These sweet potato brownies are rich, chocolatey, and super soft — and the best part? They have a secret healthy twist! Made with mashed sweet potato, these brownies are not only delicious but also filled with nutrients. If you’ve never tried sneaking vegetables into your desserts before, this recipe will change your mind.
Whether you’re baking for yourself, your kids, or just want a healthier dessert, these sweet potato brownies are perfect. They’re gluten-free, naturally sweetened, and so easy to make at home!
Ingredients You’ll Need
- 1 medium sweet potato (makes about 1 cup mashed)
- 2 eggs
- ½ cup pure maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- ⅓ cup cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips (plus more for topping, optional)
Optional Ganache Topping:
- ¼ cup chocolate chips
- 1/8 cup milk of your choice
How to Make Sweet Potato Brownies
Step 1: Roast the Sweet Potato
Preheat your oven to 425°F (about 220°C). Use a fork to poke 2–3 holes in the sweet potato. Wrap it in foil and roast it for around 30 minutes until soft. Let it cool, then peel and mash it well. Measure out 1 cup of the mashed sweet potato for this recipe.
Step 2: Lower Oven Temperature
Turn down the oven to 350°F (around 175°C).
Step 3: Mix the Wet Ingredients
In a large bowl, add the mashed sweet potato, maple syrup, melted coconut oil, eggs, and vanilla extract. Stir everything together until smooth.
Step 4: Add Dry Ingredients
Now mix in the coconut flour, cocoa powder, baking powder, and salt. Combine everything well.
Step 5: Add Chocolate Chips
Gently fold in the chocolate chips. Keep a few for topping if you like.
Step 6: Bake
Grease an 8×8 inch baking dish. Pour in the brownie batter and spread it evenly. Add extra chocolate chips on top. Bake for 45 minutes or until a toothpick inserted in the centre comes out clean. Let them cool completely before slicing.
Optional Ganache Topping
If you want an extra chocolatey treat, melt ¼ cup chocolate chips in the microwave. Mix in 1/8 cup milk, stir well, and spread over the cooled brownies. Let it set. You can place them in the fridge to speed up the hardening process.
How to Store
Store your brownies in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. If freezing, thaw overnight in the fridge before eating.
Nutrition Info (Per Brownie, Approximate)
- Calories: ~160 kcal
- Fat: 9g
- Carbohydrates: 20g
- Sugar: 12g
- Fiber: 3g
- Protein: 3g
These brownies are rich in fibre thanks to the sweet potato and coconut flour. Plus, they’re naturally sweetened and gluten-free!
These sweet potato brownies are soft, chocolatey, and packed with hidden nutrition. They’re a great way to enjoy a guilt-free dessert that even kids will love. With no refined flour or sugar, they’re ideal for anyone trying to eat a little healthier without giving up on flavour. Give them a try — and don’t be surprised if you end up making them again and again!
FAQ’s
Can I use regular flour instead of coconut flour?
Coconut flour is very absorbent and acts differently from regular flour. If you want to substitute, use about 1/3 the amount of regular flour and adjust as needed.
Can I use a sweetener other than maple syrup?
Yes, you can use honey or agave syrup as a substitute. Keep in mind that it may slightly change the taste and texture.
Are these brownies suitable for kids?
Yes! These brownies are naturally sweetened and contain healthy ingredients like sweet potato. Kids usually love them.
How do I know when the brownies are done baking?
Insert a toothpick in the centre. If it comes out clean or with a few crumbs (not wet batter), they are done.
Can I make these brownies vegan?
You can try replacing eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). However, the texture may vary slightly.
