Hold up — before you start side-eyeing me about putting sweet potatoes in brownies, just hear me out. These Easy Sweet Potato Brownies are what happens when you want to feel slightly less guilty about demolishing an entire pan of brownies but still want them to taste like pure chocolate heaven. The sweet potato doesn’t make these taste like vegetables (thank god), it just makes them incredibly fudgy, moist, and rich in a way that regular brownies can only dream about.
It’s basically the ultimate sneaky ingredient that adds natural sweetness, keeps everything super moist for days, and gives you bragging rights for getting vegetables into dessert. Plus, that gorgeous orange-brown marbled look? Total accident that makes you look like a baking genius. These are the brownies you make when you want people to ask for the recipe but also want to feel like you’re being semi-responsible about your chocolate addiction.
Why You’ll Love This Recipe
- Ridiculously fudgy and moist (like, almost gooey in the best way)
- You’re technically eating vegetables, so that counts for something, right?
- Uses pantry staples plus one roasted sweet potato
- Naturally gluten-free friendly with a simple swap
- Stays fresh and moist for a week (if they last that long)
- That drizzle of chocolate ganache makes everything fancy
- Perfect excuse to eat brownies for breakfast — it’s got vegetables!
The Good Stuff You’ll Need
For the Brownies:
- 1 medium sweet potato (about 8 oz)
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup dark chocolate chips
For the Chocolate Drizzle (Optional but Recommended):
- 1/4 cup dark chocolate chips
- 2 tbsp heavy cream (or coconut cream)
- 1 tbsp butter
- Pinch of salt
Optional Add-Ins:
- 1/2 tsp cinnamon for extra warmth
- 1/4 cup chopped walnuts or pecans
- A handful of mini marshmallows for s’mores vibes
Let’s Do This
Step 1: Sweet Potato Prep (The Easy Way)
Preheat oven to 400°F.
Poke your sweet potato all over with a fork (don’t skip this or it might explode — learned that the hard way).
Roast for 45-60 minutes until super tender. Let cool, then scoop out the flesh.
Pro shortcut: Use leftover roasted sweet potato or microwave a pierced sweet potato for 8-10 minutes until soft.
Step 2: Brownie Setup
Lower oven temp to 350°F.
Line an 8×8 baking pan with parchment paper (seriously, don’t skip the parchment).
Mash your sweet potato until smooth — a few small lumps are fine, but mostly smooth.
Step 3: Mix the Magic
In a large bowl, whisk together melted butter, both sugars, and the mashed sweet potato until combined.
Add eggs one at a time, then vanilla. Mix until smooth.
In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder.
Fold the dry ingredients into the sweet potato mixture until just combined.
Stir in chocolate chips (save a few for the top if you’re feeling fancy).
Step 4: Bake to Perfection
Pour batter into your prepared pan and spread evenly.
Sprinkle any remaining chocolate chips on top.
Bake for 28-32 minutes until a toothpick inserted in center comes out with a few moist crumbs.
Don’t overbake — these should be fudgy, not cakey.
Step 5: Make That Drizzle
While brownies cool, heat cream in a small saucepan until just simmering.
Pour over chocolate chips and butter in a bowl. Let sit 2 minutes, then stir until smooth.
Add a pinch of salt because salted chocolate is life.
Step 6: Assemble and Admire
Let brownies cool completely (hardest part, I know).
Drizzle with chocolate ganache in whatever pattern makes you happy.
Cut into squares with a sharp knife, wiping between cuts.
Serving Suggestions
- Serve with vanilla ice cream and a sprinkle of cinnamon
- Pair with coffee or a glass of cold almond milk
- Warm slightly and top with whipped cream for dessert
- Perfect for fall gatherings or anytime you need chocolate therapy
- Cut into small squares — these are rich and a little goes a long way
Switch It Up
Spiced Version: Add 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of ginger to the dry ingredients.
Nutty Delight: Fold in chopped walnuts, pecans, or even toasted coconut flakes.
White Chocolate: Use white chocolate chips instead of dark for a sweeter version.
Protein Power: Add a scoop of chocolate protein powder (reduce flour by 2 tbsp).
Vegan Friendly: Use flax eggs, coconut oil, and dairy-free chocolate chips.
Storage and Make-Ahead Tips
- Store covered at room temperature for up to 5 days
- Refrigerate for up to a week (great cold!)
- Freeze individual squares wrapped in plastic for up to 3 months
- Roast sweet potatoes ahead and freeze the flesh in portions
- These actually taste better after sitting overnight — flavors develop
Pro Tips for Sweet Potato Success
- Make sure your sweet potato is really soft before mashing
- Don’t overmix once you add the flour or they’ll be tough
- Room temperature eggs mix better than cold ones
- The batter will be thicker than regular brownies — that’s normal
- Trust the toothpick test — a few moist crumbs are perfect
Questions People Actually Ask
Q: Can you actually taste the sweet potato? A: Not really! It just makes them incredibly moist and fudgy with a subtle sweetness. Chocolate is still the star.
Q: Can I use canned sweet potato puree? A: Absolutely! Use about 3/4 cup of puree. Just make sure it’s plain sweet potato, not the spiced pie filling.
Q: Why are my brownies gummy? A: Probably overmixed or the sweet potato wasn’t mashed enough. Next time, mash it really smooth and fold gently.
Q: Can I make these oil-free? A: The sweet potato replaces some fat, but you still need the butter for texture. You could try applesauce, but they won’t be as fudgy.
Q: How do I know when they’re done? A: Toothpick should come out with a few moist crumbs. They’ll continue setting as they cool.
Q: Can I double this recipe? A: Sure! Use a 9×13 pan and bake for 35-40 minutes, checking with a toothpick.
Print
Easy Sweet Potato Brownies
- Total Time: 45 minutes
- Yield: 16 squares 1x
Description
Hold up — before you start side-eyeing me about putting sweet potatoes in brownies, just hear me out. These Easy Sweet Potato Brownies are what happens when you want to feel slightly less guilty about demolishing an entire pan of brownies but still want them to taste like pure chocolate heaven. The sweet potato doesn’t make these taste like vegetables (thank god), it just makes them incredibly fudgy, moist, and rich in a way that regular brownies can only dream about.
It’s basically the ultimate sneaky ingredient that adds natural sweetness, keeps everything super moist for days, and gives you bragging rights for getting vegetables into dessert. Plus, that gorgeous orange-brown marbled look? Total accident that makes you look like a baking genius. These are the brownies you make when you want people to ask for the recipe but also want to feel like you’re being semi-responsible about your chocolate addiction.
Ingredients
For the Brownies:
- 1 medium sweet potato (about 8 oz)
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup dark chocolate chips
For the Chocolate Drizzle (Optional but Recommended):
- 1/4 cup dark chocolate chips
- 2 tbsp heavy cream (or coconut cream)
- 1 tbsp butter
- Pinch of salt
Optional Add-Ins:
- 1/2 tsp cinnamon for extra warmth
- 1/4 cup chopped walnuts or pecans
- A handful of mini marshmallows for s’mores vibes
Instructions
Preheat oven to 400°F.
Poke your sweet potato all over with a fork (don’t skip this or it might explode — learned that the hard way).
Roast for 45-60 minutes until super tender. Let cool, then scoop out the flesh.
Pro shortcut: Use leftover roasted sweet potato or microwave a pierced sweet potato for 8-10 minutes until soft.
Lower oven temp to 350°F.
Line an 8×8 baking pan with parchment paper (seriously, don’t skip the parchment).
Mash your sweet potato until smooth — a few small lumps are fine, but mostly smooth.
In a large bowl, whisk together melted butter, both sugars, and the mashed sweet potato until combined.
Add eggs one at a time, then vanilla. Mix until smooth.
In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder.
Fold the dry ingredients into the sweet potato mixture until just combined.
Stir in chocolate chips (save a few for the top if you’re feeling fancy).
Pour batter into your prepared pan and spread evenly.
Sprinkle any remaining chocolate chips on top.
Bake for 28-32 minutes until a toothpick inserted in center comes out with a few moist crumbs.
Don’t overbake — these should be fudgy, not cakey.
While brownies cool, heat cream in a small saucepan until just simmering.
Pour over chocolate chips and butter in a bowl. Let sit 2 minutes, then stir until smooth.
Add a pinch of salt because salted chocolate is life.
Let brownies cool completely (hardest part, I know).
Drizzle with chocolate ganache in whatever pattern makes you happy.
Cut into squares with a sharp knife, wiping between cuts.
Notes
- Serve with vanilla ice cream and a sprinkle of cinnamon
- Pair with coffee or a glass of cold almond milk
- Warm slightly and top with whipped cream for dessert
- Perfect for fall gatherings or anytime you need chocolate therapy
- Cut into small squares — these are rich and a little goes a long way
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~165 kcal
- Carbohydrates: ~23g
- Protein: ~3g