At first look (and first taste), you’d NEVER know these Sweet Potato Brownies have multiple servings of veggies hidden in them. From the actual brownie to the frosting, we’re going to use the mighty sweet potato to sweeten this delectable dessert!
Yes, you read right! These brownies don’t have any added sugar in them. They are perfectly sweetened with organic maple syrup and roasted sweet potatoes! Brownies are great in that you can hide lots of veggies inside them and the texture or taste isn’t affected. Let’s get to it!
- Sweet Potatoes – To get a beautiful depth of sweetness, we are going to roast sweet potatoes in the oven. As they cool, the potato enzymes create complex sugars from the starch, which adds a natural sweetener as well as that signature fudgy texture.
- Unsweetened Cocoa Powder – This stuff smells great but do not take a bite of the powder! It’s super bitter until you add sweeteners.
- Chopped Pecans – These are optional, but provide a great crunch and some healthy fats to the dish. I mean, let’s healthify brownies as much as we can, right?!
How to Make Brownies from Sweet Potatoes
These sweet potato brownies are one-bowl and mostly hands-off. You can even top them with a sweet potato frosting like I did!
- Start off by roasting your sweet potatoes. If you’re making the sweet potato frosting, use 3 potatoes.
- Let them get cool enough to handle, and scoop out the flesh. Mash it up thoroughly or blend in a food processor to make a puree.
- Mix the 2 cups of the sweet potato flesh with maple syrup, vanilla, coconut oil, eggs, and cocoa powder.
- In another bowl, stir together flour, baking powder, and salt.
- Pour in the dry ingredients to the wet bowl, a little at a time, until combined.
- Stir in any add-ins like chocolate chips or chopped nuts.
- Bake on the lower rack at 350°F for 25 minutes, and then add the pan to the fridge for everything to set. The longer it’s in the fridge, the better these taste.
- If you’re making the frosting, take the remaining cup of sweet potato puree and mix it with melted chocolate until combined. Smooth it out on top of the cooled brownies, and then add to the fridge again until everything is set. That’s it!
Other Easy Desserts You’ll Love!
Fudgy Sweet Potato Brownies
Sweet Potato Brownies
- 3 ct. sweet potatoes or a 2 cups of sweet potato puree
- 2 tbsp. coconut oil melted
- 2 tsp. vanilla extract
- 2 ct. eggs
- ½ cup maple syrup
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- ½ cup chopped pecans (optional)
Sweet Potato Frosting
- 1 ct. sweet potato or 1 cup of sweet potato puree
- 5 oz. chocolate melted
- Preheat oven to 425°F. Wash and poke the sweet potatoes all over with a fork.
- Roast them on a foil-lined sheet pan for an hour, until fork tender.
- Remove the sweet potatoes and let them cool enough to be handled. Remove the flesh and mash thoroughly.You need 2 cups of puree for the brownies, and 1 cup for the frosting.
- In a large bowl, stir together the sweet potato puree, melted coconut oil, vanilla extract, eggs, maple syrup, and cocoa powder until combined.
- In a separate bowl, mix the flour, baking powder, and salt. Pour the dry ingredients into the wet bowl, a little at a time, and mix.
- If using nuts, stir in the chopped pecans.
- Preheat your oven to 350°F. Spray a baking pan with non-stick cooking spray and line the bottom with parchment paper.
- Pour the brownie mixture into your baking pan and bake for about 25 minutes on the center rack.
- Let it cool completely in the refrigerator.
- Meanwhile, stir together the remaining 1 cup of sweet potato puree with the melted chocolate.
- Cover your cooled brownies with the sweet potato frosting. Put the brownies back into the fridge until the frosting is set. Enjoy!
The Coined Breakdown
- Total Cost per serving: $0.41
- Total Cost (9 servings): $3.72
- Those Other Guys: $4.99 per serving