Author: These Sweet Potato Brownies are rich, fudgy, and loaded with deep chocolate flavor. Sweet potato adds incredible moisture and creates a wonderfully tender, chewy texture. You'd never guess it's in there! Made with simple pantry ingredients, they're an easy and delicious way to use up leftover sweet potato.
Sweet potatoes in brownies might sound a little unusual, but oh my goodness, they are the secret to making the BEST brownies! Sweet potato adds so much moisture and natural sweetness, giving these brownies an incredibly rich, fudgy, tender texture. You don't taste the sweet potato at all, it just lets all that deep chocolate flavor shine.
Even better, the mashed sweet potato helps bind the brownies and keeps them wonderfully moist without any eggs. This recipe actually started because I had leftover roasted sweet potato in my fridge and thought... brownies? And I'm so glad I did! Now I purposely roast an extra sweet potato just so I can make a batch. They're ridiculously fudgy, loaded with melty chocolate chips, and made with simple pantry ingredients. Seriously, you have to try these!
Why These Are the Absolute BEST Sweet Potato Brownies
- Seriously fudgy: Sweet potato adds tons of moisture, making the brownies wonderfully tender.
- Chocolate is the star: You won't taste the sweet potato, it simply adds moisture, sweetness, and that amazing fudgy texture while the cocoa and chocolate chips bring all the chocolate flavor.
- Simple ingredients: I purposely kept the ingredient list simple and pantry-friendly.
- Perfect for leftover sweet potatoes: Whenever you're roasting sweet potatoes for dinner, throw an extra one in the oven!
Ingredients for Sweet Potato Brownies
- Sweet potato: You'll need cooked, mashed sweet potato. Roasting makes the sweet potatoes extra sweet, but the microwave is just fine too.
- Neutral oil: Like canola or vegetable oil.
- Brown sugar: Brown sugar adds sweetness with a little more depth than granulated sugar.
- Maple syrup: Adds sweetness and helps keep the brownies soft and fudgy.
- Vanilla extract: Brings out the chocolate flavor.
- Cocoa powder: For that deep, rich chocolate flavor.
- All-purpose flour: Or a good-quality 1:1 gluten-free all-purpose flour blend.
- Baking powder: A small amount gives the brownies some lift without making them cakey.
- Salt: To balance the sweetness.
- Vegan chocolate chips: Don't skip these! They add little pockets of melty chocolate and just the right amount of sweetness.
How to Make Sweet Potato Brownies
- Mix: Whisk together the wet ingredients, then stir in the cocoa powder and remaining dry ingredients just until combined.
- Add the Chocolate Chips: Fold in those all-important chocolate chips. Don't overmix!
- Bake: Spread the batter into your prepared pan and bake until the edges are set and the center is still nice and fudgy.
- Cool & Slice: Let the brownies cool completely before slicing. For an extra-fudgy texture, chill them before digging in!
Tips for the Fudgiest Sweet Potato Brownies
- Don't overbake: The middle may still look a little underdone when you take the brownies out of the oven, but don't be tempted to keep baking. They'll continue to set as they cool, and that's what keeps them fudgy.
- Mash the sweet potato well: You don't want chunks of sweet potato hiding in your brownies!
- Try them warm and cold: these brownies are melty and gooey when still warm, but extra fudgy and chewy when chilled in the fridge. Try them both ways to see which one is your favorite.
Serving Suggestions
Lately I've been chopping up these brownies and sprinkling them over my homemade vegan ice cream and... oh my! Highly recommend. They're also delicious with fresh raspberries or strawberries, a dollop of coconut whipped cream, or just straight from the fridge (which might actually be my favorite way to eat them).
Storage and Freezing
- Room Temperature: Store sweet potato brownies in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store the brownies in an airtight container in the refrigerator for up to 5 days. They're extra fudgy and delicious cold (my favorite!), or let them come to room temperature before serving.
- Freezer: Freeze individual brownies in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
More Easy Vegan Chocolate Treats
If you try these sweet potato brownies, let me know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Sweet Potato Brownies
Servings: brownies
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Ingredients
- 1 cup mashed cooked sweet potato, (see notes)
- ½ cup neutral oil, (such as canola or vegetable)
- ¾ cup brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ cup cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup vegan chocolate chips
Instructions
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the mashed sweet potato, oil, brown sugar, maple syrup, and vanilla until smooth.
- Add the dry ingredients: Whisk the cocoa powder into the wet mixture until fully combined. Add the flour, baking powder, and salt, then stir just until no dry streaks remain.
- Fold in the chocolate chips: Gently fold in the chocolate chips.
- Bake: Spread the batter evenly into the prepared pan. Bake for 28 to 32 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely: Let the brownies cool completely in the pan before slicing. For the fudgiest texture, chill them in the refrigerator for 30 to 60 minutes before cutting.
Melissa Hillman says
Can I use canned pumpkin instead of the sweet potato?
Karen Mrsich says
These are, without a doubt, the most amazing brownies I’ve ever had! I have to hide them from my family just to give them a chance to cool before everyone devours them. They never last long in our house!
Amy B says
Hi Sam! Thanks for the recipe. I’m excited to try it! Just wondering, can I use Dutch pressed cocoa powder for this? Thanks again!
Lynn says
lve looked again and again but I can't find the amounts.
Jess says
Hi Sam
Thank you for all your fabulous recipes.
I'm just wondering if some of them - say the sweet potato brownies - can be baked in an air fryer?
Thanks
Judith Evans says
Hi Sam
Thank you for all your fabulous recipes.
I'm just wondering if some of them - say the sweet potato brownies - can be baked in an air fryer?
Thanks