Sweet Potato Brownies

Get ready for the most incredible brownies you’ve ever tasted! These fudgy, rich squares are hiding a secret ingredient that makes them extra moist and nutritious – sweet potatoes. Trust me, even the pickiest eaters won’t believe these decadent treats are actually good for you.

What makes these brownies truly special is their perfect texture – crispy edges with an impossibly fudgy center. The sweet potato adds natural sweetness and keeps them ultra-moist for days, while the vegan chocolate brings intense richness that’ll satisfy any chocolate craving.

Ingredients

Wet Ingredients:

• 1 cup (170g) roughly chopped vegan chocolate or chocolate chips
• ½ cup (125g) dairy-free milk or brewed coffee
• 2 cups (250g) roughly chopped sweet potato, steamed or boiled
• ½ cup (125g) runny almond butter
• 1 teaspoon vanilla extract (optional)

Dry Ingredients:

• 1¾ cups (220g) all-purpose plain flour
• 1 cup (160g) coconut sugar or brown sugar
• 2 tablespoons (12g) cocoa powder
• ½ teaspoon baking powder

Optional Toppings:

• ¼ cup (45g) roughly chopped vegan chocolate
• 3 tablespoons (20g) chopped walnuts or pecans

Steps

1. Preheat your oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper, leaving overhang for easy removal. The overhang will act as handles later.
2. In a small saucepan over medium heat, combine chocolate and milk. Stir constantly until melted and smooth (3-4 minutes). Watch carefully – chocolate can burn quickly if heat is too high.
3. Add sweet potato and almond butter to the chocolate mixture. Blend with an immersion blender until completely smooth (2-3 minutes). A food processor works too. The mixture should be silky with no visible potato pieces.
4. In a large bowl, whisk dry ingredients until well combined and lump-free. Pour in the chocolate mixture and fold together until you have a thick, fudgy batter. Don’t overmix – stop when just combined.
5. Transfer batter to your prepared pan, smoothing the top with a spatula. Add optional toppings now, pressing them gently into the surface.
6. Bake for 15-20 minutes. For fudgy brownies, remove at 15 minutes when a toothpick shows moist crumbs. For cake-like texture, bake full 20 minutes. Remember: brownies continue setting as they cool.
7. Let cool completely in the pan (at least 1 hour). Use parchment handles to lift out, slice, and serve. For clean cuts, run your knife under hot water between slices.

Smart Swaps

• Replace almond butter with sunflower seed butter for nut-free version
• Use gluten-free flour blend (1:1 ratio) for celiac-friendly brownies
• Swap sweet potato with pumpkin puree in same amount

Make It Diabetes-Friendly

• Use monk fruit sweetener instead of sugar (1:1 ratio)
• Replace ½ cup flour with almond flour to reduce carbs by 30%
• Add 1 tablespoon ground flax for extra fiber
• Keep portions to 2×2 inch squares (12g net carbs per piece)

Pro Tips

• Steam sweet potato until very soft for smoothest texture
• Chill brownies for 2 hours before cutting for cleanest edges
• Use Dutch-process cocoa for deeper chocolate flavor
• Underbake slightly – they’ll set more as they cool