Why You’ll Love This Recipe

These Sweet Potato Brownies offer the perfect balance of fudgy and soft with just the right amount of sweetness. The sweet potato adds natural moisture, making the brownies extra rich and tender, while also providing a boost of nutrients. With a hint of chocolate and a subtle touch of vanilla, these brownies are a crowd-pleaser—whether you’re looking for a healthier treat or simply love the earthy sweetness of sweet potatoes. Plus, they’re easy to make and sure to satisfy any chocolate craving!

Ingredients

1 medium sweet potato (about 1 cup mashed)
1/2 cup almond butter (or peanut butter)
1/4 cup cocoa powder (unsweetened)
1/2 cup maple syrup (or honey)
1/4 cup coconut flour (or all-purpose flour)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 cup dark chocolate chips (optional, for extra richness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch square baking pan with parchment paper.
Peel and chop the sweet potato into cubes. Steam or boil the sweet potato until soft, then mash it until smooth. You’ll need about 1 cup of mashed sweet potato.
In a large mixing bowl, combine the mashed sweet potato, almond butter, cocoa powder, maple syrup, vanilla extract, salt, and baking powder. Stir until well combined.
Add the coconut flour to the mixture and stir until the batter is smooth. If the batter is too thick, add a tablespoon of water or milk to help loosen it up.
Fold in the chocolate chips, if using, for extra richness and texture.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Be careful not to overbake, as this can cause the brownies to dry out.
Allow the brownies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Slice and serve!

Servings and Timing

Servings: This recipe makes about 9-12 brownies, depending on size.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes

Variations

Nut Butter: You can use any nut butter, such as cashew butter or sunflower seed butter, to change the flavor and texture.
Spices: Add a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.
Toppings: Top the brownies with shredded coconut, chopped nuts, or a drizzle of peanut butter for added texture and taste.
Vegan: For a vegan version, use maple syrup instead of honey and ensure the chocolate chips are dairy-free.

Storage/Reheating

Storage: Store these brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: These brownies freeze well! Wrap them tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Let them thaw at room temperature or warm them in the microwave before serving.
Reheating: If you prefer warm brownies, simply microwave individual servings for 10-15 seconds.

FAQs

Can I use a different sweetener instead of maple syrup?

Yes, you can substitute maple syrup with honey, agave syrup, or a sugar substitute like stevia or monk fruit, but keep in mind the texture and sweetness may vary.

Can I use regular flour instead of coconut flour?

Coconut flour absorbs more moisture than regular flour, so if you’re using all-purpose flour, you may need to adjust the amount. Start with 1/4 cup and gradually add more if needed.

How do I know when the brownies are done?

The brownies are done when the center is firm but slightly soft to the touch, and a toothpick inserted comes out clean or with just a few moist crumbs.

Can I add other mix-ins to the brownies?

Yes, you can add chocolate chips, chopped nuts, dried fruit, or even swirl in some peanut butter for extra flavor and texture.

Can I make these brownies without the chocolate chips?

Yes, the brownies will still be delicious without the chocolate chips, but they’ll be a bit less rich. You can also add a drizzle of melted chocolate on top for a more indulgent touch.

Can I make these brownies gluten-free?

Yes, this recipe is already gluten-free when using coconut flour. Make sure the other ingredients, like the chocolate chips, are gluten-free as well.

Can I make these brownies with canned sweet potato?

Yes, you can use canned pureed sweet potato. Just make sure to choose one that’s unsweetened and without added ingredients.

How do I store leftovers?

Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.

How can I make these brownies richer?

If you’d like a richer flavor, try adding an extra tablespoon of almond butter or swirl in some melted dark chocolate before baking.

How do I make these brownies more cake-like?

For a lighter, cake-like texture, you can add an extra egg or reduce the amount of coconut flour. You could also increase the baking powder slightly.

Conclusion

Sweet Potato Brownies are a delightful, wholesome twist on traditional brownies. They’re naturally sweet, moist, and fudgy, with the added benefit of nutrients from sweet potatoes. Whether you’re looking for a healthier dessert or just want to try something new, these brownies are sure to satisfy your chocolate cravings. With simple ingredients and easy preparation, they’re the perfect fall treat or year-round indulgence!