Do sweet potato brownies taste like sweet potatoes?

Not at all. The flavor is rich, chocolatey, and indulgent. Most people can’t even tell there’s a vegetable in them. The sweet potato simply adds a natural sweetness and creamy texture, but it doesn’t overpower the cocoa or taste like traditional cooked sweet potato.

Why put sweet potatoes in brownies?

Sweet potatoes are a secret baking weapon. They create a soft, moist texture without needing butter or oil. Plus, they add fiber, vitamins, and antioxidants, making your dessert more nourishing without sacrificing flavor or structure.

Are sweet potato brownies healthier than regular brownies?

Yes. Traditional brownies rely on butter, white flour, and refined sugar. Sweet potato brownies use wholesome swaps like nut butter, natural sweeteners, and oat or almond flour. They’re lower in empty calories and packed with real nutrients, especially if you follow a gluten-free or dairy-free diet.

Sweet Potato Brownies – 1 Remarkable Recipe for Guilt-Free Fudge

Name: Sweet Potato Brownies Delicious Easy To Do Any Time
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3/4 cup sweet potato puree; 1 cup peanut or almond butter; 1 tsp pure vanilla extract; 6 tbsp flour (oat, white, or spelt); 6 tbsp cocoa powder; 2/3 cup sugar; 1 1/2 tsp baking soda; 1/8 tsp salt; 1/2 cup mini chocolate chips (plus more for topping, optional.

Description

These sweet potato brownies are rich, fudgy, and secretly healthy! Perfect for those who love chocolate but want a more nourishing dessert option.

Ingredients

Scale

3/4 cup sweet potato puree

1 cup peanut or almond butter

1 tsp pure vanilla extract

6 tbsp flour (oat, white, or spelt)

6 tbsp cocoa powder

2/3 cup sugar

1 1/2 tsp baking soda

1/8 tsp salt

1/2 cup mini chocolate chips (plus more for topping, optional.

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Instructions

Preheat oven to 325°F and line an 8-inch square baking pan with parchment paper or grease well.

If nut butter is firm, gently warm to soften. Then whisk it with the sweet potato puree and vanilla until smooth.

In a separate bowl, combine flour, cocoa powder, sugar, baking soda, and salt.

Add dry ingredients to wet and stir until fully combined into a thick batter.

Spoon batter into the prepared pan and smooth it out evenly using a spatula or parchment paper.

Top with extra mini chocolate chips, if using.

Bake for 20 minutes. Brownies should appear slightly underbaked.

Let cool completely. If still too soft, refrigerate for a few hours to set.

Slice and enjoy. Frost if desired.`),

notes:p(`Use canned or homemade sweet potato puree.

For grain-free, almond flour works well.

Brownies firm up as they cool, so don’t overbake.

Optional: swirl in extra nut butter or sprinkle sea salt on top before baking.

Notes

Use canned or homemade sweet potato puree.

For grain-free, almond flour works well.

Brownies firm up as they cool, so don’t overbake.

Optional: swirl in extra nut butter or sprinkle sea salt on top before baking.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 39g
Calories: 148
Sugar: 10g
Sodium: 96mg
Fat: 8.3g
Saturated Fat: 2.5g
Unsaturated Fat: 5.8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1.9g
Protein: 5.6g
Cholesterol: 0mg