Name: Sweet Potato Brownies: The Gooey, Fudgy Dessert You Need in Your Life
Prep time: 10 min
Cook time: PT-483747H29M1S
Total time: 39 min
Cuisine: American
Ingredients: 1 cup mashed sweet potato (roasted or steamed); ½ cup maple syrup or honey; ¼ cup nut butter (almond, peanut, or cashew all work); 2 eggs (or flax eggs for vegan); 1 tsp vanilla extract; ½ cup cocoa powder; ¼ cup almond flour (or oat flour); ½ tsp baking soda; ¼ tsp salt; ½ cup dark chocolate chips (because duh)

Jump to Recipe·Print Recipe

Okay, here come the brownies. But we are talking about sweet potato brownies. Now come on, don’t give me that eyebrow. Hear me out. Truly, these are rich, fudgy, and downright sinful. And because they flaunt the health factor, you can gorge on them (maybe just one or three) guilt-free!

Whether you’re here because you’re trying to eat healthier, avoid processed sugar, or just love a good dessert hack, you’re in for a treat. Let’s get into it.

Jump To

Why Sweet Potato Brownies?

I get it—sweet potatoes in dessert sound kinda weird. But trust me, it works. Here’s why:

Natural sweetness – Less need for added sugar. Win.
Super moist texture – No one likes a dry brownie.
Nutrient boost – Packed with fiber, vitamins, and antioxidants.
Perfect for special diets – Works great for gluten-free, dairy-free, and even paleo recipes.

Plus, they give the brownies a dense, fudgy bite, which—let’s be real—is exactly what we want from a brownie.

Ingredients You’ll Need

This recipe keeps things simple with wholesome ingredients you might already have:

Wet Ingredients:

1 cup mashed sweet potato (roasted or steamed)
½ cup maple syrup or honey
¼ cup nut butter (almond, peanut, or cashew all work)
2 eggs (or flax eggs for vegan)
1 tsp vanilla extract

Dry Ingredients:

½ cup cocoa powder
¼ cup almond flour (or oat flour)
½ tsp baking soda
¼ tsp salt
½ cup dark chocolate chips (because duh)

Step-by-Step: How to Make Sweet Potato Brownies

1. Roast the Sweet Potatoes

Slice a medium sweet potato in half, bake at 400°F for about 40 minutes, or until super soft.
Scoop out the insides and mash it up until smooth.

2. Mix the Wet Ingredients

In a bowl, whisk together the sweet potato, maple syrup, nut butter, eggs, and vanilla until smooth.

A mixing bowl with mashed sweet potato, eggs, and maple syrup, ready to be combined.

3. Add the Dry Ingredients

Stir in the cocoa powder, almond flour, baking soda, and salt. Mix just until combined.

4. Fold in Chocolate Chips

Because chocolate chips make everything better.

A mixing bowl with mashed sweet potato, cocoa powder, almond flour, and baking ingredients.

Thick brownie batter with chocolate chips on top, ready to be mixed.

5. Bake!

Pour the batter into a greased or parchment-lined 8×8-inch pan.
Bake at 350°F for 25–30 minutes.
Let them cool (if you have the patience), then slice and devour.

Sliced sweet potato brownies with chocolate chips on parchment paper.

💡

Tips for the Best Sweet Potato Brownies

Use roasted sweet potatoes – Steamed works too, but roasting brings out more sweetness.
Don’t overmix – Keeps them soft and fudgy.
Let them cool before slicing – Otherwise, they’ll be too gooey (unless you love eating brownies with a spoon, which… fair).
Want extra indulgence? Add a peanut butter swirl on top before baking. Game changer.

What Do They Taste Like?

Think rich, chocolatey, and insanely fudgy. The sweet potato adds a sweetness, but it’s mostly there for texture. These brownies do not taste like vegetables, I promise. You just get pure, chocolatey goodness.

Fudgy sweet potato brownies with melted chocolate chips, one with a bite taken out.

Variations to Try

Banana Sweet Potato Brownies – Swap half the sweet potato for mashed banana.
Coconut Lover’s Brownies – Add shredded coconut and a sprinkle of flaky sea salt.
Spicy Mexican Brownies – A pinch of cayenne and cinnamon takes these to another level.

If you’re a true brownie lover, you have to try these Slutty Brownies—a next-level dessert packed with layers of chocolatey goodness.

How to Make Sweet Potato Brownies Even More Fudgy

If you’re the kind of person who wants brownies that border on molten lava cake levels of fudgy, there are a few tricks to take these sweet potato brownies to the next level.

First, slightly underbake them—take them out of the oven when the center is just set but still looks a little soft. The residual heat would continue to cook them, as they cool, leaving you with an extra gooey texture.
Second, chill them in the fridge for a few hours before slicing. I know, waiting is hard, but trust me—refrigerating these brownies makes them even denser and more chocolatey.
Lastly, for a seriously next-level treat, try melting some dark chocolate and drizzling it over the top once they’ve cooled. It adds another layer of richness and makes them look like something from a fancy bakery.

Sweet Potato Brownies for Breakfast? Absolutely.

Okay, hear me out—sweet potato brownies make an awesome breakfast. I know, it sounds like a stretch, but when you think about it, These fudgy brownies will satisfy your sweet tooth! Add a scoop of Greek yogurt or some almond butter on top, and you’ve got a balanced morning meal that tastes like dessert.

If you’re in a rush, grab one of these brownies with a cup of coffee, and boom—you’re out the door with a breakfast that actually fuels you instead of leaving you in a sugar crash.

Sweet Potato Brownies vs. Regular Brownies: What’s the Difference?

So, how do sweet potato brownies compare to the classic, butter-and-sugar-loaded ones?

Texture – Sweet potato brownies are denser and fudgier because of the natural moisture in the sweet potatoes. Regular brownies tend to be more cakey (unless you go heavy on butter).
Sweetness – These brownies rely on natural sugars from sweet potatoes and maple syrup instead of refined white sugar.
Nutritional Benefits – Unlike traditional brownies, sweet potato brownies pack fiber, vitamins, and antioxidants, so they’re a treat that actually gives you something back.

Basically, you’re getting all the chocolatey goodness without the sugar crash.

The Best Toppings for Sweet Potato Brownies

Want to level up your brownies even more? Try adding some toppings before or after baking:

Chopped nuts – Walnuts, pecans, or almonds add crunch and balance the sweetness.
Flaky sea salt – A little salt makes the chocolate flavor even richer.
Nut butter drizzle – Peanut, almond, or cashew butter on top? Yes, please.
Dairy-free whipped cream – A light, fluffy contrast to the fudgy texture.
Cacao nibs – For an extra boost of chocolatey crunch without added sugar.

Can You Meal Prep Sweet Potato Brownies?

Absolutely! Sweet potato brownies are perfect for meal prep because they stay fresh for days and can even be frozen.

It is recommended to store them in the refrigerator in an airtight container to retain their moisture. They’ll stay fresh for up to a week.

For long-term storage, freeze them individually, then just microwave one for about 20–30 seconds when you’re ready to eat.

Honestly, having a stash of these in the freezer is a total game-changer for when that chocolate craving hits.

Why You Won’t Miss the Butter and Flour

If you’re skeptical about brownies without butter and regular flour, let me tell you—you won’t miss them. The sweet potatoes and nut butter give them all the richness they need, and the almond flour (or oat flour) keeps them tender and fudgy.

This means you get a decadent, chocolate-packed brownie without feeling like you just ate a sugar bomb. And let’s be real—anything that lets us eat more brownies without the guilt is a win.

FAQ: Sweet Potato Brownies

Do Sweet Potato Brownies Need to Be Refrigerated?

Not necessarily, but it depends on how long you want them to last. If you plan to eat them within 2–3 days, you can leave them in an airtight container at room temperature. Just make sure they’re in a cool, dry place.
If you want them to stay fresh for up to a week, refrigeration is your best bet. The cool temperature helps maintain their moist, fudgy texture while preventing spoilage. Just let them sit out for a few minutes before eating so they soften up again.
For long-term storage, pop them in the freezer—they’ll last for up to 3 months!

Why Are My Baked Sweet Potatoes Soggy?

If your baked sweet potatoes are turning out too wet or mushy, a few things might be going wrong:
They were wrapped in foil – While foil can speed up cooking, it traps steam, making the potatoes extra moist. Try baking them uncovered instead.
They were overcooked – Sweet potatoes naturally release moisture as they cook. If you bake them too long, they can become too soft and watery.
They were steamed instead of roasted – Steaming or boiling sweet potatoes adds extra water, which can lead to a soggy texture. Roasting really brings out a fruit’s natural sweetness and helps maintain a slight crunch, if that is what the chef wants. For sweet potato brownies, roasting is the way to go. It gives you that rich, caramelized flavor without excess moisture.

Why Put Sweet Potatoes in Brownies?

You might be wondering—why mess with a classic? But sweet potatoes in brownies actually make a lot of sense:
✔ They add natural sweetness – Meaning less added sugar!
✔ They make the brownies incredibly fudgy – No need for tons of butter or oil.
✔ They add fiber and nutrients – Unlike regular brownies, these come with vitamin A, fiber, and antioxidants.
✔ They work for special diets – Whether you’re gluten-free, dairy-free, or just looking for a healthier option, sweet potato brownies have your back.
Bottom line: You get a brownie that tastes amazing but is way better for you.

How Do You Keep Brownies Soft and Moist?

No one likes a dry brownie, so here’s how to keep them soft, fudgy, and perfect:
Don’t overbake – Take them out when the center is just set. They’ll firm up as they cool.
Let them cool completely before slicing – This helps lock in moisture.
Store them properly – An airtight container is key! Room temp for 2–3 days, fridge for up to a week.
Add a small slice of bread to the container – This trick works like magic! The brownies absorb moisture from the bread, staying soft longer.
Warm them up before eating – A mere zap in the microwave can regenerate them to the just-baked state.
Follow the tips and consistently get the gorgeously yummy, chocolate sin of the brownies in.

Final Thoughts

Are you convinced now? Because these brownies made with sweet potatoes are definitely worth a try. They’re rich, gooey, and filled with chocolatey goodness so no one would ever guess that veggies were included.

Make them, eat them, and then act like you slaved away in the kitchen for hours. I won’t tell.

Let me know if you try them!