Healthy Sweet Potato Brownies

Add a little more nutrients to your dinner table by whipping up these healthy Sweet Potato Chocolate Brownies. This delicious brownie alternative is so addicting that you’ll wonder why you’ve never thought about including it as a dessert option before.

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If you’re constantly trying to sneak vegetables into your family’s food, this is the right recipe for you. Sweet Potato Brownies are so chocolatey and fudgy that they’ll never even know that it has sweet potatoes in them. The sweet potato flavor is super light but it adds an amazing texture to the brownies. Not to mention that they’re high in fiber, vitamin C, and potassium.

This healthy Sweet Potato Brownies recipe is also perfect for people with diabetes. Remove all of the sugar, replace with ¼ cup maple syrup, and add one more cup of sweet potatoes and you’re good to go. 

I’m always craving sweets and this became my go-to healthy dessert recipe, along with Pumpkin Bars and Keto Blueberry Cheesecake Cups. Whether you need an afternoon snack or a dessert after a meal, these Sweet Potato Brownies are just the perfect treat.

How to Make Sweet Potato Brownies

Prep the Sweet Potatoes - Get a pot and boil the sweet potatoes in water. Let them cool for a few minutes and gently peel the skin. Mash the sweet potatoes with a fork until smooth.

Prep - Preheat the oven to 350F. Line a baking dish with parchment paper and set aside.

Melt the butter and sugar - Combine the butter, brown sugar, and white sugar in a saucepan and melt over medium heat.

Prep the batter - Once melted, add in the chopped chocolate, eggs, egg yolk, vanilla extract, and mashed potatoes all while mixing and combining them one by one until smooth.

Add the dry ingredients - Fold in the flour, cocoa powder, and salt in the batter until fully combined.

Pour into the pan - Pour the batter into the prepared pan and spread into an even layer. Sprinkle with chocolate chips.

Bake - Bake until the top is set and a toothpick is inserted into the center comes out almost clean, 25-30 minutes.

Serve - Let the brownies cool then serve.

Tips and Variations

• Roast the sweet potatoes - You can bake the sweet potatoes in the oven instead of boiling them in hot water. However, if you want to retain most of the antioxidant powers of sweet potatoes, boiling is the way to go.
• Use coconut flour - If you want to go for a gluten-free alternative, coconut flour works well with this recipe.
• 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 not to mention that it’s full of protein. 
• Cut the sugar - You can choose to cut the sugar in half or remove the sugar completely then add ¼ cup of maple syrup and more sweet potatoes to the batter. The sugars in sweet potato are equivalent to ⅓ of one cup of white sugar. However, since we’re cooking it at a high temperature, the sugars won’t come out that much compared to when cooking it slow and low.
• 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.
• 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.
• Storage - Store these in the fridge for up to one week or in the freezer for up to three months.

Common Questions about Sweet Potato Brownies

What are the benefits of eating sweet potatoes?

Sweet potatoes are so rich in nutrients! They are a good source of fiber, potassium, as well as a variety of vitamins and minerals such as iron, calcium, selenium, vitamin C, and vitamin B. But they’re key nutritional benefit is an antioxidant known as beta-carotene, which is converted to vitamin A in our bodies.

What’s the difference between sweet potato and yam?

These root crops look similar to each other and both have nutritional values. In the US, the term ‘yams’ and ‘sweet potatoes’ are used interchangeably in grocery stores. However, sweet potatoes are healthier and sweeter compared to real yams. The skin of yam looks similar to tree bark and is more neutrally flavored than sweet potatoes. Sweet potatoes also have three varieties: orange, white, and purple.

More Recipes You'll Love:

• Healthy Vegan Nanaimo Bar
• Fudgy Ginger Brownies (Gluten-Free)
• Mini Carrot Cake Muffins

Sweet Potato Brownies

Add a little more nutrients to your dinner table by whipping up these fudgy Sweet Potato Chocolate Brownies. This healthy brownie alternative is so addicting that you’ll wonder why you’ve never thought about including it as a dessert option before.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: brownies for diabetes, dark chocolate sweet potato brownies, sweet potato brownies

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Servings: 24 brownies

Calories: 146kcal

Ingredients

• 2 cups cooked, mashed sweet potatoes about 2 sweet potatoes
• ½ cup brown sugar
• ¼ cup white sugar
• ½ cup unsalted butter
• 2 eggs
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup chopped dark chocolate
• 1 tablespoon cocoa powder
• 1 cup all purpose flour
• ½ teaspoon salt
• ¼ cup chocolate chips optional

Instructions

• For the sweet potatoes
• Boil your sweet potatoes in water until softened, about 20 minutes.
• Peel the sweet potatoes and mash them until smooth.
• For the brownie batter
• Preheat the oven to 350F. Line a baking dish with parchment paper and set aside.
• In a saucepan, combine butter, brown sugar, and white sugar and melt over low heat. Stir constantly to avoid it burning and sticking the pan. Let it cool.
• Once cooled, add in the mashed sweet potatoes, chopped chocolate, eggs, egg yolk, and vanilla extract, and whisk until smooth.
• Add in the flour, cocoa powder, and salt and fold in until fully combined.
• Pour the batter onto the prepared pan and spread into an even layer. Swirl peanut butter if desired. Sprinkle with chocolate chips.
• 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 then serve.

Notes

Cut the sugar - You can choose to cut the sugar in half or remove the sugar completely then add more sweet potatoes to the batter. The sugars in sweet potato are equivalent to ⅓ of one cup of white sugar. However, since we’re cooking it at a high temperature, the sugars won’t come out that much compared to when cooking it slow and low.

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.

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.

Nutrition

Serving: 1brownie | Calories: 146kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 64mg | Potassium: 112mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1724IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg