These sweet potato brownies are a tasty surprise! Made with sweet potatoes, they are soft, fudgy, and still delightfully chocolaty. Who knew veggies could taste so good?
Honestly, I love how guilt-free these brownies feel. They satisfy my chocolate cravings while sneaking in some healthy goodness! Perfect for a snack or dessert—yum!
Ingredients & Substitutions
Sweet Potato: The star ingredient! I use one medium sweet potato, which should yield about a cup when mashed. If you don’t have sweet potatoes, pumpkin puree works well too—just check for moisture content!
Nut Butter: Almond butter gives a great texture, but peanut butter or sunflower seed butter are also delicious alternatives. If you’re nut-free, sunflower seed butter is a great choice!
Sweeteners: Maple syrup adds a nice flavor, but you can substitute it with honey or agave syrup. You could even use a sugar substitute if you’re cutting back on sugar!
Cocoa Powder: Always use unsweetened cocoa powder for that rich chocolatey taste. If you want to experiment with flavor, try using dark cocoa powder for an even deeper chocolate profile.
Chocolate Chips: Dark chocolate chips are my go-to for this recipe. If you’re dairy-free, look for dairy-free chocolate chips to keep it vegan. White chocolate chips can also add a fun twist!
How Do You Prepare Sweet Potatoes for Brownies?
Cooking sweet potatoes properly enhances their flavor and texture. Here’s how to easily prepare them:
- Start by washing the sweet potato well. Boil it whole until tender (about 20-25 minutes), or bake it wrapped in foil at 400°F for about 45-60 minutes.
- Once cooked, let it cool for a few minutes, then peel and mash it until completely smooth. You want about 1 cup for the brownies.
- Don’t forget—baking time can vary based on the size of your sweet potato, so keep an eye on them!
Sweet Potato Brownies
Ingredients You’ll Need:
For the Base:
- 1 medium sweet potato (about 1 cup cooked and mashed)
- 1/2 cup almond butter or any nut butter (like peanut butter or sunflower seed butter)
- 1/4 cup maple syrup or honey
For the Chocolate Flavor:
- 1/4 cup cocoa powder, unsweetened
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Chocolate Chips:
- 1/2 cup dark chocolate chips, plus extra for topping
- Optional: pinch of sea salt for garnish
How Much Time Will You Need?
This delightful brownie recipe takes about 15 minutes of prep time, plus about 20-25 minutes to bake. So, in total, you’re looking at around 40-45 minutes before you can dig into these gooey treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, you can grease or line an 8×8-inch baking dish with parchment paper for easy removal later.
2. Cook the Sweet Potato:
Cook the sweet potato until it’s super soft, either by boiling it for about 20 minutes or baking it wrapped in foil for about 45-60 minutes. Once it’s cool enough to handle, peel the skin off and mash it until it’s smooth. You need 1 cup of this creamy goodness for the brownies.
3. Combine Ingredients:
In a large mixing bowl, add the mashed sweet potato, nut butter, maple syrup, and vanilla extract. Mix everything together until it becomes smooth and creamy. You want it to be well combined for the best flavor!
4. Add the Dry Ingredients:
Next, sift in the unsweetened cocoa powder, baking powder, and salt. Stir everything together until combined. No lumps, please—smooth is better!
5. Include the Chocolate Chips:
Gently fold in the dark chocolate chips until they’re evenly distributed throughout the batter. Who doesn’t love extra chocolate in their brownies?
6. Bake:
Pour the brownie batter into your prepared baking dish and level it out with a spatula. Sprinkle a few extra chocolate chips on top and, if you like, add a pinch of sea salt for that gourmet touch!
7. Serve and Enjoy:
Bake in the preheated oven for 20-25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out with a few moist crumbs. Let your brownies cool completely in the pan before slicing them into squares. Enjoy this chocolatey goodness that’s rich, fudgy, and naturally sweetened with the glorious sweet potato!
These brownies are sure to make your taste buds dance and your cravings satisfied—all while being a bit healthier! Enjoy every delightful bite!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes, you can use canned sweet potato puree! Just make sure it’s plain and without added sugars or spices. You’ll need about 1 cup, which you can use directly in the recipe without cooking or mashing.
How Do I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw at room temperature before enjoying!
Can I Substitute the Almond Butter?
Absolutely! You can swap almond butter for any nut or seed butter of your choice. Peanut butter is a tasty alternative, or for a nut-free option, try sunflower seed butter.
What If My Brownies Are Too Fudgy?
If your brownies turn out too fudgy, it might be due to underbaking. Make sure to bake them long enough, but also keep an eye on them to avoid overbaking! Every oven is a little different, so a toothpick test is your best friend.