These brownies are so flavorful and fudgy that no one will guess they contain sweet potato. It’s a sweet potato brownies recipe!
Sweet potato brownies find a sweet spot between indulgence and wholesome baking. They satisfy a chocolate craving while using simple, nourishing ingredients. These homemade brownies are a great way to use leftover sweet potatoes after holidays or a practical choice when you want a slightly healthier treat without sacrificing texture or flavor.
Moist and decadently chocolatey, these brownies rely on mashed sweet potato for natural sweetness and a fudgy crumb. They are naturally refined-sugar free (when using honey or maple syrup) and can be gluten-free if you use certified gluten-free oat flour. The sweet potato keeps the brownies tender and dense in the best way—soft in the middle with slightly chewy edges.
Ingredients for Sweet Potato Brownies
- 1 3/4 cups mashed sweet potato (about 2 medium potatoes)
- 3 large eggs
- 1/2 cup honey (or maple syrup)
- 1/2 cup peanut butter (see substitutions below)
- 6 tablespoons cocoa powder
- 3/4 cup oat flour
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon baking soda
- 1/3 teaspoon salt
- 1/2–2/3 cup chocolate chips or chopped dark chocolate, to taste
Substitutions
If you prefer, swap the peanut butter for any nut butter such as almond, cashew, or walnut butter. You can also use maple syrup in place of honey to keep the recipe vegan-friendly if using a plant-based egg substitute.
How to Make Sweet Potato Brownies
1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it well so the brownies release easily.
2. In a large bowl, whisk together the mashed sweet potato, eggs, honey or maple syrup, nut butter, and vanilla until the mixture is smooth and uniform. For the best texture and flavor, bake sweet potatoes whole with the skin on, then scoop out and mash the flesh.
3. Stir in the cocoa powder, oat flour, baking soda, and salt until thoroughly combined. The batter will be thick and chocolatey.
4. Fold in chocolate chips or chopped chocolate if using, then spread the batter evenly in the prepared pan. Smooth the top with a spatula so it bakes uniformly.
5. Bake for 25–30 minutes, or until the center is just set and a toothpick inserted in the middle comes out with moist crumbs. Avoid overbaking—the brownies should remain fudgy. Allow them to cool in the pan for at least 30 minutes before slicing so they set properly.
For a finishing touch, sprinkle a little flaky sea salt across the cooled brownies to highlight the chocolate, or serve warm with a scoop of ice cream or a dollop of whipped cream for an extra-decadent dessert.
Kitchen Notes
Because sweet potato keeps these brownies particularly moist and fudgy, store any leftovers in the refrigerator if you won’t eat them within 48 hours. Chilling also helps them hold their shape for neater slices. Reheat briefly in the microwave or serve chilled—both are delicious.
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How to Make Sweet Potato Brownies
Brittni
Ingredients
- 1¾ cups mashed sweet potato about 2 medium potatoes
- 3 large eggs
- ½ cup honey
- ½ cup peanut butter
- 6 tbsp cocoa powder
- ¾ cup oat flour
- 1½ tsp vanilla extract
- ¾ tsp baking soda
- ⅓ tsp salt
- ½ –2/3 cup chocolate chips or chopped dark chocolate based on preference
Instructions
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Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment or grease it well.
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In a large bowl, whisk together mashed sweet potato, eggs, honey or maple syrup, nut butter, and vanilla until smooth.
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Stir in cocoa powder, oat flour, baking soda, and salt until fully combined.
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Fold in chocolate chips if using and spread the batter evenly in the prepared pan.
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Bake for 25–30 minutes, or until the center is just set and a toothpick comes out with moist crumbs.
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Let cool in the pan for at least 30 minutes before slicing for clean squares.
Notes
For best texture and flavor, bake sweet potatoes with their skins on, then scoop and mash the flesh for the recipe.