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Sweet Potato Brownies: The Ultimate Healthy & Delicious Recipe

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Fudgy and decadent sweet potato brownies! These moist brownies get a boost of flavor and moisture from sweet potato puree. Easy to make and perfect for a chocolate craving.

Ingredients

Scale
  • 2 medium sweet potatoes (about 1 pound total)
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sweet potato puree (from above)
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup chocolate chips (semi-sweet or dark), plus more for topping (optional)
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly. You can either pierce them several times with a fork or cut them in half lengthwise. Piercing them helps steam escape and prevents them from exploding in the oven. Cutting them in half shortens the cooking time.
  3. Bake the Sweet Potatoes: Place the sweet potatoes on a baking sheet lined with parchment paper (for easy cleanup). Bake for 45-60 minutes, or until they are very soft and easily pierced with a fork. The exact baking time will depend on the size of your sweet potatoes.
  4. Cool and Scoop: Let the sweet potatoes cool slightly until you can handle them comfortably. Then, scoop out the flesh into a bowl. Discard the skins.
  5. Mash or Blend: Mash the sweet potato flesh with a fork until smooth. For an even smoother puree, you can use an immersion blender or a regular blender. Just be careful when blending hot liquids!
  6. Measure: Measure out 1 cup of sweet potato puree for the brownie recipe. If you have any leftover puree, you can store it in the refrigerator for up to 3 days and use it in other recipes, like smoothies or soups.
  7. Melt the Butter: In a large, microwave-safe bowl, melt the butter. You can also melt it in a saucepan over low heat. Be careful not to burn the butter.
  8. Add Sugars: Stir in the granulated sugar and brown sugar into the melted butter until well combined. The mixture should be smooth and glossy.
  9. Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. It’s important to incorporate each egg fully to create a smooth emulsion. Then, stir in the vanilla extract.
  10. Add Sweet Potato Puree: Stir in the prepared sweet potato puree until well combined. The batter will become a beautiful orange-brown color.
  11. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour.
  12. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough brownies. A few streaks of flour are okay at this stage.
  13. Fold in Chocolate Chips and Nuts (Optional): Fold in the chocolate chips and chopped walnuts or pecans (if using). Gently fold them in until they are evenly distributed throughout the batter.
  14. Preheat the Oven: Preheat your oven to 350°F (175°C).
  15. Prepare the Baking Pan: Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift the brownies out of the pan after baking.
  16. Pour Batter into Pan: Pour the brownie batter into the prepared baking pan and spread it evenly.
  17. Add Toppings (Optional): Sprinkle additional chocolate chips or chopped nuts on top of the batter, if desired.
  18. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The edges of the brownies should be set, but the center should still be slightly soft.
  19. Cool Completely: Let the brownies cool completely in the pan before cutting and serving. This is important because the brownies will continue to set as they cool. If you try to cut them while they are still warm, they will be too gooey and messy.
  20. Cool Completely: Ensure the brownies are completely cool before attempting to cut them. This usually takes at least an hour, or even longer.
  21. Cut into Squares: Use a sharp knife to cut the brownies into squares. For clean cuts, you can wipe the knife clean between each cut.
  22. Serve and Enjoy: Serve the sweet potato brownies as is, or with a scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of powdered sugar. They are also delicious with a cup of coffee or tea.

Notes

  • Don’t Overbake: Overbaked brownies are dry and crumbly. Aim for a fudgy texture by slightly underbaking them.
  • Use High-Quality Cocoa Powder: The quality of your cocoa powder will significantly impact the flavor of the brownies. Use a good-quality unsweetened cocoa powder for the best results. Dutch-processed cocoa powder will give a richer, darker flavor.
  • Adjust Sweetness to Taste: If you prefer less sweet brownies, you can reduce the amount of sugar slightly.
  • Add a Pinch of Espresso Powder: A pinch of espresso powder enhances the chocolate flavor of the brownies.
  • Store Properly: Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.

Find it online: https://mmmflavors.com/sweet-potato-brownies/