (or all-purpose flour for non-gluten-free)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup pure maple syrup (or honey)
- 1/4 cup melted coconut oil (or unsalted butter)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup dark chocolate chips (plus extra for topping, optional)
- Nonstick spray or parchment paper, for pan
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
- Prepare the sweet potato: Pierce a medium sweet potato with a fork and microwave for 5-7 minutes, or bake at 400°F (200°C) for 45-50 minutes until very tender. Let cool slightly, then peel and mash until smooth. Measure out 1 cup.
- In a large bowl, whisk together the mashed sweet potato, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together the almond flour, cocoa powder, baking powder, and sea salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared pan. Sprinkle extra chocolate chips on top if desired.
- Bake for 22-28 minutes, or until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs (not wet batter).
- Let the brownies cool completely in the pan on a wire rack before slicing. For cleanest slices, chill in the refrigerator for 30-60 minutes before cutting.
Tips
- Sweet potato prep: Baking sweet potatoes brings out the most sweetness, but microwaving works in a pinch. Be sure to mash thoroughly for a smooth batter.
- Flour swaps: Almond flour gives a moist texture and keeps the brownies gluten-free, but you can use regular all-purpose flour if gluten isn’t a concern. Oat flour also works for a nut-free, gluten-free option.
- Sweeteners: Maple syrup and honey are both natural sweeteners that complement the sweet potato. For a lower-sugar version, try using a sugar-free syrup or half the amount and add a few drops of liquid stevia.
- Don’t overbake: The brownies will continue to set as they cool. For fudgy brownies, take them out when a toothpick comes out with a few moist crumbs, not completely clean.
Serving Suggestions
- Serve warm with a scoop of vanilla or coconut milk ice cream for a decadent dessert.
- Top with fresh berries and a dollop of Greek yogurt or whipped coconut cream for a lighter treat.
- Dust with a little extra cocoa powder or a sprinkle of flaky sea salt before serving for added flavor.
- Pair with coffee or espresso for a satisfying afternoon snack.
Variations
- Nutty brownies: Stir in 1/2 cup chopped walnuts or pecans for crunch and extra richness.
- Vegan option: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes), and use dairy-free chocolate chips.
- Mocha brownies: Add 1 tablespoon instant espresso powder to the dry ingredients for a coffee-infused treat.
- Spicy twist: Add 1/2 teaspoon ground cinnamon and a pinch of cayenne pepper for Mexican-inspired brownies.
- Peanut butter swirl: Drop spoonfuls of peanut butter over the batter and swirl gently before baking.
Storage and Reheating
Once completely cooled, store sweet potato brownies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days—just let them come to room temperature before serving for best texture. To freeze, wrap individual brownies tightly in plastic wrap and place in a freezer bag; they’ll keep for up to 2 months. Thaw overnight in the fridge or at room temperature for about 1 hour. Reheat brownies in the microwave for 10-15 seconds to enjoy them warm and fudgy again.
Frequently Asked Questions
- Can I use canned sweet potato puree instead of fresh?
Yes, canned sweet potato puree works well and saves time. Just be sure it’s pure sweet potato with no added sugar or spices. Measure out 1 cup and proceed as directed. - Are sweet potato brownies healthier than regular brownies?
Sweet potato brownies are typically higher in fiber, vitamin A, and potassium compared to traditional brownies. They’re also lower in refined sugar if using natural sweeteners. However, they still contain sugar and fat, so enjoy in moderation as part of a balanced diet. - Can I make these brownies nut-free?
Absolutely. Substitute the almond flour with oat flour or all-purpose flour for a nut-free version. Be sure to check your chocolate chips for possible nut contamination if allergies are a concern. - Why are my brownies too soft or gooey?
Sweet potato brownies are naturally fudgy, but if they’re overly gooey, they may be underbaked. Make sure to bake until the center is just set. Cooling and even chilling the brownies before slicing helps them firm up. - Can I double the recipe?
Yes, simply double all ingredients and bake in a 9×13-inch pan. The baking time may need to be increased by 5-10 minutes; check for doneness with a toothpick. - What’s the best way to mash sweet potatoes for brownies?
After cooking, peel the sweet potato and mash thoroughly with a potato masher or fork. For the smoothest texture, pass the potato through a ricer or blend briefly with a hand blender to remove lumps.
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