Rich and fudgy Sweet Potato Brownies are a delicious way to sneak in extra veggies! These healthier brownies are made with sweet potato puree and topped with a simple, creamy sweet potato frosting.
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Today is a happy day. Today is brownie day!
I LOVE brownies. Any which way you slice them, I'll eat them. I'll often list them as one of my favorite foods, because how can you resist that chew, that chocolate, and sometimes, if you're lucky, that frosting?!
Today I'm sharing sweet potato brownies, which is already a little special, but there's another secret to this treat. The frosting is made from sweet potatoes too!
I'm not messing around when it comes to brownies, so while these are a little healthier than your average brownie, they definitely don't taste like it, nor does the texture scream "There are vegetables in my dessert!!"
Ingredients
For the Sweet Potato Brownies
- Unsweetened chocolate
- Creamy, natural almond butter
- Sweet potato puree
- Coconut oil
- Coconut palm sugar
- Pure vanilla extract
- Egg
- Egg yolk
- Cocoa powder
- All purpose flour
- Salt
- Mini chocolate chips
For the Sweet Potato Frosting
- Sweet potato puree
- Semi-sweet chocolate chips
- Flaky sea salt, optional
How to make sweet potato brownies
- Preheat the oven to 350ºF. Line an 8×8 baking pan with parchment.
- In a small saucepan, heat unsweetened chocolate and almond butter over medium heat, stirring until melted.
- Transfer the chocolate mixture to a large mixing bowl. Whisk in the sweet potato puree and coconut oil, then whisk in the palm sugar. Next, whisk in egg, egg yolk, and vanilla until smooth and shiny.
- Add the cocoa powder, flour, and salt, and fold in just until incorporated with a rubber scraper or wooden spoon.
- Add the chocolate chips and fold gently to incorporate.
- Transfer the batter to the prepared baking pan and spread out evenly. Bake 20 minutes, then remove from the oven and allow to cool completely before frosting.
How to make Sweet Potato Frosting
- Melt the chocolate chips in 30 second bursts in the microwave, watching carefully and stirring each time to ensure it doesn't burn. Alternatively, you could melt the chocolate over a double boiler.
- Once melted, add the sweet potato puree and stir to combine. Spread warm frosting over cooled brownies and sprinkle with flaky sea salt if desired.
Top tips
How to make sweet potato puree
I made my own sweet potato puree by wrapping a couple sweet potatoes in aluminum foil and baking at 400ºF for one hour.
Peel off the skin and put the flesh in a food processor until smooth, adding water if necessary. If you have an instant pot, you could save a little time by following the directions in this post for instant pot sweet potatoes.
The best dessert salt
I love adding a sprinkling of flaky salt to the top of my bar desserts. It adds the perfect contrast to keep people coming back for more!
I'm using pink Himalayan salt flakes in this recipe, but any flaky salt such as Maldon flakes or fleur de sel would be great.
How to store brownies with sweet potato
I like to store these brownies in the refrigerator, where the frosting firms up and everything holds together well. They keep well in an air tight container in the refrigerator for up to 4 days.
Tips for customizing sweet potato brownies
- If you don't feel like baking sweet potatoes, just pick up a few sweet potato baby food jars (the thicker the better)
- Skip the frosting and top with powdered sugar, whipped cream, or caramel sauce
- Swap the palm sugar for brown sugar
- Add chopped walnuts to the batter before baking
- I haven't tested it, but you could experiment with using a flax egg to make it vegan
- Use dairy-free chocolate chips to keep these sweet potato brownies dairy-free
- Try using a gluten-free flour blend to make them gluten-free
FAQ
I wouldn't consider these brownies healthy, but they are definitely more nutritious than traditional brownies, since the sweet potatoes add fiber, vitamins, and minerals.
Nope! The sweet potatoes add moisture and natural sweetness, but the rich chocolate flavor is front and center. Most people won't even know the sweet potato is in there!
More brownie recipes
- Refrigerator Bakery Brownies
- Single Serve Vegan Chocolate Brownie Cookie
- Vegan Mug Brownie
- Dark Chocolate Brownies
- Vegan Single Serving Brownie
- Vegan Zucchini Brownies
- Cream Cheese Ice Box Brownies
- Grandma's Brownies
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Sweet Potato Brownies
Ingredients
Sweet Potato Brownies
- 2 ounces unsweetened chocolate
- ½ cup creamy, natural almond butter
- ½ cup sweet potato puree, from about half a large sweet potato
- ½ tablespoon coconut oil
- ½ cup coconut palm sugar
- 2 teaspoons pure vanilla extract
- 1 egg
- 1 egg yolk
- ¼ cup cocoa powder
- 2 tablespoons unbleached all purpose flour
- ¼ teaspoon salt
- ¼ cup mini chocolate chips
Sweet Potato Frosting
- ½ cup sweet potato puree, from about half a large sweet potato
- 10 ounces semi-sweet chocolate chips
- Flaky sea salt, optional
Instructions
Sweet Potato Brownies
- Preheat the oven to 350ºF. Line an 8x8 baking pan with parchment.
- In a small saucepan, heat unsweetened chocolate and almond butter over medium heat, stirring until melted.
- Transfer the chocolate mixture to a large mixing bowl. Whisk in the sweet potato puree and coconut oil, then whisk in the palm sugar. Next, whisk in egg, egg yolk, and vanilla until smooth and shiny.
- Add the cocoa powder, flour, and salt, and fold in just until incorporated with a rubber scraper or wooden spoon.
- Add the chocolate chips and fold gently to incorporate.
- Transfer the batter to the prepared baking pan and spread out evenly. Bake 20 minutes, then remove from the oven and allow to cool completely before frosting.
Sweet Potato Frosting
- To make the sweet potato frosting, melt the chocolate chips in 30 second bursts in the microwave, watching carefully and stirring each time to ensure it doesn't burn. Alternatively, you could melt the chocolate over a double boiler.
- Once melted, add the sweet potato puree and stir to combine. Spread warm frosting over cooled brownies and sprinkle with flaky sea salt if desired.
- Brownies will keep covered in the refrigerator for up to three days, or in the freezer for up to three months.
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