Brownies that taste so good, no one will know there’s sweet potato mixed in. It’s a sweet potato brownies recipe!
If you’ve ever had sweet potato brownies, you already know that they tend to strike the perfect balance between indulgent and better for you (at least for a brownie). They’re rich enough to satisfy your chocolate craving, but made with simple, everyday ingredients that are nutritious.
But what I love most about these homemade brownies is that they are an easy way to use up your leftover sweet potatoes from Thanksgiving. Try them and see for yourself.
These homemade sweet potato brownies are moist, delicious and full of chocolate flavor. But they are also made with healthy ingredients and do not contain refined sugar or gluten.
Mashed sweet potatoes add incredible moisture to brownies and make them fluffy (in the best way). Here’s what you’ll need to make your own…
Ingredients for sweet potato brownies
- 1¾ cups mashed sweet potatoes (about 2 medium potatoes)
- 3 large eggs
- 1/2 cup honey
- 1/2 cup peanut butter
- 6 tablespoons cocoa powder
- ¾ cup oat flour
- 1½ teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/3 teaspoon salt
- 1/2–2/3 cup chopped chocolate chips or dark chocolate (depending on preference)
Substitutions
You can substitute any other nut butter for the peanut butter if you prefer: almond butter, cashew butter, walnut butter, etc.
How to make sweet potato brownies
1. Preheat oven to 350°F. Next, line a 9×13-inch baking pan with parchment paper or grease well.
2. In a large bowl, whisk together mashed sweet potatoes, eggs, maple syrup, almond butter, and vanilla until smooth. For best results, bake the sweet potatoes in their skins and then scoop out the mash. The texture and flavor work better that way.
3. Next, add the cocoa powder, oat flour, baking soda, and salt.
4. Add chocolate chips if using. Spread evenly into prepared pan.
5. Bake for 25 to 30 minutes, or until center is set and a toothpick comes out with moist crumbs. Let cool in the pan for at least 30 minutes before cutting.
During the cooling time, you can sprinkle a little sea salt, if you’re craving a salty treat. Or add a dollop of whipped cream or ice cream for a sweet snack.
cooking notes
These brownies are soft and moist from the sweet potato, so it’s best to store leftovers in the refrigerator if you need to store them longer than 48 hours, so they don’t go moldy.
Is this brownie recipe customizable based on what I like and don’t like?
Yeah! The base recipe is flexible, so you can swap out the peanut butter for almond or cashew butter, use maple syrup instead of honey, or add extras like chopped nuts or a pinch of flaked sea salt on top.
How to make sweet potato brownies
This sweet potato brownies recipe is a more natural way to please your taste buds. They are moist, decadent and full of chocolate flavor. They do not contain refined sugar or gluten (if using gluten-free oat flour).
- 1¾ mugs sweet potato puree about 2 medium potatoes
- 3 large eggs
- ½ cup Honey
- ½ cup peanut butter
- 6 tablespoon cocoa powder
- ¾ cup oatmeal
- 1½ teaspoonful vanilla extract
- ¾ teaspoonful baking soda
- ⅓ teaspoonful salt
- ½ –2/3 cup chopped chocolate chips or dark chocolate based on preference
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Preheat oven to 350°F. Next, line a 9×13-inch baking pan with parchment paper or grease well.
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In a large bowl, whisk together mashed sweet potatoes, eggs, maple syrup, almond butter, and vanilla until smooth.
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Next, add the cocoa powder, oat flour, baking soda, and salt.
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Add chocolate chips if using. Spread evenly into prepared pan.
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Bake for 25 to 30 minutes, or until center is set and a toothpick comes out with moist crumbs.
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Let cool in the pan for at least 30 minutes before cutting.
For best results, bake the sweet potatoes in their skins and then scoop out the mash. The texture and flavor work better that way.
