Easy Sweet Potato Brownies
Dry brownies aren’t the goal when there’s chocolate involved. These sweet potato brownies use smooth puree and almond butter for a fudgy texture. I portion these before packing my lunch so dessert is already handled. One batch makes 16 squares, with 152 calories and 3g protein each.
Why This Works
Sweet potato puree adds moisture and gives the batter its thick consistency. Almond butter supplies richness without requiring eggs or dairy butter. Cacao powder brings chocolate flavor throughout, while mini chips add small chocolate pockets. Tapioca flour helps the brownies hold together after baking and cooling.
The batter comes together in one mixing bowl after the potatoes are prepared. A hand mixer smooths the wet ingredients before the dry ingredients go in. The optional espresso powder supports the chocolate flavor. Cooling helps the squares set, making them easier to lift and portion.
How It Comes Together
The supplied timing lists 15 minutes prep and 25 minutes baking. The stated total is 40 minutes. The instructions also require 30 minutes of cooling before slicing. Allow at least 70 minutes overall, with potato cooling potentially adding more time.
Cook the sweet potatoes until tender, then mash their flesh until smooth. Measure one cup rather than adding everything from differently sized potatoes. Mix the wet ingredients, add the dry ingredients, and fold in the chips. Spread the thick batter evenly before baking in the prepared square pan.
What You Need
Stir separated almond butter thoroughly before measuring so its oil is evenly distributed. Smooth puree also matters because potato chunks remain noticeable in the finished brownies. Measure the coconut oil after melting it. Check packaged ingredients for gluten-free labeling when avoiding gluten.
- 1 cup sweet potato puree (from 1 to 2 sweet potatoes)
- ¾ cup almond butter (or other nut or seed butter)
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
- ½ cup cacao powder
- ½ cup coconut sugar
- ¼ cup tapioca flour (or arrowroot flour)
- 1 teaspoon baking soda
- ½ teaspoon espresso powder (optional)
- ¼ teaspoon kosher salt
- ¼ cup mini chocolate chips
How to Make It
Leave parchment overhang so the cooled slab can be lifted from the pan. Spread batter into the corners instead of leaving a mound in the center. An even layer helps the edges and middle bake more consistently.
- Prepare the sweet potato puree: Wash, dry, and pierce sweet potatoes 3 to 4 times with a fork. Microwave on a plate for 8 to 10 minutes, turning halfway through, until fork tender. Let cool, slice in half, scoop out the flesh, and mash until smooth.
- Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving overhang on the sides.
- In a large mixing bowl, combine the sweet potato puree, almond butter, melted coconut oil, and vanilla extract. Blend with a hand mixer on low speed for 30 seconds.
- Add the cacao powder, coconut sugar, tapioca flour, baking soda, espresso powder (if using), and kosher salt to the bowl. Blend on low to medium speed for about 30 seconds until fully combined, then fold in the mini chocolate chips.
- Spread the thick batter into the prepared pan, using a piece of parchment paper pressed on top to smooth it flat. Add extra chocolate chips on top if desired.
- Bake for 23 to 25 minutes, until the brownies are set but still soft in the center. Let cool in the pan for 30 minutes before slicing into squares.
How to Serve It
Cut four rows in each direction to make the stated 16 servings. Wipe the knife between cuts when chocolate starts collecting on the blade. Serve plain to keep the chocolate and almond butter flavors clear. Coffee, tea, or milk works alongside one square.
Fresh strawberries add a tart contrast without requiring another recipe. A small scoop of vanilla ice cream makes a larger dessert. Add toppings after plating rather than covering the whole batch. Optional toppings and extra chocolate chips change the supplied nutrition values.
Leftovers and Storage
Refrigerate for up to 4 days in an airtight container. Let the brownies cool before closing the lid to limit trapped condensation. Separate stacked layers with parchment so the soft tops don’t stick. Refrigeration makes the texture firmer than it is just after cooling.
To reheat one square, place it on a microwave-safe plate. Microwave for 10 seconds, then check the center. Continue in 5-second intervals only until warmed to your preference. Keep reheating brief so the chocolate doesn’t become excessively hot.
Quick Notes
Check the center at 23 minutes before adding more baking time. It should remain soft while the batter has set. Don’t wait for the entire surface to feel hard.
- Keep the 30-minute cooling step; warm brownies can break during slicing.
- Avoid excess puree by measuring one cup after cooking and mashing.
- Compare nut butter prices per ounce; the listed alternatives offer budget flexibility.
- Cook and mash the sweet potatoes ahead to shorten preparation on baking day.
- Break up cacao lumps before mixing to prevent dry pockets in the batter.
- Use the listed arrowroot flour option in the same ¼ cup quantity.
Easy Swaps
Keep replacement quantities the same when using the listed nut or seed alternatives. Their flavors will affect the finished brownies. The original nutrition values may also change with substitutions.
- Choose vegan mini chocolate chips for a vegan batch.
- Replace almond butter with smooth peanut butter for a stronger nut flavor.
- Use sunflower seed butter instead of almond butter for a seed-based variation.
- Choose arrowroot flour instead of tapioca flour, as allowed in the ingredient list.
Ingredients
Method
- Prepare the sweet potato puree: Wash, dry, and pierce sweet potatoes 3 to 4 times with a fork. Microwave on a plate for 8 to 10 minutes, turning halfway through, until fork tender. Let cool, slice in half, scoop out the flesh, and mash until smooth.
- Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving overhang on the sides.
- In a large mixing bowl, combine the sweet potato puree, almond butter, melted coconut oil, and vanilla extract. Blend with a hand mixer on low speed for 30 seconds.
- Add the cacao powder, coconut sugar, tapioca flour, baking soda, espresso powder (if using), and kosher salt to the bowl. Blend on low to medium speed for about 30 seconds until fully combined, then fold in the mini chocolate chips.
- Spread the thick batter into the prepared pan, using a piece of parchment paper pressed on top to smooth it flat. Add extra chocolate chips on top if desired.
- Bake for 23 to 25 minutes, until the brownies are set but still soft in the center. Let cool in the pan for 30 minutes before slicing into squares.
Common Questions
Can I use canned sweet potato puree?
Yes, choose plain, unsweetened puree without added spices or syrup. Measure one cup, just as you would with homemade puree. Avoid sweet potato pie filling, which contains additional ingredients.
Are these brownies automatically vegan?
The batter contains no eggs or dairy butter. Chocolate chips can contain milk, so check their label. Choose vegan chips when making the recipe vegan.
Why are my brownies difficult to slice?
They may still be too warm to hold clean edges. Give them the full cooling time before cutting. Refrigerate after cooling if you prefer firmer squares.
Measure the puree, smooth the batter, and check the oven early. Let the brownies cool before making your first cut. Store extra squares covered in the refrigerator.
— Emily
