Sweet Potato Brownies Paper and Stitch

Sweet potato brownies: a concise orientation before we get practical.

Brownies that taste so good, no one will even know there’s sweet potato mixed in. It’s a sweet potato brownies recipe!

If you’ve ever had sweet potato brownies before, you already know that they tend to hit that perfect balance of indulgent and better-for-you (at least for a brownie). They’re rich enough to satisfy a chocolate craving, but made with simple, everyday ingredients that feel nourishing. 

But my favorite things about these homemade brownies is that they’re an easy way to use up sweet potatoes you might have leftover from Thanksgiving. Give them a try and see for yourself. 

These homemade sweet potato brownies are moist, decadent, and very chocolate-y. But they’re also made from wholesome ingredients, and are refined-sugar free and gluten-free as well.  

The mashed sweet potato adds amazing moisture to brownies and makes them fudgy (in the best way). Here’s what you’ll need to make your own…

Ingredients for Sweet Potato Brownies

• 1¾ cups mashed sweet potato (about 2 medium potatoes)
• 3 large eggs
• 1/2 cup honey
• 1/2 cup peanut butter
• 6 tbsp cocoa powder
• ¾ cup oat flour 
• 1½ tsp vanilla extract
• 3/4 tsp baking soda
• 1/3 tsp salt
• 1/2–2/3 cup chocolate chips or chopped dark chocolate (based on preference)

Substitutions 

You can replace peanut butter with any other nut butter, if preferred: almond butter, cashew butter, walnut butter, etc.

How to Make Sweet Potato Brownies

1. Preheat the oven to 350°F. Then, line a 9×13-inch baking pan with parchment paper or grease well.

2. In a large bowl, whisk together mashed sweet potato, eggs, maple syrup, almond butter, and vanilla until smooth. For best results, bake the sweet potatoes with their peel and then scoop the puree out. The texture and flavor work best that way.

3. Next, stir in cocoa powder, oat flour, baking soda, and salt.

4. Fold in chocolate chips if using. Spread evenly in the prepared pan.

5. Bake for 25–30 minutes, or until the center is just set and a toothpick comes out with moist crumbs. Let cool in the pan for at least 30 minutes before slicing.

During cool down time, you can sprinkle on some sea salt, if you’re craving a salty sweet treat. Or add a dollop of whip cream or ice cream for a sweet on sweet snack.

Kitchen Notes

These brownies are fudgy and moist due to the sweet potato, so it’s better to keep leftovers in the fridge if you need to store them for more than 48 hours, so they don’t mold.

Is this brownie recipe customizable, based on likes / dislikes?

Yes! The base recipe is flexible, so you can swap peanut butter for almond or cashew butter, use maple syrup instead of honey, or fold in extras like chopped nuts or a sprinkle of flaky sea salt on top. 

How to Make Sweet Potato Brownies

Brittni

This recipe for sweet potato brownies are a more natural way to indulge your taste buds. They’re moist, decadent, and very chocolate-y. They’re refined-sugar free and gluten-free (if using gluten-free oat flour).

• 1¾ cups mashed sweet potato about 2 medium potatoes
• 3 large eggs
• ½ cup honey
• ½ cup peanut butter
• 6 tbsp cocoa powder
• ¾ cup oat flour
• 1½ tsp vanilla extract
• ¾ tsp baking soda
• ⅓ tsp salt
• ½ –2/3 cup chocolate chips or chopped dark chocolate based on preference

• Preheat the oven to 350°F. Then, line a 9×13-inch baking pan with parchment paper or grease well.

• In a large bowl, whisk together mashed sweet potato, eggs, maple syrup, almond butter, and vanilla until smooth.

• Next, stir in cocoa powder, oat flour, baking soda, and salt.

• Fold in chocolate chips if using. Spread evenly in the prepared pan.

• Bake for 25–30 minutes, or until the center is just set and a toothpick comes out with moist crumbs.

• Let cool in the pan for at least 30 minutes before slicing.

These brownies are fudgy and moist due to the sweet potato, so it’s better to keep leftovers in the fridge if you need to store them for more than 48 hours, so they don’t mold.
For best results, bake the sweet potatoes with their peel and then scoop the puree out. The texture and flavor work best that way.