If you’re on the hunt for a dessert that feels indulgent but sneaks in some wholesome goodness, the Sweet Potato Brownies Recipe is an absolute game-changer. These brownies marry the rich, fudgy texture you crave with the natural sweetness and velvety moisture of sweet potatoes, resulting in a treat that’s both comforting and surprisingly nutritious. With just a handful of simple ingredients, you’ll whip up a batch that’s perfect for sharing or savoring all on your own.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in building the perfect balance of flavor, texture, and that gorgeous deep brown color. The combination of wholesome components is simple but essential, making it easy to gather and bake without fuss.
- Sweet potato purée: The star ingredient that adds natural sweetness and moistness, replacing traditional fats for a nourishing base.
- Maple syrup: A liquid sweetener that brings a subtle caramel note, perfectly complementing the earthiness of sweet potato.
- Almond butter or peanut butter: Adds richness and a hint of nuttiness, while keeping these brownies delightfully fudgy.
- Pure vanilla extract: Elevates the flavor, adding warmth and a fragrant depth.
- Avocado oil: A mild, healthy fat that helps create a tender crumb without overpowering the other flavors.
- Cocoa powder or cacao powder: Provides that classic chocolate punch, balancing the sweetness for an irresistible taste.
- Sea salt: Enhances the chocolate and sweet potato flavors, bringing everything into perfect harmony.
- Baking powder: Gives a gentle lift so the brownies are dense yet pleasantly soft.
- Oat flour: A gluten-free option that keeps the texture just right—moist but sturdy enough to hold together beautifully.
- Chopped raw pecans or walnuts: For a satisfying crunch and a nutty complement to the mellow sweetness.
- Dairy-free chocolate chips (optional): Melt-in-your-mouth bursts of chocolate that make each bite even more decadent.
How to Make Sweet Potato Brownies Recipe
Step 1: Prepare the sweet potato purée
Start by cooking your sweet potatoes until they’re soft and easy to mash. Whether you choose to boil, steam, or bake them, make sure to scoop out enough flesh to measure one cup of smooth purée. This is the foundation of your brownies, providing both moisture and sweetness without needing extra sugar or butter.
Step 2: Mix wet ingredients
Next, gather your sweet potato purée, maple syrup, almond or peanut butter, vanilla extract, and avocado oil in a large bowl. Whisk everything together until you have a silky-smooth batter. If you want to save time, using an electric mixer here makes the process a breeze and ensures a luscious consistency.
Step 3: Combine dry ingredients
In a separate bowl, sift together your cocoa powder, oat flour, baking powder, and sea salt. Stir thoroughly to avoid clumps and to create a nicely blended dry mix that will integrate evenly into the wet ingredients.
Step 4: Mix wet and dry ingredients
Gradually add your dry mixture into the wet batter, stirring gently until just combined. Overmixing can toughen brownies, so it’s best to fold in the batter delicately. Once it’s well integrated, fold in the chopped nuts and optional chocolate chips to add texture and bursts of sweetness.
Step 5: Prepare the baking dish
Line or grease an 8×8-inch baking pan with parchment paper to ensure your brownies don’t stick and come out perfectly every time. Pour in the batter and spread it evenly for consistent baking.
Step 6: Bake your Sweet Potato Brownies Recipe
Pop your pan into a preheated oven at 350°F (175°C) and bake for 25 to 30 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs clinging to it—this guarantees a fudgy and wonderfully soft texture.
Step 7: Cool and slice
Allow the brownies to cool for about 10 minutes in the pan before transferring to a wire rack. Cooling fully before slicing helps them set and makes cutting clean squares much easier. Get ready to enjoy that luscious, house-filling aroma!
How to Serve Sweet Potato Brownies Recipe
Garnishes
A simple dusting of powdered sugar or a dollop of coconut whipped cream can elevate your Sweet Potato Brownies Recipe beautifully. For an extra flair, sprinkle a few toasted pecans or drizzle melted dairy-free chocolate over the top to add an appealing crunch and glossy finish.
Side Dishes
These brownies aren’t just a stand-alone treat—they pair wonderfully with a scoop of vegan vanilla ice cream or fresh berries. The cool creaminess contrasts the warm, dense brownies perfectly, making each bite a deliciously balanced experience.
Creative Ways to Present
For parties or gifts, consider layering squares in a pretty box with parchment paper separators. You can also cut them into bite-sized pieces and skewer with toothpicks for easy, shareable snacks. Adding edible flowers or a dusting of cocoa powder on a serving platter brings a stunning, rustic charm to the table.
Make Ahead and Storage
Storing Leftovers
Sweet Potato Brownies Recipe leftovers keep beautifully in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them where they’ll stay moist and chewy for about a week.
Freezing
If you want to stock up, freeze brownies wrapped tightly in plastic wrap and stored in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before enjoying to maintain their fudgy texture.
Reheating
To warm up your brownies, pop them in the microwave for 15–20 seconds or heat gently in the oven at 300°F for 5–7 minutes. This brings back that fresh-baked feel and soft, melty richness perfect for enjoying warm.
FAQs
Can I use regular flour instead of oat flour?
Absolutely! If oat flour isn’t on hand, all-purpose flour works well too. Just keep in mind the texture might be slightly different, but the brownies will still be deliciously fudgy.
What if I don’t have almond or peanut butter?
You can substitute with sunflower seed butter or tahini for a unique twist. Just choose a creamy, neutral-flavored butter to keep the rich texture consistent.
Are these brownies vegan?
Yes! Using maple syrup, avocado oil, and dairy-free chocolate chips ensures this Sweet Potato Brownies Recipe is fully vegan-friendly without compromising on flavor or moisture.
How sweet are these brownies?
They are moderately sweet thanks to the natural sugars from sweet potatoes and maple syrup, making them a more wholesome dessert option that isn’t overly sugary but delightfully satisfying.
Can I add other mix-ins?
Definitely! Feel free to add dried fruit, seeds, or even shredded coconut to customize the brownies to your taste. Just fold them in during the batter mixing step for even distribution.
Final Thoughts
There’s something truly special about the Sweet Potato Brownies Recipe that makes it a favorite go-to for cozy nights and joyful gatherings alike. It’s wholesome, accessible, and downright delicious—a perfect blend of comfort and nourishment. I can’t wait for you to try it and discover how sweet, fudgy, and satisfying a sweet potato brownie can be!
Print
Sweet Potato Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Sweet Potato Brownies are a moist, fudgy, and naturally sweetened treat made with wholesome ingredients like sweet potato purée, almond butter, and oat flour. Perfect for a healthier dessert option, they combine the rich taste of cocoa with the earthiness of sweet potato and the crunch of pecans, offering a gluten-free and dairy-free brownie experience.
Ingredients
Wet Ingredients
- 1 cup sweet potato purée (see instructions)
- ⅔ cup maple syrup
- ½ cup almond butter or peanut butter
- 1 teaspoon pure vanilla extract
- 1½ tablespoons avocado oil (or melted vegan butter, coconut oil, or olive oil)
Dry Ingredients
- ½ cup cocoa powder or cacao powder
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ⅔ cup oat flour
Add-ins
- ½ cup chopped raw pecans (or walnuts)
- ¼ cup dairy-free chocolate chips (optional)
Instructions
- Prepare the sweet potato: Cook the sweet potato by boiling, baking, or steaming until it becomes soft. Once cooked, scoop out the flesh and mash it into a smooth purée to make about 1 cup.
- Mix wet ingredients: In a large mixing bowl, combine the sweet potato purée, maple syrup, almond or peanut butter, vanilla extract, and avocado oil. Use a whisk or electric mixer to blend these until the mixture is smooth and uniform.
- Combine dry ingredients: In a separate bowl, mix the cocoa powder, oat flour, baking powder, and sea salt thoroughly to avoid any clumps.
- Mix wet and dry: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Then fold in the chopped pecans and, if using, the dairy-free chocolate chips.
- Prepare baking dish: Grease or line an 8×8-inch baking pan with parchment paper. Pour the brownie batter evenly into the pan and spread it out.
- Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center—when it comes out with moist crumbs, the brownies are ready.
- Cool and serve: Allow the brownies to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Once cool, slice into squares and serve.
Notes
- You can cook sweet potato by boiling, baking, or steaming depending on your preference or available equipment.
- For a nut-free option, substitute almond or peanut butter with sunflower seed butter.
- Using oat flour makes the brownies gluten-free, but ensure your oat flour is certified gluten-free if needed.
- Adjust sweetness by adding more or less maple syrup according to taste.
- Add-ins like chocolate chips and nuts are optional but add great texture and flavor.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies are naturally dairy-free and vegan-friendly when using dairy-free chocolate chips and oils.
