Sweet Potato Brownies Recipe

These Sweet Potato Brownies are rich, fudgy, and naturally sweetened with sweet potatoes. They're gluten-free, easy to make, and perfect for a healthier dessert.

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Course: Dessert, Snack

Cuisine: American, Healthy Baking

Keyword: Brownie patate douce, Sweet potato dessert

Prep Time: 10

Cook Time: 30

Roasting Time: 45

Total Time: 1 25

Servings: Brownies

Calories: 180kcal

Cost: $8

Equipment

1 8x8 inch baking pan Lined with parchment paper
1 Parchment paper For lining the pan
2 Large mixing bowls For wet and dry ingredients
1 Measuring cups For accurate ingredient portions
1 Measuring spoons For small ingredient amounts
1 Fork or potato masher For mashing sweet potato
1 Whisk For mixing dry ingredients
1 Spatula For folding batter
1 Oven Preheated for roasting and baking
1 Baking sheet For roasting sweet potato
1 Food processor (optional) For smoother sweet potato texture

Ingredients

1 cup Mashed sweet potato About 1 medium sweet potato
½ cup Cocoa powder High-quality, unsweetened
½ cup Almond flour For gluten-free option
¼ cup Maple syrup Natural sweetener
2 large large eggs Room temperature
⅓ cup Coconut oil melted
1 teaspoon Vanilla extract Enhances flavor
½ teaspoon Baking soda Leavening agent
¼ teaspoon salt Balances sweetness
½ cup Dark chocolate chips For extra chocolate flavor
¼ teaspoon Cinnamon (optional) Adds warmth

Instructions

Preheat oven to 400°F (200°C).
Pierce sweet potato with a fork and roast for 45-60 minutes.
Let sweet potato cool, then peel and mash.
Reduce oven temperature to 350°F (175°C).
Mix mashed sweet potato, melted coconut oil, and maple syrup in a bowl.
Beat in eggs and vanilla extract.
Whisk almond flour, cocoa powder, baking soda, salt, and cinnamon in a separate bowl.
Fold dry ingredients into wet ingredients until combined.
Stir in half of the chocolate chips.
Line an 8x8 inch pan with parchment paper.
Pour batter into the pan and spread evenly.
Sprinkle remaining chocolate chips on top.
Bake for 25-30 minutes until a toothpick comes out mostly clean.
Let cool completely before cutting.

Notes

Store in an airtight container for up to 3 days
Can be frozen for up to 3 months
For vegan version, replace eggs with flax eggs

Nutrition