Sweet Potato Brownies are the answer when you’re craving something chocolatey and rich but don’t want the sugar crash. These naturally sweet, fudgy treats are made with simple ingredients like mashed sweet potato or sweet potato puree, and they’re perfect for toddlers, lunchboxes, or even post-workout snacks. In this article, you’ll learn why sweet potato brownies are a go-to in my kitchen, how to make them with minimal effort, the best ways to serve and customize them (yes, gluten-free and vegan included), and pro tips on how to store them so they stay moist and delicious all week. Let’s get baking!
Table of Contents
Why I Love This Sweet Potato Brownies Recipe
From My Mom’s Kitchen to Charlie’s Treat Jar
When I first tasted sweet potato brownies, I didn’t expect them to blow me away. But they did—and that first bite transported me right back to my mom’s kitchen. She had this effortless way of turning nutritious ingredients into crave-worthy treats. One of her tricks? Adding mashed sweet potato into everything from muffins to pancakes. So, naturally, these brownies reminded me of her warm hugs and flour-dusted countertops.
These days, I’m baking from my cozy Brooklyn apartment, usually with Charlie (my rescue pup) snoozing nearby. I love that these brownies are made with just one bowl, no fancy equipment, and no complicated steps. They’re rich and chocolatey, thanks to a generous dose of cocoa powder and melty chocolate chips—but they also sneak in a full cup of mashed sweet potato. That’s nutrition and decadence in every bite.
What makes these sweet potato brownies so good? It’s the balance. They’re not overly sweet, just the right amount of fudgy, and they hold together beautifully—especially once they’ve cooled in the fridge. Whether I use fresh mashed sweet potato or canned sweet potato puree, the result is always the same: rich, gooey perfection.
I especially love how this recipe suits different lifestyles. Need a toddler-friendly treat? Done. Want a gluten-free dessert? Just swap in oat flour. Avoiding dairy? Use coconut oil and dairy-free chocolate chips. It’s flexible, foolproof, and full of feel-good ingredients. Plus, it fits perfectly in a roundup of easy air fryer veggie recipes or even fun weekend treats like circle galaxy cookies.
If you’re looking for a healthy dessert that still feels indulgent, this one’s a keeper. It’s a little nostalgic, a little modern, and 100% Easy Peasy.
Sweet Potato Brownies: The Ultimate Fudgy, Healthy Treat
- Total Time: 40 minutes
- Yield: 12 brownies 1x
- Diet: Vegetarian
Description
Rich and fudgy sweet potato brownies made with wholesome ingredients like mashed sweet potato, honey, and cocoa powder. Perfect for kids, meal prep, and satisfying healthy-ish dessert cravings.
Ingredients
- 1 cup mashed sweet potato or sweet potato puree
- 2 eggs
- 1/4 cup honey
- 1/4 cup unsalted butter (or coconut oil, melted and slightly cooled)
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour (or 2/3 cup oat flour)
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.
- In a bowl, whisk mashed sweet potato, eggs, honey, butter, and vanilla until smooth.
- Add flour, cocoa powder, baking powder, and salt. Stir just to combine.
- Fold in chocolate chips.
- Spread batter evenly in the pan.
- Bake 28–30 minutes until the center is set.
- Cool completely in the pan, then chill before slicing.
Notes
Store in an airtight container for up to 5 days in the fridge or freeze up to 3 months. Use flax eggs for vegan version. Use oat flour for gluten-free. Chilling the brownies enhances their texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 148
- Sugar: 11g
- Sodium: 78mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 29mg
How to Make Sweet Potato Brownies Step-by-Step
No Mixer, No Fuss—Just One Bowl
These sweet potato brownies come together with minimal prep, using ingredients you probably already have. Whether you’re using leftover mashed sweet potato or a quick can of puree, the process is straightforward, and the results are decadent and dense.
Start by ensuring your mashed sweet potato is at room temperature. If you’re baking the potato yourself, it’s helpful to do that ahead of time so it’s completely cooled before mixing. Using canned puree? Double-check that it’s plain sweet potato—no added sugars or spices.
Ingredients:
- 1/2 cup chocolate chips (use mini or chopped)
- 1 cup mashed sweet potato or sweet potato puree
- 2 eggs
- 1/4 cup honey
- 1/4 cup unsalted butter (or coconut oil, melted and cooled slightly)
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (or 2/3 cup oat flour for a gluten-free version)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
How to Serve Sweet Potato Brownies
From After-School Snack to Weekend Dessert
These sweet potato brownies shine in any setting—whether you’re grabbing a quick bite or plating dessert for friends. Their naturally rich texture makes them satisfying enough on their own, but with just a little creativity, you can easily elevate them into something special.
Want something quick and comforting? Enjoy a brownie cold, straight from the fridge. The fudgy texture firms up beautifully when chilled, making it perfect with a cup of coffee or tea. Or, if you prefer a warm treat, pop a slice in the microwave for 10 seconds and watch the chocolate chips turn gooey.
Hosting a brunch or family dinner? Cut the brownies into clean squares and arrange them on a wooden board. Dust with a little powdered sugar or drizzle with melted dark chocolate for an elegant touch. For a lighter twist, try topping each piece with a spoonful of Greek yogurt or dairy-free coconut cream and a few berries.
These brownies are also a hit with little ones. Slice them into small rectangles or cubes for toddlers—they’re soft, naturally sweetened with honey, and easy to handle. They’re a great fit next to finger foods or after a simple lunch.
For something extra, pair a warm brownie with a scoop of vanilla frozen yogurt. Want to get even more creative? Pour a spoonful of our homemade brown sugar syrup on top for a sticky-sweet finish, or serve it alongside our strawberry matcha latte for a café-style treat at home.
Whether it’s a weekday pick-me-up or part of a bigger dessert table, sweet potato brownies always fit right in.
Sweet Potato Brownie Variations to Fit Any Diet
Gluten-Free, Vegan, Toddler-Safe and Beyond
One of the best things about sweet potato brownies is how adaptable they are. Whether you’re baking for kids, avoiding allergens, or just using what’s in your pantry, this recipe can flex to meet your needs without sacrificing flavor or texture.
If you need a gluten-free version, swap the all-purpose flour for 2/3 cup oat flour. It gives a nutty flavor and keeps the brownies tender and moist. Just be sure to use certified gluten-free oats if that’s important for you.
For a vegan option, replace the two eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, set aside for 5–10 minutes). Use coconut oil in place of butter, and opt for vegan chocolate chips. The brownies will still be ultra-fudgy with a slight chew, just like the classic version.
To make these toddler-friendly, you might consider cutting back the chocolate chips or choosing mini chips to reduce mess and size. These brownies are already soft and easy to chew, but you can slice them into tiny cubes or bars for little hands. They also pair well with simple sides like apple slices or plain yogurt for a balanced snack.
You can also experiment with mix-ins. Try adding chopped walnuts for crunch, a swirl of almond butter for richness, or shredded coconut for a fun texture twist. Just keep additions to about 1/2 cup to avoid throwing off the batter balance.
Want a next-level idea? Layer a little strawberry freezer jam between two squares for a fruity chocolate sandwich. Or warm a piece and top it with a spoonful of our iced cherry chai latte for a cozy afternoon treat.
How to Store Sweet Potato Brownies
My Favorite Way to Keep Them Fresh All Week
Once these sweet potato brownies come out of the oven, it takes everything in me not to slice into them right away. But trust me—letting them cool completely makes all the difference for that dense, fudgy bite. And once they’ve cooled? Storage is super simple.
Here’s what I do in my Brooklyn kitchen: I lift the whole batch out of the pan using the parchment paper (a little trick my mom taught me), then slice the brownies into even squares. If we’re planning to snack on them over the next couple of days, I pop them into an airtight glass container and keep them in the fridge. They last about five days, and the texture gets even fudgier when chilled. Honestly, I love grabbing one cold with my morning coffee—it’s like having a little treat without the guilt.
If I know I won’t finish the batch in time (or if I want to save a few for later), I wrap the extras individually in parchment or plastic wrap and freeze them. They’ll keep beautifully for up to three months, and all I have to do is thaw one in the fridge overnight—or warm it up for a few seconds in the microwave if I need an emergency chocolate fix.
One thing I never do? Leave them out uncovered on the counter. These brownies are so moist that they’ll dry out fast if they’re not properly sealed. A good container goes a long way.
I often make a double batch when I’m already roasting sweet potatoes—just like I do with my go-to veggie rice bake—so I always have a stash ready in the freezer. Charlie might not get a bite, but I’ll admit he’s right there next to me every time I open the fridge.
Frequently Asked Questions
What is the key to fudgy brownies?
The secret to truly fudgy brownies? It’s all about moisture and balance. In this recipe, the mashed sweet potato provides natural creaminess, while the honey and eggs help create that signature dense texture. Don’t overbake—pull them out when the center is just set, then let them cool completely. I like to chill them in the fridge for 30 minutes before slicing. It’s a game-changer!
What do sweet potato brownies taste like?
Sweet potato brownies taste just like regular brownies—with a deep cocoa flavor, soft crumb, and melt-in-your-mouth texture. The sweet potato adds a subtle earthy sweetness and richness, but it doesn’t overpower the chocolate. Most people won’t even guess there’s a vegetable inside!
What kind of sweet potato is best in brownies?
For the richest flavor and best texture, I always use orange-fleshed sweet potatoes (like Jewel or Garnet varieties). They’re naturally sweet and smooth when mashed, and they blend seamlessly into the batter. If you’re short on time, canned sweet potato puree also works beautifully—just make sure it’s 100% sweet potato.
Do sweet potato brownies taste like brownies?
Yes, absolutely! These taste like real, chocolatey brownies—just with a little hidden veggie power. They’re not “healthy tasting” or dry. In fact, thanks to the sweet potato, they’re even more moist than some traditional versions.
Can I make brownies with sweet potatoes?
You can, and you should! Sweet potatoes act as a natural sweetener and fat replacement, which makes them perfect for baked goods like brownies. They also add fiber, vitamins, and a rich, creamy texture that’s hard to beat.
Why do you soak sweet potatoes before baking?
Great question—though in this recipe, I skip soaking altogether. Soaking sweet potatoes is usually done to reduce starch before roasting for crispy fries. But for brownies, we want that moisture and starch to help bind the batter and keep the texture fudgy. No soaking needed here!
What does sweet potato replace in baking?
In most recipes, mashed sweet potato stands in for part of the fat (like butter or oil) and sometimes even sugar. In these sweet potato brownies, it keeps things moist and naturally sweet, allowing us to use less added sugar and fat—without sacrificing taste or texture.
Conclusion
Sweet potato brownies aren’t just a clever twist on dessert—they’re a celebration of comfort, nutrition, and simplicity in one delicious square. Whether you’re baking for picky toddlers, trying to eat a little cleaner, or just love a deeply fudgy brownie, this recipe checks all the boxes.
I’ve made these more times than I can count—from late-night cravings to weekend baking with friends—and they never disappoint. With just a handful of wholesome ingredients and one bowl, you can whip up something that feels indulgent but fits into any lifestyle.
So whether you’re keeping them plain, loading them with chocolate chips, or adding your own spin with a swirl of nut butter, I hope you make these sweet potato brownies your own. And if you do, I’d love to hear about it.
From my kitchen (and Charlie’s watchful eyes) to yours—happy baking!
Love Easy, Flavor-Packed Recipes
If you’re enjoying this recipe and want more quick, delicious meals like it, follow us on Facebook and Pinterest for new posts, cooking tips, and behind-the-scenes peeks from my Brooklyn kitchen. We share weekly ideas to make your time in the kitchen easier—and more fun.
