Sweet Potato Brownies
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These healthy sweet potato brownies are naturally sweetened and easy to make. They’re so rich and fudgy no one will be able to tell that they’re made with veggies!
As you may know, I’m a fan of sneaking veggies into my recipes whenever I can. I’ve shared zucchini overnight oats, cauliflower oatmeal and butternut squash pancakes, but these brownies might just be my favorite way to sneak veggies into my diet (plus, my kids love them!).
Table of Contents
Why I Love This Recipe
- Healthy – These brownies taste just as fudgy and decadent as your store-bought box brownies, but these ones are naturally sweetened with maple syrup and made with sweet potato to replace some of the oil and coconut flour to keep these brownies gluten-free and grain-free. One brownie has only 11 grams of sugar and 154 calories!
- Fudgy – The sweet potato makes these brownies extra soft and the chocolate chips add that extra fudginess. It’s that melt-in-your-mouth texture you want in a brownie!
- Easy – You only need 10 simple ingredients and one bowl to whip up these brownies. Yay for less dishes!
Ingredients Needed
- sweet potato – the sweet potatoes help to add moisture to the brownies without a ton of oil. Plus, they pack a nutritional punch! We’re baking the potato in the oven then mashing it, but you can always steam the potato or used canned sweet potato instead.
- eggs – these are needed to help bind the ingredients and add structure to the brownies.
- pure maple syrup – I love using maple syrup because it’s a natural sweetener. Just look for pure maple syrup, not pancake syrup that’s loaded with corn syrup and artificial ingredients!
- coconut oil – this replaces butter and adds moisture to the brownies. Make sure you’re measuring the oil in its melted state.
- coconut flour – I haven’t tested this recipe with another flour and I don’t recommend swapping it as coconut flour can’t be subbed 1:1 with other flours.
- cocoa powder – a much-needed ingredient for that rich chocolatey flavor! Make sure to use unsweetened powder. Cacao powder works for this recipe as well.
- dark chocolate chips – I’ve been loving Lily’s chocolate chips for a sugar-free option, but Enjoy Life is also a great option if you need dairy-free chips.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- Make them vegan: The original recipe for these sweet potato brownies was made with 2 flax eggs, so you can definitely swap the eggs with flaxseed eggs to make the brownies vegan.
- Don’t have coconut flour? I haven’t tested this recipe with a different flour and I don’t recommend subbing the coconut flour. Coconut flour soaks up way more liquid than other flours and can’t be subbed 1:1. If you want you could make my pumpkin brownies or avocado brownies and swap the pumpkin or avocado for sweet potato instead. You can also try my oat flour brownies instead.
- Swap the sweetener: You can use honey, agave syrup or monk fruit maple syrup as a replacement.
- Use a different mix-in: Feel free to skip the chocolate chips or swap them with a different mix-in like chopped nuts.
How to Make
Step 1: First preheat the oven. Then pierce sweet potato with a fork in 2-3 spots. Wrap in foil and roast until tender, about 30 minutes.
Step 2: Let the sweet potato cool, then peel and mash with a fork until smooth. Measure out 1 cup for the recipe.
Step 3: Combine the mashed sweet potato with the rest of the wet ingredients in a large mixing bowl. Stir to combine.
Step 4: Add the dry ingredients to the bowl with the wet ingredients. Mix to fully combine.
Step 5: Stir in the chocolate chips to the sweet potato brownie batter.
Step 6: Add the batter to a square pan, top with additional chocolate chips and bake for about 45 minutes. Let cool, then enjoy!
Brittany’s Tip!
Since these brownies are fudgy, it can be tricky to tell when they’re done. Use a toothpick to check the center—if it comes out mostly clean with a few moist crumbs, they’re ready to go. Don’t wait for the toothpick to come out completely dry or you might overbake them.
How to Serve Sweet Potato Brownies
These brownies are delicious on their own, especially when warm from the oven, but here are a few ideas to elevate them even more:
- Vanilla ice cream: A scoop of vanilla ice cream on top of a warm brownie is the ultimate treat. The cold ice cream with the fudgy brownie is such a good combo! You could also keep things dairy-free with my easy banana ice cream.
- Coconut whip: A scoop of coconut whip cream would be so delicious on top of these sweet potato brownies.
- Greek yogurt: If you want to keep things on the lighter side, serve the brownies with a spoonful of plain Greek yogurt for some extra protein and creaminess.
- Nut butter: A drizzle of your favorite nut butter would not only taste great but add some extra protein to your brownie. You can’t go wrong with almond butter, especially if it’s homemade. Other great options are cashew butter, peanut butter or tahini. This pumpkin almond butter would also be delicious for a touch of fall.
- With a ganache topping: For more chocolatey goodness you could make a chocolate ganache topping by melting 1/4 cup chocolate chips in the microwave. Once melted, add 1/8 cup milk of choice then spread it over the cooled brownies. As the brownies sit, the chocolate topping will start to a harden a bit. You can put them in the fridge to speed up the process.
- Healthy hot chocolate: If you really want to amp up the chocolate, enjoy a brownie with a warm cup of hot chocolate. My healthy hot chocolate is the perfect, guilt-free pairing for these rich, fudgy brownies.
How to Store These Brownies
These brownies aren’t lasting long in our house, but my recommendation is to store leftover brownies in an airtight container in the fridge for up to one week or freezer for up to 3 months. If freezing, let them thaw overnight in the fridge before enjoying.
Frequently Asked Questions
If you’re wondering why the heck I’m putting vegetables in my dessert, I’ve got plenty of reasons why! So I don’t scare you off, I’ll start by saying that sweet potatoes add an amazing texture to these brownies – they help to keep them soft and moist without a ton of oil. Beyond that, sweet potatoes add a nutritional punch! They’re high in fiber and a variety of important vitamins and minerals like beta-carotene, vitamin C and potassium. (Source)
Roasting brings out the natural sweetness in the potato, but if you’re short on time, you can microwave it. Prick the sweet potato with a fork, wrap it in a damp paper towel, and microwave for about 8-10 minutes until soft. The flavor won’t be as rich, but it works in a pinch! You can also steam or boil sweet potato chunks, then mash it once soft.
I personally didn’t think you can taste the sweet potato at all in these brownies! The flavor goes undetected thanks to the cocoa powder, maple syrup and chocolate chips. Trust me, even sweet potato-haters will love this recipe!
More Desserts to Try
- Zucchini Brownies
- Ultimate Brown Butter Chocolate Chip Cookies
- Almond Cake
- Healthy Cheesecake with Cottage Cheese
- Cottage Cheese Brownies
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Sweet Potato Brownies
Ingredients
- 1 medium sweet potato, 1 cup mashed
- 2 eggs
- ½ cup pure maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla
- ½ cup coconut flour
- ⅓ cup cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips, plus more for topping (I used Lily's dark chocolate chips)
Instructions
- Preheat oven to 425°F.
- Pierce sweet potato with a fork in 2-3 spots. Wrap in foil and roast until tender, about 30 minutes. Let cool. Peel sweet potato and mash with a fork until smooth. Measure out 1 cup of mashed sweet potato for the recipe and save the rest for something else. Lower oven temp to 350ºF.
- Add mashed sweet potato, maple syrup, coconut oil, eggs and vanilla into a large bowl and stir to combine.
- Add coconut flour, cocoa powder, baking powder and salt. Stir to combine.
- Gently stir in chocolate chips.
- Scoop batter into a greased 8×8 baking dish and top with additional chocolate chips. Bake brownies for 45 minutes or until a toothpick comes out clean. Let cool before slicing. Enjoy!
Video
Notes
- Chocolate ganache topping: For more chocolatey goodness you could make a chocolate ganache topping by melting 1/4 cup chocolate chips in the microwave. Once melted, add 1/8 cup milk of choice then spread it over the cooled brownies. As the brownies sit, the chocolate topping will start to a harden a bit. You can put them in the fridge to speed up the process.
- To store: Store leftover brownies in the fridge for up to 1 week or freezer for up to 3 months. If freezing, let them thaw overnight in the fridge before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Delicious – no topping needed! I subbed avocado oil for coconut oil 1:1. My mistake was that I subbed almond flour for coconut flour 1:1 instead of 3:1… next time, they will be perfect… this time, super tasty but have to eat with a spoon haha…
Ahh yes, almond and coconut flour can’t be subbed 1:1 as coconut flour soaks up way more liquid than most other flours. I’m glad you still enjoyed these brownies though!
Ohmygoshhhh!!!
I’m not toooo into vegan baked goods but I love how your recipes are on the healthier side with loads of great ingredients so I knew I had to try this out and
WOW!!!!!!!
I’m not going to be making standard brownies anymore.
These are sooooo dang goooeyy and dense and fudgy! I am in chocolate heaven!
Greattttt recipe!
Thank you!
Ahh yay, this makes me so happy to hear!! I’m super pumped you loved these brownies. Thanks for giving them a try and for coming back to leave a review. I really appreciate it. 🙂
Made these brownies last night-so, so good!! Thank you Brittany for another amazing recipe!!
Oh yay!! So glad you loved these brownies, Kimberly. 🙂 I’m so glad they were a hit!
Easy to make and taste delicious! Remind me of a fondue chocolate pudding. I used the microwave for the sweet potatoes and used 1/3 cup of sweet freedom instead of 1/2 cup. 10/10 would make again.
Woo!! So glad you loved these brownies, Beth. 🙂 Thanks for making them and for coming back to leave a review. I appreciate it!
Hi 🙂
Do these brownies have a strong coconut taste?
Thanks
Hi Shirah! I don’t think they have a strong coconut taste at all. If you’re worried about it I would use refined coconut oil, which has less (almost no) coconut aroma or flavor. The coconut flour doesn’t seem to impart as much coconut flavor, in my opinion.
Good morning! Do I need to heat the milk for the ganache before adding to the melted chocolate? Seems obvious but this is something new and I want to be certain! Thank you!
I just melted the chocolate separately then added it to the milk, but you could certainly add the milk + chocolate to a pan and heat it together if you prefer. 🙂
These brownies are ridiculously delicious, naturally nutritious, & SO easy to make. The chocolate ganache is gorgeous & decadent, and I’m *really* blown away by the texture of these babies. Definitely making these again, thank you, Brittany!!! GRAND SLAM!!!
Ahh yay!! So glad you loved these brownies, Jennifer. 🙂
WOW!!! I don’t usually comment but I just made these brownies and they are absolutely DELICIOUS. Substituted the coconut flour for oat flour and used eggs instead of flaxseed eggs and they are literally the best brownies I’ve tasted. Thank you!!!
Ahh yay!! That makes me so happy to hear, Lisa. I’m so glad you enjoyed these brownies. Thanks for making them and for sharing the subs you made. It’s super helpful for other readers, so I appreciate it. 🙂
These are AMAZING! I am so happy to of found this recipe; it’s my new go-to brownie.
Ahh yay!! I’m so glad you enjoyed these brownies, Shana. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. <3
These brownies amazed me! They were even better the next day served cold out of the fridge. Is it too soon to make batch two when I haven’t finished batch one? 😂
Haha it’s never too soon to make a second batch!! I’m so glad you enjoyed these brownies, Sherry. 🙂 Thanks so much for trying them and for coming back to leave a comment + star rating. I really appreciate it.