Sweet Potato Brownies
These delicious, chocolate-packed sweet potato brownies taste amazing, but are secretly good for you and packed with wholesome ingredients! If you love a sweet treat but like to try to keep things a little lighter, these ones need to go on your list.
I first discovered these when I was trying to find more ways to get extra veggies into my little girl’s diet when she was going through a fussy stage. Let me tell you that they were an INSTANT hit! They’re still in our regular rotation now, and I often get requests for them when family and friends are coming round for a cup of coffee and a catch up.
They’ve got a beautiful cakey, moist texture, and they’re sweet without being overpowering. I love mine with a scoop of vanilla ice cream, but I’m going to share some more serving ideas with you so you can choose what you fancy the most! Heads up: they’re especially good for fall and winter.
Ingredients
Please note that you’ll find the printable recipe card at the bottom of this post!
-
Sweet potato purée (cooked and mashed): The star of the show! Use roasted or steamed sweet potatoes — just mash until super smooth. Canned works in a pinch, but homemade has the best flavor.
-
Unsalted butter, melted: Adds richness and keeps things fudgy. If you only have salted butter, just reduce the added salt a little.
-
Eggs: For structure and chew — helps hold everything together while keeping the texture soft.
-
Brown sugar: Brings sweetness and a subtle caramel note. Light or dark brown sugar both work here.
-
Chocolate chips: Stir some into the batter and save a few for sprinkling on top — because there’s no such thing as too much chocolate.
-
Vanilla extract: A little flavor booster that ties all the chocolatey goodness together.
-
Baking soda: Just enough to give the brownies a gentle lift.
-
Salt: Balances the sweetness and makes the chocolate pop. Don’t skip it.
-
All-purpose flour: Keeps the brownies dense but not heavy. Spoon and level for the most accurate measurement.
-
Cocoa powder: Go for unsweetened cocoa powder (natural or Dutch-process both work). This is where the deep chocolate flavor comes from.
How To Make Sweet Potato Brownies
- Preheat the oven.
Set your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper. (Lining it makes for easier cleanup and prettier slices.) -
Mix the wet ingredients.
In a large bowl, whisk together the mashed sweet potato, melted butter, and brown sugar until smooth and glossy. Then add the eggs and vanilla extract and whisk again until fully combined.
-
Add the dry ingredients.
Sift in the cocoa powder, flour, baking soda, and salt. Gently stir everything together — no need to overmix.
-
Fold in the chocolate chips.
Stir in the chocolate chips, saving a small handful for sprinkling on top if you’re feeling fancy (you are).
-
Bake.
Pour the batter into your prepared pan and spread it out evenly. Sprinkle any reserved chocolate chips on top. Bake for about 25 minutes, or until a toothpick poked in the center comes out with a few moist crumbs — no wet batter.
-
Cool and serve.
Let the brownies cool in the pan for about 10 minutes before slicing into squares. They’ll firm up a bit more as they cool, so try to resist diving in too early. (Or don’t — no judgment.)
Storage Tips
These brownies store like a dream. Keep them in an airtight container at room temperature for 2 to 3 days — if they last that long. For longer storage, pop them in the fridge and they’ll stay fresh for up to 5 days. You can also freeze them for brownie emergencies (yes, that’s a thing) — just wrap tightly and freeze for up to 2 months.
Variations
-
Go nuts: Try adding chopped walnuts or pecans for a bit of crunch — about 1/2 cup is perfect. They pair beautifully with the fudgy texture and rich chocolate flavor.
-
Adjust the sweetness: These brownies are gently sweet as written, but you can bump up the brown sugar by 2–4 tablespoons (up to an extra 1/4 cup) if you’re after a more classic brownie sweetness.
-
Dairy-free option: Use melted coconut oil or a plant-based butter in place of the regular butter. And choose dairy-free chocolate chips if needed.
-
Spice it up: Add a pinch of cinnamon or a dash of espresso powder to enhance the chocolate flavor. Even a tiny bit of cayenne can give them a fun little kick.
Serving Ideas
These sweet potato brownies are rich and fudgy enough to enjoy all on their own, but you can dress them up if you’re feeling extra. Serve them warm with a scoop of vanilla ice cream for a decadent dessert, or add a dollop of whipped cream and a sprinkle of cinnamon for cozy vibes. They’re also great chilled straight from the fridge — especially if you love that dense, chewy brownie texture. Want to really impress? Drizzle with a little peanut butter or chocolate sauce before serving. No one needs to know they’re secretly veggie-packed.
Sweet Potato Brownies
Ingredients
- 1 1/2 cups sweet potato purée cooked and mashed
- 1/2 cup unsalted butter melted
- 3 eggs
- 3/4 cup brown sugar
- 3/4 cup chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
Instructions
Preheat the oven.
- Set your oven to 350°F (175°C) and grease or line a 9x9-inch baking pan with parchment paper. (Lining it makes for easier cleanup and prettier slices.)
Mix the wet ingredients.
- In a large bowl, whisk together the mashed sweet potato, melted butter, and brown sugar until smooth and glossy. Then add the eggs and vanilla extract and whisk again until fully combined.
Add the dry ingredients.
- Sift in the cocoa powder, flour, baking soda, and salt. Gently stir everything together — no need to overmix.
Fold in the chocolate chips.
- Stir in the chocolate chips, saving a small handful for sprinkling on top if you’re feeling fancy (you are).
Bake.
- Pour the batter into your prepared pan and spread it out evenly. Sprinkle any reserved chocolate chips on top. Bake for about 25 minutes, or until a toothpick poked in the center comes out with a few moist crumbs — no wet batter.
Cool and serve.
- Let the brownies cool in the pan for about 10 minutes before slicing into squares. They’ll firm up a bit more as they cool, so try to resist diving in too early. (Or don’t — no judgment.)
Whether you’re baking for picky kids, chocolate lovers, or just trying to sneak a veggie into dessert (go you!), these sweet potato brownies check all the boxes. They’re rich, fudgy, and totally satisfying — without a single box mix in sight. If you give them a try, let me know how they turned out! I love hearing how you make these recipes your own. Now go grab a brownie… or two. You’ve earned it.
