Welcome to the delicious world of Sweet Potato Brownies! After multiple attempts in my kitchen, I’ve perfected this recipe that’s not only healthy but also rich and fudgy. You won’t even realize these brownies are made with veggies! Join me as I share testing details, discoveries, and a delightful pumpkin brownie recipe that pairs wonderfully.
About Sweet Potato Brownies
Sweet Potato Brownies celebrate the beauty of creativity in baking. I tested this recipe during a weekend gathering where I wanted to impress my friends with healthy treats. Repeatedly tasting and adjusting the balance of flavors led me to develop an incredibly satisfying dessert that everyone raved about. These brownies not only save you dollars compared to store-bought options, but they’re also a comforting way to introduce a veggie-rich dessert.
- Quick prep of just 8 minutes, perfect for unexpected guests.
- Budget-friendly, utilizing simple ingredients you might already have on hand.
- A family favorite thanks to their enticing chocolate flavor and fudgy texture.
- Sweet potatoes are a staple in many cultures, valued for their versatility and health benefits.
Key Ingredients & Their Roles
- Sweet Potato: Adds natural sweetness and moisture; use leftover mashed for added efficiency.
- Eggs: Provide structure; use flaxseed meal as a vegan substitute.
- Coconut Oil: Keeps brownies moist; can be swapped with apple sauce for a lower fat option.
- Cocoa Powder: Gives that essential chocolate flavor; use Dutch-process for richer taste.
How to Make Sweet Potato Brownies
- Preheat your oven to 425°F. The right temperature here is key for a well-baked brownie.
- Pierce the sweet potato with a fork and wrap in foil. Roast it until tender, about 30 minutes, then let it cool and peel. Mash until smooth; you’ll need one cup for this recipe.
- In a large mixing bowl, combine the mashed sweet potato, maple syrup, melted coconut oil, eggs, and vanilla extract, stirring until well combined.
- Incorporate coconut flour, cocoa powder, baking powder, and salt, mixing gently until equal. Finally, fold in the dark chocolate chips for that delightful gooeyness.
Pro Tips & Troubleshooting
- When peeling and mashing your sweet potato, achieve a smooth texture for the best brownie consistency. I’ve learned that steaming can also work great if you’re short on time!
- A common mistake is over-mixing the batter, which makes the brownies tough; be gentle!
- For a seasonal twist, try adding pumpkin spice or chopped nuts for added flavor.
- If doubling this recipe, the bake time may slightly increase, so keep an eye on them as they bake.
Storage & Make-Ahead Guide
Store your Sweet Potato Brownies in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a tightly sealed bag for up to 3 months. When ready to enjoy, just pop them in the oven or microwave until heated through. I found that freezing these brownies keeps their moist texture intact!
What to Serve With Sweet Potato Brownies
These brownies are delicious alongside a dollop of whipped cream or a scoop of vanilla ice cream. You can even serve them with a refreshing fruit salad. For more delightful pairings, try this strawberry shortcake recipe or this blueberry bread pudding recipe.
Frequently Asked Questions
- Can I use other sweeteners instead of maple syrup? Yes, honey or agave syrup can be used as alternatives.
- What can I substitute for coconut flour? Almond or oat flour works well, but keep an eye on the liquid ratio.
- How do I know when the brownies are done baking? A toothpick inserted should come out clean or with a few moist crumbs.
- Are Sweet Potato Brownies gluten-free? Yes, when using gluten-free flour alternatives.
- Can I add nuts to the mixture? Absolutely! Chopped walnuts or pecans add a lovely crunch.
Final Thoughts
I hope you get as much joy from these Sweet Potato Brownies as I do! They’re a delightful treat that encourages you to sneak in some veggies. I personally love enjoying them with a cup of coffee in the morning—perfect for a cozy day. I’d love to hear how your batch turns out, so feel free to share your results!
More Recipes You’ll Love
- Sweet Potato Pie Bars – why it complements this
- Pumpkin Brownies – connection via flavor/technique
- Healthy Pumpkin Chili – seasonal pairing
- Chocolate Peanut Butter Banana Muffins – seasonal pairing
Sweet Potato Brownies
Ingredients
Batter
- 1 medium sweet potato 1 cup mashed
- 2 eggs
- 0.5 cup pure maple syrup
- 0.25 cup melted coconut oil
- 1 teaspoon vanilla extract
- 0.5 cup coconut flour
- 1/3 cup cocoa powder
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
- 1/3 cup dark chocolate chips plus more for topping
Instructions
Batter
- Preheat oven to 425°F. Pierce sweet potato with a fork in 2-3 spots. Wrap in foil and roast until tender, about 30 minutes. Let cool, peel, and mash with a fork until smooth. Measure out 1 cup of mashed sweet potato.
- Lower oven temp to 350ºF. Add mashed sweet potato, maple syrup, coconut oil, eggs, and vanilla into a large bowl and stir to combine.
- Add coconut flour, cocoa powder, baking powder, and salt. Stir to combine.
- Gently stir in chocolate chips. Scoop batter into a greased 8×8 baking dish and top with additional chocolate chips.
- Bake brownies for 45 minutes or until a toothpick comes out clean. Let cool before slicing. Enjoy!