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These sweet potato brownies taste just the way you expect a fudgy brownie to taste, but with a boost of nutrients, fiber, and moisture from the sweet potato puree. They’re easy to make, use simple ingredients, and are perfect making when you want a healthier take on brownies.
I was skeptical about making these sweet potato brownies. I’ve tried black bean brownies and wasn’t a fan. They say you can’t taste the beans, but I disagree. However, something about using sweet potatoes made more sense, sort of like when you use pumpkin in a recipe. It adds moisture and natural sweetness to the brownies and allows you to cut back on the amount of sugar and butter.
I’m not going to lie, my first attempt at making theses brownies was a fail. They tasted great, but were too cakey and impossible to cut without completely fall apart. I made a couple adjustments on the next round of testing and was much happier with the perfectly balanced fudgy and cakey consistency. The edges have a slightly cakey consistency, while the center is perfectly fudgy and gooey.
I will say they’re still a little messy when you cut them, but if you cool them completely or even chill them in the fridge or freezer, they’re much easier to cut into neat squares. While it’s hard to compete with a classic brownie recipe, these are a really good substitution for a healthier brownie!
Ingredient Notes
Sweet potato – Sweet potatoes are packed with vitamins A and C and are a great source of fiber. Their natural sweetness compliments the flavor of the brownies and allows you to reduce the amount of sugar. Garnet sweet potatoes are perfect for this recipe because they’re creamy and extra sweet. They have red skin and deep orange flesh. You can also use canned sweet potatoes, just be sure they aren’t sweetened.
Almond butter – Use an almond butter that has a runny consistency. Look for one that doesn’t have palm oil in it because that acts as an emulsifier and makes the almond butter thicker and more spreadable.
Brown sugar – I chose to use brown sugar rather than a natural sweetener like maple syrup because it gives the brownies more structure. White granulated sugar can also be used.
Butter – A little bit of butter not only gives the brownies a rich flavor, but also adds moisture to the brownie batter.
Egg – The egg is the binder for the brownie batter and it’s what keeps the brownie from falling apart.
Vanilla and espresso powder – If you want to enhance the flavor of chocolate add vanilla extract and/or espresso powder. I like to use both for an extra rich chocolatey flavor.
Flour – All-purpose flour gives the brownies structure. There’s a lot of recipes that don’t use flour, but I find that they turn out too wet and dense. You can substitute with an all-purpose gluten-free flour such as Bob’s Red Mill if you want the brownies to be gluten-free.
Unsweetened cocoa powder – I used a dutch processed unsweetened cocoa powder which is not acidic. I find that the flavor is less bitter and more chocolatey than regular unsweetened cocoa powder. You may find that the brownies have a cakier consistency if you use regular unsweetened cocoa powder.
Baking powder – Baking powder acts as a leavener. If allows the brownies to be a little lighter and not so dense compared to not using it at all. I tested with baking soda and found that they turned out too cakey.
Tips for Making Sweet Potato Brownies
- Line the baking pan with a parchment paper sling. This makes it easy to remove the brownies from the pan to cool without having them fall apart.
- Sift the cocoa powder and flour together to eliminate any lumps. This way you don’t overmix the brownie batter trying to get them out.
- Don’t over-bake the brownies or they’ll be dry and crumbly instead of fudgy. The edges should look set and when you insert a toothpick into the center it should come out with a few wet crumb attached.
- Top with flaky sea salt. When the brownies come out of the oven top them with flaky sea salt for the perfect balance of sweet and salty flavors. It’s an optional step, but I highly recommend doing it!
- Let the brownies cool completely. Cool the brownies for about 30 minutes in the pan before removing them onto a wire cooling rack. They will continue to bake in the hot pan as they cool, which is why it’s important not to over-bake them in the oven. Finish cooling them completely on a wire rack so that they have time to set up.
- For the cleanest cut brownies chill them in the fridge for 1-2 hours. Use a sharp knife and wipe it clean after every cut.
Substitutions and Variations
- Gluten-free – Make the brownie gluten-free by swapping the all-purpose flour with a 1:1 all-purpose gluten-free flour. I don’t recommend using any other type of gluten-free flour such as oat flour or chickpea flour.
- Flavor variations – Swap chocolate chips with peanut butter chips or white chocolate chips. Add a 1/2 teaspoon of cinnamon for a hint of warm spice or an 1/8 of cayenne pepper for a kick of spice like I do with my Mexican skillet brownies.
- Mix-ins – Add a 1/2 cup of chopped walnuts or pecans if you like nuts in your brownies.
Storage and Freezing
Store the brownies in an airtight container at room temperature or in the fridge for up to 3 days. If you like your brownie to have a warm gooey center, microwave it for 15-30 seconds or until warmed through.
Freezing – Wrap individual brownies in plastic wrap then place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. Defrost the brownies on the counter for 1-2 hours or in the fridge overnight.
Sweet Potato Brownies Recipe
Equipment
Ingredients
- 2 tablespoons butter melted
- 1 cup cooked and pureed sweet potato
- 3/4 cup brown sugar
- 1/2 cup almond butter (use a natural and runny almond butter)
- 1 egg
- 2 teaspoons vanilla bean paste
- 1/4 cup all-purpose flour
- 1/2 cup unsweetened dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon espresso powder
- 1/2 cup chocolate chips
- Flaky sea salt for sprinkling on top of the brownies (optional)
Instructions
- Preheat oven to 350° F. and line it with a parchment paper. Mist the bottom lightly with cooking spray. You can also bake without parchment paper and just spray the pan with cooking spray, but the brownies will likely be difficult to remove.
- In a large mixing bowl melt the butter. Add in the sweet potato puree, brown sugar, almond butter, egg, and vanilla bean paste. Whisk together until well combined.
- In a smaller mixing bowl sift together the flour and cocoa powder to remove any lumps. Add in the baking powder, salt, and espresso powder and whisk together.
- Pour the dry ingredients in with the wet and stir together with a rubber spatula just until combined, don't overmix. Fold in the chocolate chips then pour the brownie batter into the prepared baking pan. Smooth it into an even layer and top with extra chocolate chips if desired.
- Bake for 23-28 minutes or until the edges are set and a toothpick inserted in the center comes out with moist crumbs attached (but not raw batter). Remember they will continue to cook as they cool in the pan. Top the brownies with flaky sea salt if desired.
- Cool the brownies in the pan for 20-30 minutes before removing them to cool completely on a wire cooling rack. It's easier to cut the brownies into neat squares if you chill them in the fridge for 1-2 hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Healthier Dessert Recipes
For those times that you want a sweet treat, but something a little healthier, these are some of my favorite recipes!
If you make these Sweet potato brownies, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
