I have to be honest with you: when I first heard about sweet potato brownies, I was a bit skeptical. I mean, sweet potatoes in brownies? How could that work?
But let me tell you, once I took that first bite, I was hooked. These sweet potato brownies are not just any brownies, they’re the perfect combination of indulgence and nourishment.
Imagine a fudgy, rich texture, all while being healthy. Yes, you read that right: healthy brownies that taste like a chocolate lover’s dream.
What makes them so special? It’s the magic of potato puree. It’s the unsung hero in this recipe, creating a soft, moist base that keeps each bite perfectly balanced, never too dry, never too dense. These brownies are more than just a treat; they’re a way to indulge without the guilt.
And the best part? You don’t have to be a professional baker to make them! So, grab your apron, and let’s dive into the 3 Secrets to making perfectly fudgy sweet potato brownies that you’ll want to bake again and again.
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If you’re craving another brownie twist, check out my cottage cheese brownies for a super creamy alternative!
3 Insider Secrets for the Ultimate Sweet Potato Brownies
1: Roast the Sweet Potato for Maximum Flavor
Sweet potato isn’t just a filler, it’s a flavor booster. Roasting it caramelizes the sugars, giving your brownies a rich, buttery taste. Boiling can make them watery and bland.
2: Coconut Flour, Use Less, Get More
Coconut flour has remarkable absorbency, meaning even a small amount is highly effective. Stick to about 2 tablespoons and balance with liquid for the perfect dense, fudgy texture. Too much, and your brownies will dry out.
3: Let the Batter Rest for Fudginess
Resting the batter for 10 minutes before baking is a key step many miss. It lets the ingredients fully meld and results in a smoother texture with less air, giving your brownies that rich, dense, fudgy bite.
Easy Guide to Making Sweet Potato Purée
For the best flavor, roast the sweet potatoes at 400°F (200°C) for about 45 minutes. This enhances their natural sweetness.
Simply poke a few holes in the potatoes with a fork and place them directly on a baking sheet.
Once they’re soft and easily pierced with a fork, remove them from the oven, let them cool slightly, and then scoop out the flesh.
Mash it until smooth, and it’s ready to use for your brownies!
Note: To find all the details and measurements, simply scroll down to my recipe card!
How to Make the Perfect Sweet Potato Brownies
Preheat and Prep the Pan:
Begin by setting your oven to 350°F (175°C) to ensure it reaches the proper temperature.
Grease an 8-inch baking pan, or line it with parchment paper for easy brownie removal later. This little step ensures you won’t struggle when it’s time to cut your brownies into those perfect, clean squares.
Get That Fudgy Base Going:
In a medium saucepan, gently melt the unsweetened baking chocolate, almond butter, and coconut oil over low heat. Stir occasionally, making sure everything is smooth and fully melted together.
This process takes a little patience, but trust me, it’s worth it! Once everything is melted and smooth, remove the pan from the heat and set it aside to cool slightly.
Sweet Potato Magic:
Now, it’s time to bring in the sweet potato puree. Stir it into your chocolate mixture. This is where the magic happens! Sweet potato gives these brownies natural sweetness and loads of moisture.
Stir in your coconut sugar, and don’t forget to add vanilla extract. Mix everything together thoroughly until you have a smooth, velvety mixture.
Eggs in, Smooth Batter Ahead:
Next, beat in your eggs. Incorporate them individually, ensuring thorough mixing after each addition.
If you’re making a vegan version, swap the eggs for flax eggs: simply mix ground flaxseed with water, and let it sit for a couple of minutes to thicken.
You’re aiming for a thick batter that’s still spreadable. The batter should start coming together beautifully now!
Dry Ingredients Meet Wet Ingredients:
In a separate bowl, whisk together cacao powder, coconut flour, baking soda, and a pinch of sea salt.
The salt is a small but important detail, it really helps enhance the chocolate flavor. Once your dry ingredients are mixed, gently add them to the wet ingredients in the saucepan. Stir until everything is just combined, don’t overmix.
Overmixing could make your brownies dense instead of light and fudgy, so keep it gentle.
Fold in the Chocolate Chips:
Here comes the fun part, fold in the dark chocolate chips.
The chocolate chips will melt slightly during baking, creating gooey pockets of chocolate throughout your brownies. For an extra indulgent touch, sprinkle mini chocolate chips on top before baking.
Small details like these are what truly make an impact! Chill the batter for about 10 min! (for a fudgy bite).
Into the Oven It Goes:
Pour the brownie batter into your prepared pan, spreading it evenly with a spatula. Place it in the oven and bake for 20 to 25 minutes.
Check the brownies by gently pressing the center, if it’s still slightly soft, that’s okay! It will firm up as it cools, giving you that ideal fudgy texture. Just be sure the top looks set and slightly cracked.
Let It Rest (Patience Pays Off!):
After the brownies are fully baked, take them out of the oven and allow them to cool completely in the pan. As tempting as it is to cut into them immediately, waiting for them to cool is crucial.
This step allows the brownies to set properly and hold their shape when you cut them. Plus, letting them cool will deepen the flavors, making every bite even more delicious.
If you’re a fan of creative brownie recipes, you’ll love these sourdough discard brownies, a delicious way to use up your sourdough discard while making a rich, fudgy treat!
How to Store Your Sweet Potato Brownies
- Room Temperature: Keep in an airtight container for up to 3-4 days for soft, fudgy brownies.
- Refrigeration: Keep in the fridge for up to one week for optimal freshness. Let them come to room temp for the best texture.
- Freezing: Wrap individually and freeze for up to 2-3 months. Thaw overnight or microwave to enjoy.
FAQs
Can I add nuts or other mix-ins?
Yes! Feel free to fold in some chopped walnuts, pecans, or even dried fruit like raisins or cranberries. Just add them when you mix in the chocolate chips for extra texture and flavor.
What can I use instead of coconut oil?
If you don’t have coconut oil, you can substitute it with other oils such as butter, almond oil, or avocado oil. Each will bring a slightly different flavor, but all are great alternatives to help maintain the richness of the brownies
What can I use instead of coconut flour?
If you’re out of coconut flour, you can replace it with an equal amount of almond flour or oat flour. Both will give your brownies a slightly different texture but still work well as substitutes. You may find that almond flour adds a bit of extra softness to the brownies, while oat flour can give them a heartier, more rustic texture.
Speaking of almond flour, if you love using it in your bakes, you might want to check out these almond flour date brownies for another delicious treat!
Did you try making this recipe? It will make me so HAPPY if you rate it⭐ and share your thoughts in the comments section below!
3 Secrets to Making Perfectly Fudgy Sweet Potato Brownies
I have to be honest with you: when I first heard about Sweet Potato Brownies, I was a bit skeptical. I mean, sweet potatoes in brownies? How could that work?
But let me tell you, once I took that first bite, I was hooked. These sweet potato brownies are not just any brownies, they’re the perfect combination of indulgence and nourishment.
Ingredients
- 55g (2 oz) unsweetened baking chocolate, chopped
- 60g (¼ cup) almond butter
- (1 tbsp) unrefined coconut oil
- 240g (1 cup) sweet potato puree
- 50g (⅓ cup) coconut sugar
- 2 large eggs
- (1 tsp) vanilla extract
- 28g (⅓ cup) cacao powder
- 21g (2 tbsp) coconut flour
- (½ tsp) baking soda
- (¼ tsp) sea salt
- 85g (½ cup) dark chocolate chips (dairy-free if vegan)
- Mini chocolate chips for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch baking pan by greasing it or lining it with parchment paper. This will make it much easier to remove the brownies once they’re baked.
- In a medium saucepan, melt the unsweetened baking chocolate, almond butter, and coconut oil over low heat.
- Stir occasionally to ensure everything blends smoothly. It might take a few minutes, but stay patient. Once fully melted, remove from heat and let it cool for a bit.
- Now it’s time to add the sweet potato puree. Stir it into the chocolate mixture, allowing the natural sweetness and moisture of the sweet potato to elevate the texture.
- Add in the coconut sugar and vanilla extract, mixing everything until smooth and velvety.
- Next, beat in your eggs, one at a time, mixing well after each. If you're using flax eggs for a vegan option, simply combine ground flaxseed with water and let it thicken for a couple of minutes.
- The goal is a thick yet spreadable batter, and you should see it coming together nicely.
- In a separate bowl, whisk together cacao powder, coconut flour, baking soda, and a pinch of sea salt.
- Add this dry mixture to your wet ingredients and stir gently until just combined, overmixing can make your brownies dense, so keep it light.
- Gently fold in the dark chocolate chips. As they bake, the chips will melt and create those irresistible gooey pockets of chocolate throughout.
- For an extra indulgent touch, sprinkle mini chocolate chips on top before baking.
- Transfer the batter to your prepared pan and smooth it out with a spatula. Bake for 20 to 25 minutes. To check, gently press the center, it should be soft but not liquid.
- It will firm up as it cools, giving you that perfect fudgy texture. Just make sure the top looks set with a few cracks.
- Once baked, let the brownies cool completely in the pan. Enjoy!
Notes
- For extra fudgy brownies, don’t overbake! It’s okay if the center is a bit soft when you press on it; it’ll firm up as it cools.
- And remember, patience is key when cooling them, they’ll hold together and taste even better once they’ve set!
Nutrition Information:
Serving Size: 1 brownieAmount Per Serving: Calories: 280Total Fat: 22gSaturated Fat: 8gCholesterol: 40mgSodium: 100mgCarbohydrates: 22gFiber: 5gSugar: 12gProtein: 5g
Nutritional information is provided as a general guideline and is calculated using standard online tools. Variations may occur depending on the specific ingredients and methods used.
