Fudgy Sweet Potato Brownies
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Sweet Potato Brownies are deliciously fudgy and sweet, and you don’t need any butter or eggs to make them. The ingredients are simple and can mixed in one bowl, and you can add nuts and chocolate chips on top if you’d like. Make chocolate brownies with sweet potato the next time you want a guilt-free dessert!
Sweet Potato Brownies
As soon as fall hits, I’m all about pumpkins, butternut squash, sweet potatoes… you name it! In fact, sweet potato cheesecake is one of my favorite fall desserts!
So, when I learned you could make chocolate brownies with sweet potato, I knew I had to give it a try.
They’re just as rich and fudgy as regular brownies, but they’re a lot healthier for you. Plus, they are vegetarian- and vegan-friendly to boot!
Don’t worry… all you’ll taste is chocolate chocolate chocolate. The sweet potatoes simply add a natural sweetness, plenty of structure, and the most incredible chewy texture.
And it’s not the only healthy dessert to choose from! Whether it’s chocolate-covered apple slices and bananas or soft and chewy applesauce oatmeal cookies, there’s no reason to have to give up sweets if you don’t want to.
Ingredient Notes and Substitutions
- Sweet Potatoes – I wouldn’t recommend canned yams or sweet potatoes as those typically come packed in syrup, which will make your brownies too sweet.
But if that’s all you have, give them a quick rinse to remove that sugary liquid. - Maple Syrup – This takes the place of sugar in this sweet potato brownie recipe. Honey is a good substitute.
- Nut Butter – Use your favorite! Almond or peanut butter are my top picks, but sun butter would work as a nut-free option.
You won’t taste it too much — it’s more to enhance the flavor of the sweet potatoes and help create that chewy, fudgy texture. - Cocoa Powder – The higher the quality, the better the flavor. Ghirardelli is one of my favorites.
- Flour – All-purpose or whole wheat flour is perfect, but you could also make this sweet potato brownies recipe with oat flour or a 1:1 gluten-free blend.
- Nuts & Chocolate Chips – These are an optional topping, but they add extra flavor and texture. Try walnuts or pecans, plus your favorite dark or semi-sweet chocolate chips!
Peanut butter or butterscotch chips would be yummy too.
Tips and Tricks to Make Chocolate Brownies with Sweet Potato
- Mash the sweet potatoes really well before making the batter.
You don’t want to be smoothing out lumps once you add the flour, or you may end up with tough results.
I’ll usually start with a potato masher, then switch to a fork or silicone spatula to really make sure it’s nice and smooth.
You can also blend the peeled potatoes in a food processor for an extra silky texture.
- Use a toothpick to test for doneness.
Insert the toothpick into the center and pull it back out. It should have a few moist crumbs or a very thin smear of batter when the brownies are done.
However, they’ll need more time if the toothpick is coated in wet batter.
A clean toothpick is fine too, but it’s harder to tell if the dessert is perfectly baked or overdone at that point. Better to pull it when the toothpick is mostly clean.
- Don’t forget some toppings!
Sprinkle chopped nuts and chocolate chips on top of sweet potato brownies — either before they go in the oven or after baking but while they’re still warm.
It’s an easy way to add some more texture to each bite, and the chocolate chips will get gooey and melty too!
Prep Ahead
- Cook and mash sweet potatoes
- Preheat oven to 400°F
- Chop nuts for topping
Kitchen Tools You Will Need
- 8×8 Pan or 9×9 Pan lined with Parchment Paper
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.
Serving Suggestions
Transform this sweet potato brownies recipe into an extra indulgent dessert with some ice cream!
Add a scoop on top of each slice while it’s still warm — my top flavor picks would be vanilla, cheesecake, or maple bacon.
You could add a drizzle of chocolate syrup or caramel sauce too.
Storing and Freezing Leftovers
Transfer sweet potato brownies to an airtight container to keep them soft and moist. They’ll keep for about 3 days on the counter or up to 5 days in the refrigerator.
You can also freeze leftovers for up to 3 months! Wrap squares individually in two layers of plastic wrap, then place them in a freezer-safe storage bag or container.
Thaw in the refrigerator overnight or on the counter until soft. You can enjoy sweet potato brownies at room temperature or warm them in the microwave if you’d like.
Sweet Potato Brownie Recipe FAQ
Absolutely — the microwave is simply the fastest! You can bake sweet potatoes in the oven at 400° for 45 minutes, or until they are soft. Place them on a foil-lined baking sheet to make it easier.
You can also cook them for about the same amount of time in the air fryer, but reduce the temperature to 375°F.
Add a little extra nut butter or mix some melted chocolate into the batter. Also, remove them from the oven before a toothpick comes out totally clean.
You could try to reduce the amount of flour in the batter, but your brownies won’t bake up correctly without the right balance — so don’t overdo it!
Sure! Cinnamon goes really well with sweet potato — add up to a teaspoon but reduce the vanilla by half.
Or, add a pinch of cayenne pepper for some heat… almost like a Mexican hot chocolate flavor!
Overmixing is the biggest culprit, so be sure to stir just until everything is combined.
You’ll also want to measure the baking powder carefully and ensure it isn’t expired.
Check the Best By date on the package or do a quick test — add a little to a bowl, then add some hot water. If it bubbles up, it’s still active!
Enjoy!
With love, from our simple kitchen to yours.
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Fudgy Sweet Potato Brownies
Equipment
Ingredients
- 1 1/2 cups sweet potatoes, 2-3 small to medium-sized, mashed until well mashed
- 2/3 cup maple syrup
- 1/2 cup nut butter, almond or peanut
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/3 cup all-purpose flour
- 1/8 teaspoon coarse sea salt
- 1 teaspoon baking powder
- chopped pecans, walnuts, and chocolate chips (optional)
Instructions
Prepare Sweet Potatoes:
- Clean and dry the sweet potatoes.
- Pierce the sweet potatoes with a fork several times on each side.
- Microwave the sweet potatoes for 8 minutes or until soft. Flip them halfway through cooking.
- Let the sweet potatoes cool for 10 minutes, then peel the skin off.
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
Prepare the Batter:
- Place the cooked sweet potatoes into a bowl and mash them well.
- Add the maple syrup, nut butter, and vanilla extract. Mix until fully combined.
- Add the cocoa powder, all-purpose flour, salt, and baking powder. Mix until fully combined.
Baking:
- Line an 8×8 or 9×9 baking dish with parchment paper.
- Pour the brownie batter into the prepared dish. Sprinkle nuts and chocolate chips on top if you like.
- Bake for 25 minutes or until a toothpick comes out clean. It's okay if there are a few crumbs or a bit of batter on the toothpick, just make sure it's not wet with batter.
Add Toppings:
- While the brownies are still warm, you can top them with nuts and chocolate chips.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2024
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