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- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato) - 1/2 cup almond butter (or peanut butter) - 1/4 cup maple syrup - 1/4 cup cocoa powder - 1/2 cup oat flour - 1/2 teaspoon baking powder - 1/2 teaspoon vanilla extract - 1/4 teaspoon salt - 1/2 cup dark chocolate chips (dairy-free if desired) - 1 cup equals 240 milliliters. - 1/2 cup equals 120 milliliters. - 1/4 cup equals 60 milliliters. - 1/2 teaspoon equals 2.5 milliliters. You can use canned sweet potatoes if you want to save time. Almond butter can switch with peanut butter or any nut butter you like. Maple syrup can be replaced with honey for a different flavor. Oat flour can be made by grinding oats in a blender. Cocoa powder can be switched with carob powder for a unique taste. Dark chocolate chips can be replaced with milk chocolate or white chocolate. {{ingredient_image_1}} First, heat your oven to 350°F (175°C). This step is key for the brownies to bake evenly. Grab an 8x8 inch baking pan. You can grease it with some oil or line it with parchment paper. Lining helps the brownies come out easier. In a mixing bowl, put 1 cup of cooked and mashed sweet potatoes. You can use about 1 medium sweet potato for this. Add in 1/2 cup of almond butter or peanut butter. Then, pour in 1/4 cup of maple syrup. Stir these together until the mix is smooth and creamy. This is the heart of your brownie mix. Next, sift in 1/4 cup of cocoa powder and 1/2 cup of oat flour. Add 1/2 teaspoon of baking powder, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Mix until it turns into a thick batter. This is where the magic happens! Now fold in 1/2 cup of dark chocolate chips. Save a few to sprinkle on top later. Pour the batter into your prepared pan. Spread it out evenly. If you saved some chocolate chips, sprinkle them on top. Bake the brownies in the preheated oven for 25 to 30 minutes. To check if they are done, insert a toothpick into the center. It should come out mostly clean, with just a few moist crumbs. After baking, let them cool in the pan for about 10 minutes. Then, move them to a wire rack to cool completely before slicing. Enjoy your sweet potato brownies! To get the best texture, use smooth, well-mashed sweet potatoes. The more you mash, the creamier the brownies. Be sure to measure one cup of sweet potatoes after mashing. If you want them extra fudgy, don't overbake them. A toothpick should come out with a few moist crumbs. You can boost the flavor of your brownies in simple ways. Try adding a pinch of cinnamon or nutmeg for warmth. You can also mix in some crushed nuts for a nice crunch. If you want a deeper chocolate flavor, add an extra tablespoon of cocoa powder. Dark chocolate chips add richness, so don't skip them! One big mistake is not measuring the ingredients correctly. Too much flour can make the brownies dry. Make sure to sift the cocoa powder to avoid lumps. Another mistake is not letting the brownies cool enough. Cutting them too early can lead to a messy result. Lastly, watch the baking time closely. It’s better to check a bit early than to overbake. Pro Tips Use Fresh Sweet Potatoes: For the best flavor and texture, use freshly cooked sweet potatoes instead of canned ones. Adjust Sweetness: Depending on your taste, you can increase or decrease the amount of maple syrup to suit your preference. Experiment with Nut Butters: Try different nut butters like cashew or sunflower seed butter for a unique twist on flavor. Storage Tips: Store leftovers in an airtight container in the fridge for up to a week or freeze for longer storage. {{image_2}} To make vegan sweet potato brownies, swap almond butter with a nut-free option. Use sunflower seed butter or tahini instead. Replace maple syrup with agave nectar for a similar sweetness. Ensure your dark chocolate chips are dairy-free. These small changes keep your brownies rich and plant-based. For gluten-free brownies, use oat flour as in the recipe. Oat flour is safe and tasty for those who avoid gluten. You can also use almond flour or a gluten-free blend if you prefer. This way, you enjoy the same texture without the gluten. You can add nuts or other mix-ins to your brownies for extra flavor. Chopped walnuts or pecans give a nice crunch. You might also try adding shredded coconut or dried fruit like cranberries. Just fold these in before you pour the batter into the pan. This step adds texture and makes each bite special. You can store leftover sweet potato brownies in an airtight container. Keep them at room temperature for about 3 days. If you want to keep them fresh longer, store them in the fridge. They can last up to a week in the fridge. Just make sure they are sealed well. This helps to keep their rich and decadent taste. To freeze your brownies, first cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped brownies in a freezer bag or container. They can stay frozen for up to 3 months. When you want one, just take it out and let it thaw in the fridge. This keeps them moist and tasty. If you want to enjoy warm brownies, reheat them easily. Place a brownie on a microwave-safe plate. Heat it in the microwave for about 10-15 seconds. This warms it up without drying it out. You can also use the oven. Preheat it to 350°F (175°C). Place the brownie on a baking sheet and heat for about 5-10 minutes. Enjoy your warm treat! Yes, you can use fresh sweet potatoes. Just cook and mash them first. I suggest boiling or baking until soft. This way, you get the best flavor and texture. These brownies last about four to five days at room temperature. Store them in an airtight container to keep them fresh. You can also refrigerate them for up to a week. Yes, sweet potato brownies can be healthy. They use natural sweeteners and healthy fats. Sweet potatoes add vitamins and fiber. Just enjoy them in moderation! Absolutely! You can use peanut butter, cashew butter, or even sunflower seed butter. Each nut butter gives a different flavor, so choose what you like best. To test doneness, insert a toothpick into the center. It should come out mostly clean; a few moist crumbs are okay. If the toothpick has wet batter, bake for a few more minutes. In this post, we explored the full process of making sweet potato brownies. We covered ingredients, step-by-step instructions, and helpful tips. We also looked at variations and how to store them. Sweet potato brownies can be a fun treat for everyone. With your new skills, you can impress friends and family. Enjoy baking this tasty dessert!

Sweet Potato Brownies

Delicious and healthy brownies made with sweet potatoes and cocoa.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup cooked and mashed sweet potatoes
  • 1/2 cup almond butter
  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder
  • 1/2 cup oat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan or line it with parchment paper.
  • In a mixing bowl, combine the cooked and mashed sweet potatoes, almond butter, and maple syrup. Stir until the mixture is smooth and well combined.
  • Sift in the cocoa powder and oat flour. Add the baking powder, vanilla extract, and salt. Mix until you have a thick batter.
  • Fold in the dark chocolate chips, reserving a few to sprinkle on top before baking.
  • Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the reserved chocolate chips on top if desired.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
  • Once done, allow the brownies to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before slicing.

Notes

Use dairy-free chocolate chips for a vegan option.
Keyword brownies, healthy dessert, sweet potato