The BEST Sweet Potato Brownies. This Sweet Potato Brownie Recipe is fudgy, loaded with chocolate & so easy to make! The best healthier treat!
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If you’re looking for a healthier brownie recipe that tastes like the real deal - this sweet potato brownie recipe is for you!
Sweet Potato Brownies are so chocolatey and fudgy that no one will ever know that it has sweet potatoes in them.
Brownies truly are the best dessert! Who doesn't love a treat that's loaded with chocolate?! Try these Reese's Peanut Butter Cup Brownies, S’mores Brownies, or M&M Brownies Recipe if you love chocolate as much as we do!
If you love lemon desserts, you have to try our Lemon Brownies!
Why You’ll Love This Sweet Potato Brownie Recipe
- Delicious: Naturally sweet, warm, and fudgy. Serve these brownies warm with a scoop of frozen yogurt!
- Easy: Brownies are hands down one of the easiest desserts to make. Mix, bake, and eat! Simple as that.
- Healthier: Obviously we love real deal desserts (like these Fudge Brownies), but sometimes it's nice to have a lightened up treat!
Sweet Potato Brownie Ingredients
Here's what you'll need to make sweet potato brownies:
- Mashed sweet potatoes -about 2 sweet potatoes
- Melted coconut oil
- eggs
- maple syrup
- Oat flour
- vanilla extract
- cocoa powder
- baking soda & baking powder
- chocolate chips
How to Make Sweet Potato Brownies with Eggs
- Pierce your potatoes with a fork and microwave for 5-7 minutes on high.
- Once cooked, scoop out the center of the sweet potatoes with a spoon.
- Preheat the oven to 350F. Line a baking dish with parchment paper and set aside.
- In a mixer or large mixing bowl, combine mashed sweet potato, coconut oil, eggs, and maple syrup until smooth.
- Stir in oat flour, vanilla extract, cocoa powder, baking soda, and baking powder.
- Fold in chocolate chips with a spatula.
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake until the top is set and a toothpick is inserted into the center comes out almost clean, 25-30 minutes.
- Let the brownies cool for 10 minutes then slice and serve.
Storing Sweet Potato Brownies
Storing: These brownies are best when stored in the refrigerator. Because they're so moist, they can easily get moldy when stored at room temperature. You can store them for up to a week in the fridge or up to 4 days in an airtight container at room temperature.
Freezing: You can also freeze sweet potato brownies for up to 3 months in an airtight container. Thaw completely before enjoying.
To freeze, place cooled brownies on a baking sheet in the freezer for 2 hours. Let them harden. Once hard, place in an airtight container separated by parchment paper to avoid them freezing to each other.
Substitutions for this Recipe:
Sweet Potatoes: We don't recommend substituting sweet potatoes, you can however use either a red or orange sweet potato. Both of these potatoes will provide the best sweetness and moisture as opposed to a purple sweet potato. I haven't tried it with canned pumpkin puree but I think it would work.
Coconut oil: Coconut oil can be substituted with melted butter or olive oil.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Brownies if you need to substitute. Try it at your own risk!
Maple Syrup: To continue with our healthy sweet potato brownies, maple syrup is used in place of granulated sugar, we don't recommend substituting.
Oat Flour: Naturally gluten-free, and adds its own nutty flavor. We haven't tried this recipe with all-purpose flour but it may work. If you don't have oat flour, you can easily make your own oat flour from old fashioned/rolled oats.
Vanilla Extract (optional): Helps to add flavor, we don't recommend substituting.
Cocoa Powder: We don't recommend substituting as cocoa powder is essential in this recipe.
Baking Soda: Baking soda is essential for this recipe. Do not substitute with baking powder.
Baking Powder: Baking powder is essential for this recipe. Do NOT substitute with baking soda.
Chocolate Chips: Use dark chocolate chips to balance the sweetness.
Sweet Potato Brownie Recipe Tips and Variations
- Use canned sweet potato puree - If fresh sweet potatoes aren’t available, you can swap it with canned sweet potato puree instead. One pound of canned sweet potato puree is equal to 2 cups of fresh sweet potatoes.
- Add Peanut Butter - I’ve tried a variation of this with Peanut butter swirls and it was just as amazing. Peanut butter adds a nutty and rich flavor.
- Roast the sweet potatoes - You can bake the sweet potatoes in the oven instead of microwaving them.
Sweet Potato Chocolate Brownies FAQ
A fudgy brownie has more fat than a cakey brownie. The addition of butter, oils, eggs or chocolate add a fatty richness that will result in a fudgy brownie. A cakey brownie will have a larger ratio of flour to fat.
Using brown sugar or in this case, maple syrup combined with the sugars in our sweet potatoes will create a chewy toothsome brownie.
To enjoy some brownies with a bit of lift, the addition of baking soda and the baking powder will allow our brownies to fluff up during the baking process.
If you want to retain most of the antioxidant powers of sweet potatoes, boiling is the way to go. However, roasting a sweet potato will bring help break down the starch into simple sugars making them sweeter than boiled sweet potatoes.
For a quickly cooked sweet potato, microwave on high for 7-10 minutes or until soft. Allow them to cool before scooping out the potato. Boil sweet potatoes for 15-20 minutes until tender. Roasting a sweet potato at 425 should take roughly 40-50 minutes for it to become fork-tender.
More Recipes You’ll Love:
- Mini Carrot Cake Muffins
- 7 Layer Magic Bars
- Dark Chocolate Brownies
- Easy Strawberry Brownies
- Best Brown Butter Chocolate Chip Cookies
Sweet Potato Brownies with Eggs
Ingredients
- 1 cup cooked, mashed sweet potatoes about 2 sweet potatoes
- ¼ cup melted coconut oil
- 2 eggs
- ½ cup + 2 tablespoons maple syrup
- 1 cup oat flour
- 1 teaspoon vanilla extract optional
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup chocolate chips
Instructions
For the sweet potatoes:
- Pierce your potatoes with a fork and microwave for 5-7 minutes on high.
- Once cooked, scoop out the center of the sweet potatoes with a spoon. Discard the skins.
For the Brownies:
- Preheat the oven to 350F. Line a baking dish with parchment paper and set aside.
- In a mixer or large mixing bowl, combine mashed sweet potato, coconut oil, eggs and maple syrup until smooth.
- Stir in oat flour, vanilla extract, cocoa powder, baking soda and baking powder. Mix until combined.
- Fold in chocolate chips with a spatula.
- Pour the batter into the prepared pan and spread into an even layer.
- Bake until the top is set and a toothpick is inserted into the center comes out almost clean, 25-30 minutes.
- Let the brownies cool for 10 minutes then slice and serve.
Notes
- Use canned sweet potato puree - If fresh sweet potatoes aren’t available, you can swap it with canned sweet potato puree instead. One pound of canned sweet potato puree is equal to 2 cups of fresh sweet potatoes. Make sure they're unsweetened!
- Use Japanese Sweet Potatoes - The Japanese variation of sweet potatoes is sweeter than most sweet potato varieties in the US makes them an ideal ingredient for making desserts. Their texture is drier, firmer, and starchier too.
Liz
What a fun way ot sneak in some vegetables for my husband! Love this recipe!
Tawnie
Such a great use of sweet potato, absolutely delish!
Nart at Cooking with Nart
This is genius. Never tried any brownie recipe with sweet potatoes before. The healthier ones are usually made of beans which I'm not a fan of. Sweet potato brownies are awesome!
Rachna
Oh gosh! This is an amazing recipe. Looking at it no one can say that these brownies are made with sweet potatoes. I am definitely trying these out.
Michelle
I love this this! This is such a great way to get more veggies into my kids, and they won't even know it! Brilliant! Can't wait to make these.
Sarah Coffey
could I try pumpkin puree sub for mashed sweet potato?
Liz @ Tasty Treats & Eats
All of our blog posts have a substitutions section. pasting the answer to this from the blog post:
Sweet Potatoes: We don't recommend substituting sweet potatoes, you can however use either a red or orange sweet potato. Both of these potatoes will provide the best sweetness and moisture as opposed to a purple sweet potato. I haven't tried it with canned pumpkin puree but I think it would work.
Carla Trewitz
How do you store these once baked and cooled, room temperature or in the fridge?
Liz @ Tasty Treats & Eats
There's an entire section in the blog post about storing. pasting it here:
Storing: These brownies are best when stored in the refrigerator. Because they're so moist, they can easily get moldy when stored at room temperature. You can store them for up to a week in the fridge or up to 4 days in an airtight container at room temperature.
Freezing: You can also freeze sweet potato brownies for up to 3 months in an airtight container. Thaw completely before enjoying.
To freeze, place cooled brownies on a baking sheet in the freezer for 2 hours. Let them harden. Once hard, place in an airtight container separated by parchment paper to avoid them freezing to each other.
PattiHabby
Yowzah !!! I'm making sweet potato powder as I type !!! Great Timing !!!! What a Great Recipe to use my powder !!! 1/4 cup of powder to 1 cup HOT water to make a lovely puree ! I would need 2 cups according to your Notes ! Thank You...
PattiHabby
OOPS ! 1 cup of puree Not 2 cups !!! Got It !!!
Liz @ Tasty Treats & Eats
I have no idea how sweet potato powder will work in this recipe so try at your own risk 🙂