These Sweet Potato Brownies are a yummy twist on your favorite treat! Made with creamy sweet potatoes, they are both fudgy and rich, making it hard to believe they’re healthy!
Honestly, who knew sweet potatoes could make brownies so good? I love sneaking these into lunchboxes or enjoying one as a guilt-free snack. They totally satisfy my sweet tooth! 😋
Key Ingredients & Substitutions
Sweet Potato: Use one medium sweet potato, cooked and mashed. You can roast, steam, or even microwave it to save time. If sweet potatoes aren’t available, try pumpkin or butternut squash for a similar texture.
Cocoa Powder: Unsweetened cocoa is essential for that deep chocolate flavor. If you want a milder taste, you can use Dutch-processed cocoa, but adjust sweetness accordingly.
Nut Butter: Almond butter gives a nice flavor, but you can use peanut butter or sunflower seed butter if there are nut allergies. Just keep in mind that sunflower butter may alter the flavor slightly.
Coconut Oil: This adds a lovely richness, but you can substitute it with vegetable oil or melted butter if you prefer. Using less oil (just enough to keep it moist) can make the brownies lighter.
Flour: Whole wheat flour adds more nutrients, but all-purpose flour works just as well. For gluten-free options, try almond flour or a gluten-free blend.
How Do I Get the Brownies Just Right Without Over Mixing?
The key to perfect brownies is mixing until just combined. Over mixing can lead to tougher brownies. Here’s how to nail it:
- Mix wet ingredients until smooth before adding the dry ones.
- When adding flour, gently fold it in until you see no more dry pockets. It’s okay if there are a few small lumps.
- When adding mix-ins like nuts or chocolate chips, fold them in gently to avoid overworking the batter.
By following these steps, you’ll achieve the perfect fudgy texture that makes them irresistible!
Sweet Potato Brownies
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup cocoa powder (unsweetened)
- 3/4 cup brown sugar or coconut sugar
- 1/4 cup almond butter or natural peanut butter
- 1/4 cup melted coconut oil or butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole wheat flour or all-purpose flour
- 1/3 cup chopped walnuts or pecans (plus extra for topping)
- Optional: 1/4 cup dark chocolate chips for extra fudginess
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. After baking, let the brownies cool completely before slicing. Overall, you’ll need about 1 hour to get these delicious brownies ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven
First things first, preheat your oven to 350°F (175°C). While it’s heating, line an 8×8-inch baking pan with parchment paper or grease it lightly with some oil or butter.
2. Prepare the Sweet Potato
Next, prepare your sweet potato. You can steam or bake it until it’s soft, then peel it and mash it into a smooth consistency. Allow it to cool slightly while you mix the other ingredients.
3. Make the Brownie Batter
In a large mixing bowl, combine the mashed sweet potato, cocoa powder, brown sugar, almond butter, melted coconut oil, and vanilla extract. Mix them together until everything is smooth and well combined—this is where the magic begins!
4. Add Dry Ingredients
Now it’s time to add in the baking powder, salt, and flour. Gently stir until everything is just mixed—be careful not to overmix so your brownies stay fudgy!
5. Mix in Nuts & Chocolate Chips
Fold in the chopped walnuts or pecans, and if you’re feeling a bit indulgent, add in the dark chocolate chips too for an extra chocolatey treat!
6. Bake the Brownies
Pour the brownie batter into the prepared baking pan and smooth the top with a spatula. If you want, sprinkle some extra chopped nuts on top. Place it in the oven and bake for 25-30 minutes. Keep an eye on them; they’re ready when a toothpick inserted in the center comes out with a few moist crumbs.
7. Cooling and Serving
Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack. Wait for them to cool completely before slicing them into squares. Enjoy your delicious sweet potato brownies!
These brownies are rich and moist, with a delightful chocolate flavor that’s complemented by the natural sweetness of the sweet potato. They’re a fantastic healthier dessert option that everyone will love!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes, you can use canned sweet potato puree as a time-saver! Just make sure to choose a variety without added sugar or spices. One cup of canned puree should work perfectly for this recipe.
How Long Will These Brownies Last?
Stored in an airtight container, these brownies will last up to 3-4 days at room temperature. For longer storage, you can refrigerate them for up to a week, or freeze them for up to 3 months. Just allow them to thaw in the fridge before enjoying!
Can I Replace the Sugar with a Different Sweetener?
Absolutely! You can substitute the brown sugar with coconut sugar, maple syrup, or even a sugar-free alternative like stevia. If using a liquid sweetener like maple syrup, you might need to reduce the other liquids in the recipe slightly to maintain the right texture.
Are There Any Other Nut-Free Options?
Yes, if you need to avoid nuts, feel free to use sunbutter (sunflower seed butter) in place of almond or peanut butter. This will keep the brownies moist and give them a unique flavor without the nuts!