Sweet Potato Brownies

16 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Cool 15 minutes
Total Time 55 minutes

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! 

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.

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  • 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.
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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.
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How to Make Sweet Potato Brownies

Time needed: 55 minutes.

  1. 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.

  2. 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.Sweet Potato Brownies, ingredients in mixing bowl

  3. Wet Ingredients

    Add the eggs and vanilla extract and combine the wet ingredients again.Sweet Potato Brownies, wet ingredients in mixing bowl

  4. Dry Ingredients

    Then add the flour, dark cocoa powder, kosher salt, and ½ cup dark chocolate chunks. Whisk the dry ingredients into the batter.Sweet Potato Brownies, dry ingredients being added to mixing bowl

  5. Spread the Batter

    Spread the brownie batter in the prepared baking pan, using an offset spatula to make the top even.Sweet Potato Brownies, being spread in the pan

  6. Cook Time

    Then sprinkle the remaining dark chocolate chunks on top. Put the dish in the preheated oven and bake for 30-35 minutes.Sweet Potato Brownie batter in pan, with chocolate chunks on top

  7. Cool

    To test if the Sweet Potato Brownies are done, insert a toothpick to see if it comes out clean.Sweet Potato Brownies, fully baked in pan

  8. Serve

    Slice into squares and enjoy this excellent recipe.Sweet Potato Brownies, cut into squares

“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.

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Nutritional Facts

Nutrition Facts
Sweet Potato Brownies
Amount Per Serving
Calories 363 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 47mg16%
Sodium 59mg3%
Potassium 309mg9%
Carbohydrates 41g14%
Fiber 5g21%
Sugar 27g30%
Protein 5g10%
Vitamin A 235IU5%
Calcium 43mg4%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe Tips & Tricks

Get these Brownies right every time by following these tips.

  1. 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.
  2. 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.
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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.
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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.

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Frequently Asked Questions

Are Sweet Potato Brownies healthy?

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.

Do Sweet Potato Brownies taste like sweet potatoes?

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.

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Recipe Card

Sweet Potato Brownies

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. 
Yield 16 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.


Calories: 363kcal | Carbohydrates: 41g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 59mg | Potassium: 309mg | Fiber: 5g | Sugar: 27g | Vitamin A: 235IU | Calcium: 43mg | Iron: 5mg

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  • 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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Sweet Potato Brownies Pin Image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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