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Looking to pair the fudgy sweet flavors of brownies with the nutrition of vegetables? This Sweet Potato Brownie recipe is deliciously decadent but still a healthier alternative to conventional boxed brownies!

fudgy sweet potato brownies stacked high on a plate.
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Why Make These Sweet Potato Brownies?

I know I’ve been on a brownie recipe kick on the blog lately but I’ve just been craving them! But by now you know that I don’t just settle for any brownie. It needs to have a twist! Whether it’s pumpkin, zucchini or even peanut butter, I always have to add a little something extra to my brownies.

These sweet potato brownies are no exception! Sweet potatoes are an amazing source of vitamins and minerals and naturally taste sweet so no need to pump your brownie batter full of refined sugar. Which means you can not only get the taste and texture of brownies but you also get a serving of vitamin A and vitamin C.

I’ve tested many brownie recipes over the last 10+ years of healthy food blogging and I have to say, I think these ones might be the best. Don’t believe me? Try them out for yourself!

Ingredients Needed

  • Dark chocolate chips – you could also use chocolate chunks or chopped chocolate. I personally prefer dark chocolate but milk chocolate or semi-sweet chocolate chips also work great.
  • Butter – just a little bit of butter for this healthy brownie recipe. You could also replace it with coconut oil for a dairy-free option. You’ll also want to use a little fat to grease your baking dish.
  • All-Purpose Flour – I personally haven’t tested these with a different flour but I imagine both whole wheat flour and almond flour (not almond meal) would both work. Oat flour tends to be a great gluten-free replacement for all-purpose flour. I just wouldn’t recommend using coconut flour as it would require all the other ingredients to be adjusted.
  • Unsweetened cocoa powder – or you could use dutch-processed cocoa powder or raw cacao powder.
  • Baking soda – this is to help your pumpkin brownies rice.
  • Salt – believe it or not salt actually helps to amplify the sweetness of brownies but if you’re watching sodium levels feel free to skip.
  • Coconut sugar – I like using coconut sugar for a lower glycemic sugar and less refined sugar option. You could also use brown sugar if that’s what you have.
  • Mashed Sweet Potato – You can buy sweet potato puree or you can make your own (see instructions below).
  • Eggs – Two large eggs. Note: I have not tried to use flax eggs but imagine it would make for a denser, fudgier though still delicious brownie. If you use coconut oil and flax eggs this recipe is vegan.
  • Vanilla extract – the chocolate flavor in brownies is actually amplified by vanilla! I prefer to use pure vanilla extract.

How to Make Your Own Sweet Potato Puree

You can certainly opt to buy sweet potato puree, but if you’re making your own sweet potato puree at home, here’s how to do it.

You could steam your sweet potatoes on the stovetop or in the Instant Pot. You can also roast your sweet potatoes. It takes a bit longer but it’s hands-off (no need to peel!) and makes for the perfect tender sweet potato flesh. This is my preference. Here’s how:

Baked sweet potato in tin foil that has been opened and sliced open.

To roast in the oven – Preheat oven to 425 degrees F. Wrap your sweet potato(es) in tinfoil and place directly on rack in oven. Bake until the sweet potato(es) are soft and the flesh gives easily when poked with a fork. This will take anywhere from 45-60 minutes, depending on the size of your sweet potatoes.

Remove from the oven, open foil carefully and allow to cool. Once you’re able to handle it/them, cut your sweet potato(es) and scoop out the flesh into a medium bowl. Use a potato masher or the back of a fork to mash up any remaining chunks. Use as directed in the recipe below.

How to Make Sweet Potato Brownies

STEP 1: MELT CHOCOLATE + BUTTER

In a small pot add chocolate chips and butter and over low heat stir until mixed and melted. Watch carefully and make sure it doesn’t burn! Alternatively melt both together in the microwave in 30 second increments. Remove from heat and set aside to cool.

Melted chocolate and butter in a glass mixing bowl.

STEP 2: COMBINE DRY INGREDIENTS

In a large mixing bowl combine flour, cocoa powder, baking soda, salt and coconut sugar and stir until well-mixed.

Dry ingredients for brownies in a white mixing bowl.

STEP 3: ADD WET INGREDIENTS TO DRY INGREDIENTS

Add sweet potato, eggs and vanilla to melted chocolate and butter and mix well. Slowly add dry ingredients to wet.

sweet potato brownie batter in a clear glass bowl.

STEP 4: BAKE

Add batter to prepared baking pan and bake for 25-30 minutes (25 for a fudgier brownie) or until top of brownies have set and edges are slightly crispy. Allow to cool for 20 minutes before cutting with a knife and removing from pan. I like to cut into 9 brownies (3 x 3). Let cool to room temperature before storing.

Baked sweet potato brownies cut into 9 squares in a pan.

Storage Instructions

In Refrigerator: Store your sweet potato brownies in an airtight container in the fridge for up to 5 days.

In Freezer: Store in an airtight container in the freezer for up to 3 months. Place a sheet of parchment paper between each level to ensure they don’t stick. Allow to thaw in fridge or on counter.

More Brownie Recipes

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Sweet Potato Brownies

Looking to pair the fudgy sweet flavors of brownies with the nutrition of vegetables? This Sweet Potato Brownie recipe is delicious decadent but still a healthier alternative to conventional boxed brownies!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 9 brownies 1x
  • Category: Dessert
  • Method: Bake
  • Diet: Vegetarian

Ingredients

Scale

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Grease an 8 x 8 baking pan with butter, coconut oil or non-stick spray.
  3. In a small pot add chocolate chips and butter and over low heat stir until mixed and melted. Watch carefully and make sure it doesn’t burn! Alternatively melt both together in the microwave in 30 second increments.
  4. Remove from heat and set aside to cool.
  5. In a large bowl combine flour, cocoa powder, baking soda, salt and coconut sugar and stir until well-mixed.
  6. Add mashed sweet potato, eggs and vanilla to melted chocolate and butter and mix well.
  7. Slowly add dry ingredients to wet.
  8. Add batter to prepared baking pan and bake for 25-30 minutes (25 for a fudgier brownie) or until top of brownies have set and edges are slightly crispy.
  9. Allow to cool for 20 minutes before cutting and removing from pan. I like to cut into 9 brownies (3 x 3).
  10. See above for storage instructions.

*If you don’t want to cook your own sweet potato you can always use canned sweet potato puree.

Keywords: sweet potato brownies

homemade sweet potato brownies on a white plate.

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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20 Comments

  1. Just a quick note, that I featured this recipe as one of my favorites this week! Thanks for linking up and looking forward to see what you share this week 🙂 Cindy

  2. Wow, this recipe looks beyond amazing!! I can’t wait to try them!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    The party starts tonight! Can’t wait to see what you bring this week!

    Cindy from vegetarianmamma.com

  3. I’ve never made them with regular flour but I can’t see why it wouldn’t work! Give it a try and let me know how it goes 🙂

  4. these sound great, and we have most of the ingredients in the fridge already! is it possible to use regular flour instead of brown rice flour?

  5. I look forward to trying these brownies. I have tried black bean brownies and they were quite remarkable. However I have not previously seen a brownie recipe that also includes sweet potatoes.

  6. I can’t say i’ve tried them with anything but almond meal but you can definitely give a heavier weight flour a try. Something like quinoa, millet or even buckwheat flour might work. If you do make a substitution you might want to add 1/2 tsp of xatham gum just to help keep them together. Let me know how it works out! Enjoy 🙂

  7. Goodness, Davida, this recipe sounds wonderful! I’m trying to keep my fat calories down. Would it be possible to substitute something for part of the almond meal without ruining the recipe?

  8. I’m so happy you like the blog! Definitely give these brownies a try. They are THAT good! If you’re looking to up their protein you can swap buckwheat flour for brown rice flour, equally as delicious.

  9. These look absolutely amazing! I love that they are vegan with healthy components while still getting my chocolate!!! Just found your blog and I’m excited to read more!