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!

You can make these two ways—using oat flour to make them cakier (and also gluten-free) or using all-purpose flour to make them fudgier. It’s really up to you and your preference.

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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.

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.

Step-by-Step Instructions

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.

  1. 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.
  2. Add in the reamining ingredients.
  3. Stir to combine.
  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

What is the key to fudgy brownies?

Adding moisture, which in this recipe comes from sweet potato puree, and baking for the right amount of time.

What do sweet potato brownies taste like?

These Sweet Potato Brownies taste like fudgy brownies that are just sweet enough and filled with plenty of chocolate flavor.

What kind of sweet potato is best in brownies?

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.

I’d love to hear your feedback on this recipe if you try it, so please comment below!

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Easy Sweet Potato Brownies

Plan to make the sweet potato ahead of time or use canned puree. Otherwise, this one-bowl recipe is super simple!
5 from 36 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Cuisine American
Course Dessert
Calories 148kcal
Servings 12


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  • 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.


Serving: 1brownie, Calories: 148kcal, Carbohydrates: 19g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 78mg, Potassium: 103mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1612IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published November 2020.

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5 from 36 votes (24 ratings without comment)

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  1. 5 stars
    I really like this recipe. It’s definitely different from a typical brownie, but it’s a solid healthier substitute in my opinion.

    I noticed that the recipe lists baking powder but the instructions list baking soda. I think the former is correct, but it would be helpful to know.

  2. 5 stars
    I let my 15-month-old try these, and she loved them! I baked half a pan for her with much less chocolate chips, and then added more on my half of the pan. I’m so glad that I, too, can enjoy nutritious brownies without guilt!!!! Thank you!

  3. Hello! Do you reckon I could use golden syrup instead of honey so my baby could enjoy these? That’s what I normally do, and it works fine.

    1. Also, sorry is that’s a dumb question, as this recipe is for “Sweet Potato” brownies, but I have a can of pumpkin purée in the pantry and wondered if I can use that instead. 🙂

      1. You totally can, you just may want to increase the honey to 1/3 cup since pumpkin is less sweet.

  4. 5 stars
    Husband was skeptical and after having his first piece he almost ate the entire pan. My 2 year old loved it too and so did I they’re sooo goood!! Thank You for all you do, I follow you on IG and I’m so appreciative of your work.

  5. 5 stars
    10/10!!! I’m sitting here eating this as my toddler sleeps. Will I give any to him when he wakes up? Idk…we will see. GO MAKE THIS!!!

  6. 5 stars
    These are sooo good! My 4 year old daughter ate 2! They will probably be all gone today. My husband and I love them too! Thank you for the great recipes!

  7. Wowza. I think these recipes are made for toddlers who are still developing their eating (so they basically have no choice, haha). Your kids should be grateful you decided to make ALL new recipes fir them. I’m sure there is some underlying things your kids might not be sharing with you and really has nothing to do with these recipes. Good luck and I hope they come around

  8. Making second batch..! Can I freeze them? Thinking to store some in freezer. If they are freezer friendly, can I thaw them in fridge overnight?

  9. Have these been tried with an egg replacement? I know brownies are difficult to do without eggs but I wonder if the sweet potato would help it hold together enough to use applesauce, flax or egg replacer instead.

    1. I haven’t tried them so I’m not sure but you are right that the sweet potato will help hold them. I would opt for flax or chia I think (I think the applesauce would make them too moist). I’d probably just do the equivalent of one egg to start. Let me know if you try it!

  10. Made your sweet potato Brownies! Absolutely delicious!! My husband and I also enjoyed them with our boys.
    Thank you!

  11. Hi- Not every recipe will work for every family. I’m not sure what to say about your experience except that I’m sorry that your kids were mad and maybe it’s unfair to expect them to eat a full days worth of new recipes as grown adults who surely have favorite recipes and ways to eat:)

    1. I haven’t tried them with regular flour, but I think it will work! I would check for them being done starting maybe around 36 minutes because they may bake faster with the regular flour. Let me know how it goes!

  12. This recipe sounds like one to try! The only problem is, that when I click the link, it takes me to Where to Buy and I cannot find the recipe on the site. Maybe it’s not up yet, or maybe it’s just me!