These sweet potato brownies are a tasty treat that’s both rich and healthy! Made with creamy sweet potatoes, chocolate, and a little bit of love, they are sure to satisfy your chocolate cravings.
I love that these brownies are so fudgy and delicious, yet they sneak in some veggies! Plus, they are easy to whip up when I need a quick dessert. Who knew healthy could taste this good? 😊
Key Ingredients & Substitutions
Sweet Potatoes: The star of these brownies! They add moisture and natural sweetness. If you’re short on sweet potatoes, pumpkin can be a great substitute. Just make sure to use unsweetened pumpkin puree.
Almond Butter: This creamy nut butter makes the brownies fudgy. If you have a nut allergy, any seed butter, like sunflower seed butter, works nicely. Just keep in mind it might change the flavor a bit.
Cocoa Powder: I recommend using unsweetened cocoa powder for the best chocolate flavor. You can also try using carob powder as an alternative if you prefer a caffeine-free option!
Maple Syrup or Honey: Both sweeteners are great, but you can use agave syrup or a sugar substitute to keep the calories lower. Just adjust the amount to taste if you’re using a powdered substitute.
How Do I Achieve the Perfect Texture for These Brownies?
Getting the right texture for your sweet potato brownies is crucial! The key is to ensure your sweet potatoes are well-cooked and mashed smoothly. If there are chunks, it can affect the final texture.
- Steam or bake your sweet potatoes until soft. Let them cool a bit, then mash them until smooth.
- Mix the wet ingredients (sweet potatoes and almond butter) until combined before adding dry ingredients. This keeps the batter uniform.
- Don’t overmix once you add the dry ingredients. Folding gently keeps it fluffy.
Allowing brownies to cool completely helps firm them up, giving that perfect fudgy bite. Trust me, this waiting time is worth it!
Sweet Potato Brownies
Ingredients You’ll Need:
Base Ingredients:
- 1 ½ cups cooked and mashed sweet potatoes (about 1 large sweet potato)
- ¾ cup almond butter (or any nut butter)
- ½ cup cocoa powder, unsweetened
- ⅓ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup dark chocolate chips (plus extra for topping, optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, and then you’ll need 25-30 minutes to bake. After baking, let the brownies cool completely, which takes a bit of patience but is key for the perfect fudgy texture!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). This ensures your brownies bake evenly. While that’s happening, line an 8×8 inch baking pan with parchment paper or lightly grease it. This will help you remove the brownies later.
2. Mix the Base:
In a large mixing bowl, take your cooked and mashed sweet potatoes and almond butter. Stir them together until the mixture is smooth and well combined. This blend is what makes your brownies so moist!
3. Combine Remaining Ingredients:
Add the cocoa powder, maple syrup (or honey), vanilla extract, baking powder, and salt into the sweet potato mixture. Mix everything together thoroughly until it’s all incorporated and smooth. No lumps allowed! 😊
4. Incorporate Chocolate Chips:
Now, gently fold in the dark chocolate chips. You can save a few for sprinkling on top if you like. This gives your brownies a nice chocolatey finish.
5. Transfer to Baking Pan:
Pour the brownie batter into your prepared baking pan. Use a spatula to smooth the top so it’s even. If you’re using extra chocolate chips, sprinkle them on top now!
6. Bake:
Pop the pan into the oven and bake for 25-30 minutes. Keep an eye on them! A toothpick inserted into the center should come out mostly clean but with just a few moist crumbs—that’s the sweet spot for fudgy brownies!
7. Cool Before Cutting:
Once baked, remove the brownies from the oven and let them cool completely in the pan. This step lets them set nicely, making it easier to cut them into squares.
8. Enjoy the Brownies:
After they are cooled, slice your brownies into squares and enjoy! They’re rich, fudgy, and full of hidden sweetness from the sweet potato. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for a week.
These brownies are not only delicious, but they also pack a nutrient punch with the sweet potatoes! Happy baking!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Fresh sweet potatoes taste great and can be easily cooked and mashed. Simply bake or steam them until soft, then mash them well before using in the recipe.
What If I Don’t Have Almond Butter?
No problem! You can use any nut butter you prefer, such as peanut butter or cashew butter. If you need a nut-free option, sunflower seed butter works wonderfully too!
Can I Substitute Cocoa Powder with Chocolate Chips?
You could use melted dark chocolate instead of cocoa powder, but it might change the consistency slightly. If you do, use about 4 oz. of melted chocolate and reduce the almond butter by 2 tablespoons to balance it out.
How Do I Store Leftover Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. You can also freeze them for up to 3 months—simply wrap them tightly in plastic wrap before storing!
