Sweet Potato Brownies

5.0
(2)
2 Reviews
1 Photo

These sweet potato brownies are light and moist, loaded with chocolate chips, and topped with more chips and pecans. You really won't taste the sweet potato, but it's what gives them their fudgy texture.

By
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix is a Registered Dietitian and Culinary School Graduate. She specializes in Whole Food Plant Based, Vegan, Gluten Free, and Nutrition. She has over 10 years culinary experience and has been cooking vegan her whole life.
Allrecipes' editorial guidelines
Published on November 16, 2023
Tested by
Barrett Heald
Barrett Heald
Tested by Barrett Heald
Barrett Heald is a recipe tester and recipe developer in the Dotdash Meredith Test Kitchen helping to create and perfect recipes for brands, such as AllRecipes, Better Homes & Gardens, and Midwest Living
Meet the Allrecipes Test Kitchen
sweet potato brownies.
Prep Time:
10 mins
Cook Time:
25 mins
Cool Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
24
Yield:
24 2x2-inch brownies
Jump to Nutrition Facts

This sweet potato brownie recipe is “the perfect hybrid of cakey and fudgy,” according to recipe developer Kathryn Hendrix.

Sweet Potato Brownies Ingredients

These are the simple, kitchen staple ingredients you’ll need to make this sweet potato brownie recipe: 

  • Flour: These sweet potato brownies start with all-purpose flour. 
  • Cocoa powder: These chocolaty brownies call for ½ cup of cocoa powder.
  • Baking soda: Baking soda acts as a leavener, which means it helps the brownies rise.
  • Salt: A pinch of salt enhances the overall flavor of the sweet potato brownies. 
  • Sweet potato: You’ll need a cup of sweet potato puree. 
  • Butter: Use a stick of melted salted butter or ½ cup of vegetable oil. 
  • Brown sugar: Sweeten things up with ¾ cup brown sugar. 
  • Vanilla: Take the flavor up a notch with vanilla extract. 
  • Chocolate chips: You’ll need 1 ½ cups of semi-sweet chocolate chips, divided.
  • Pecans: Chopped pecans aren’t required, but they’re certainly encouraged. 

Recipe Tip

  1. Cut peeled sweet potatoes into 1-inch cubes. 
  2. Boil for 12-15 minutes, or until very tender, drain. 
  3. Mash until smooth. 


One medium (8-ounce) sweet potato will yield approximately a cup of puree. 

How to Make Sweet Potato Brownies

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these homemade sweet potato brownies:

  1. Whisk the dry ingredients in one bowl and beat the wet ingredients in another.
  2. Add the dry mixture into the wet mixture and fold in a cup of chocolate chips.
  3. Pour the batter into a prepared pan.
  4. Sprinkle with remaining chocolate chips and pecans, if desired. 
  5. Bake until the edges are set. 

Test Kitchen Tips

This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier:

  • Substitute canned pumpkin for sweet potato, if you like. 
  • To lower saturated fat, substitute a cup of almond butter for the salted butter.
  • Serve these sweet potato brownies with a scoop of vanilla ice cream or spicy Mexican chocolate sauce

How to Store Sweet Potato Brownies

Store the (completely cooled) sweet potato brownies at room temperature in an airtight container for up to three days. 

Can You Freeze Sweet Potato Brownies?

For longer storage, cut the brownies into bars and layer between waxed paper in a freezer-safe container. Freeze for up to three months.

Editorial contributions by Corey Williams

Ingredients

  • 3/4 cup all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking soda

  • 1/8 teaspoon salt

  • 1 cup unsweetened sweet potato puree

  • 3/4 cup packed brown sugar

  • 1/2 cup salted butter, melted

  • 1 large egg

  • 2 teaspoons pure vanilla extract

  • 1 1/2 cups semi-sweet chocolate chips, divided

  • 1/2 cup chopped pecans (optional)

Directions

  1. Gather ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch pan. 

    all ingredients to make sweet potato brownies gathered in glass bowls on a kitchen counter.

    Dotdash Meredith Food Studios

  2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.

    flour, cocoa powder, baking soda and salt whisked together in a small bowl.

    Dotdash Meredith Food Studios

  3. Combine sweet potato puree, brown sugar, butter, egg, and vanilla in a large bowl. Beat with an electric mixer on low speed until smooth.

    sweet potato puree, brown sugar, butter, egg, and vanilla in a large mixing bowl being beat with an electric mixer.

    Dotdash Meredith Food Studios

  4. Add flour mixture  and mix until just moistened. Fold in 1 cup of the chocolate chips.

    1 cup of chocolate chips folded into sweet potato brownie mixture.

    Dotdash Meredith Food Studios

  5. Pour batter into the prepared pan. Sprinkle with remaining 1/2 cup chocolate chips and pecans, if desired.

    sweet potato brownie batter topped with pecans, and chocolate chips, ready for baking.

    Dotdash Meredith Food Studios

  6. Bake until edges and surface of brownies are set but still soft, about 25 minutes. Cool in pan for at least 30 minutes. For best results, chill at least 4 hours before cutting. 

    Sweet potato brownies cooling in pan.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

140 Calories
8g Fat
18g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 140
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 22%
Cholesterol 18mg 6%
Sodium 129mg 6%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 5%
Total Sugars 12g
Protein 2g 3%
Vitamin C 2mg 2%
Calcium 14mg 1%
Iron 1mg 7%
Potassium 96mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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