If you’re on the hunt for a dessert that’s indulgent yet surprisingly wholesome, this Sweet Potato Brownies Recipe is about to become your new best friend. The rich, fudgy texture combined with the natural sweetness of sweet potatoes creates a brownie that feels like a treat and a comfort food all at once. Plus, with a few simple ingredients blending nut butter, maple syrup, and cocoa powder, these brownies strike the perfect balance between healthy and decadent. Whether you’re new to baking with sweet potatoes or a seasoned pro, this recipe is straightforward, delicious, and sure to wow everyone at your table.
Ingredients You’ll Need
Every ingredient in this Sweet Potato Brownies Recipe plays a starring role, lending unique flavors, textures, and even nutritional benefits. From the creamy nut butter to the hearty oat flour, each one is essential to creating that perfectly moist, rich brownie you’ll love.
- Sweet potato purée: Provides natural sweetness and moisture while keeping the brownies tender and nutritious.
- Maple syrup: Adds a subtle, rich sweetness that complements the earthy flavor of sweet potatoes beautifully.
- Almond butter or peanut butter: Offers creaminess and a slight nuttiness, binding the batter together effortlessly.
- Pure vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- Avocado oil: Keeps the brownies moist while adding heart-healthy fats; can be swapped with coconut oil or vegan butter.
- Cocoa powder or cacao powder: Delivers that classic chocolate richness and depth.
- Sea salt: Balances the sweetness and intensifies the chocolate flavor.
- Baking powder: Helps the brownies rise slightly for a perfect texture.
- Oat flour: Provides structure with a gentle, nutty base that keeps these brownies gluten-friendly.
- Chopped raw pecans or walnuts: Adds delightful crunch and buttery flavor.
- Dairy-free chocolate chips (optional): These bring extra chocolate bursts for the chocoholics among us.
How to Make Sweet Potato Brownies Recipe
Step 1: Prepare the Sweet Potato
Begin by cooking your sweet potato until it’s fork-tender. You can boil, bake, or steam it—whatever works best for you. Scoop out the soft flesh and mash it into a smooth purée; aim for about one cup. This natural base will give your brownies their signature moistness and subtle sweetness.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the sweet potato purée, maple syrup, your choice of almond or peanut butter, pure vanilla extract, and avocado oil. Whisk everything together until you have a smooth, creamy mixture. This blend will create a rich foundation for your brownies and help incorporate all flavors evenly.
Step 3: Combine the Dry Ingredients
In a separate bowl, mix the cocoa powder, oat flour, baking powder, and sea salt. Stir this mixture well to ensure there are no clumps—this step ensures an even chocolate flavor and fluffy texture throughout your brownies.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Overmixing can make the brownies tough, so take your time. Then, fold in your chopped pecans or walnuts and the optional dairy-free chocolate chips for delightful bursts of texture and richness.
Step 5: Prepare the Baking Dish and Bake
Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking. Pour your batter evenly into the pan, spreading it with a spatula for a smooth surface. Place the pan in a preheated oven at 350°F (175°C) and bake for 25 to 30 minutes. To check for doneness, insert a toothpick into the center—it should come out with moist crumbs, not wet batter.
Step 6: Cool and Slice
Allow your sweet potato brownies to cool in the pan for 10 minutes—this resting time helps them set perfectly. Then transfer them to a wire rack to cool completely before slicing. This little patience pays off with brownies that cut cleanly and taste amazing.
How to Serve Sweet Potato Brownies Recipe
Garnishes
These brownies are delightful on their own, but a sprinkle of powdered sugar or a drizzle of melted dairy-free chocolate can elevate their look and flavor beautifully. For a fresh twist, try topping them with chopped toasted pecans or a dollop of coconut whipped cream to bring extra creaminess and contrast.
Side Dishes
Pair your Sweet Potato Brownies Recipe with a scoop of vegan vanilla ice cream or a cup of freshly brewed coffee for an indulgent dessert experience. For a lighter touch, fresh berries or a small bowl of fruit salad complement the earthy, chocolatey flavors perfectly.
Creative Ways to Present
Looking to impress guests? Arrange brownies on a rustic wooden board with edible flowers and a side of mixed nuts. Or, slice them into bite-sized squares and serve on decorative skewers for a fun party treat. Wrapping individual brownies in parchment and tying with twine also makes charming homemade gifts.
Make Ahead and Storage
Storing Leftovers
You can keep leftover sweet potato brownies in an airtight container at room temperature for up to two days. To keep them fresher longer, store them in the refrigerator where they’ll stay moist and delicious for about a week. Just be sure to bring them back to room temperature before serving for the best texture.
Freezing
Sweet potato brownies freeze exceptionally well! Wrap individual slices tightly in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. They’ll keep for up to three months, making it easy to enjoy a homemade treat anytime cravings strike.
Reheating
To bring frozen or refrigerated brownies back to life, warm them in the microwave for 15 to 20 seconds, or pop them in a preheated oven at 300°F (150°C) for about 5 minutes. This restores their soft, gooey texture and intensifies the chocolate aroma, making every bite just as delightful as freshly baked.
FAQs
Can I use canned sweet potato purée for this recipe?
Absolutely! Canned sweet potato purée works well and saves time. Just make sure it’s plain sweet potato without added sugars or spices to keep the flavor balanced.
Are these brownies gluten-free?
Yes, as long as you use gluten-free oat flour, these brownies are naturally gluten-free and suitable for those with gluten sensitivities.
What if I don’t have maple syrup? Can I substitute it?
You can substitute maple syrup with honey or agave nectar, but keep in mind each will slightly alter the flavor profile and sweetness level.
Can I make these brownies nut-free?
To make them nut-free, try substituting the almond or peanut butter with sunflower seed butter or tahini, and skip the chopped nuts for mix-ins.
How fudgy are these brownies compared to traditional ones?
These Sweet Potato Brownies Recipe results in a wonderfully fudgy texture, but they’re a bit denser and moister than classic brownies thanks to the sweet potato purée, making them uniquely comforting and satisfying.
Final Thoughts
There’s something genuinely magical about how simple, wholesome ingredients can come together to make such an irresistible dessert. This Sweet Potato Brownies Recipe proves that nourishing your body and satisfying your sweet tooth don’t have to be separate journeys. I wholeheartedly encourage you to try this recipe, share it with friends and family, and maybe even make it a new go-to treat that surprises and delights!
Print
Sweet Potato Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously moist and naturally sweetened Sweet Potato Brownies made with wholesome ingredients like sweet potato purée, almond butter, and cocoa powder. These brownies are a healthier twist on the classic treat, gluten-free and optionally dairy-free, perfect for a nutritious dessert or snack.
Ingredients
Main Ingredients
- 1 cup sweet potato purée (cooked, mashed sweet potato)
- â…” cup maple syrup
- ½ cup almond butter or peanut butter
- 1 teaspoon pure vanilla extract
- 1½ tablespoons avocado oil (or melted vegan butter, coconut oil, or olive oil)
- ½ cup cocoa powder or cacao powder
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- â…” cup oat flour
- ½ cup chopped raw pecans (or walnuts)
- ¼ cup dairy-free chocolate chips (optional)
Instructions
- Prepare the Sweet Potato: Cook the sweet potato by boiling, baking, or steaming until it is thoroughly soft. Then scoop out the flesh and mash it into a smooth purée, measuring out about 1 cup for the recipe.
- Mix Wet Ingredients: In a large mixing bowl, combine the sweet potato purée, maple syrup, almond or peanut butter, vanilla extract, and avocado oil. Whisk the mixture or use an electric mixer until it becomes smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the cocoa powder, oat flour, baking powder, and sea salt. Mix thoroughly to break up any lumps for an even texture.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix. Then fold in the chopped pecans and chocolate chips if using.
- Prepare Baking Dish: Grease an 8×8-inch baking pan or line it with parchment paper for easy removal. Pour the brownie batter evenly into the pan and smooth out the top.
- Bake: Place the pan in a preheated oven at 350°F (175°C). Bake for 25–30 minutes, checking doneness by inserting a toothpick in the center; it should come out with moist crumbs but no wet batter.
- Cool and Serve: Allow the brownies to cool in the pan for about 10 minutes, then transfer them onto a wire rack to cool completely. Once cooled, slice into portions and enjoy.
Notes
- Sweet potatoes can be cooked by boiling, baking, or steaming. Baking is preferred for richer flavor.
- Oat flour can be made by grinding rolled oats in a food processor if unavailable.
- Use dairy-free chocolate chips to keep the brownies vegan.
- Ensure not to overbake to maintain moist texture.
- Store brownies in an airtight container for up to 4 days, or freeze for longer storage.
