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–+ servings
Two stacked Sweet Potato Brownies with chocolate chips on top, surrounded by more brownies and scattered chocolate chips on a dark surface.

Sweet Potato Brownies

Sweet Potato Brownies are my go-to healthier brownie recipe because they taste incredibly fudgy and chocolatey while sneaking veggies into dessert. Mashed sweet potato and almond butter create that rich, moist texture, while cocoa powder and dark chocolate chips deliver deep chocolate flavor with gooey pockets in every bite. They're perfect for potlucks, bake sales, and holiday dessert tables since they travel beautifully and both kids and adults devour them. They stay fresh at room temperature for 2 to 3 days, keep in the fridge for 4 to 5 days, or freeze for up to 3 months.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 16
Calories 163 kcal

Equipment

Ingredients
 
 

  • 1 ½ cups mashed sweet potato about 2 medium, cooked and mashed
  • ½ cup creamy almond butter
  • ½ cup cocoa powder
  • ¾ cup sugar
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ cup dark chocolate chips divided

Instructions
 

  • Preheat oven to 350°F (180°C). Line an 8x8-inch baking pan with parchment paper.
  • In a large bowl, mix mashed sweet potato and almond butter. Add the cocoa powder, sugar, flour, olive oil, baking powder, vanilla, and salt until a thick batter forms.
    1 ½ cups mashed sweet potato, ½ cup creamy almond butter, ½ cup cocoa powder, ¾ cup sugar, ½ cup all-purpose flour, 2 tablespoons olive oil, 1 teaspoon baking powder, 2 teaspoons vanilla extract, ½ teaspoon salt
  • Fold in ¼ cup chocolate chips. Spread the batter evenly into the prepared pan. Sprinkle the remaining ¼ cup chocolate chips on top.
    ½ cup dark chocolate chips
  • Bake for 40–45 minutes, until the edges are set but the center is slightly soft.
  • Cool completely in the pan before cutting into squares.

Video

Notes

I've found these tips helpful for getting perfect brownies every time.
Use smooth sweet potato puree: Make sure your mashed sweet potato is completely smooth with no lumps, which helps the batter blend evenly and bake uniformly.
Try peanut butter instead: Swap almond butter for peanut butter if you want a more pronounced nutty flavor, or use any creamy nut butter you have on hand.
Adjust sweetness to taste: If you prefer less sweet brownies, reduce the sugar to ½ cup or swap it entirely with ½ cup maple syrup as your sweetener, but keep in mind this affects the fudgy texture slightly and adds moisture.
Perfect the texture: Don't overbake. Pull the brownies while the center is still slightly soft, as they'll continue baking as they cool; overbaking makes them dry instead of fudgy. Let them cool in the pan for at least 2 hours so they firm up properly, or they'll become messy and crumbly.
Flash-freeze for clean storage: If you're out of plastic wrap or parchment paper, freeze the brownies uncovered on a baking sheet for 1 hour before wrapping individually to prevent them from sticking together and make grab-and-go portions easier.
Store properly: Keep fully cooled brownies in airtight containers at room temperature for 2 to 3 days, in the fridge for 4 to 5 days, or in the freezer for up to 3 months. If frozen, thaw in the fridge overnight or microwave until warmed through if you like.

Nutrition

Calories: 163kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.1mgSodium: 113mgPotassium: 182mgFiber: 2gSugar: 12gVitamin A: 1770IUVitamin C: 0.3mgCalcium: 67mgIron: 1mg
Keyword Sweet Potato Brownies
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