Sweet Potato Brownies

I never expected Sweet Potato Brownies to be this fudgy and chocolatey. The sweet potato adds natural sweetness and keeps them incredibly soft and moist, almond butter adds richness, and dark chocolate chips melt into gooey pockets in every bite. They’re so dense and satisfying, you’ll forget they’re the healthier option.

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I make them for potlucks, bake sales, and holiday dessert tables because they travel beautifully and are a great way to sneak veggies into dessert that both kids and adults love. They’re perfect for school events and casual gatherings since they stay fresh at room temperature for 2 to 3 days, or you can chill them for 4 to 5 days if you want them firmer. They freeze well for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Sweet Potato Brownies with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making this healthy brownie recipe is simpler than you’d think, and you’ll love how the ingredients come together into a thick, fudgy batter with all that chocolatey flavor.

Preheat and Prepare Your Pan

Preheat your oven to 350°F (180°C). Line an 8×8-inch brownie pan with parchment paper, leaving some overhang on the sides so you can easily lift the brownies out later. I use a square baking pan that’s heavy-duty and distributes heat evenly for perfectly baked edges.

Mix the Brownie Batter

If you’re starting with whole sweet potatoes, you’d want them soft and peeled, and mash them really well until smooth. A potato ricer or even a food processor can help you achieve that quite effortlessly, but a sturdy fork works too.

In a large mixing bowl, combine the mashed sweet potato and almond butter. Add the cocoa powder, sugar, all-purpose flour, olive oil, baking powder, vanilla (or pure vanilla extract for deeper flavor), and salt.

If you need this recipe gluten-free, then you can replace the flour with a gluten-free version. Stir the dry and wet ingredients together with a wire whisk until you have a thick, uniform batter. The sweet potato and almond butter should blend smoothly with the flour mixture.

Add the Chocolate Chips

Fold in ¼ cup of the dark chocolate chips, reserving the other ¼ cup for topping. Transfer the batter to your parchment-lined pan and spread it into an even layer with the back of a spoon or an offset spatula, reaching into all corners.

Sprinkle the remaining ¼ cup of chocolate chips on top, pressing them gently into the surface so they stick.

Bake Until Set

Bake for 40 to 45 minutes, until the edges look set and slightly pull away from the pan, but the center still feels slightly soft when you gently press it. A toothpick inserted in the middle should come out with a few moist crumbs.

I use an oven thermometer to make sure my oven’s temperature is accurate, which prevents overbaking, a big lifesaver in the kitchen.

Cool Completely

Once your brownies are perfectly baked, let them cool completely in the pan, set on a wire cooling rack. This takes about 2 hours, but it’s worth the wait because they’ll firm up and slice cleanly, which is exactly what we want for our brownies.

Slice into Squares

Once cool, lift them out using the parchment overhang, place the whole slab on a flat surface, and cut evenly into 16 squares with a sharp knife. Wipe the blade between cuts for clean edges. Then, finally, serve and enjoy!

These healthy brownies travel beautifully to potlucks, picnics, or work events because they hold their shape and don’t require refrigeration. Pack them up nicely in an airtight container with parchment paper between layers to prevent sticking.

You can also gift these brownies for holidays; place them in a sturdy gift box in a single layer to keep them presentable. They stay fudgy and moist during transport, making them perfect for outdoor gatherings or gifting to friends.

How to Store Leftovers

Keep fully cooled brownies at room temperature for 2 to 3 days, where they’ll stay fudgy and soft, or in the refrigerator for 4 to 5 days if you prefer them firmer and slightly fudgier. Store them in an airtight container to lock in moisture and to prevent them from drying out.

For longer storage, wrap individual squares in plastic wrap and freeze them in a freezer-safe container for up to 3 months. Thaw completely before serving, or microwave them if you like for that just-baked texture.

What to Serve With Sweet Potato Brownies

These brownies are rich and chocolatey on their own, but they’re also fantastic with a scoop of vanilla ice cream or a dollop of whipped cream on top. You could also even go with a sprinkle of sea salt! I also love serving them alongside fresh berries like raspberries or strawberries.

They’re perfect for dessert tables at dinner parties, holiday gatherings, or casual get-togethers where you want something sweet that feels a bit more special than cookies. Pair them with hot coffee, cold milk, or hot chocolate for a cozy treat.

More Easy Recipes for You to Try at Home

I’ve got more easy dessert recipes perfect for bake sales and potlucks.

• Pecan Pie Brownies
• Salted Honey Cookies
• Caramel Apple Bark
• S’mores Stuffed Cookies
• Cannoli Cookies