I make these sweet potato brownies when I want something chocolatey but not too heavy. The sweet potatoes keep them moist and tender, and no one ever guesses they’re in there. It’s a great way to add wholesome ingredients to a sweet treat!
A Cozy Treat with a Hidden Secret
These sweet potato brownies deliver rich chocolate flavor with a soft, tender crumb that completely hides the vegetables inside. I first made them when our kids were little and I was learning how to work more veggies into our meals. The sweet potatoes blend so smoothly that all you taste is deep chocolate.
These brownies are sweet enough for dessert yet full of wholesome ingredients. It is proof you can enjoy comfort without giving anything up. They remind me of my classic fudgy brownies that always vanish at family gatherings. If you love chocolate desserts they fit right alongside your favorite Texas brownies.
Key Ingredients and Substitutions
- Sweet potatoes: Add natural sweetness and make the brownies soft and moist. I like to cook them until tender and mash them well so they blend right into the batter.
- Flour: Gives the brownies structure and helps them hold together. You can use all-purpose flour or try whole wheat pastry flour for a heartier texture.
- Cocoa powder: Brings that deep chocolate flavor we all love. Unsweetened cocoa works best here, but you can use Dutch-process if that’s what you have.
- Baking powder: Helps the brownies rise just a bit so they’re not too dense. Make sure it’s fresh for the best results.
- Salt: Balances the sweetness and brings out the chocolate flavor. A small pinch really makes a difference.
- Granulated sugar: Sweetens the brownies and helps create that classic brownie texture. You can use coconut sugar if you prefer a less refined option.
- Egg: Binds everything together and adds a little lift. Let it come to room temperature before mixing for smoother batter.
- Coconut oil: Keeps the brownies moist and adds a subtle richness. Melted butter or vegetable oil will work just fine too.
- Pure maple syrup or honey: Adds extra sweetness and a touch of flavor depth. I like maple syrup for its warm, cozy taste.
- Vanilla extract: Rounds out the chocolate flavor and adds a hint of warmth. A little goes a long way here.
How to Make Sweet Potato Brownies
Preparation
Preheat the oven to 350°F and lightly grease an 8×8-inch baking pan. Peel and chop about one heaping cup of raw sweet potatoes. Boil, microwave, or bake them until soft, then set aside. Measure out all remaining ingredients so they’re ready to go.
Step 1 – Mix the Dry Ingredients
In a large bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk the mixture well to remove any lumps and ensure the ingredients are evenly distributed. Set the bowl aside while you prepare the wet ingredients.
Step 2 – Combine the Wet Ingredients
In a mixer bowl, add the sugar, egg, vanilla extract, coconut oil, and maple syrup or honey. Beat on high speed for about 30 seconds, until the mixture looks frothy and well blended. This helps create a light texture in the finished brownies.
Step 3 – Add the Sweet Potatoes
Add the hot, cooked sweet potatoes directly into the mixer bowl with the wet ingredients. Beat on high for 1 minute, until the batter turns a soft orange color and only small bits of sweet potato remain. The heat helps the potatoes blend smoothly into the mixture.
Step 4 – Combine Wet and Dry Mixtures
With the mixer on low speed, slowly add the dry ingredients to the wet mixture. Once combined, increase the speed to high and beat for another minute, until the batter becomes thick and creamy. If you’d like, fold in chocolate chips or chopped nuts at this stage.
Step 5 – Bake the Brownies
Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for about 15 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Avoid overbaking to keep the brownies soft and tender.
Step 6 – Cool and Serve
Remove the pan from the oven and let the brownies cool completely before cutting. Slice into 12 squares once cooled. Store them in the refrigerator for the best texture and flavor.
Lynette’s Tip
For a softer, more fudge-like texture, reduce the flour to ¾ cup and check the brownies a few minutes early. The key is to remove them when the center still looks slightly moist.
More Brownie Recipes You’ll Enjoy
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Sweet Potato Brownies
Ingredients
- 1 Cup sweet potatoes cooked
- 1 Cup all-purpose flour
- ½ Cup cocoa powder
- 1 teaspoon baking powder
- 1/8 salt salt
- ½ Cup granulated sugar
- 1 large egg
- 4 Tablespoon coconut oil
- 2 Tablespoon pure maple syrup or honey
- 1 teaspoon vanilla extract
Instructions
- Peel and Cook Potatoes: Peel and chop the sweet potatoes. Boil, microwave, or bake them until they’re soft and tender.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, and a pinch of salt until smooth and lump-free.
- Blend Wet Ingredients: In a mixer bowl, combine the sugar, egg, vanilla, oil, and maple syrup. Beat on high for about 30 seconds, or until the mixture looks light and frothy.
- Add Warm Potatoes: Add the hot, cooked sweet potatoes directly to the mixer bowl. Beat on high for another minute, just until the batter turns a soft orange with only tiny bits of potato remaining.
- Combine and Thicken Batter: With the mixer on low, slowly add the dry ingredients. Then increase to high and beat for about a minute, or until the batter becomes thick and creamy. Stir in chocolate chips or nuts if you like.
- Spread and Bake: Spread the batter into a greased square baking pan and place it into a preheated 350°F oven. Bake until a toothpick inserted in the center comes out with moist crumbs. Start checking at the 15-minute mark.
- Cool and Store: Let the brownies cool completely before cutting into squares. Store them in the refrigerator for the best texture.
Notes
Variations
- Add Nuts: Stir in a handful of chopped pecans or walnuts before baking for a little crunch and extra flavor in each bite.
- Use Chocolate Chips: Mix in semi-sweet or dark chocolate chips to make the brownies even richer and more chocolatey.
- Try a Different Sweetener: Swap the maple syrup for honey or agave syrup if that’s what you have on hand. Each adds its own subtle flavor.
Nutrition
Recipe FAQs
Yes, canned sweet potatoes will work as long as they’re plain and not packed in syrup. Drain them well and mash before adding to the batter.
Check them at about 15 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not completely clean.
Not at all. The sweet potatoes add moisture and natural sweetness, but the chocolate flavor is what stands out most.
We loved it!
Glad you liked them Jennifer!
Ooh! Good idea to use sweet potatoes. I love your thoughts on the art of adapting food. It’s on point and it really helps folks who are looking for “healthier” recipes know that it’s okay to substitute only SOME healthier ingredients to preserve the taste, then if desired work towards more.