Easy Sweet Potato Brownies – Looking for a delightful twist on a classic dessert? This Easy Sweet Potato brownie recipe is the perfect blend of rich chocolate flavor and nutritious sweet potatoes. With just a few wholesome ingredients like cooked sweet potatoes, peanut butter, and cocoa powder, you can whip up these moist and fudgy brownies in no time. Get ready to indulge in a healthier treat that doesn’t compromise on taste!
I remember the first time I made these sweet potato brownies. It was a rainy Sunday afternoon, and my family was craving something sweet but slightly different. As I rummaged through my pantry, I found a couple of sweet potatoes that had been sitting there for a while. Inspiration struck! I decided to experiment and combine them with my brownie recipe. To my surprise, my husband and child absolutely adored them. The brownies disappeared almost as quickly as I made them! Now, this has become a staple in our household, especially when we want something quick, easy, and satisfyingly sweet.
Why You’ll Love These Sweet Potato Brownies
These sweet potato brownies are a healthier dessert option packed with nutrients from sweet potatoes. With just four simple ingredients—sweet potatoes, peanut butter, maple syrup, and cocoa powder—you can quickly whip up a delicious treat that’s both moist and rich in chocolate flavor. Perfect for satisfying sweet cravings without the guilt, these brownies are easy to make and incredibly tasty!
Ingredient Notes
- Sweet Potato: This humble root vegetable is the star of the show! Make sure to cook it thoroughly until it’s soft and easy to mash. The sweet potato not only adds a natural sweetness but also keeps the brownies incredibly moist and fudgy. Plus, it’s packed with vitamins and fiber, so you can feel a bit better about indulging.
- Peanut Butter or Almond Butter: Whether you prefer the classic taste of peanut butter or the slightly milder almond butter, both options bring a delicious, creamy texture to the brownies. If you have a nut allergy or want to try something different, sunflower seed butter is a great alternative that keeps the richness intact.
- Maple Syrup or Honey: These natural sweeteners do more than just add sweetness—they also help keep the brownies moist. Choose maple syrup for a subtle, earthy sweetness or honey for a slightly floral note. Either way, they complement the chocolate beautifully.
- Cocoa Powder: This is where the magic happens! Use unsweetened cocoa powder to get that deep, rich chocolate flavor we all love. It pairs perfectly with the sweet potato, creating a brownie that’s both decadent and nutritious.
How To Make Easy Sweet Potato Brownies
- Step 1: Preheat your oven to 350°F (175°C). Grease a mini muffin tin and set it aside.
- Step 2: Start by peeling a large sweet potato. Pierce the skin a few times and microwave on high for 5-10 minutes until it’s soft. Once cooked, mash the sweet potato and measure out 1 cup. Set it aside.
- Step 3: In a small saucepan over medium heat, combine the peanut butter and maple syrup. Stir occasionally until the mixture is melted and smooth.
- Step 4: In a medium-sized bowl, combine the mashed sweet potato, the melted peanut butter mixture, and the cocoa powder. Stir or whisk until everything is thoroughly mixed and smooth.
- Step 5: Evenly distribute the batter into the prepared mini muffin tin. Smooth the tops if needed.
- Step 6: Bake in the preheated oven for 20-22 minutes. Let the brownies cool completely before popping them out of the pan.
Pro tip: For an extra boost of flavor, add a teaspoon of vanilla extract to the batter. Vanilla extract does wonders in baking by enhancing the overall taste profile of your desserts. In these sweet potato brownies, it accentuates the rich chocolate flavor and adds a warm, inviting aroma that fills your kitchen as they bake. This small addition makes a big difference, giving your brownies a more complex and satisfying taste that will have everyone asking for seconds. Don’t skip this step—it’s the secret ingredient that takes these brownies from good to absolutely amazing!
Storage Options
Okay, let’s talk leftovers—though, let’s be honest, do these brownies even make it past day one? In my house, it’s like a dessert apocalypse the moment they come out of the oven. But on the rare occasion you have some to save (maybe you hid them?), here’s how to keep them just as delicious as day one.
- On the Counter: If you know they’ll be gone within two or three days, just stash them in an airtight container at room temp. They’ll stay moist and fudgy, ready for you to sneak a bite during your next Netflix binge. Pro tip: don’t leave them out where everyone can see them unless you’re prepared to share.
- In the Fridge: Feeling fancy and want to savor them over the week? Pop them in the fridge. They’ll stay fresh for up to a week, and honestly, they’re incredible cold—like little brownie fudge bites. I’m not even kidding; try it once, and you’ll never go back.
- Freezer Magic: Want to be the hero of your future self? Wrap those brownies individually in plastic wrap, toss them in a freezer bag, and freeze them for up to three months. When a chocolate craving hits, just let one thaw on the counter or warm it up in the microwave for 15 seconds. It’s like finding treasure you forgot you buried.
What are some fun toppings to add to these brownies
So many options, so little time! Dust them with powdered sugar for a classic look, drizzle melted chocolate for extra decadence, or spread a thin layer of peanut butter frosting. Feeling adventurous? Sprinkle crushed nuts, shredded coconut, or even a pinch of sea salt on top.
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Variations and Substitutions
Let’s get real: recipes are just suggestions, right? I’m a huge fan of tweaking things to match whatever I have in the pantry—or my mood. Here are some fun ways to remix these brownies:
- Nut-Free Magic: Allergic to nuts? No biggie. Sunflower seed butter is a fantastic substitute for peanut or almond butter. I tried it once when my niece with a nut allergy came over, and she couldn’t believe they were “safe brownies.” Win-win.
- Vegan Vibes: If you’re looking for a vegan version, swap the honey for agave syrup. Oh, and double-check that your cocoa powder is dairy-free (most are, but you never know). These brownies are already egg-free, so you’re basically halfway there.
- Add-Ins to Love: Here’s where things get fun. Throw in chopped walnuts for a crunch, shredded coconut for a tropical vibe, or dried cherries if you’re feeling fancy. My kid once dumped a handful of mini marshmallows into the batter, and let me tell you—it was chaos, but also delicious.
- More Chocolate? Yes, Please: If you’re a true chocoholic (guilty), sprinkle some chocolate chips into the batter. Dark chocolate for the purists, milk chocolate for the sweet tooths, and white chocolate for the adventurous. It’s like leveling up your brownie game.
What to Serve With Sweet Potato Brownies
Sure, these brownies are amazing on their own (I mean, duh), but pairing them with the right extras can turn dessert into a full-on experience. Think of it like accessorizing your favorite outfit—it just makes everything better.
- Ice Cream Dreams: A warm brownie topped with a scoop of vanilla ice cream? Chef’s kiss. Or, go bold with salted caramel, coffee, or even pistachio ice cream. It’s basically a dessert party in your mouth.
- Berry Bliss: Fresh berries are the unsung heroes of dessert pairings. Strawberries, raspberries, or even blueberries add a pop of color and a tangy sweetness that balances the rich, fudgy brownie. Bonus: it almost makes you feel healthy.
- Whipped Cream Happiness: A dollop of whipped cream—homemade or from a can, no judgment—takes these brownies to cloud nine. Feeling fancy? Add a touch of cinnamon or a drizzle of honey to your whipped cream for a little extra pizzazz.
- Warm Drink Pairings: Coffee lovers, this is your moment. Sweet potato brownies and a cup of coffee are a match made in heaven. Not a coffee person? A cozy cup of tea or hot cocoa works just as well. (Hot tip: marshmallows in the cocoa = instant joy.)
Frequently Asked Questions:
Can I use canned sweet potato puree instead of fresh sweet potato?
Absolutely! If you’re short on time, canned sweet potato puree works just as well. Just ensure it’s pure sweet potato without added sugars or spices.
Can I make these brownies in a regular brownie pan?
Yes, you can! Just adjust the baking time accordingly. A standard 8×8 inch pan may take around 25-30 minutes to bake.
How can I tweak the sweetness or texture?
For sweeter brownies, add an extra tablespoon of honey or maple syrup. If you want them denser and richer, a little extra cocoa powder or peanut butter will do the trick. Honestly, this recipe is pretty forgiving—go ahead and experiment!
What’s the secret to perfect texture?
It’s all about the sweet potato. Make sure it’s cooked until super soft and mashed smoothly—no lumps allowed! And don’t overbake; these brownies will firm up as they cool. Slightly underdone in the center? That’s the sweet spot for fudgy perfection.
So, what do you think? Ready to dive into your own brownie adventure? Let me know how they turn out—or better yet, save me one! 😉
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Sweet Potato Brownies Recipe
Ingredients
- 1 c cooked sweet potato mashed
- 1/2 c peanut butter or almond butter
- 1/4 c maple syrup or honey
- 1/4 c cocoa powder
Instructions
- Preheat oven: Set it to 350°F (175°C) and grease a mini muffin tin.
- Prepare sweet potato: Peel, pierce and microwave a large sweet potato for 5-10 minutes until soft. Mash and measure 1 cup.
- Melt mixture: In a small saucepan, heat peanut butter and maple syrup until melted.
- Mix ingredients: In a bowl, combine mashed sweet potato, melted mixture, and cocoa powder. Stir until smooth.
- Fill muffin tin: Pour the batter into the mini muffin tin.
- Bake: Bake for 20-22 minutes. Let cool before removing from the pan.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Could I replace peanut butter for butter? I don’t feel like peanut butter would go well with sweet potato.
Hey Melissa! Swapping peanut butter for regular butter could definitely work, especially if you’re looking for a flavor that’s a bit more neutral with sweet potatoes. Peanut butter adds a bit of richness and nuttiness, but I totally get the hesitation—it might not be everyone’s favorite combo with sweet potato in brownies.
If you go with butter, you’ll get a smoother, slightly creamier texture. Just be aware that it might make the brownies a little less dense since peanut butter adds a bit of thickness. I’d suggest using an equal amount of softened butter for an easy swap. Also, you might want to add a pinch of salt if you’re using unsalted butter to balance the sweetness.
Let me know if you try it out—I’m curious how it turns out!