Sweet Potato Brownies
My sister is completely obsessed with sweet potatoes; she loves them roasted or just microwaved for a quick snack. While I’ve never been the biggest fan, in these brownies, you can’t even taste the sweet potatoes, and they actually add a fudgy rich texture that makes them extra delicious. As a college student, I love that sweet potatoes are super convenient and easy to prep, making them perfect for quick meals or desserts. These brownies are proof that this humble veggie can pull double duty as both a healthy staple and even create healthy delicious, decadent sweet treats!
Fudge Meets Sweet Potato
If you love brownies but are looking for a healthier, food good recipe for a late-night sweet treat, these sweet potato brownies are perfect. They’re incredibly fudgy, just like traditional brownies, so all the fudgy brownie lovers out there (like me!) will be so happy with these. And with that rich, chocolatey flavor, they hit your chocolate cravings perfectly!
Another tip to keep just the right amount of air in your brownies is to switch from a whisk to a spatula and gently stir in the dry ingredients. This keeps your brownies dense, rich, and fudgy instead of opening the door to cakey brownies… yuuuckkk! (PSA: if you do love cakey brownies, I respect you—but this recipe is not for you.)
5 Other Ways to Top These Brownies
Try Oreo Frosted Brownies!
Try Gingerbread Frosted Brownies!
Try S’more Frosted Brownies!
Try Hot Cocoa Frosted Brownies!
Try Peppermint Frosted Brownies!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are rich, fudgy, and perfectly chocolatey!
Once you have all of the ingredients ready to go, you’re officially set up for sweet potato brownie success. I always recommend measuring everything out ahead of time so the process is smoother and you can focus on making the fudgiest brownies possible!
Sweet Potato Brownies
Ingredients
- 2 large sweet potatoes
- ½ cup cocoa powder
- ⅓ cup maple syrup or honey
- 1 & ½ cup oats blended
- 2 eggs
- 1 egg yolk
- ½ tsp baking soda
- 2 tsp vanilla extract
- 1 cup chocolate chips
Method
- Preheat your oven to 350°F (convection) and line an 8×8 inch pan with parchment paper. Bake your sweet potatoes until soft in the center, either by wrapping in foil and baking at 425°F for 60–80 minutes, or by wrapping in damp paper towels, poking holes, and microwaving for about 6 minutes. Once cooked, remove the skins and mash the sweet potatoes until smooth (~600 g).
- In a medium-sized bowl, add the mashed sweet potatoes and maple syrup (or honey). Mix together until smooth and well combined.
- Add the eggs and egg yolk to the sweet potato mixture. Whisk for 2–3 minutes until the batter is slightly frothy and uniform in color, which helps make the brownies moist and light.
- Stir in the vanilla extract until evenly incorporated.
- In a separate bowl, combine the blended oats, cocoa powder, and baking soda. Gradually fold the dry ingredients into the wet mixture until a thick brownie batter forms and no dry spots remain.
- Fold in the chocolate chips, mixing just until evenly distributed throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 28–32 minutes at 350°F, or until the edges are set and the center is slightly soft.
- Let the brownies cool in the pan for 10 minutes before slicing. Cut into 16 squares (4×4). Enjoy immediately or store in the refrigerator for up to 5–7 days.
