If you’re craving a dessert that feels indulgent yet surprisingly wholesome, this Sweet Potato Brownies Recipe is going to be your new best friend. Imagine fudgy, rich brownies packed with the natural sweetness and creamy texture of sweet potatoes, all blended with comforting chocolate and a touch of nutty goodness. These brownies bring together simple, nourishing ingredients in a way that feels like a warm hug in every bite, perfect for sharing or treating yourself. Whether you’re dairy-free, gluten-free, or simply seeking a twist on a classic, this recipe delivers a delightful balance of flavor, texture, and nutrition.
Ingredients You’ll Need
This recipe is a wonderful reminder that a few straightforward ingredients can come together beautifully to create a decadent treat. Each element plays its role: the sweet potato purée lends moisture and sweetness, the cocoa powder offers deep chocolate notes, and the oat flour provides structure without heaviness.
- Sweet potato purée (1 cup): Pureed to smooth perfection, it gives these brownies their unique moistness and subtle natural sweetness.
- Maple syrup (â…” cup): Adds a lovely, rich sweetness with a hint of caramel complexity that pairs so well with chocolate.
- Almond butter or peanut butter (½ cup): Adds a creamy texture and nutty undertone that makes every bite satisfying.
- Pure vanilla extract (1 teaspoon): Enhances all the other flavors, giving a warm aroma and subtle depth.
- Avocado oil (1½ tablespoons): Helps keep the brownies moist while offering a neutral taste, though melted vegan butter, coconut oil, or olive oil also work great.
- Cocoa powder or cacao powder (½ cup): Brings that irresistible chocolate intensity that makes these brownies truly special.
- Sea salt (¼ teaspoon): Just a pinch to balance out the sweetness and intensify the chocolate flavor.
- Baking powder (1 teaspoon): Ensures your brownies rise just enough for a tender crumb without being cakey.
- Oat flour (â…” cup): A gluten-free choice that adds body and a mild, pleasant nuttiness.
- Chopped raw pecans or walnuts (½ cup): Adds crunch and a buttery richness that contrasts beautifully with the fudgy texture.
- Dairy-free chocolate chips (¼ cup, optional): For little bursts of melty chocolate that elevate each bite.
How to Make Sweet Potato Brownies Recipe
Step 1: Prepare the Sweet Potato
Begin by cooking your sweet potato until it’s wonderfully soft. You can boil, bake, or steam it—whatever suits your kitchen mojo. Once tender, scoop out the flesh and mash it to a creamy purée, measuring about one cup. This base gives your brownies that luscious, velvety texture and natural sweetness that makes them so unique.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the sweet potato purée, maple syrup, your choice of almond or peanut butter, maple syrup, pure vanilla extract, and avocado oil. Using an electric mixer or a vigorous whisk will help you achieve a smooth, well-incorporated mixture that sets the stage for perfect sweetness and moisture throughout your brownies.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the cocoa powder, oat flour, baking powder, and sea salt. Mixing these dry ingredients thoroughly ensures no clumps sneak into your batter, which is crucial for that perfectly even chocolate flavor and brownie texture.
Step 4: Blend Wet and Dry Mixtures
Slowly add the dry ingredients to your wet mixture, stirring gently until just combined—remember, overmixing can affect texture! Next, fold in the chopped pecans and optional dairy-free chocolate chips. These add delightful bursts of crunch and melty goodness in every square.
Step 5: Bake to Perfection
Prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper for easy removal. Pour your brownie batter evenly into the pan and pop it into an oven preheated to 350°F (175°C). Bake for 25 to 30 minutes, checking doneness with a toothpick, which should come out with moist crumbs—not wet batter.
Step 6: Cool and Slice
Let your sweet potato brownies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This crucial step allows the brownies to set fully, making slicing clean and satisfying. Once cooled, slice into nine generous squares and get ready to indulge!
How to Serve Sweet Potato Brownies Recipe
Garnishes
To elevate the experience, sprinkle a little sea salt on top before serving to highlight the sugary-salty contrast. A dusting of powdered sugar or a drizzle of melted dairy-free chocolate also adds a touch of elegance. If you’re feeling extra cozy, serve with a dollop of coconut whipped cream or a scoop of your favorite plant-based ice cream.
Side Dishes
These brownies pair wonderfully with a fresh cup of herbal tea, coffee, or even a cold glass of almond milk. For a brunch or snack spread, complement them with fresh fruit slices like strawberries or orange segments, which cut through the richness and add a refreshing note.
Creative Ways to Present
Serve these brownies as an upscale dessert by stacking three or four slightly warmed squares and topping with nuts and a drizzle of vegan caramel sauce. Alternatively, use them as layers in a trifle with coconut yogurt and fresh berries for a fun twist. Wrapping individual brownies in parchment tied with twine also makes a lovely gift for friends or family.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover sweet potato brownies in an airtight container at room temperature for up to three days. For longer freshness, keep them refrigerated, where they stay moist and delicious for about a week.
Freezing
These brownies freeze beautifully! Place them in a freezer-safe container or wrap each brownie individually in plastic wrap followed by foil. They’ll keep well in the freezer for up to three months, making them a perfect make-ahead treat for busy days or unexpected guests.
Reheating
To enjoy frozen or chilled brownies, simply thaw at room temperature or warm gently in the microwave for 15 to 20 seconds. A quick zap revives their fudgy texture and melty chocolate chips, making every bite taste freshly baked.
FAQs
Can I use regular flour instead of oat flour?
Absolutely! Regular all-purpose flour can be used if you’re not concerned with gluten-free options. Just keep the same measurement and you’ll still get a deliciously tender brownie.
Is it necessary to use maple syrup, or can I substitute another sweetener?
Maple syrup adds a unique depth and natural sweetness, but you can substitute honey or agave syrup if you prefer. Just make sure to keep the quantity the same to maintain the right balance of moisture and flavor.
Can I make these brownies nut-free?
Yes! To keep this recipe nut-free, swap the almond or peanut butter with sunflower seed butter or tahini. These alternatives still provide richness and help bind the batter beautifully.
What makes these brownies fudgy rather than cakey?
The combination of sweet potato purée, nut butter, and minimal baking powder all play key roles in creating a dense, fudgy texture rather than a fluffy, cakey one. It’s that moist, chewy quality people love about these brownies.
Can I add other mix-ins besides pecans and chocolate chips?
Definitely! Feel free to get creative by adding dried cranberries, shredded coconut, or even chia seeds. These additions bring extra flavor and texture to personalize your Sweet Potato Brownies Recipe.
Final Thoughts
It’s rare to find a dessert as comforting and nutrient-packed as this Sweet Potato Brownies Recipe that appeals to a wide range of tastes and dietary needs. The next time you want something indulgent without the guilt, give this recipe a try — it’s truly a crowd-pleaser and might just redefine what you expect from brownies. Happy baking and savor every sweet, chocolatey bite!
Print
Sweet Potato Brownies Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegan
Description
Deliciously fudgy and naturally sweetened Sweet Potato Brownies made with wholesome ingredients like sweet potato purée, almond butter, and cocoa powder. These brownies are dairy-free, refined sugar-free, and packed with nutrients, perfect for a healthier dessert option that doesn’t compromise on flavor.
Ingredients
Main Ingredients
- 1 cup sweet potato purée (see instructions)
- â…” cup maple syrup
- ½ cup almond butter or peanut butter
- 1 teaspoon pure vanilla extract
- 1½ tablespoons avocado oil (or melted vegan butter, coconut oil, or olive oil)
- ½ cup cocoa powder or cacao powder
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- â…” cup oat flour
- ½ cup chopped raw pecans (or walnuts)
- ¼ cup dairy-free chocolate chips (optional)
Instructions
- Prepare the sweet potato: Cook sweet potato by boiling, baking, or steaming until soft. Scoop out the flesh and mash it into a smooth purée to yield about 1 cup.
- Mix wet ingredients: In a large bowl, combine sweet potato purée, maple syrup, almond or peanut butter, vanilla extract, and avocado oil. Whisk or use an electric mixer until the mixture is smooth and consistent.
- Combine dry ingredients: In a separate bowl, mix the cocoa powder, oat flour, baking powder, and sea salt. Stir well to avoid any clumps.
- Mix wet and dry: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chopped pecans and the dairy-free chocolate chips if using.
- Prepare baking dish: Grease or line an 8×8-inch baking pan with parchment paper. Pour the batter evenly into the pan.
- Bake: Bake the brownies at 350°F (175°C) for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs attached.
- Cool and serve: Let the brownies cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Slice into squares and serve.
Notes
- You can use peanut butter instead of almond butter if preferred.
- Feel free to substitute pecans with walnuts for a different nutty flavor.
- Dairy-free chocolate chips are optional but add an extra chocolate boost.
- Make sure not to overbake to keep the brownies moist and fudgy.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
