At first look (and 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 as the base for this delectable dessert!
Yes, you read right! Surprisingly, these brownies have no added sugar in them. They are perfectly sweetened with organic maple syrup and roasted sweet potatoes! Brownies are a great dish because you can hide lots of veggies inside them, and the texture or taste isn't affected. I love to top these with a scoop of no-churn cookies & cream ice cream!
The Coined Breakdown
- Total Cost per serving: $0.41
- Total Cost (9 servings): $3.72
- Those Other Guys: $4.99 per serving
Ingredients
- Sweet Potato Puree - 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.
- Maple Syrup - To add sweetness without any added sugars. Grab 100% pure maple syrup.
- Eggs - A couple of eggs provide stability to the dish.
- Vanilla Extract - For extra flavor; get the pure vanilla if you can.
- Dry Ingredients - All-purpose flour, baking powder, and salt make up our dry ingredients.
- 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?!
- Chocolate Bar - This is part of our chocolate icing. You can use milk, dark, or vegan chocolate.
- Coconut Oil - To help melt the chocolate into a silky smooth consistency.
Variations and Substitutions
Pumpkin Fudge Brownies: Because pure pumpkin puree will act similar to sweet potato puree, it's an easy swap for this recipe. Feel free to substitute out for a Fall twist!
Valentine's Day Sweet Potato Brownies: Sprinkle Valentine's Day sprinkles on top of the icing before chilling.
Sweeteners: Instead of maple syrup, you can use agave syrup to still get that sweetness without any added sugar.
How to Make Brownies from Sweet Potatoes
First, you want to roast your sweet potatoes until fork tender. When they have cooled down enough to handle, scoop out the flesh. Blend the veggies in a food processor to make a smooth puree.
Step 1: Add 2 cups of your sweet potato puree, coconut oil, vanilla, eggs, maple syrup, and cocoa powder to a large mixing bowl.
Step 2: Mix well until smooth.
In a separate, smaller bowl, stir together the flour, baking powder, salt, and chopped pecans.
Step 3: Stir in the dry ingredients to the wet bowl, a little at a time, until a batter forms.
Step 4: It should look something like this and will be pretty thick.
Step 5: Next, line a brownie pan with parchment paper. Add your brownie batter to the pan, and smooth the top into an even layer.
Bake for about 25 minutes. Remove, and let them cool completely.
Step 6: Once the brownies have cooled, melt together your chocolate and coconut oil until smooth.
Mix together the melted chocolate with 1 cup of sweet potato puree.
Step 7: The frosting will come together to be a smooth consistency, like this.
Step 8: Finally, spread the frosting on top of the cooled brownies.
Add the pan to the refrigerator to let the frosting set.
Recipe Pro Tips
- Roasting is key. So let's be honest. It's definitely easier to grab a can of sweet potato puree. However, I suggest roasting the vegetables for the best, most complex flavor.
- Run the sweet potato flesh through a food processor. I've made this recipe without a food processor; and although it's still tasty, it's hard to manually mash the strings out of the sweet potato flesh. I recommend using a food processor to get the best texture!
Recipe FAQs
These don't! We use the natural sweetness of roasted sweet potatoes, plus 100% maple syrup to sweeten this recipe. No added sugar needed.
My tip for cutting brownies without creating those ragged edges? Use a plastic knife!
Sure thing! Wrap the brownies in plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. When you're ready to eat, thaw the brownie slice in the refrigerator.
Other Sweet Treats You'll Crave!
If you tried this Fudgy Sweet Potato Brownies Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Fudgy Sweet Potato Brownies
Equipment
- Vegetable Brush
- Aluminum Foil
- Large Mixing Bowl
- Small Mixing Bowl
- Mixing Spoon
- 9x9 Brownie Pan
- Parchment Paper
- Microwave-Safe Bowl
Ingredients
Sweet Potato Brownies
- 2 pounds sweet potatoes or 2 cups of sweet potato puree
- 2 tablespoons coconut oil melted
- 2 teaspoons vanilla extract
- 2 count eggs
- ½ cup maple syrup
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans (optional)
Sweet Potato Frosting
- 5 ounces chocolate bar melted
- 1 teaspoon coconut oil
- 1 pound sweet potato or 1 cup of sweet potato puree
Instructions
Sweet Potato Brownies
- Preheat oven to 425°F. Wash the sweet potatoes and poke them all over with a fork.
- Roast them on a foil-lined sheet pan for an hour, or until fork tender.
- Remove the sweet potatoes and let them cool down enough to be handled. Remove the flesh and run it through a food processor to get a sweet potato puree.You'll need 2 cups of puree for the brownies, and 1 cup for the frosting.
- In a large mixing 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, salt, and chopped pecans.
- Pour the dry ingredients into the wet bowl, a little at a time, and mix.
- Preheat your oven to 350°F. Take a 9x9 brownie pan 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 the pan cool completely, either on the counter or in the refrigerator.
Sweet Potato Frosting
- Meanwhile, melt the chocolate bar pieces with a bit of coconut oil until smooth.
- Mix together the melted chocolate with the remaining 1 cup of sweet potato puree.
- Cover your cooled brownies with the sweet potato frosting. Put the brownies into the fridge until the frosting is set. Slice with a plastic knife and enjoy!
Henry says
Thank you for this recipe. Every search result for "sweet potato brownie" was showing vegan or gluten free (or both) until I found your recipe. These turned out great!
Shani W. says
Thanks so much Henry! We always love these brownies and I'm glad you enjoyed them too!