If you’re on the hunt for a dessert that brings together rich chocolatey goodness with a nutritious twist, this Sweet Potato Brownies Recipe is an absolute game-changer. These brownies boast a moist, fudgy texture that beautifully balances the natural sweetness and velvety smoothness of sweet potato purée, making each bite irresistible. Whether you’re craving a healthier treat or just want to surprise your taste buds, this recipe delivers layers of flavor and subtle earthiness that make chocolate brownies feel new and exciting.
Ingredients You’ll Need
The beauty of this Sweet Potato Brownies Recipe lies in its simplicity and wholesome ingredients. Each component plays a vital role—from the creamy almond butter to the rich cocoa powder, every element contributes to the decadent texture, natural sweetness, and nutty undertone that make these brownies so special.
- 1 cup sweet potato purée: The star ingredient providing moisture, sweetness, and a smooth, luscious texture.
- ⅔ cup maple syrup: Adds natural sweetness with a hint of caramel complexity.
- ½ cup almond butter or peanut butter: Offers creaminess and a subtle nutty depth that complements chocolate perfectly.
- 1 teaspoon pure vanilla extract: Enhances all flavors with its warm, aromatic notes.
- 1½ tablespoons avocado oil: Keeps the brownies moist without overpowering the other flavors (substitute with melted vegan butter, coconut oil, or olive oil if preferred).
- ½ cup cocoa powder or cacao powder: The key to that rich, chocolatey taste that makes these brownies indulgent.
- ¼ teaspoon sea salt: Balances sweetness and intensifies the chocolate flavor.
- 1 teaspoon baking powder: Ensures the brownies have the perfect rise and lightness.
- ⅔ cup oat flour: A gluten-free alternative that adds a subtly nutty flavor and tender crumb.
- ½ cup chopped raw pecans (or walnuts): Adds crunch and a toasty contrast to the soft brownies.
- ¼ cup dairy-free chocolate chips (optional): For extra pockets of melty, delicious chocolate.
How to Make Sweet Potato Brownies Recipe
Step 1: Prepare the Sweet Potato
Start by cooking your sweet potato until it’s tender—boiling, baking, or steaming all work beautifully. Once soft, scoop out the flesh and mash it until silky smooth to achieve about 1 cup. This will be the moist base that gives the brownies their distinct texture and subtle sweetness.
Step 2: Mix Wet Ingredients
In a large bowl, combine the freshly made sweet potato purée with maple syrup, almond or peanut butter, vanilla extract, and avocado oil. Whisking the mixture until completely smooth is key here because it ensures that all the creamy goodness blends well for a smooth crumb in your brownies.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together cocoa powder, oat flour, baking powder, and sea salt. Blending these dry ingredients thoroughly helps distribute the leavening agent evenly, so your brownies rise perfectly and chocolate flavor is balanced throughout without any clumps.
Step 4: Mix Wet and Dry
Gradually add your dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this maintains the tender texture. Fold in chopped pecans and, if you’re going all out, sprinkle in those dairy-free chocolate chips for an extra chocolate punch.
Step 5: Prepare to Bake
Grease or line an 8×8-inch baking pan with parchment paper to prevent the brownies from sticking. Pour the batter evenly into the pan and smooth out the top. This will help the brownies bake uniformly with a lovely, consistent texture.
Step 6: Bake to Perfection
Bake your brownies at 350°F (175°C) for about 25 to 30 minutes. To check doneness, insert a toothpick into the center—you’re looking for it to come out with moist crumbs, not wet batter, indicating that fudgy perfection is ready to be enjoyed.
Step 7: Cool and Slice
Once baked, allow the brownies to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely before slicing. This resting time helps the brownies set, making slicing much easier and preventing crumbly edges.
How to Serve Sweet Potato Brownies Recipe
Garnishes
These brownies are delicious on their own, but why not add a personal touch? Light dustings of powdered sugar, a drizzle of melted vegan chocolate, or a sprinkle of chopped pecans can elevate their appearance and add extra texture with just a few simple garnishes.
Side Dishes
Pair them with a scoop of coconut milk ice cream or a dollop of dairy-free whipped cream for a truly indulgent treat. Fresh berries on the side also add a lovely tart contrast to the sweet and fudgy brownies, making every bite feel like an elegant dessert experience.
Creative Ways to Present
For gatherings, serve these brownies cut into bite-sized squares arranged beautifully on a platter with edible flowers or herbs like mint leaves. You can also sandwich them with almond butter or vegan cream cheese frosting to create decadent brownie sandwiches—perfect for impressing friends!
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Brownies keep well in an airtight container at room temperature for up to three days. For longer storage, refrigerate them, and they will remain moist and flavorful for about a week—just make sure to bring them back to room temperature before enjoying.
Freezing
If you want to prep ahead or save a batch, these brownies freeze beautifully. Wrap them tightly in plastic wrap and place in a freezer-safe container or bag for up to three months. When you’re ready, thaw overnight in the fridge for the best texture.
Reheating
To bring those brownies back to life, warm them gently in the microwave for 15 to 20 seconds or pop them in a low oven at 300°F (150°C) for a few minutes. This subtle heat will revive their fudgy softness without drying them out.
FAQs
Can I substitute almond butter for peanut butter?
Absolutely! Both almond butter and peanut butter work wonderfully in this Sweet Potato Brownies Recipe. Choose based on your preference or allergy needs—the flavor will shift slightly, but the texture remains just as delicious.
Is oat flour the only flour I can use?
Oat flour is preferred here for its mild nuttiness and gluten-free nature, but you can experiment with other flours like whole wheat or gluten-free blends. Just keep in mind that different flours may alter the texture and moisture level.
How do I know when the brownies are perfectly baked?
Use a toothpick test to check. Insert it into the center—if it comes out with moist crumbs but no wet batter, your brownies are baked to fudgy perfection. Overbaking can make them dry, so keep an eye closely near the 25-minute mark.
Can I add other mix-ins besides nuts and chocolate chips?
Definitely! Feel free to get creative by adding dried fruits like cherries or cranberries, seeds such as pumpkin or sunflower, or even a swirl of peanut butter for added richness. Just fold them into the batter gently before baking.
Are these brownies vegan and dairy-free?
Yes, when using plant-based ingredients like almond butter and dairy-free chocolate chips, plus avocado oil or coconut oil, this Sweet Potato Brownies Recipe is both vegan and dairy-free—a perfect option for many dietary needs.
Final Thoughts
These Sweet Potato Brownies Recipe combines comfort food nostalgia with a nutritious twist that makes indulging feel just a little bit better. Moist, rich, and bursting with flavor, they’re a treat you’ll want to make again and again. So grab your sweet potatoes and get baking—you’re in for a blissful chocolate adventure!
Print
Sweet Potato Brownies Recipe
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
These Sweet Potato Brownies are a deliciously moist and fudgy treat made with nutrient-rich sweet potato purée and natural sweeteners. Perfectly balanced with cocoa powder, almond butter, and a hint of vanilla, these brownies are gluten-free, dairy-free, and optionally vegan. They offer a healthier twist on traditional brownies without compromising on flavor or texture.
Ingredients
Sweet Potato Purée
- 1 cup sweet potato purée (see instructions)
Wet Ingredients
- ⅔ cup maple syrup
- ½ cup almond butter or peanut butter
- 1 teaspoon pure vanilla extract
- 1½ tablespoons avocado oil (or melted vegan butter, coconut oil, or olive oil)
Dry Ingredients
- ½ cup cocoa powder or cacao powder
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ⅔ cup oat flour
Add-ins
- ½ cup chopped raw pecans (or walnuts)
- ¼ cup dairy-free chocolate chips (optional)
Instructions
- Prepare the sweet potato: Cook a sweet potato by boiling, baking, or steaming until it becomes very soft. Scoop out the flesh and mash it thoroughly until smooth, measuring out about 1 cup of sweet potato purée for the recipe.
- Mix wet ingredients: In a large mixing bowl, combine the sweet potato purée, maple syrup, almond or peanut butter, pure vanilla extract, and avocado oil. Whisk vigorously or use an electric mixer until the mixture is smooth and homogenous.
- Combine dry ingredients: In a separate bowl, sift together or mix cocoa powder, oat flour, baking powder, and sea salt to ensure there are no lumps.
- Mix wet and dry ingredients: Gradually add the dry ingredient mixture into the wet mixture. Stir gently until just combined to avoid overmixing. Fold in the chopped raw pecans and dairy-free chocolate chips if using.
- Prepare the baking dish: Grease an 8×8-inch baking pan or line it with parchment paper for easy removal. Pour the brownie batter evenly into the prepared pan, smoothing the top.
- Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 25 to 30 minutes. Test doneness by inserting a toothpick in the center—it should come out with moist crumbs but not wet batter.
- Cool and serve: Let the brownies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice into 9 squares and serve.
Notes
- You can prepare the sweet potato purée in advance and refrigerate it for up to 3 days.
- For a nuttier flavor, swap almond butter with peanut butter or any other nut/seed butter.
- Oat flour can be substituted with gluten-free all-purpose flour if preferred.
- Chocolate chips are optional and can be omitted to reduce sugar content.
- Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- To make the recipe fully vegan, ensure that your chocolate chips are dairy-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
