If you’ve been hunting for a dessert that’s both comforting and unexpectedly wholesome, this Sweet Potato Brownies Recipe is about to become your new obsession. Combining the natural sweetness and creamy texture of sweet potato purée with rich cocoa, these brownies offer a luscious, fudgy bite that feels indulgent yet satisfying. They’re perfect for those moments when you crave a bit of chocolatey goodness but want to sneak in some nutrition too. Trust me, these brownies are a delightful twist on a classic treat that everyone will rave about at your next gathering or cozy night in.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the texture and flavor in this recipe. Each component plays a crucial role—from the vibrant sweetness of the sweet potato to the earthy, smooth cocoa powder that gives the brownies their deep chocolate essence.
- Sweet potato purée (1 cup): Acts as the moist, naturally sweet base that keeps these brownies tender and fudgy without added sugars.
- Maple syrup (â…” cup): Adds a gentle, caramel-like sweetness and helps bind the mixture.
- Almond butter or peanut butter (½ cup): Provides richness and a subtle nutty flavor, also boosting healthy fats.
- Pure vanilla extract (1 teaspoon): Elevates all the flavors with warm, aromatic notes.
- Avocado oil (1½ tablespoons): Contributes to a silky texture, and you can swap this with melted vegan butter, coconut oil, or olive oil for a slight variation.
- Cocoa powder or cacao powder (½ cup): The star chocolate ingredient that gives these brownies their heavenly taste.
- Sea salt (¼ teaspoon): Just enough to balance sweetness and heighten the chocolate flavors.
- Baking powder (1 teaspoon): Helps the brownies rise slightly for the perfect fudgy yet tender crumb.
- Oat flour (â…” cup): A wholesome, gluten-free alternative to regular flour that adds subtle nuttiness and structure.
- Chopped raw pecans or walnuts (½ cup): Introduce a lovely crunch and earthy depth.
- Dairy-free chocolate chips (¼ cup, optional): Little pockets of extra melty chocolate for those who like extras!
How to Make Sweet Potato Brownies Recipe
Step 1: Prepare the Sweet Potato Purée
Start by cooking your sweet potato until it’s delectably soft—boiling, baking, or steaming works perfectly. Scoop out the flesh and mash it into a smooth purée to measure about 1 cup. This is the heart of your batter, bringing moisture and natural sweetness to these brownies.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the sweet potato purée, maple syrup, almond or peanut butter, vanilla extract, and avocado oil. Use a whisk or an electric mixer to blend everything until smooth and luscious. This silky mixture is what makes your brownies moist and rich without the need for heavy butter or refined sugar.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together cocoa powder, oat flour, baking powder, and sea salt. Stir them to make sure no clumps remain, which helps the batter come together beautifully and ensures even baking.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the brownies tender. Then fold in the chopped pecans and optional dairy-free chocolate chips for that wonderful crunch and melty surprise in every bite.
Step 5: Prepare and Bake
Grease or line an 8×8-inch baking pan with parchment paper and pour your batter evenly into the dish. Bake at 350°F (175°C) for 25 to 30 minutes. To check if they’re done, insert a toothpick — it should come out with moist crumbs, not a clean stick, so your brownies stay fudgy.
Step 6: Cool and Slice
Allow the brownies to cool in the pan for about 10 minutes to firm up, then transfer them to a wire rack to cool completely before slicing. This cooling step ensures each brownie holds together perfectly and doesn’t crumble when you serve.
How to Serve Sweet Potato Brownies Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of melted vegan chocolate can elevate these brownies instantly. For an extra touch, sprinkle a few toasted pecan pieces on top for crunch and to highlight the nutty flavors.
Side Dishes
These brownies pair wonderfully with dairy-free vanilla ice cream for a classic combo, or a dollop of coconut whipped cream for a lighter touch. Fresh berries on the side add a pop of acidity that balances the rich sweetness beautifully.
Creative Ways to Present
Want to impress? Serve the brownies cut into small squares on a wooden board with scattered nuts and chocolate chips. You can also layer them with vegan yogurt and fruit in clear glasses for a decadent parfait or crumble them over smoothie bowls as a textured topping.
Make Ahead and Storage
Storing Leftovers
Store leftover sweet potato brownies in an airtight container at room temperature for up to three days. They actually deepen in flavor a bit while resting, so they’re perfect to make ahead and enjoy over several days.
Freezing
For longer storage, freeze the brownies by wrapping individual pieces tightly in plastic wrap and placing them in a freezer-safe bag or container. They freeze well for up to three months and thaw quickly at room temperature.
Reheating
Gently reheat your brownies in the microwave for about 10 to 15 seconds or warm them briefly in a low oven to bring back that soft, melt-in-your-mouth texture. Adding a little vegan butter or a smear of nut butter on top before reheating enhances the richness.
FAQs
Can I use regular flour instead of oat flour?
Absolutely! While oat flour lends a mild nuttiness and gluten-free quality, you can substitute regular all-purpose flour if preferred — just keep the same quantity.
Are these brownies vegan?
Yes! This Sweet Potato Brownies Recipe is entirely plant-based, using almond butter and vegan-friendly oils, making it suitable for vegan diets.
What’s the best way to cook the sweet potatoes?
Baking sweet potatoes is my favorite method as it intensifies their natural sweetness, but boiling or steaming works just as well if you’re short on time.
Can I use a different nut butter?
Definitely! Cashew or sunflower seed butter can also be used for different flavor profiles or for nut allergies. Just choose one with a smooth, creamy consistency.
How fudgy are these brownies?
These brownies are wonderfully fudgy and moist, thanks to the sweet potato purée and almond butter — not dry or cakey like some traditional brownie recipes.
Final Thoughts
If you’re craving a treat that feels like a cozy hug in dessert form, do yourself a favor and try this Sweet Potato Brownies Recipe. It’s an easy, nutritious spin on a classic that manages to be indulgent and wholesome all at once. Trust me, once you take that first bite, these brownies will have a permanent spot in your recipe rotation.
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Sweet Potato Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and nutritious Sweet Potato Brownies made with natural sweetness from sweet potato and maple syrup, combined with rich cocoa and crunchy pecans. This gluten-free, dairy-free treat is perfect for a healthier dessert option that doesn’t compromise on taste.
Ingredients
Wet Ingredients
- 1 cup sweet potato purée (cooked and mashed)
- â…” 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
- â…” cup oat flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
Add-ins
- ½ cup chopped raw pecans (or walnuts)
- ¼ cup dairy-free chocolate chips (optional)
Instructions
- Prepare the sweet potato: Cook the sweet potato by boiling, baking, or steaming until soft. Scoop out the flesh and mash into a smooth purée to measure about 1 cup.
- Mix wet ingredients: In a large bowl, combine the sweet potato purée, maple syrup, almond or peanut butter, vanilla extract, and avocado oil. Whisk or use an electric mixer until the mixture is smooth and homogenous.
- Combine dry ingredients: In a separate bowl, sift or stir together cocoa powder, oat flour, baking powder, and sea salt to ensure even distribution and avoid clumps.
- Mix wet and dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing. Fold in the chopped 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 batter evenly into the pan, smoothing the top with a spatula.
- Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center; it should come out with moist crumbs but no raw batter.
- Cool and serve: Allow the brownies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice into 9 squares and enjoy.
Notes
- Sweet potato can be cooked in any preferred method—boiling, baking, or steaming—to soften.
- If oat flour is unavailable, blend rolled oats into a fine flour consistency.
- For a nuttier flavor, swap almond butter with peanut butter or vice versa.
- Dairy-free chocolate chips are optional but add extra richness.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies are naturally gluten-free and vegan-friendly.
