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A white plate stacked with fudgy sweet potato brownies topped with chocolate chips on a gray countertop.
Daniel

Sweet Potato Brownies

Fudgy, naturally sweetened brownies that sneak in vegetables without anyone noticing.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 1 lb sweet potato about 1 large, peeled and cubed
  • 0.5 cup almond butter well stirred
  • 0.25 cup maple syrup
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup cocoa powder unsweetened, sifted if lumpy
  • 0.5 tsp baking powder
  • 0.25 tsp fine sea salt
  • 0.5 cup dark chocolate chips divided

Equipment

  • 8-inch square baking pan
  • Parchment Paper
  • Food Processor or Blender
  • Mixing Bowls

Method
 

Prep
  1. Steam or boil the cubed sweet potato until completely tender when pierced with a fork, about 12-15 minutes. Drain well and let cool slightly. You need 1 packed cup of mashed sweet potato.
  2. Preheat oven to 350F. Line an 8-inch square pan with parchment paper, leaving overhang on two sides for easy removal.
Make the batter
  1. In a food processor, blend the warm sweet potato, almond butter, maple syrup, eggs, and vanilla until completely smooth and no sweet potato chunks remain, about 1 minute. Scrape down the sides as needed.
  2. Add cocoa powder, baking powder, and salt. Pulse just until combined. Fold in half the chocolate chips (1/4 cup) by hand. The batter will be thick and glossy.
Bake
  1. Spread batter evenly in the prepared pan. Sprinkle remaining 1/4 cup chocolate chips on top. Bake until the center is set but still slightly soft, 25-28 minutes. A toothpick should come out with moist crumbs, not wet batter. Cool completely in the pan on a wire rack before lifting out and cutting into 16 squares.

Notes

For extra fudgy brownies, underbake slightly and chill before cutting. Substitute sunflower seed butter for nut-free. These taste even better the next day as the flavors meld. Store covered at room temperature for 3 days or refrigerate for up to a week.