If you’re on the hunt for a dessert that feels indulgent but sneaks in some wholesome goodness, this Sweet Potato Brownies Recipe is about to become your new best friend. Imagine fudgy, rich brownies that are naturally sweetened and moist, thanks to the magic of mashed sweet potatoes. They bring this amazing depth of flavor and a velvety texture that will surprise you in the best way. Whether you’re catering to a crowd, looking for a healthier treat, or just craving chocolatey comfort, these brownies hit every mark with warmth and charm.
Ingredients You’ll Need
This Sweet Potato Brownies Recipe keeps things simple with a handful of ingredients you might already have in your pantry, yet each one plays an essential role in creating the perfect balance of flavor, texture, and color. From the naturally sweet mashed sweet potato to the rich cocoa powder, every element contributes something special.
- Mashed sweet potato: Provides natural sweetness and moisture, giving the brownies a tender crumb.
- Almond butter: Adds creaminess and a subtle nutty flavor that complements the chocolate perfectly.
- Maple syrup: Acts as a natural sweetener that makes the brownies deliciously sweet without overpowering.
- Eggs: Bind all the ingredients together and give the brownies structure.
- Vanilla extract: Enhances the overall flavor with a warm, aromatic note.
- Unsweetened cocoa powder: Brings rich chocolate flavor and deep color.
- Coconut flour: A gluten-free flour option that adds slight nuttiness and helps absorb moisture.
- Baking powder: Gives the brownies a gentle lift so they aren’t too dense.
- Salt: Balances sweetness and heightens the chocolate flavor.
- Dark chocolate chips: Adds bursts of melty chocolate throughout every bite.
- Chopped walnuts or pecans (optional): For a crunchy texture contrast if you like a little extra bite.
How to Make Sweet Potato Brownies Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). Then, grease or line an 8×8-inch baking dish with parchment paper so your brownies won’t stick and will come out effortlessly once baked. This prep sets the stage for success and makes cleanup a breeze.
Step 2: Prepare the Sweet Potato
Your star ingredient needs to be cooked and mashed until silky smooth. Roasting or steaming works perfectly; just make sure it’s tender enough to mash with ease. A smooth mashed sweet potato creates that luscious texture we’re after and integrates beautifully into the batter.
Step 3: Make the Brownie Batter
In a large bowl, combine the mashed sweet potato with almond butter, maple syrup, eggs, and vanilla extract. Stir these together until you have a uniform, creamy base. This wet mixture forms the rich backbone of your brownies before adding the chocolatey and fluffy elements.
Step 4: Mix Dry Ingredients
In another bowl, whisk together your cocoa powder, coconut flour, baking powder, and salt. Mixing these dry ingredients separately ensures your cocoa and flour are evenly distributed and avoids clumping when combined with the wet mix.
Step 5: Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet bowl, stirring carefully until just combined. Avoid overmixing here to keep your brownies tender and moist—this step is all about blending the flavors harmoniously.
Step 6: Fold in Chocolate Chips and Nuts
Gently incorporate the dark chocolate chips and optional nuts. These little pockets of chocolate and crunch will be the delightful surprises hidden throughout your final brownies, making every bite exciting.
Step 7: Bake the Brownies
Pour your batter into the prepared baking dish, spreading it evenly to ensure even cooking. Slide it into the oven for 25-30 minutes. Keep an eye on it around the 25-minute mark by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
Step 8: Cool and Enjoy
Let the brownies cool in the pan for at least 10-15 minutes before transferring them to a wire rack to cool completely. This cooling time helps them set perfectly for clean, satisfying slices you’ll be excited to share or savor all for yourself.
How to Serve Sweet Potato Brownies Recipe
Garnishes
These brownies love a little extra love when served. Try a light dusting of powdered sugar, a drizzle of melted chocolate, or a sprinkle of flaky sea salt for an elegant, contrasting touch. You can also top a warm brownie with a scoop of vanilla ice cream for the ultimate cozy treat.
Side Dishes
Pair your brownies with fresh berries or sliced fruit for a bright, refreshing counterpoint. A cup of rich coffee or a creamy chai latte also complements the sweet potato’s earthiness and cocoa’s richness beautifully.
Creative Ways to Present
Get playful by serving these brownies in small squares layered in a dessert jar with whipped cream and chopped nuts or swirl some peanut butter on top for a marbled effect before baking. They also make fantastic mini brownie bites on skewers for parties or snackboxes.
Make Ahead and Storage
Storing Leftovers
Keep your Sweet Potato Brownies Recipe fresh by storing leftovers in an airtight container at room temperature for up to three days. If your kitchen is warm, pop them in the fridge to help preserve moisture and prevent spoiling.
Freezing
These brownies freeze beautifully, making them perfect for batch baking. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag for up to three months. When you’re ready for a treat, thaw them overnight in the fridge or at room temperature.
Reheating
To bring your brownies back to their fresh-from-the-oven warmth, heat them gently in the microwave for 15-20 seconds or warm them in a low oven (300°F) for about 5 minutes. This will restore their fudgy texture and melt any chocolate chips delightfully.
FAQs
Can I substitute almond butter with another nut or seed butter?
Absolutely! Peanut butter or sunflower seed butter works well as substitutes. Just keep in mind that flavors will vary slightly, but they’ll all complement the sweet potato and chocolate nicely.
Is this recipe gluten-free?
Yes, as long as you use coconut flour and check that your baking powder is gluten-free, this Sweet Potato Brownies Recipe is safe for those avoiding gluten. If you prefer a traditional flour, you can swap coconut flour with all-purpose flour, but this will change the texture a bit.
Can I make this recipe vegan?
While the recipe includes eggs, you can try replacing each egg with a flaxseed or chia egg (one tablespoon of ground flaxseed or chia seeds mixed with three tablespoons of water, set to gel) to make it vegan-friendly. It might slightly affect the texture but still produce tasty results.
Why do the brownies sometimes turn out dry?
Overbaking is the usual culprit. Because of the sweet potato’s moisture, these brownies can go from fudgy to dry quickly if left too long in the oven, so keep an eye on the baking time and check for moist crumbs on your toothpick test.
Can I add extra flavors or mix-ins?
Definitely! Cinnamon, espresso powder, or even a pinch of chili powder can add interesting dimensions to the brownies. Feel free to toss in dried fruit or different nuts depending on your preference—just keep the overall balance in mind.
Final Thoughts
I can’t recommend this Sweet Potato Brownies Recipe enough for anyone looking to enjoy a wholesome twist on a classic favorite. They’re fudgy, flavorful, and full of surprises in every bite. Whether you’re baking for family, friends, or just yourself, these brownies will quickly become a cherished go-to dessert. So grab that sweet potato and start baking – your taste buds are in for a wonderful treat!
Print
Sweet Potato Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously moist and fudgy Sweet Potato Brownies made with wholesome ingredients like mashed sweet potato, almond butter, and cocoa powder. These brownies are naturally sweetened with maple syrup and can be easily customized with nuts or extra chocolate chips for added texture and flavor. Perfect for a nutritious dessert or snack that combines indulgence with a healthy twist.
Ingredients
Main Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup maple syrup (or honey)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 cup coconut flour (or all-purpose flour for non-gluten-free)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (or chunks)
Optional Ingredients
- 1/4 cup chopped walnuts or pecans
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper to prevent sticking and make removing the brownies easier.
- Prepare the Sweet Potato: Cook and mash the sweet potato until smooth. You can roast or steam it until tender, then mash it thoroughly with a fork or potato masher to achieve a creamy consistency.
- Make the Brownie Batter: In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, eggs, and vanilla extract. Stir well until the mixture is smooth and evenly combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the unsweetened cocoa powder, coconut flour, baking powder, and salt to ensure the dry ingredients are well incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring continuously until all ingredients are fully combined into a smooth batter.
- Add Chocolate Chips and Nuts: Fold in the dark chocolate chips and chopped walnuts or pecans if you choose to use them. This adds texture and extra bursts of chocolate flavor.
- Bake the Brownies: Pour the batter evenly into the prepared baking dish and spread it out smoothly using a spatula.
- Baking Time: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Be sure to check the brownies around 25 minutes as oven temperatures may vary.
- Cool and Serve: Allow the brownies to cool in the pan for 10-15 minutes, then transfer them to a wire rack to cool completely. Once cooled, slice into 9 squares and enjoy!
Notes
- You can substitute almond butter with peanut butter if preferred.
- Use maple syrup as a natural sweetener, or substitute with honey for a slightly different flavor.
- To keep this recipe gluten-free, use coconut flour; substitute with all-purpose flour if gluten is not a concern.
- Adding nuts is optional but adds great texture and flavor.
- Make sure not to overbake to keep the brownies moist and fudgy.
- Sweet potatoes can be prepared in advance and stored in the refrigerator.
