Sweet Potato Brownies
Sweet Potato Brownies That’ll Totally Blow Your Mind
Because let’s be real — sometimes you want a dessert that’s chocolatey, cozy, and sneaky healthy all at once. Enter: sweet potato brownies.
Babe, hear me out…
I was having one of those “I want chocolate but also feel virtuous” kind of afternoons. You know the vibe — Netflix on, cozy socks, a lil’ craving whispering in your ear. I spotted a couple of sweet potatoes on the counter and thought, “Hmm… can we make magic happen?” Next thing I knew, my mixer was on, chocolate was melting, and I was whispering, “Yes girl, yes you did.”
Why I Love This Sweet Potato Brownies Recipe
These brownies are the ultimate comfort treat. Soft, fudgy, and packed with chocolate flavor, but with a subtle, naturally sweet twist from the sweet potatoes. I love this recipe because it’s forgiving — overbake a tad? Still chewy. Undercooked a smidge? Gooey heaven. And the smell while baking? Literal heaven. The whole kitchen smells like chocolate hugs and fall vibes.
Plus, it’s a fun way to sneak in a veggie without anyone realizing. Your friends will be like, “Wait… these taste like dessert!” and you’re thinking, shh, it’s our secret.
Ingredients You’ll Need
Sweet Potato Brownies Ingredients
- 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
- ½ cup unsweetened cocoa powder
- ½ cup coconut sugar or brown sugar
- ¼ cup coconut oil or unsalted butter, melted
- 2 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ¼ cup all-purpose flour
- ½ cup chocolate chips (optional, but duh, chocolate)
Optional Decorations
- Drizzle of melted chocolate
- Chopped nuts (walnuts or pecans)
- Powdered sugar dusting
- A scoop of vanilla ice cream when serving
Step-by-Step Instructions
1. Prep Your Sweet Potato
Bake or steam your sweet potato until soft. Peel and mash until smooth. I may or may not have tasted a spoonful straight from the bowl… don’t judge.
2. Mix the Wet Ingredients
In a large bowl, combine mashed sweet potato, melted coconut oil, sugar, and vanilla. Stir until smooth and dreamy. I literally danced in my kitchen because it smells so good already.
3. Add the Dry Ingredients
Fold in cocoa powder, flour, baking powder, and salt. Mix gently until everything’s incorporated. Toss in chocolate chips if you’re feeling extra chocolatey.
4. Bake to Perfection
Pour the batter into a greased 8×8-inch pan. Smooth the top. Bake at 350°F (175°C) for 25–30 minutes. Toothpick test: a few crumbs? Perfect fudgy texture.
5. Cool & Serve
Let it cool a bit — or don’t, I won’t tell. Slice into squares, drizzle with melted chocolate, sprinkle some nuts, maybe scoop some vanilla ice cream. Cue all the happy sighs.
Tips for the Perfect Sweet Potato Brownies
- Sweet potato texture matters: Smooth mash = fudgy brownies.
- Don’t overmix: Keep it gentle to stay chewy and soft.
- Watch the oven: Every oven is different; go slightly under for that gooey center.
- Chocolate chips optional but life-changing: Just saying.
Variations You’ll Love
- Peanut Butter Swirl: Drop dollops of peanut butter on top and swirl before baking.
- Spiced Up: Add a pinch of cinnamon or pumpkin spice for fall vibes.
- Nutty Twist: Mix in chopped pecans or walnuts for crunch.
- Vegan Version: Use coconut oil and plant-based chocolate chips. Still amazing.
Serving Suggestions
Pair your sweet potato brownies with:
- A tall glass of cold milk or oat milk
- A scoop of vanilla or caramel ice cream
- Hot cocoa for ultimate cozy vibes
Babe, take a bite and let the fudgy, chocolatey, cozy goodness hit. It’s the kind of dessert that makes you grin, maybe do a little kitchen dance, and text your friends like, “You NEED this in your life.”
These sweet potato brownies aren’t just dessert — they’re a hug, a little celebration, and proof that sneaky veggies can taste like magic.
Love you long time,
Maria
Sweet Potato Brownies
Ingredients
Sweet Potato Brownies Ingredients
- 1 cup cooked and mashed sweet potato about 1 large sweet potato
- ½ cup unsweetened cocoa powder
- ½ cup coconut sugar or brown sugar
- ¼ cup coconut oil or unsalted butter melted
- 2 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ¼ cup all-purpose flour
- ½ cup chocolate chips optional, but duh, chocolate
Optional Decorations
- Drizzle of melted chocolate
- Chopped nuts walnuts or pecans
- Powdered sugar dusting
- A scoop of vanilla ice cream when serving
Instructions
Prep Your Sweet Potato
- Bake or steam your sweet potato until soft. Peel and mash until smooth. I may or may not have tasted a spoonful straight from the bowl… don’t judge.
Mix the Wet Ingredients
- In a large bowl, combine mashed sweet potato, melted coconut oil, sugar, and vanilla. Stir until smooth and dreamy. I literally danced in my kitchen because it smells so good already.
Add the Dry Ingredients
- Fold in cocoa powder, flour, baking powder, and salt. Mix gently until everything’s incorporated. Toss in chocolate chips if you’re feeling extra chocolatey.
Bake to Perfection
- Pour the batter into a greased 8×8-inch pan. Smooth the top. Bake at 350°F (175°C) for 25–30 minutes. Toothpick test: a few crumbs? Perfect fudgy texture.
Cool & Serve
- Let it cool a bit — or don’t, I won’t tell. Slice into squares, drizzle with melted chocolate, sprinkle some nuts, maybe scoop some vanilla ice cream. Cue all the happy sighs.
Notes
- Make sure the sweet potato is fully cooked and mashed smooth for fudgy brownies.
- Slightly underbake for a gooey center; bake a few minutes longer for firmer brownies.
- Chocolate chips and nuts are optional but highly recommended.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Can easily be made vegan by using coconut oil and plant-based chocolate chips.
