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Fudgy Sweet Potato Brownies

Close-up of fudgy sweet potato brownies topped with chocolate chips on a white plate.
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Make moist, fudgy brownies using sweet potato for a naturally sweetened, wholesome dessert.

Ingredients

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  • 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
  • 1/2 cup coconut oil, melted
  • 1 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond flour (or regular flour for non-gluten-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, combine the mashed sweet potato, melted coconut oil, maple syrup, eggs, and vanilla extract. Mix until smooth.
  3. In a separate bowl, whisk together the cocoa powder, almond flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
  5. Fold in the chocolate chips, if using.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan before cutting. Cooling helps them set and become fudgier.

Notes

  • For a vegan version, substitute the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
  • If you prefer a richer chocolate flavor, increase the cocoa powder to 3/4 cup.
  • Ensure your sweet potato mash is smooth before mixing with other ingredients for the best texture.

Nutrition

Find it online: https://tasteportfolio.com/sweet-potato-brownies-recipe/