These brownies are for the days when you want something chocolatey, gooey, and comforting with a hidden ingredient you can feel good about.
Sweet potatoes add natural sweetness, moisture, and a super fudgy texture that makes these brownies almost impossible to mess up. They come together in one bowl and don’t require any fancy equipment.
These are not diet brownies. They are feel-good brownies. The kind you make once and then keep finding excuses to bake again.
Why Sweet Potato Brownies Work
Sweet potatoes are the magic ingredient here:
- They create an ultra-gooey, fudgy center
- They naturally sweeten the brownies, reducing the need for added sugar
- They’re full of fiber, vitamins, and slow-release carbs that actually keep you full
The result? A brownie that satisfies real cravings without the sugar crash.
How to Make Them
- Prepare the sweet potato
Roast at 200°C for about an hour until very soft, then mash until smooth. - Mix the wet ingredients
In a bowl, whisk together the sweet potato and wet ingredients. - Add the dry ingredients
Stir in the dry ingredients until just combined. Fold in chocolate chips and save some to sprinkle on top along with some extra brown sugar. - Bake
Pour into a lined pan and bake at 200°C for 28 minutes.
The center should still look slightly underdone — that’s where the gooey magic lives. - Cool!
Let them set for 20 minutes. This is the key for the fudgiest texture possible.
Tips for Extra Gooey Brownies
- Slightly underbake — they firm up as they cool
- Use real cocoa powder
- Let them rest before slicing if you want that dense, fudgy texture
- Chill leftovers in the fridge for a truffle-like bite
How to Serve
- With a scoop of vanilla ice cream or whipped cream
- With fresh berries on the side
- Straight from the fridge at midnight
Sweet Potato Brownies
Ingredients
- 1 cup mashed sweet potato
- 2/3 cup honey
- 1/2 cup chunky peanut butter
- 1 tsp vanilla extract
- 1 1/2 tbsp olive oil or coconut oil
- 4 tbsp brown sugar (plus more for topping)
- 1/3 cup all purpose flour
- 1/3 cup almond flour (or sub for oat flour or all purpose)
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup chocolate chips
- (optional) 1/3 cup chopped nuts
Directions
- Bake one large sweet potato in the oven at 200C for 40 minutes to 1 hour and let it cool for at least 30 minutes before peeling off the skin and mashing the inside.
- Add 1 cup of the sweet potato mash, honey, peanut butter, vanilla and oil to a large bowl and combine.
- Add the brown sugar, flour and almond flour, cocoa powder, salt and baking powder. Stir to combine, then fold in the chocolate chips and chopped nuts.
- Bake at 200C for 28 minutes for a perfectly gooey center or a few more minutes for more of a solid brownie consistency.
- Cool for at least 20 minutes and enjoy!