Name: Sweet Potato Brownies Recipe
Prep time: 15 min
Ingredients: ½ cup sweet potato puree (about 1 medium sweet potato, cooked and mashed); ½ cup peanut butter; 1/3 cup unsweetened cocoa powder; 1/3 cup honey or maple syrup; 2 large eggs; 1/4 tsp salt; 1/2 tsp baking powder; 1/2 cup all-purpose flour (or gluten-free flour); 1/2 cup white chocolate chips

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Don’t miss out on sweet potato brownies! If you haven’t tried them yet, skip the FOMO (fear of missing out) and keep reading for the recipe. This healthy brownie recipe delivers the fudgy texture you expect in a brownie, without all the guilt.

close up of a stack of sweet potato brownies

The Best Healthy Sweet Potato Brownie Recipe

These amazing sweet potato brownies might just fool your family. They’re that good. Made with honey or maple syrup for natural sweetness, instead of processed sugar, you can feel good about feeding these to your family.

What’s better? You can use my favorite roasted sweet potato recipe and make a huge batch, then use part of them for meals and part of them to make sweet potato brownies. Dinner and dessert, done.

overhead view of sweet potato brownies scattered around with white chocolate chips

Health Benefits of Sweet Potatoes

Sweet potatoes are a nutrient-packed superfood that add natural sweetness and moisture to baked goods, plus a boost of vitamins and fiber. They’re rich in vitamin A (from beta-carotene), which supports healthy vision and immune function, and contain vitamin C, potassium, and antioxidants that help fight inflammation. The fiber in sweet potatoes aids digestion and helps keep you feeling full longer, making them a wholesome ingredient swap in treats like brownies.

Ingredients for Sweet Potato Brownies

Here’s what you’ll need to make these brownies. You can also jump to the recipe card for the full recipe.

Sweet potato puree (about 1 medium sweet potato, cooked and mashed)
Peanut butter
Unsweetened cocoa powder
Honey or maple syrup
Eggs
Salt
Baking powder
All-purpose flour (or gluten-free flour)
White chocolate chips

a scattered stack of sweet potato brownies

How to Make Sweet Potato Brownies

Dessert that tastes indulgent but is actually healthy? That’s good stuff. Here are the easy steps. You can also jump to the recipe card for the whole recipe.

Preheat Oven: Preheat your oven to 350°F (degrees Fahrenheit – 175°C). Grease an 8×8-inch square baking dish or line it with parchment paper for easier removal.

overhead view of a clear glass mixing bowl with pureed sweet potato in it, with peanut butter, eggs, and honey in small dishes and measuring cups beside it

overhead view of a clear glass mixing bowl with pureed sweet potato and peanut butter in it, with peanut butter, eggs, and honey in small dishes and measuring cups beside it

Prepare Sweet Potato: Cook and mash the sweet potato until smooth. You can steam, boil, or bake it beforehand. You can use a potato masher or a simple fork works.
Mix Wet Ingredients: In a large bowl, combine the sweet potato puree, peanut butter, honey or maple syrup, and eggs. Mix well until smooth and creamy.

overhead view of a clear glass mixing bowl with a sweet potato mixture in it

overhead view of a clear glass mixing bowl with a sweet potato mixture in it with flour and cocoa powder on top

Add Dry Ingredients: Stir in the cocoa powder, all-purpose flour, salt, and baking powder until just combined. If using, fold in the chocolate chips.
Bake: Pour the brownie batter into the prepared 8×8-inch baking dish and spread it evenly. Top with extra chocolate chips. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

sweet potato brownies in a pan topped with white chocolate chips and ready to be baked

freshly baked sweet potato brownies in a pan topped with white chocolate chips

Cool and Slice: Allow the brownies to cool in the baking dish for about 10-15 minutes, then transfer them to a wire rack to cool completely before slicing into squares.

overhead view of a pan of sweet potato brownies with one missing, sitting on a small white plate beside the pan

Tips for the Best Sweet Potato Brownies

For best results, follow these pro tips:

Make potatoes ahead of time: This doesn’t make the brownies better, but just as a time management note, you can cook the potatoes up to 5 days ahead and store in refrigerator before using them to make the brownies. So, if you baked sweet potatoes for meal prep or dinner and didn’t use them? Brownies are the answer.
Use smooth sweet potato puree: Make sure your sweet potato is soft and mashed thoroughly. A few lumps can affect the texture of your brownies.
Don’t skip the parchment paper or spray: Lining your pan makes it easy to lift the brownies out cleanly and helps prevent sticking.
Measure ingredients accurately: Especially for the flour and cocoa powder. Too much can make the brownies dry instead of fudgy. To properly measure flour, sift it with a fork, then spoon into a measuring cup, then level it off with the back of a butter knife.
Mix gently after adding dry ingredients: Overmixing can make the brownies tough. Stir just until the flour disappears for the best texture.
Fold in chocolate chips last: Adding them at the end prevents overmixing and keeps the chips evenly distributed. White chocolate, dark chocolate, or even chopped nuts all work well.
Let them cool completely: These brownies firm up as they cool. Cutting them too soon can cause them to crumble.
For extra fudginess, chill before serving: Once cooled, refrigerate the brownies for an hour or two before slicing. This helps them set and enhances their rich, chewy texture.

close up of the side of a stack of sweet potato brownies so you can see the fudgy texture

Variations & Substitutions

Add-ins: Some ideas are chopped nuts, coconut flakes, or mini marshmallows.
Swap the chocolate chips: You can easily use milk chocolate, dark chocolate, or whatever your favorite is.
Gluten-free sweet potato brownies: For a gluten-free swap, simply use gluten-free flour. Here’s the one I recommend. Some people also prefer coconut flour.

How to Make Sweet Potato Brownies Vegan

If you want to make vegan sweet potato brownies, here are some substitutions:

Replace the eggs: Use one of these options (equal to 2 eggs):
- Flaxseed eggs: Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for 5–10 minutes until thick and gel-like (I believe this is called flax eggs though I am not an experienced vegan baker)).
- Chia eggs: Mix 2 tablespoons of chia seeds with 6 tablespoons of water and let it sit to thicken.
Use maple syrup instead of honey: Honey isn’t vegan, but maple syrup works perfectly and adds a rich sweetness.
Check your chocolate chips: Make sure to use dairy-free or vegan white chocolate chips (or swap for dark chocolate chips made without milk).
Confirm your peanut butter is vegan: Most natural peanut butters are, but double-check the label to make sure there’s no added honey or dairy ingredients. You could also swap for almond butter.
Optional additions: Add 1 teaspoon of vanilla extract or a sprinkle of cinnamon to enhance the flavor since eggs often add richness to baked goods.

Storage

Store your sweet potato brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Because they’re made with sweet potato and natural ingredients, they can be a bit more moist than traditional brownies, so refrigeration helps keep them fresh.

For longer storage, freeze individual squares in a freezer-safe bag or container for up to 3 months, then just thaw them at room temperature or warm them briefly in the microwave before eating.

a stack of sweet potato brownies on a small white plate

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