Sweet Potato Brownies Recipe
Imagine biting into a fudgy, chocolate-packed brownie that’s not only irresistibly decadent but also quietly stars a simple vegetable: sweet potato. These Sweet Potato Brownies are my go-to treat for when I want to satisfy my sweet tooth but sneak in a bit of nourishment at the same time. Velvety, moist, and chock-full of melty chocolate chips, with a gentle sweetness and subtle earthiness from the sweet potato—and a hint of peanut butter for richness—each bite is pure comfort. Trust me, this is a recipe you’ll want to make again and again!
Ingredients You’ll Need
With just a handful of pantry staples and a single sweet potato, you can whip up a tray of Sweet Potato Brownies that will wow everyone. Each ingredient plays a crucial part, contributing its own magic to the fudgy texture, deep chocolate flavor, and perfect balance of sweetness. Here’s what you need and why:
- All-purpose flour: Creates the base and gives just enough structure to keep the brownies moist but not cakey.
- Cocoa powder: Delivers that rich, intense chocolate taste—use good-quality cocoa for extra depth.
- Baking soda: Lifts the brownies just a little, so they’re dense but not heavy.
- Salt: A pinch sharpens all the flavors and counteracts sweetness beautifully.
- Butter: Adds richness and a lovely melt-in-your-mouth texture—don’t skip this!
- Light brown sugar: Brings a hint of caramel flavor, perfect for deepening the sweetness.
- Mashed sweet potatoes: The true secret—these add softness, moisture, and natural sweetness, plus that gorgeous earthy undertone.
- Peanut butter: Just a little makes the brownies extra creamy and adds a subtle nutty flavor.
- Vanilla: A splash elevates and rounds out the chocolate flavors.
- Chocolate chips: Folded into the batter and scattered on top for melty, gooey pockets in every bite.
How to Make Sweet Potato Brownies
Step 1: Prepare Your Baking Pan
First things first: preheat your oven to 350°F. Line an 8×8 inch pan with parchment paper, letting some hang over the edges—this handy tip will let you lift out the brownies effortlessly later. With the oven warming and your pan lined, you’re already halfway to fudgy brownie bliss.
Step 2: Combine the Dry Ingredients
Grab a medium mixing bowl and whisk together the flour, cocoa powder, baking soda, and salt. Whisking breaks up any lumps and ensures all the rising agent and salt are evenly spread, so each bite of your Sweet Potato Brownies bakes up just right.
Step 3: Whisk Wet Ingredients
In another medium bowl, melt the butter in the microwave (about 1 minute should do the trick). Immediately whisk in the brown sugar while the butter’s still hot—this is your secret to a glossy, smooth mixture that will blend beautifully. Now, add the mashed sweet potatoes, peanut butter, and vanilla, stirring until the mixture is creamy and cohesive.
Step 4: Mix Everything Together
Pour your dry ingredients into that sweet potato mixture. Gently mix until just combined; don’t overmix, or you’ll lose that irresistible fudgy texture! Fold in the chocolate chips, saving a small handful to sprinkle on top for that classic brownie look.
Step 5: Bake to Perfection
Scoop the thick batter into your prepared pan and smooth out the top. Scatter the reserved chocolate chips over the surface, then slide your pan into the oven. Bake for 20-25 minutes, or until a toothpick comes out mostly clean with just a few moist crumbs. This will keep your Sweet Potato Brownies dense and fudgy, exactly how they should be.
Step 6: Cool and Slice
Resist the urge to dive in right away! Let the brownies cool in the pan for about 30 minutes, then use the overhanging parchment paper to lift them onto a wire rack. Let them cool completely before slicing into perfect squares—this helps them set and ensures each bite is just as rich and fudgy as you dreamt.
How to Serve Sweet Potato Brownies
Garnishes
A sprinkle of flaky sea salt on top is a magical finishing touch, as it makes the chocolate flavor sing. For a special occasion, drizzle melted chocolate or a dusting of powdered sugar for an elegant vibe. If you want to get fancy, a scant swirl of additional peanut butter just before baking will add a beautiful marbled effect and extra nutty goodness.
Side Dishes
Pair your Sweet Potato Brownies with a scoop of vanilla ice cream or a dollop of whipped cream for that classic hot-and-cold combo. For a cozy afternoon snack, serve with a tall glass of cold milk, hot coffee, or your favorite spiced chai—each brings out a different side of these chocolaty treats.
Creative Ways to Present
Stack the brownies high on a rustic wooden board, or pop them into pretty cupcake liners for an easy-to-pass-around dessert. Turn them into a sundae base by topping warm brownies with ice cream, a drizzle of caramel sauce, and chopped nuts. Or, cut them into little squares for party platters or edible homemade gifts—people adore treats made with a twist!
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet Potato Brownies in an airtight container at room temperature for 2-3 days; they actually get even fudgier as they sit! If you’d like them to last a bit longer, refrigerate for up to five days. Just let them come to room temperature before eating for the most luscious texture.
Freezing
These brownies freeze beautifully. Wrap each cooled square tightly in plastic wrap, then tuck them into a freezer bag or container. They’ll keep for up to three months, making it easy to grab a treat whenever the craving hits. Thaw overnight in the fridge or on the counter if you just can’t wait.
Reheating
Want that fresh-from-the-oven feeling? Microwave a brownie square for 10-15 seconds for gooey, melty chocolate chips. For a firmer but still warm texture, pop the brownies in a low oven (300°F) for around five minutes. Always reheat a small portion to avoid drying out the whole batch.
FAQs
Can I make these Sweet Potato Brownies gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend (make sure it contains xanthan gum for best results) and you’ll still have dense, decadent brownies everyone can enjoy.
What’s the best way to cook the sweet potato?
Roasting is your friend! Bake a whole sweet potato at 400°F until soft and caramelized, then scoop out the flesh and mash. This brings out the natural sweetness and ensures your brownies are ultra moist.
Can I substitute almond butter for peanut butter?
Definitely. Almond butter or even sunflower seed butter works well if you want a different flavor or have allergies. Just make sure to use a creamy variety for the best texture in your Sweet Potato Brownies.
How do I know when the brownies are done?
Look for a slightly set top and a toothpick inserted in the center that comes out with a few moist crumbs. If you prefer extra fudgy brownies, lean towards the shorter end of the baking time.
Are these brownies very sweet?
They’re pleasantly sweet but not overpowering, thanks to the mix of brown sugar and sweet potato. If you like things less sweet, you can cut back on the sugar a little, or use dark chocolate chips for a richer, less sugary bite.
Final Thoughts
I can’t recommend these Sweet Potato Brownies enough—they’re a deliciously sneaky way to enjoy something a little more wholesome while still indulging in serious chocolate cravings. If you’re looking for a crowd-pleasing, easy-to-make treat that just happens to be a little better for you, give these a try. Your kitchen will smell divine, and I promise you’ll be reaching for seconds!
Print
Sweet Potato Brownies Recipe
- Total Time: 40 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Sweet Potato Brownies for a healthier twist on a classic treat. Moist, fudgy, and loaded with chocolate, these brownies are a delightful way to enjoy the goodness of sweet potatoes.
Ingredients
Dry Ingredients:
- ⅓ cup all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 tablespoons butter
- ⅔ cup light brown sugar (packed)
- 1 cup mashed sweet potatoes (about 1 large potato)
- ⅓ cup peanut butter
- 1 teaspoon vanilla
Additional:
- ½ cup chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line an 8×8 inch pan with parchment paper, leaving extra overhanging on the sides.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Prepare wet ingredients: In another medium bowl, melt the butter in the microwave for 1 minute. Add the brown sugar and whisk until well combined. Stir in the mashed sweet potatoes, peanut butter, and vanilla.
- Combine ingredients: Add the dry ingredients to the sweet potato mixture and mix until combined. Fold in most of the chocolate chips, reserving some to sprinkle on top.
- Bake: Pour the batter into the prepared pan, sprinkle remaining chocolate chips on top. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the brownies to cool in the pan for 30 minutes, then transfer to a wire rack to cool completely. Cut into 16 squares and enjoy!
Notes
- You can add nuts or dried fruits for extra texture.
- Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Sweet Potato Brownies, Healthy Dessert, Chocolate Brownies, Sweet Potato Recipe
