If you’ve ever craved a rich, fudgy treat that feels decadent but sneaks in some nutritious goodness, Sweet Potato Brownies deserve a starring role in your dessert rotation. These brownies are the best blend of wholesome and indulgent—moist, chocolatey, and surprisingly satisfying. The natural creaminess of sweet potato gives them that melt-in-your-mouth texture, while clever swaps like almond butter and maple syrup deliver sweetness and depth without the need for refined flour or dairy. Whether you follow a gluten-free, dairy-free, or vegan-friendly diet (or just love dessert!), these brownies are sure to win hearts at any table.
Ingredients You’ll Need
It’s amazing how just a handful of everyday ingredients come together in Sweet Potato Brownies to create magic. Each one adds its unique touch, contributing to the brownies’ taste, texture, or even fudgy color. Here’s what makes them so special:
- Mashed sweet potato (1 cup): The secret weapon! Sweet potato keeps these brownies moist, dense, and naturally sweet without overpowering the chocolate flavor.
- Almond butter or peanut butter (1/2 cup): Nut butter delivers healthy fats and a creamy, chewy consistency that mimics classic brownies.
- Maple syrup (1/3 cup): This natural sweetener lends subtle caramel notes while keeping the brownies refined sugar-free.
- Cocoa powder (1/4 cup): The star of any brownie—rich cocoa powder brings deep, chocolatey flavor and that beautiful brown hue.
- Vanilla extract (1/2 teaspoon): Just a splash elevates the overall aroma and adds irresistible warmth.
- Baking soda (1/2 teaspoon): Helps the brownies rise just enough for that perfect, slightly cakey bite.
- Salt (1/4 teaspoon): A touch of salt balances all the sweetness and punches up the chocolate notes.
- Dark chocolate chips (1/3 cup, optional): Fold these in for gooey, melty pockets of chocolate with every bite.
How to Make Sweet Potato Brownies
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). For easy, mess-free removal, line an 8×8-inch baking pan with parchment paper, letting the edges hang over for a handy “handle” when your brownies are done. Trust me, this little trick saves on scrubbing… and helps keep your Sweet Potato Brownies extra beautiful.
Step 2: Mix the Wet Ingredients
Grab a medium mixing bowl. Add the mashed sweet potato, your nut butter of choice (almond or peanut), and maple syrup. Stir everything together until the mixture becomes thick, smooth, and well blended—this is your base for that luscious texture we all crave in brownies.
Step 3: Add the Dry Ingredients
To the same bowl, sift in your cocoa powder, then add the vanilla extract, baking soda, and salt. Mix again until you see a rich, consistent chocolate batter, and make sure to scrape down the sides—no streaks left behind!
Step 4: Fold in Chocolate Chips
If you’re using chocolate chips (and I fully recommend it), gently fold them into the batter. The chips add a delightful gooeyness and tons of chocolate punch to these Sweet Potato Brownies. If you prefer them extra wholesome, you can absolutely skip this step.
Step 5: Bake and Cool
Spread the brownie batter evenly in your prepared pan and smooth out the top with a spatula. Bake in the middle of the oven for 20 to 25 minutes, or until the surface looks set and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. Cool completely in the pan—it’s worth the wait! For ultimate fudginess, pop the cooled pan in the fridge for at least an hour before slicing into squares.
How to Serve Sweet Potato Brownies
Garnishes
Dress the brownies up with a light sprinkle of flaky sea salt or a dusting of extra cocoa powder. For a fun twist, drizzle with some melted nut butter or scatter a few more chocolate chips over the top just before serving. Fresh berries or a spoonful of dairy-free whipped cream also make for stunning (and tasty) finishing touches.
Side Dishes
Pairing Sweet Potato Brownies with a cool scoop of your favorite non-dairy vanilla ice cream is as dreamy as it sounds. For a lighter option, serve alongside sliced seasonal fruit or a simple fruit salad—they bring out the deep chocolate flavors and offer a refreshing balance.
Creative Ways to Present
For parties or potlucks, cut brownies into fun mini squares and stack them on a tiered platter. Or, turn them into brownie bites by rolling pieces into balls and dipping in melted chocolate. You can even sandwich a scoop of ice cream between two squares for the ultimate “brownie ice cream sandwich” experience. However you slice them, Sweet Potato Brownies are a showstopper!
Make Ahead and Storage
Storing Leftovers
Store any remaining brownies in an airtight container in the fridge for up to 5 days. Chilling them not only keeps the flavors fresh and the texture dense but also makes grab-and-go snacking super convenient.
Freezing
Sweet Potato Brownies are freezer-friendly! Wrap individual squares tightly in plastic wrap, then place them in a freezer bag or container. Freeze for up to 2 months. When your chocolate craving strikes, just thaw a piece in the fridge overnight or at room temperature for a quick treat.
Reheating
If you prefer your brownies slightly warm, microwave them on a low setting for 10-15 seconds—just long enough to soften them up and get those chocolate chips gooey again. Be sure not to overheat, as this can dry them out.
FAQs
Can I use canned sweet potato puree instead of fresh?
Yes! Canned sweet potato puree is a fantastic time-saver and works perfectly in this recipe. Just make sure it’s 100 percent sweet potato with no added sugar or seasonings.
Are Sweet Potato Brownies vegan?
As long as you use dairy-free chocolate chips, these brownies are entirely vegan. The recipe contains no eggs or dairy and gets all its richness from nut butter and sweet potato.
Can I substitute the nut butter?
Absolutely. If you have nut allergies or just want a different flavor, try sunflower seed butter or tahini for a nut-free option. The texture will be similar, though the flavors might vary slightly.
Can these brownies be made sugar-free?
If you want to cut out maple syrup, try using a sugar-free alternative syrup. Keep in mind this may affect the final taste and texture but can still yield tasty results.
How do I know when the brownies are done?
Check for doneness by inserting a toothpick in the center. If it comes out with just a few moist crumbs, they’re ready! Be careful not to overbake—underbaking ensures that ultra-fudgy texture Sweet Potato Brownies are loved for.
Final Thoughts
Now that you know just how simple and scrumptious Sweet Potato Brownies can be, it’s time to give them a try! Whether you’re sharing them with loved ones or keeping a stash all to yourself, these brownies promise chocolaty goodness with a wholesome twist. Dive in and let this nourishing treat surprise you—one irresistibly fudgy bite at a time!
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Sweet Potato Brownies Recipe
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Sweet Potato Brownies that are not only delicious but also gluten-free, dairy-free, and vegan-friendly. Using wholesome ingredients like sweet potato, almond butter, and maple syrup, these brownies are a guilt-free treat for any occasion.
Ingredients
Sweet Potato Brownies:
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1/2 cup almond butter or peanut butter
- 1/3 cup maple syrup
- 1/4 cup cocoa powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips (optional)
Instructions
- Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Mix the Brownie Batter: In a medium bowl, combine mashed sweet potato, almond butter, maple syrup, cocoa powder, vanilla extract, baking soda, and salt. Fold in the chocolate chips if desired.
- Bake the Brownies: Spread the batter in the prepared pan and bake for 20 to 25 minutes until set. Allow to cool before slicing. For best texture, chill in the refrigerator for 1 hour.
Notes
- You can use canned sweet potato puree for convenience.
- These brownies are naturally gluten-free and can be made vegan by using dairy-free chocolate chips.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 160
- Sugar: 9g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
