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moist homemade sweet potato brownies
Created by: Meredith

Homemade Brownies Recipe Made With Sweet Potatoes

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
Moist homemade sweet potato brownies seasoned with cocoa powder and maple syrup.


  • 1 cup sweet potatoes cooked
  • 1 cup 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


  • Peel and chop 1 heaping cup of raw sweet potatoes. Boil, microwave or bake the potatoes until soft.
  • Meanwhile, combine the flour, ½ cup cocoa powder, 1 tsp. baking powder and dash salt into a large bowl. Whisk them together to prevent lumps.
  • In a mixer bowl, combine ½ cup sugar, egg, 1 tsp. vanilla, 4 T of oil {coconut, vegetable or canola}, and 2 T. maple syrup. Beat on high for 30 seconds with your whisk attachment until frothy.
  • Add the hot, cooked potatoes right into the mixing bowl. Beat on high for 1 minute until the batter turns a lovely orange and there are just little bits of sweet potato.
  • With the mixer on slow, add your dry ingredients and beat on high another minute until thick and creamy. Feel free to add chocolate chips or nuts! Spread the batter into a greased 8x8 square pan and put in a preheated 350-degree oven.
  • Brownies are done when toothpick or cake tester comes out with bits of moist brownie on it. {Check at 15 min}
  • Allow them to cool and cut into 12 brownies. Best if stored in the refrigerator.


**Decrease flour to ¾ cup if you prefer more fudge-like brownies.


Serving: 1brownie | Calories: 143kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 53mg | Potassium: 117mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1595IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 1mg

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