Sweet Potato Brownies are wonderfully rich and fudgy with a secret sweet potato mixed into the batter, but you’d never know by tasting them.
If you like our classic Fudgy Brownies Recipe, then this is another Dessert you need to try right away. They have the same amazing taste and chewy, fudgy texture that you love from classic brownies!
Table of Contents
Sabrina’s Sweet Potato Brownies Recipe
This wonderful recipe is the perfect way to satisfy your chocolate cravings while sneaking an extra healthy ingredient into your dessert. The fudgy chocolate flavor makes this Sweet Potato Brownies recipe an instant favorite for any chocolate lover. You’re sure to love the velvety texture and how each bite of rich chocolate melts in your mouth.
Ingredients
- Sweet Potato: 1 large potato will do the trick for this tasty recipe. Prior to mixing the brownie batter, you’ll need to bake the potato so that the flesh is soft enough to scoop out of the peel and mix with the other ingredients.
- Butter: Many brownie recipes use ¾ cup butter or more, but for this option, you’ll just use ½ cup unsalted butter.
- Chocolate: To give the Sweet Potato Brownies their rich, chocolatey flavor, use 3 cups of dark chocolate chunks and ½ cup dark cocoa powder. The dark chocolate gives the recipe a more complex chocolate taste with slightly bitter tones to go along with the sweetness. The chocolate will be divided into 2 cups for melting, ½ cup to mix into the batter, and ½ cup to top the brownies.
- Sweeteners: For the sweeteners, use a combination of ¾ cup white and ¾ cup brown sugar. The combination makes chewy brownies that are rich but not too dense. 2 teaspoons of vanilla extract will also sweeten, and add depth of flavor to the brownies.
- Flour: ¾ cup of flour will provide the base to bind all of your ingredients together in the batter. You’ll also add ¼ teaspoon salt in with the flour. The salt will balance out the sweetness in any baked goods.
- Eggs: 3 large eggs will also help bind your ingredients and create lovely texture in your brownies.
Kitchen Tools & Equipment
- Aluminum Foil: You’ll use aluminum foil to wrap the sweet potato for baking in the oven. It will protect the potato from drying out, and help it bake evenly.
- 9×13 inch Baking Dish: This will be just the right size to bake your batch of brownies. You can use a glass dish, ceramic dish, or metal baking dish. Watch your bake times as it might need slight adjustment based on the material you use.
- Baking Spray: Use baking spray in the pan to make sure that the brownies don’t stick to the pan.
- Stand Mixer with Whisk Attachment: Your trusty stand mixer will bring together all of your ingredients with ease. Use the whisk attachment in this recipe, just be careful not to overmix. You can also use use a mixing bowl and whisk if you don’t have a stand mixer.
- Microwave Safe Bowl and Spoon: You will have to melt the dark chocolate chunks and the easiest way to do that is in the microwave. You’ll microwave in increments and stir with a spoon or spatula in between each one so choose a bowl with plenty of room to stir the chocolate.
- Offset Spatula: The spatula will allow you to level out your brownies once in the pan. You can also use it for stirring the melted chocolate.
How to Make Sweet Potato Brownies
Time needed: 55 minutes.
- Prep Time
Preheat your oven to 425 degrees. Then wrap the sweet potato in foil. Bake the potato in the preheated oven for 90 minutes. Then carefully remove it from the oven, and let it cool down to room temperature. After the potato cools, reduce the oven temperature to 325 degrees and spray a 9×13 inch baking dish with non-stick baking spray.
- Begin Batter
Scoop 1 cup of sweet potato flesh out of the peel and into a large mixing bowl. Then add 2 cups of dark chocolate chunks and the butter to a separate microwave-safe bowl. Melt in 30-second increments at 50% power until the chocolate and butter are completely melted, stirring between sessions. Add the melted chocolate, brown sugar, and granulated sugar sweet potato puree. Then whisk the wet ingredients into a smooth batter.
- Wet Ingredients
Add the eggs and vanilla extract and combine the wet ingredients again.
- Dry Ingredients
Then add the flour, dark cocoa powder, kosher salt, and ½ cup dark chocolate chunks. Whisk the dry ingredients into the batter.
- Spread the Batter
Spread the brownie batter in the prepared baking pan, using an offset spatula to make the top even.
- Cook Time
Then sprinkle the remaining dark chocolate chunks on top. Put the dish in the preheated oven and bake for 30-35 minutes.
- Cool
To test if the Sweet Potato Brownies are done, insert a toothpick to see if it comes out clean.
- Serve
Slice into squares and enjoy this excellent recipe.
“Can Sweet Potato Brownies be made ahead?”
You can easily make this recipe ahead of time. Bake the batch of brownies a day or two ahead and wait to cut them so the individual squares don’t dry out. You could also make them to enjoy throughout the week, a couple of squares at a time. After they cool, slice and wrap them individually to keep them fresh and easy to grab and enjoy! You can even freeze them individually wrapped and thaw them in the fridge overnight before you want to eat them.
Nutritional Facts
Recipe Tips & Tricks
Get these Brownies right every time by following these tips.
- Don’t overmix the batter
- Whisk the ingredients until just combined, at each stage of whisking. Once you whisk in the last bit of dry ingredients you can whisk very slow, or even whisk by hand. It’s okay if there are a few lumps in the batter, just make sure you don’t see any streaks of flour.
- Watch the baking time
- The baking time might depend on what kind of baking dish you use for your brownies. A metal pan will bake a few minutes faster than a glass, or even a ceramic pan. Test with a toothpick and make sure it comes out clean before removing brownies from the oven.
How to Store
- Serve: After baking, be sure to let the brownies cool for a few minutes. Otherwise, they’ll still be too soft to slice.
- Store: To keep leftover brownies fresh, you can cover them in plastic wrap or transfer them to an airtight container. They’ll keep best kept sealed at room temperature for 3-4 days.
- Freeze: If you want to freeze the brownies, cut them into squares and transfer cooled Sweet Potato Brownies to a ziplock bag or another airtight container. Place sheets of parchment paper between the layers of brownies so that they don’t stick together.
Ideas to Serve Sweet Potato Brownies
You can either enjoy this tasty recipe on its own or turn it into brownies a la mode dessert. There’s nothing quite like a brownie sundae to satisfy your sweet tooth. A scoop of Vanilla Ice Cream over a warm chocolate brownie is the perfect flavor combo. If you want to take the indulgent dessert to the next level, you can even add toppings like sprinkles, Chocolate Fudge Sauce, Whipped Cream, and cherries.
Frequently Asked Questions
This tasty recipe is still definitely a dessert, not a health food. However, sweet potato puree is a healthy ingredient to add to the recipe. They add vitamins, antioxidants, and potassium to the sweet treat. They also make for healthier brownies because you don’t have to use as much butter or other kinds of fat like you would in typical brownies.
No, although there’s a whole sweet potato in this brownie recipe, you can’t taste it. Sweet potatoes are a great way to make the brownies more soft and fudgy, but if you aren’t the one making them, you might never guess what the secret ingredient is.
Recipe Card
Ingredients
- 1 large sweet potato
- 3 cups dark chocolate chunks , divided
- 1/2 cup unsalted butter
- 3/4 cup brown sugar , packed
- 3/4 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup flour
- 1/2 cup unsweetened dark cocoa powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 425 degrees.
- Wrap the sweet potato in foil.
- Bake in the oven for 90 minutes.
- Remove from the oven let come to room temperature.
- Reduce oven temperature to 325 degrees and spray a 9×13 inch baking pan with baking spray.
- Scoop 1 cup of sweet potato flesh out and add to a large mixing bowl.
- To a large mixing bowl add 2 cups dark chocolate chunks and butter.
- Melt chocolate chunks at 50% power in 30 second increments until completely melted, mixing between each time you heat.
- Whisk well until smooth.
- In a large mixing bowl with the mashed sweet potato add the melted chocolate mixture, brown sugar, and sugar until smooth.
- Add in eggs and vanilla extract until well combined.
- Whisk in the flour, dark cocoa powder, and salt and ½ cup dark chocolate chunks.
- Spread the mixture evenly in the baking pan and sprinkle remaining dark chocolate chunks over the top.
- Bake for 30-35 minutes or until a toothpick comes out clean from the center of the pan.
- Let cool for 15 minutes before slicing.
Nutrition
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Variations
- Wheat Brownies: To make healthier brownies, you can swap out half of the white flour for whole wheat flour. Using only whole wheat flour will make the recipe denser. However, if you do half and half the brownies will still be fudgy and soft with added healthy nutrients.
- Gluten-Free Brownies: To make the brownies gluten-free, swap the regular flour for coconut flour, oat flour, almond flour, or arrowroot flour.
- Avocado Brownies: Adding avocados to your brownie recipe is another way to add moisture to your baked goods without a lot of butter. You can use mashed avocado instead of sweet potato.
- Chocolate: If you prefer a sweeter chocolate taste, you can replace the dark chocolate chips with milk chocolate chips. Another delicious choice is to make a triple chocolate combo with white chocolate, milk chocolate, and dark chocolate chips.
- Vegan Brownies: This is an excellent recipe to adjust for a vegan diet. To make this Sweet Potato Brownie Recipe vegan, you’ll need to replace the eggs and the butter with vegan alternatives. For the eggs, you can use flax eggs, silken tofu, or tapioca starch. In place of the butter, you can try oils like coconut oil, avocado oil, or safflower oil. Another good option is using a nut or seed butter like smooth almond butter, peanut butter, cashew butter, or sesame butter.
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