Sweet Potato Brownies
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
These Sweet Potato Brownies are so fudgy and rich, you’d never guess a vegetable is hiding inside. With just one bowl and a few simple ingredients, these brownies are so good that everyone will be asking for the recipe before they even finish the first one!
Sweet Potato Brownie Recipe
I’ll confess, when I came up with the idea for these Sweet Potato brownies, making a healthy dessert wasn’t my first thought. I wanted something rich and seriously fudgy, and sweet potato turned out to be the ingredient that made it happen. Honestly, no one will ever know it’s in there unless you tell them.
The batter comes together in one bowl with cocoa powder, peanut butter, honey, and plenty of chocolate chips. Along with that ultra moist brownie texture, the sweet potato adds a little extra fiber and natural sweetness. It’s a simple addition that makes a real difference in the texture and flavor of traditional brownies.
Keep the chocolate treats coming by pairing these decadent brownies with my easy Chocolate Milkshake or creamy White Chocolate Milkshake.
Why We Love This Recipe
- Sneaky good nutrition: Sweet potato adds fiber and natural sweetness to the batter.
- Easy to prepare: Everything mixes together by hand, making cleanup super quick.
- Naturally sweetened: Honey and sweet potato do most of the sweetening, without refined sugar.
Ingredients
- Mashed sweet potato: Gives the brownies their fudgy texture, along with a boost of fiber.
- Eggs: They help hold the batter together and give the brownies structure.
- Honey: This adds natural sweetness while helping the brownies stay soft and moist.
- Peanut butter: It adds richness and helps create that dense, fudgy texture.
- Cocoa powder: This gives the brownies their deep chocolate flavor.
- Oat flour: It gives the batter structure without making the brownies feel heavy or dry.
- Vanilla extract: A little vanilla brings out the chocolate flavor.
- Baking soda: This gives the brownies just enough lift.
- Salt: A small amount balances the sweetness and makes the chocolate flavor stand out.
- Chocolate chips or chopped dark chocolate: These melt into the batter and add extra chocolate throughout every brownie.
How To Make Sweet Potato Brownies
Step 1. Preheat the oven to 350°F. Line a 9×13 inch baking pan with parchment paper or grease well. Then, in a large mixing bowl, whisk together mashed sweet potato, eggs, honey, peanut butter, and vanilla until smooth.
Step 2. In a separate bowl, mix the cocoa powder, oat flour, baking soda, and salt. Stir into the sweet potato mixture.
Step 3. Fold in chocolate chips and mix until everything is combined. It’s normal for the batter to be a little lumpy.
Step 4. Spread the batter evenly in the prepared baking pan. Bake for 25-30 minutes, or until the center is just set and a toothpick comes out with moist crumbs.
Step 5. Let cool in the pan for at least 30 minutes before slicing.
Step 6. Finally, drizzle the tops with peanut butter. If your peanut butter needs to be thinner for drizzling, it can be microwaved for 10 seconds, stirred, then microwaved a little more until you get the consistency you need. Enjoy!
How To Store Sweet Potato Brownies
- Refrigerator: You can store these sweet potato brownies in an airtight container in the refrigerator for up to five days. Their moist texture holds up especially well when chilled.
- Freezer: Wrap individual brownies in plastic wrap and place them in a freezer safe container for up to three months. Thaw them overnight in the refrigerator or for about an hour at room temperature.
Variations And Add-ins
There are so many fun ways to make these brownies your own! Here are a few of my favorites.
- Use almond butter: Replace the peanut butter with the same amount of creamy almond butter for a milder nut flavor.
- Swap in maple syrup: Pure maple syrup can replace the honey in equal amounts. The batter may be slightly softer, so begin checking the center at 25 minutes.
- Make them nut free: Use a creamy sunflower seed butter in place of the peanut butter. The color may change slightly after baking, but the brownies will still taste chocolatey.
- Add chopped walnuts or pecans: Fold ½ cup of chopped nuts into the batter along with the chocolate chips for a little crunch.
- Use espresso powder: Stir one teaspoon into the cocoa powder to deepen the chocolate flavor without making the brownies taste like coffee.
- Finish with flaky salt: Add a light sprinkle after baking to balance the honey and melted dark chocolate.
Tips And Tricks
These simple tips will help you get the softest, fudgiest brownies with plenty of rich chocolate flavor.
- Bake the sweet potatoes with the peel on: Baking concentrates their natural sweetness and prevents the mashed sweet potato from becoming watery. Scoop out the soft centers once they are cool enough to handle.
- Mash out any stringy pieces: A potato masher works well, but a food processor can create an especially smooth puree for the brownie batter.
- Break up cocoa powder lumps first: I like to press any lumps with the back of a spoon or sift the cocoa powder before adding it to the mixing bowl.
- Let the brownies cool before judging the texture: They will be very soft when they first come out of the oven and will continue setting as they cool.
More Decadent Brownie Recipes
Because you can never have too many brownie recipes up your sleeve…
Sweet Potato Brownies
Equipment
- parchment paper optional
Ingredients
- 1¾ cups mashed sweet potato about 2 medium
- 3 large eggs
- 1/2 cup honey
- 1/2 cup peanut butter
- 6 Tablespoon cocoa powder
- ¾ cup oat flour
- 1½ teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/3 teaspoon salt
- 1/2 –2/3 cup chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper or grease well. Then, in a large mixing bowl, whisk together mashed sweet potato, eggs, honey, peanut butter, and vanilla until smooth.1¾ cups mashed sweet potato, 3 large eggs, 1/2 cup honey, 1/2 cup peanut butter, 1½ teaspoon vanilla extract
- In a separate bowl, mix the cocoa powder, oat flour, baking soda, and salt. Stir into the sweet potato mixture.6 Tablespoon cocoa powder, ¾ cup oat flour, 3/4 teaspoon baking soda, 1/3 teaspoon salt
- Fold in chocolate chips and mix until everything is combined. It's normal for the batter to be a little lumpy.1/2 –2/3 cup chocolate chips or chopped dark chocolate
- Spread the batter evenly in the prepared baking pan. Bake for 25-30 minutes, or until the center is just set and a toothpick comes out with moist crumbs.
- Let cool in the pan for at least 30 minutes before slicing.
- Finally, drizzle the tops with peanut butter. If your peanut butter needs to be thinner for drizzling, it can be microwaved for 10 seconds, stirred, then microwaved a little more until you get the consistency you need. Enjoy!
Notes
- Refrigerator: Store the sweet potato brownies in an airtight container in the refrigerator for up to five days. Their moist texture holds up especially well when chilled.
- Freezer: Wrap individual brownies in plastic wrap and place them in a freezer safe container for up to three months. Thaw them overnight in the refrigerator or for about an hour at room temperature.
- Bake the sweet potatoes with the peel on: Baking concentrates their natural sweetness and prevents the mashed sweet potato from becoming watery. Scoop out the soft centers once they are cool enough to handle.
- Mash out any stringy pieces: A potato masher works well, but a food processor can create an especially smooth puree for the brownie batter.
- Break up cocoa powder lumps first: I like topress any lumps with the back of a spoon or sift the cocoa powder before adding it to the mixing bowl.
- Let the brownies cool before judging the texture: They will be very soft when they first come out of the oven and will continue setting as they cool.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @funmoneymom and follow on Pinterest @funmoneymom for more!
Let’s be friends!
Did you love this post? Make sure to comment below and let me know your thoughts! And don’t forget to follow on your favorite social network below!
About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
