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Sweet Potato Brownies

These fudgy and chewy sweet potato brownies are a delightful dessert packed with natural sweetness and rich chocolate flavor. Perfect for satisfying your sweet tooth while sneaking in some veggies!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Sweet Potato Puree Provides moisture and natural sweetness
  • 1/2 cup Peanut or Almond Butter For creamy texture; substitute with sunflower seed butter for nut allergies
  • 1 tbsp Pure Vanilla Extract Enhances sweetness
  • 1 cup All-Purpose Flour Can use oat, spelt, or almond flour for variations
  • 1/2 cup Mini Chocolate Chips For chocolatey bites throughout
  • 1/2 cup Sugar Coconut sugar can be used for a healthier option
  • 1/4 cup Cocoa Powder Provides deep chocolate flavor
  • 1 tsp Baking Soda Provides lift
  • 1/2 tsp Salt Enhances flavors and balances sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line an 8x8-inch baking dish with parchment paper.
  3. Prepare sweet potato puree: Peel, chop, and steam sweet potatoes until soft, then mash or blend until smooth.
Mix and Bake
  1. In a large bowl, combine sweet potato puree, peanut or almond butter, and vanilla extract.
  2. Stir in sugar, cocoa powder, baking soda, and salt until blended.
  3. Gradually add in the flour until just combined.
  4. Fold in mini chocolate chips.
  5. Pour the batter into your prepared baking dish and sprinkle more chocolate chips on top if desired.
Bake and Serve
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  2. Let the brownies cool in the pan for about 10 minutes, then lift out using the parchment paper.
  3. Slice into squares, and serve warm, preferably with a scoop of ice cream.

Notes

Check the sweetness of the batter and feel free to adjust sugar to taste. Store in an airtight container in the fridge for up to a week or freeze for up to 3 months.