These easy Sweet Potato Brownies are one of our favorite homemade treats to share. The batter comes together easily (and without any fancy equipment!), and the results are so fudgy-perfect. Yum!
Sweet Potato Brownies
I for sure don’t think we need to put produce into everything the kids eat, but I am a big fan of using fruits and veggies to add flavor and texture to all sorts of recipes. And I have to say, the sweet potato in this brownie recipe is pretty genius.
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.
Paired with cocoa powder and just enough chocolate chips, this is a perfect treat for anytime of the year—and especially wonderful in the fall and around the holidays!
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Ingredients You Need
To make this 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.
- Honey: Or sub in maple syrup for kids under age 1 or if preferred.
- Vanilla extract
- All-purpose flour: A small amount helps them be fudgy. (See the substitutions for a cakier version below.)
- Cocoa powder: I use Hershey’s Special Dark most often.
- 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.
- 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.
Here’s a look at the basic steps involved in making this recipe. For the full information, scroll down to the bottom of this post.
- Preheat the oven. Line an 8×8-inch baking pan with foil and coat with nonstick spray. Add the wet ingredients to a large mixing bowl and whisk to combine.
- Add in the reamining ingredients.
- Stir to combine.
- 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.
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.
I’d love to hear your feedback on this recipe if you try it, so please comment below!
Easy Sweet Potato Brownies
- 1 cup mashed sweet potato puree
- 2 eggs
- 1/4 cup honey
- 1/4 cup unsalted butter (melted and slightly cooled; or coconut oil)
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (or 2/3 cup oat flour)
- 1/4 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (roughly chopped or use mini chocolate chips)
- 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.
- 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.
This post was first published November 2020.