You’ll feel a little bit better about giving into those sweet cravings when you’ve got a pan of these Sweet Potato Brownies in the oven. They’re rich, with a soft cakey texture, and perfect for kids and adults who love brownies but want a healthier option.
Healthy Sweet Potato Brownies
Looking for a brownie with an added nutritional benefit? Then I’ve got you!
Take one bite of these sweet potato brownies and I’m willing to bet you’ll be pleasantly surprised.
Healthy sweet potato brownies are a rich and oh-so chocolatey variation on typical brownies, but with a more nutritious base. These brownies are packed with almost a cup of sweet potatoes and whole wheat flour and use maple syrup as the sweetener, something you don’t find in your classic brownie recipes.
These healthy sweet potato brownies require basically the same amount of skill and time as whipping up regular brownies, which is another bonus in my book. And my kids love that they’re getting a special brownie treat in their lunch boxes!
If you are looking for more easy hidden veggie recipes for your kids, then be sure to check out this delicious Quick Stovetop Hidden Veggie Mac and Cheese, Healthy Hidden Zucchini Muffins, or these reader fave 15-Minute Fluffly Spinach Pancakes. You can also find more recipes and information in my best-selling cookbook, Little Foodies: Recipes for Babies and Toddlers with Taste.
Reasons to Love Sweet Potato Brownies
- rich and chocolatey
- made with pantry staples
- healthier than your typical brownie
- a great treat for school or packed lunches
- hidden veggie
- can be made gluten and dairy-free
- freezer-friendly
- naturally nut-free
Ingredients
Make sure to read the recipe card below for full ingredients and instructions!
- Sweet Potato: cooked and mashed or pureed.
- Flour: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.
- Sugar: regular, for a little sweetness
- Eggs: to bind all ingredients together
- Butter: unsalted
- Chocolate Chips: you can use semi-sweet or dark chocolate chips, or substitute dairy-free as needed
- Cocoa Powder: high-quality cocoa powder really brings a rich chocolate flavor
- Ground Flax Seeds: optional – these give a little extra texture and added fiber
- Vanilla
- Salt
Allergy Tips: to make these brownies gluten-free, you can use any one-for-one gluten-free flour blend.
Step-by-Step Instructions
- Prep: preheat your oven and line a 8×8 baking pan with parchment paper or spray with a cooking spray.
- Add Dry Ingredients: in a medium bowl, add flour, cocoa powder, sugar, salt, baking soda, and ground flax seeds.
- Add Wet Ingredients: mix in the mashed sweet potato, eggs, maple syrup, butter, and vanilla.
- Add Chocolate Chips: add 1/2 cup of the chocolate chips and gently fold together.
- Pour: pour the brownie batter into your baking dish and sprinkle with the remaining chocolate chips.
- Bake: bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Let cool and cut to the size you prefer.
- Eat: serve and enjoy!
Toppings
Honestly, there’s not much I can think of that needs to be added to these fudgy sweet potato brownies. However, if you’re craving a little something extra for the mix, or just as a topping, here’s a few ideas that will really make these brownies irresistible.
- chopped walnuts
- chopped pecans
- white chocolate chips
- chopped strawberries
- blueberries
- marshmallows (pro tip – add them to the top of the brownies right before you take them out of the oven.)
How to Store & Freeze
Store sweet potato brownies in the fridge in an airtight container for up to 5 days. These brownies also freeze well for up to 3 months.
To Make Fudgy Brownies
These brownies have a cakey texture, which my kids love. But if you prefer a more fudgy texture, all you have to do is omit the baking soda and use 1 whole egg and 1 egg yolk.
Expert Tips
- Get the sweet potato ready. Peel, cook, and mash the sweet potato ahead of time so that it’s cooled down and ready to add to the batter. You can also use canned sweet potato for added time-saving.
- Make it dairy-free. Simply use dairy-free chocolate chips and substitute coconut oil or avocado oil for the butter.
- No Sticking. Make sure you generously grease your pan or use parchment paper so that your brownies won’t stick to the pan.
- Let the brownies cool off. If your brownies are falling apart as you remove them from the pan, let them cool completely before removing and cutting them. This allows them to firm up a bit.
- 1/2 cup white whole wheat flour, can also use all-purpose, whole wheat or a GF blend
- 1/2 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1 tbsp ground flax seeds (optional)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup cooked sweet potato, mashed or pureed
- 2 large eggs
- 1/3 cup pure maple syrup
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 3/4 cup chocolate chips, divided (optional)
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Prep: preheat your oven to 325°. Line a 8×8 baking pan with parchment paper or spray with a cooking spray.
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Add Ingredients: in a medium bowl, add flour, cocoa powder, sugar, salt, baking soda, and ground flax seeds.
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Add Wet Ingredients: mix in the mashed sweet potato, eggs, maple syrup, butter, and vanilla.
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Add Chocolate Chips: add 1/2 cup of the chocolate chips into the brownie batter and gently fold them together. You do not want to overmix.
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Pour: pour the brownie batter into your baking dish and sprinkle with the remaining chocolate chips.
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Bake: place the baking pan in the oven and bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Let cool for 2-3 hours, then take out the brownies by carefully lifting out the parchement paper and placing them on a cutting board. Cut into the size you prefer.
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Eat: serve and enjoy!
For Fudgier Brownies: omit the baking soda and use 1 whole egg and 1 egg yolk.