These rich and fudgy sweet potato brownie recipe is the perfect way to satisfy your chocolate cravings while sneaking in some extra nutrients! The sweet potato purée adds natural moisture and a subtle sweetness, making these brownies incredibly soft and absolutely addicting!
Topped with a luscious chocolate ganache, they’re a must-try for any dessert lover!
If you love chocolatey recipes, you are also going to love my Single serving Molten Lava Cake, 3 ingredient Oreo Cake & Fudge Oreo Brownies!
Jump to:
What You'll need to make this Sweet Potato Brownie Recipe!
- Sweet Potato
- Vegetable Oil
- Granulated Sugar
- Brown Sugar (Light Or Dark)
- Buttermilk
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Powder & Baking Soda
- Unsweetened Cocoa Powder
- Semisweet Chocolate Chips
- Heavy Cream
See recipe card for quantities.
Instructions
Make the sweet potato purée!
Mix together the wet & dry ingredients to make the brownie batter!
Transfer to a baking tray & bake for 25 minutes!
Top with the chocolate ganache, serve & enjoy!
Prepare the Sweet Potato Puree
- Peel and chop the sweet potato into 1-inch cubes. Boil for 15-20 minutes until fork-tender.
- Drain and mash until smooth using a hand mixer or food processor. Let it cool to room temperature before using. (This step can be done in advance—see notes below.)
Make the Brownies
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
- In a large bowl, whisk the sweet potato puree, vegetable oil, granulated sugar, and brown sugar until well combined.
- Add the eggs, buttermilk, and vanilla extract, mixing until smooth.
- Gradually fold the dry ingredients into the wet ingredients, stirring between additions until a thick, glossy brownie batter forms.
- Stir in the chocolate chips, then pour the batter into the prepared pan.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool for at least 15 minutes before slicing.
Make the Ganache (Optional)
- Heat the heavy cream until hot but not boiling. Pour it over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth.
- Spread a thin layer of ganache over the cooled brownies. Slice and enjoy!
Substitutions
- Sweet Potato → Mashed banana, pumpkin puree, or applesauce (for moisture and sweetness)
- Vegetable Oil → Melted butter, coconut oil, or unsweetened applesauce (for a lower-fat option)
- Granulated Sugar → Coconut sugar, honey, maple syrup, or date sugar
- Brown Sugar (Light or Dark) → Coconut sugar, maple sugar, or granulated sugar + 1 teaspoon molasses per ½ cup
- Buttermilk → Milk + 1 teaspoon vinegar or lemon juice (let sit for 5 minutes), or plain yogurt
- Eggs → Flax egg (1 tablespoon ground flaxseed + 3 tablespoon water per egg), chia egg, or mashed banana
- Vanilla Extract → Maple syrup, almond extract, or vanilla bean paste
- All-Purpose Flour → Whole wheat flour, oat flour, or a 1:1 gluten-free flour blend
- Baking Powder & Baking Soda → Use 3x the amount of baking powder if replacing baking soda (or vice versa), or ½ teaspoon cream of tartar + ¼ teaspoon baking soda per 1 teaspoon baking powder
- Unsweetened Cocoa Powder → Dutch-processed cocoa, raw cacao powder, or carob powder
- Semisweet Chocolate Chips → Dark chocolate chunks, chopped chocolate bars, or dairy-free chocolate chips
Equipment
- Measuring Cups
- Whisk
- 8 x 8 Baking Tray
Storage
Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days for a fudgier texture. To freeze, wrap individual brownies tightly in plastic wrap and place them in a sealed container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Top tips
- Use Room Temperature Ingredients – Ensure eggs, buttermilk, and sweet potato puree are at room temperature for a smooth, even batter.
- Don’t Overmix – Stir the dry ingredients into the wet just until combined to keep the brownies soft and fudgy.
- Let Them Cool Before Slicing – Allow brownies to cool for at least 15 minutes to set properly and prevent crumbling.
FAQs
Yes, but make sure it’s pure sweet potato with no added sugars or spices. Freshly mashed sweet potatoes tend to have a better texture and natural sweetness.
Insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), they’re ready. Overbaking can make them dry.
Yes, substitute buttermilk with a mix of non-dairy milk and 1 teaspoon of vinegar, and use dairy-free chocolate chips. The texture will still be soft and fudgy.
Related
Looking for other dessert recipes like this? Try these:
Fudgy Sweet Potato Brownie Recipe (Healthy Snack)
Ingredients
Equipment
Method
- Peel and chop the sweet potato into 1-inch cubes. Boil for 15-20 minutes until fork-tender.
- Drain and mash until smooth using a hand mixer or food processor. Let it cool to room temperature before using. (This step can be done in advance—see notes below.)
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
- In a large bowl, whisk the sweet potato puree, vegetable oil, granulated sugar, and brown sugar until well combined.
- Add the eggs, buttermilk, and vanilla extract, mixing until smooth.
- Gradually fold the dry ingredients into the wet ingredients, stirring between additions until a thick, glossy brownie batter forms.
- Stir in the chocolate chips, then pour the batter into the prepared pan.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool for at least 15 minutes before slicing.
- Heat the heavy cream until hot but not boiling. Pour it over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth.
- Spread a thin layer of ganache over the cooled brownies. Slice and enjoy!
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply