Who knew that sweet potatoes can be your secret ingredient in your next batch of brownies? I'm going to prove it to you with these 16 sweet potato brownie recipes that you have got to try. Sweet potato is the genius hidden ingredient that keeps your brownies fudgy and rich while tasting like pure chocolate. Everyone is going to eat these ones up. Let's get into it.
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1) Classic Sweet Potato Brownies
First up is the classic sweet potato brownie. This is the gateway brownie of the roundup that really opens the doors to all the other ones that we're going to explore. Try this one first, and then we're off to the races.
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Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Stir in the cocoa, flour, baking powder, and salt just until combined, then fold in the chocolate chips.
- Spread into the pan and bake 28 to 32 minutes, until the center is set but still fudgy.
- Cool completely before slicing into squares.
Notes
2) Vegan Sweet Potato Fudge Brownies
These vegan sweet potato fudge brownies are a way to make them without dairy or eggs while still achieving a dense, dark texture. Plant-based baking is something I have dabbled in because I want to create different variations of dishes to appeal to different flavor palates and dietary restrictions, and to make me more well-rounded as a home cook.
Ingredients
Method
- Preheat the oven to 350F and grease an 8x8 pan.
- Stir the flaxseed and water together and let sit 5 minutes to gel.
- Whisk the sweet potato, maple syrup, coconut oil, vanilla, and flax egg until smooth.
- Mix in the cocoa, oat flour, and baking soda, then fold in the chocolate chips.
- Bake 26 to 30 minutes and cool fully so they firm into fudge.
Notes
3) Gluten-Free Sweet Potato Brownie Delight
Gluten is a huge dietary restriction for a lot of people these days. So being able to make these gluten-free sweet potato brownie delights is going to make you a very impressive host, able to offer a really filling dessert that has no wheat.
Gluten-free tends to create different textures in different types of foods. And the sweet potato on this one is going to bring a creamy and familiar texture that everyone is going to love. It's not going to feel like anything is missing on this one.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Beat the sweet potato, coconut sugar, eggs, butter, and vanilla until creamy.
- Fold in the almond flour, cocoa, baking soda, and salt.
- Stir in the chocolate chunks and spread the batter evenly.
- Bake 28 to 32 minutes until just set, then cool before cutting.
Notes
4) Sweet Potato and Nutella Swirl Brownies
Nutella is everyone's favorite chocolate hazelnut spread, and mixing Nutella with sweet potato in these brownies is going to give a showstopper-worthy dessert that everyone is asking for more of. What makes this one stand out is swirling that Nutella on top, making these visually appealing.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan.
- Whisk the sweet potato, sugar, eggs, butter, and vanilla until smooth.
- Stir in the flour, cocoa, and baking powder, then spread into the pan.
- Warm the hazelnut spread slightly and dollop it over the batter, swirling with a knife.
- Bake 28 to 32 minutes and cool before slicing to keep the swirl crisp.
Notes
5) Double Chocolate Chunk Sweet Potato Brownies
Who doesn't want double chocolate in their brownies? That is exactly what you're going to achieve with these double chocolate chunk sweet potato brownies. This is one where one type of chocolate won't cut it. You want a variety here between dark, milk, and white.
Bring them all together. Let that sweet potato do the work, and these are going to be a fudgy delight that everybody loves.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the sweet potato, brown sugar, eggs, butter, and vanilla together.
- Stir in the flour, cocoa, baking powder, and salt until just combined.
- Fold in three-quarters of the chocolate chunks and spread into the pan.
- Scatter the remaining chunks on top and bake 28 to 32 minutes; cool before slicing.
Notes
6) Sweet Potato Almond Butter Brownies
Almond butter is an overlooked ingredient in baking, and putting it in these sweet potato brownies is going to give you a slightly more mature flavor with a rich nuttiness compared to your typical brownie. This one might shock you.
Ingredients
Method
- Preheat the oven to 350F and grease an 8x8 pan.
- Stir the sweet potato, almond butter, maple syrup, egg, and vanilla until smooth.
- Mix in the cocoa, baking soda, and salt to form a thick batter.
- Fold in most of the chocolate chips and spread into the pan, topping with the rest.
- Bake 22 to 26 minutes until set at the edges, then cool fully.
Notes
7) Paleo-Friendly Sweet Potato Brownies
Next up are these paleo-friendly sweet potato brownies. What makes these really good is that they are grain-free and refined sugar-free. So if you have anyone who is on the Paleo diet, they are really going to appreciate this dessert.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Blend the dates with the sweet potato, eggs, coconut oil, and vanilla until smooth.
- Stir in the coconut flour, cocoa, and baking soda and let the batter rest 5 minutes.
- Fold in the chocolate chips and spread evenly in the pan.
- Bake 28 to 32 minutes and cool completely before cutting.
Notes
8) Sweet Potato and Rolo Brownie Bites
Adding in some Rolos to brownies is giving that additional flavor depth you didn't know that you needed. These are made in a mini two-bite format built around that hidden gooey caramel surprise that comes from the Rolo, smack dab in the center. The sweet potato will only add to the fudge in this one and really make it perfect for your next party.
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Ingredients
Method
- Preheat the oven to 350F and grease a 24-cup mini muffin tin.
- Whisk the sweet potato, brown sugar, eggs, butter, and vanilla together.
- Stir in the flour, cocoa, and baking powder to make a thick batter.
- Spoon batter into each cup and press a caramel candy into the center.
- Bake 15 to 18 minutes, cool 10 minutes, then pop the bites out.
Notes
9) Zucchini Sweet Potato Brownies
Zucchini can easily be added to desserts, and that is exactly what you're going to do with these zucchini sweet potato brownies. It is a recipe that doubles down on hidden vegetables, and your kids won't notice because it has such a moist crumb as they bite into these. They're just going to be asking for seconds while getting some nutritional value.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Squeeze the shredded zucchini well to remove excess water.
- Whisk the sweet potato, sugar, eggs, and butter, then stir in the zucchini.
- Fold in the flour, cocoa, and baking soda, then the chocolate chips.
- Bake 30 to 34 minutes until set, and cool before slicing.
Notes
10) Sweet Potato S'mores Brownies
Yes, please. This is going to deliver that campfire s'mores flavor indoors, with a toasted marshmallow top that will impress everyone. There is just something about that classic s'mores flavor that everyone just loves for dessert.
And adding in the sweet potatoes here is going to make these extra fudgy and indulgent. Everyone is going to be asking you to make these time and time again.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Press the graham crumbs mixed with 2 tbsp of the melted butter into the pan as a base.
- Whisk the sweet potato, brown sugar, eggs, remaining butter, flour, and cocoa, then fold in the chocolate chips.
- Spread the batter over the crust and bake 26 to 30 minutes.
- Top with marshmallows and broil 1 to 2 minutes until golden; cool before slicing.
Notes
11) Peanut Butter and Sweet Potato Brownies
Peanut butter and chocolate are always a reliable flavor combination, and the sweet potato in these brownies is going to keep this mixture really soft. What I like to do anytime I add peanut butter to a dish is melt some and drizzle it on top, just for that added visual appeal.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan.
- Whisk the sweet potato, brown sugar, eggs, butter, and vanilla until smooth.
- Stir in the flour, cocoa, and baking powder, then spread into the pan.
- Warm the peanut butter and drizzle it over the top, swirling gently.
- Bake 28 to 32 minutes and cool before cutting into squares.
Notes
12) Sweet Potato Avocado Brownies
Avocado is another ingredient that you don't really think of when it comes to dessert, but mashing up avocado adds a really creamy, silky texture, and it is one that you're going to want in these brownies.
It is another way that you're also throwing in a healthy fat, and this is a brownie recipe that is going to shock you because you're going to realize that it tastes more chocolatey than anything.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Blend the sweet potato, avocado, sugar, eggs, and vanilla until completely smooth.
- Stir in the flour, cocoa, and baking soda just until combined.
- Fold in the chocolate chips and spread the batter evenly.
- Bake 26 to 30 minutes until set, then cool before slicing.
Notes
13) Sweet Potato Banana Brownies
Next up are sweet potato banana brownies. Bananas always add so much sweetness and a really familiar flavor to desserts that kids and adults alike both enjoy. What is really special about this recipe is that you can reduce your need for added sugar due to that natural sweetness coming from the banana and the sweet potato. This is another one that will shock you.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Mash the banana with the sweet potato, then whisk in the brown sugar, eggs, and butter.
- Stir in the flour, cocoa, and baking soda until just combined.
- Fold in the chocolate chips and spread into the pan.
- Bake 28 to 32 minutes and cool before slicing.
Notes
14) Coconut Flour Sweet Potato Brownies
Adding coconut flour to sweet potato brownies gives you just the right amount of coconut hint that makes these feel really special. You want to use that coconut flour in a really small amount, and you will find that these are light yet super fudgy and delicious.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the sweet potato, maple syrup, eggs, coconut oil, and vanilla until smooth.
- Stir in the coconut flour, cocoa, and baking soda, then let rest 5 minutes.
- Fold in the chocolate chips and spread the batter evenly.
- Bake 26 to 30 minutes and cool fully before cutting.
Notes
15) Dark Chocolate Sweet Potato Brownies
Dark chocolate just has that deep richness that everyone enjoys now and again. And these dark chocolate sweet potato brownies are going to be the pick for anyone who wants a more bittersweet, deep chocolate experience. These are so rich, so decadent, and so delicious.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the sweet potato, brown sugar, eggs, butter, and melted dark chocolate together.
- Stir in the flour, cocoa, espresso powder, and baking powder.
- Spread the thick batter into the pan and smooth the top.
- Bake 28 to 32 minutes until just set, then cool completely.
Notes
16) Sweet Potato Raspberry Brownies
And finally, our sweet potato raspberry brownies. This is going to give you pops of tart raspberry against rich chocolate, in a brownie format that is so creamy thanks to that sweet potato. You're going to enjoy this one and want to try it again and again.
I also like to try strawberries because they just take me back to chocolate-dipped strawberries. And so, putting those in a brownie can also give you that tart fruit flavor against the rich chocolate everyone enjoys.
Ingredients
Method
- Preheat the oven to 350F and line an 8x8 pan with parchment.
- Whisk the sweet potato, sugar, eggs, butter, and vanilla until smooth.
- Stir in the flour, cocoa, and baking powder, then spread into the pan.
- Gently press the fresh raspberries over the top of the batter.
- Bake 30 to 34 minutes and cool before slicing so the berries set.
