Rich, fudgy, and secretly nutritious, these Sweet Potato Brownies are one of our favorite homemade treats. The batter comes together easily in minutes and the results are so brownie-perfect!
I love using fruits and veggies to add flavor and texture to all sorts of recipes. And I have to say: Adding sweet potato to brownie batter is pretty genius.
Paired with cocoa powder and just enough chocolate chips, these Sweet Potato Brownies are a perfect treat for anytime of the year—and especially wonderful in the fall and around the holidays!
You can make even make them cakey or more fudgy according to your preference and adjust for allergies as needed.
Why This Recipe Works
Just like in our Banana Brownies, the addition of produce adds nutrition, yes, but also moisture and that fudge-like consistency you expect from brownies.
(You may also like Healthy Hot Chocolate, Black Bean Brownie Bites, and Healthy Brownies.)
Table of Contents
Ingredients You Need
To make this Sweet Potato Brownie recipe, you’ll need the following ingredients. Most are pantry staples, so hopefully you have the majority on hand.
- Mashed sweet potato: You can use canned, jarred, or homemade mashed sweet potato. Peel, cook, and mash the sweet potato ahead of time so it’s cooled down and ready to use.
- Eggs: This helps the batter hold together (and it allows the brownies to be nut-free as there is no need for almond butter or another similar binder). You can use an egg replacer to make this recipe egg-free and vegan.
- Honey: Or sub in maple syrup for kids under age 1 or if preferred (such as to make these vegan).
- Vanilla extract: This adds rich flavor to the sweet potato brownies.
- All-purpose flour: A small amount helps them be fudgy. (See the substitutions for a cakier version below using oat flour, which is also a great option to make them gluten-free.)
- Cocoa powder: I use Hershey’s Special Dark most often to add rich chocolate flavor without adding additional sweetness.
- Baking powder: This helps the brownies rise and bake through properly.
- Salt: A little salt ensures the rest of the flavors pop.
- Chocolate chips: You can use dark chocolate chips or semi-sweet chocolate chips in this recipe.
Featured Review⭐️⭐️⭐️⭐️⭐️
“So yummy, so fudgy, and so easy! I also found that it was easier for me to stop eating them because they were more filling (or maybe just less processed sugar?) than normal brownies! Definitely making them again.” —Sarah
Ingredient Substitutions
- You can use oat flour instead of all-purpose flour. You’ll just want to increase the amount to 2/3 cup. This makes a cakier brownie.
- I like to use mini chocolate chips so they’re more evenly distributed, but regular-size chocolate chips work, too, and you can roughly chop them up if you’d like.
- Sub in maple syrup for honey. It may not taste as sweet, though.
- To make them sweeter (they are not super sweet as is), add ¼ cup granulated sugar to the batter.
- To make these vegan and egg-free, use a store-bought egg substitute like the one from Bob’s Red Mill or Just Eggs.
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Step-by-Step Instructions
Here’s a look at the basic steps involved in making this Sweet Potato Brownie recipe. For the full information, scroll down to the bottom of this post.
Step 1. Add the wet ingredients to a large mixing bowl. Whisk to combine.
Step 2. Add the remaining ingredients to the bowl.
Step 3. Stir to combine the batter into an even mixture.
Step 4. Pour the brownie batter into the prepared pan and smooth evenly. Bake!
TIP: Remove from the oven and let cool fully before slicing. (It’s even better if you can chill it before slicing!)
Frequently Asked Questions
Adding moisture, which in this recipe comes from sweet potato puree, and baking for the right amount of time.
These Sweet Potato Brownies taste like fudgy brownies that are just sweet enough and filled with plenty of chocolate flavor.
You can use any pureed or smoothly mashed cooked sweet potato like Crockpot Sweet Potatoes, Roasted Sweet Potatoes, or Sweet Potato Puree.
How to Store
Store this sweet potato brownies recipe in an airtight container in the fridge for up to 5 days. Or freeze for up to 3 months. These can be served cold or at room temperature.
Best Tips for Success
- I like this mashed sweet potato in this recipe. Make it ahead of time to be sure it is smooth and cooled.
- The version with all-purpose flour is fudgier. The version with oat flour is cakier. Choose the one you prefer!
- Roughly chop the chocolate chips to evenly disperse them through the batter. (Or use mini chocolate chips.)
- Let cool completely at room temperature or in the fridge before slicing. (They are much easier to slice when completely cooled or cold.) Use the parchment paper to lift the bars out of the pan and place onto a cutting board to slice.
- Dairy-free: Use dairy-free chocolate and melted coconut oil in place of butter.
- Gluten-free: Use certified gluten-free oat flour. See the Notes about increasing the amount.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment below!
Favorite Sweet Potato Brownies
Ingredients
- 1 cup mashed sweet potato puree
- 2 eggs
- ¼ cup honey
- ¼ cup unsalted butter (melted and slightly cooled; or coconut oil)
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour (or 2/3 cup oat flour)
- ¼ cup cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips (roughly chopped or use mini chocolate chips)
Instructions
- Preheat oven to 350 degrees F. Line an 8 x 8-inch pan with parchment paper, leaving a 2-inch overhang on two sides.
- Add the mashed potatoes, eggs, honey, butter, and vanilla to a medium bowl. Whisk well to combine into a smooth mixture.
- Add the flour, cocoa powder, baking powder, salt, and chocolate chips. Stir in to combine fully.
- Pour batter into the prepared pan and smooth evenly with a spatula.
- Bake for 28-30 minutes or until the center is set.
- Remove from the oven and let cool fully in the pan before slicing.
Notes
- Store brownies at room temperature or the fridge in an airtight container for up to 5 days.
- If using homemade mashed sweet potato, plan to make it ahead so it has plenty of time to cool down.
- Dairy-free: Use dairy-free chocolate chips.
- Gluten-free: Use certified gluten-free oat flour. (You’ll want to use 2/3 cup.)
- Because these brownies are so wonderfully fudgy, you want to make sure they cool fully before slicing, and it’s actually easiest to slice them after they chill a little bit. When you’re ready, use the parchment paper to lift the entire bar out of the pan and place onto a cutting board to slice.
Nutrition
This post was first published November 2020.
Do you think these would freeze well? Thank you!
This is insane. I added just under 100g of honey and still came out sweeter than I expected. My husband and toddler both are not a fan of sweet potato, but devoured these. Go to at our home now!
Could this be made with pumpkin puree? I have some in my freezer I’m trying to use up!
Yes, though it’s not as sweet as sweet potato so you may want to add 2-4 tbsp of sugar to compensate and ensure they are not bland in the end.