If there’s one thing I’ve learned over the years of feeding a family, it’s this: dessert needs to check a couple of very important boxes. Number one, it has to taste amazing (because who wants to waste calories on something “meh”?). Number two, it should be quick and easy to pull together because life is busy.

And this recipe for Sweet Potato Brownies? Oh, it’s a winner. Not only are they fudgy, rich, and chocolatey, but they also sneak in a little veggie goodness. Yes, you read that right sweet potatoes in brownies!

Whether you’re baking these for a weekend family gathering, sending a batch along to a school fundraiser, or just making them because your sweet tooth is demanding attention, they’ll be gobbled up before you know it.

Why Sweet Potatoes in Brownies?

I know what you’re thinking: “Really? Vegetables in my brownies?” But hear me out. Sweet potatoes do this magical thing where they add natural sweetness, moisture, and a fudgy texture without overpowering the chocolate. You don’t taste “vegetable” at all just gooey, rich chocolatey goodness.

Plus, if you’re like me and forever trying to find ways to balance family treats with a little extra nutrition, this recipe feels like a win. Sweet potatoes are loaded with fiber, vitamins, and that natural orange glow that screams “I’m good for you.” Combine that with cocoa, peanut butter, and a drizzle of honey or maple syrup, and suddenly your brownies aren’t just dessert they’re a guilt-friendly indulgence.

Ingredients You’ll Need

Ingredients

Sweet potato puree – About 1 medium sweet potato, cooked and mashed. You can bake, steam, or boil it whatever works best for your schedule.
Peanut butter – Creamy works best here for that smooth texture, but crunchy adds a fun little bite too.
Unsweetened cocoa powder – This is where the deep, rich chocolate flavor comes in.
Honey or maple syrup – Pick your favorite. Honey makes the brownies a little denser, while maple syrup adds a subtle caramel-like flavor.
Eggs – To help bind everything together.
Salt and baking powder – Just a little, to balance flavor and give the brownies some lift.
All-purpose flour (or gluten-free flour) – This recipe works beautifully with either.
White chocolate chips – The creamy sweetness pairs perfectly with the rich cocoa. (Optional, but let’s be honest, chocolate chips are always a good idea.)

Step-by-Step Instructions

1. Preheat the oven.
Set it to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper. (Pro tip: leave a little parchment hanging over the sides this makes lifting the brownies out a breeze.)

2. Prepare the sweet potato.
If you haven’t already, cook and mash your sweet potato until it’s smooth. No lumps allowed. I like to bake mine ahead of time, but microwaving works if you’re in a pinch.

3. Mix the wet ingredients.
In a big bowl, stir together the sweet potato puree, peanut butter, honey (or maple syrup), and eggs. Keep mixing until everything is smooth and creamy.

4. Add the dry ingredients.
Sprinkle in the cocoa powder, flour, baking powder, and salt. Stir until just combined. No over-mixing otherwise, your brownies can get tough.

mixing in the dry ingredients into the wet mixture

5. Fold in the chocolate chips.
Because life is better with chocolate chunks hiding inside your brownie.

6. Bake.
Spread the batter evenly into your prepared baking dish. Bake for 25–30 minutes, or until a toothpick poked in the middle comes out mostly clean (a few fudgy crumbs are perfect).

7. Cool and slice.
Let the brownies cool for at least 10 minutes before slicing. This step is harder than it sounds because they smell so good, but trust me waiting makes the slices neater.

Tips for the Best Sweet Potato Brownies

Don’t skip the parchment paper. It saves you from sticky messes and makes clean-up easier.
Want them extra fudgy? Pull them out closer to the 25-minute mark.
Gluten-free friends? Use a 1:1 gluten-free flour blend. Nobody will know the difference.
Switch up the chips. Try dark chocolate, milk chocolate, or even butterscotch chips instead of white chocolate.
Double the batch. These freeze beautifully just wrap individual slices in plastic wrap and pop them in the freezer for an easy treat later.

How to Serve Sweet Potato Brownies

Of course, you can just grab one straight off the cooling rack and eat it warm (which I highly recommend at least once). But if you want to dress them up a bit, here are some fun serving ideas:

A la mode: Warm a brownie and top it with a scoop of vanilla ice cream. Heaven.
Drizzle it: Add a little melted peanut butter or chocolate drizzle on top for an extra treat.
Stack ‘em: Cut brownies into bite-sized cubes and stack them with toothpicks for a fun party platter.
Holiday-ready: Dust with powdered sugar or add festive sprinkles for birthdays or seasonal celebrations.

So next time you’re craving something chocolatey, or need a dessert that feels both indulgent and just a tiny bit healthy, give this recipe a try. Your family (and your taste buds) will thank you.

Check Out Sweet Potato Recipes