Name: Sweet Potato Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16
Ingredients: 2 medium sweet potatoes (cooked); 2 small bananas; 1/2 cup plant-based milk; 1 1/2 cup ground oats; 2/3 cup sugar of choice; 8 tbsp cocoa powder; 5 tbsp ground hemp seeds; 1 tbsp cinnamon (optional); 2 tsp baking powder

Sweet potato brownies are about to become your new obsession, and for good reason! Forget everything you thought you knew about healthy treats. These aren’t just brownies; they’re a decadent, fudgy revelation that just happens to be secretly packed with wholesome goodness. We all crave that rich, chocolatey indulgence, that perfect gooey center, and the satisfying chew of a truly great brownie. Well, get ready to have your mind blown because these sweet potato brownies deliver all of that and more. What makes them so special? The humble sweet potato, far from just a savory side, lends an incredible moisture and a subtle, natural sweetness that elevates the chocolate experience without overpowering it. They’re incredibly easy to make, perfect for satisfying those dessert cravings guilt-free, and have a texture that rivals any traditional brownie recipe.

Sweet Potato Brownies

Get ready for a delightful surprise! These Sweet Potato Brownies are an absolute game-changer. If you’re looking for a fudgy, decadent treat that’s also packed with nutrients and surprisingly wholesome, you’ve come to the right place. I’ve been experimenting with ways to incorporate more veggies into my baking without sacrificing flavor, and these brownies are the glorious result. The sweet potato lends an incredible moistness and a subtle sweetness that perfectly complements the rich cocoa, while the bananas add natural sweetness and bind everything together beautifully. This recipe is incredibly forgiving, making it perfect for bakers of all levels. Plus, you can feel great about serving these to your family and friends, knowing they’re getting a boost of goodness.

Let’s dive into what you’ll need to create these delicious gems.

Ingredients:

2 medium sweet potatoes (cooked and mashed)

2 small bananas (mashed)

1/2 cup plant-based milk (such as almond, soy, or oat milk)

1 1/2 cup ground oats (rolled oats pulsed in a food processor until fine)

2/3 cup sugar of choice (such as coconut sugar, brown sugar, or maple syrup)

8 tbsp cocoa powder (I used Dutch-process for a deeper flavor)

5 tbsp ground hemp seeds (or any ground nuts/seeds like walnuts, almonds, or sunflower seeds)

1 tbsp cinnamon (optional, but highly recommended for warmth)

2 tsp baking powder

Notes on Ingredients:

Sweet Potatoes: The easiest way to cook sweet potatoes for this recipe is to either bake them whole in the oven until fork-tender (about 45-60 minutes at 400°F/200°C) or to peel and cube them, then boil or steam them until soft. Once cooked, let them cool slightly before mashing them thoroughly. You want a smooth, lump-free puree. About 1.5 cups of mashed sweet potato should be sufficient.

Bananas: Use ripe to overripe bananas for the best sweetness and moisture. The spottier, the better! Mash them well with a fork until there are no large chunks.

Ground Oats: I prefer to grind my own rolled oats in a food processor or high-speed blender. This creates a flour-like consistency that integrates seamlessly into the batter. If you don’t have a food processor, you can buy oat flour, but be sure it’s fine enough.

Sugar of Choice: I’ve found that coconut sugar provides a lovely caramel-like depth, but feel free to use your preferred sweetener. If you opt for liquid sweeteners like maple syrup, you might need to slightly reduce the plant-based milk by a tablespoon or two to achieve the right batter consistency.

Ground Hemp Seeds: Hemp seeds are a fantastic source of healthy fats and protein, and they add a subtle nutty flavor. If you don’t have hemp seeds, any finely ground nuts or seeds will work. Just ensure they are ground finely enough not to create a gritty texture.

Preparing Your Baking Pan

Before you even start mixing, preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper. Leaving an overhang of parchment paper on the sides can make it incredibly easy to lift the brownies out of the pan once they’re cooled.

The Baking Process

1. Combine Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, mashed bananas, and plant-based milk. Whisk these together until they are well incorporated and you have a relatively smooth mixture. Don’t worry if there are a few small lumps; they’ll disappear during baking. This step is crucial for ensuring the moistness of your brownies. Take your time to really mash and whisk everything together.

2. Add Dry Ingredients: To the wet ingredients, add the ground oats, sugar of choice, cocoa powder, ground hemp seeds, cinnamon (if using), and baking powder. Stir everything together with a spatula or wooden spoon. Mix until just combined. Be careful not to overmix at this stage, as it can lead to tougher brownies. We want a fudgy texture, and overmixing can disrupt that. The batter will be quite thick, almost like a dough, which is exactly what we’re aiming for with these wholesome brownies.

3. Transfer to Pan and Smooth: Spoon the brownie batter into your prepared baking pan. It will be quite thick, so you might need to use your spatula to gently spread it evenly across the pan. Press it down lightly to ensure an even layer and to fill in any gaps. Aim for a consistent thickness so that the brownies bake evenly.

4. Bake to Perfection: Place the pan in the preheated oven and bake for 25-35 minutes. The baking time will depend on your oven and how moist you like your brownies. To check for doneness, insert a toothpick into the center. If it comes out with moist crum extractbs attached (but not wet batter), they are ready. If you prefer a slightly gooier center, bake for a shorter amount of time. For a firmer brownie, bake a few minutes longer.

5. Cool and Cut: This is perhaps the hardest part – waiting! Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is essential. Cutting them while they are still warm will result in a gooey mess that falls apart. Patience is key here. Once fully cooled, you can lift them out using the parchment paper overhang (if you used it) and cut them into squares.

Enjoy these delicious, guilt-free Sweet Potato Brownies! They are wonderful on their own, or you can elevate them further with a sprinkle of sea salt on top just before baking, or by adding a handful of chocolate chips to the batter. They store well in an airtight container at room temperature for a few days, or in the refrigerator for longer. Happy baking!

Conclusion:

So there you have it – a recipe for incredibly fudgy and decadent sweet potato brownies that are surprisingly good for you! What I love most about these brownies is how the sweet potato adds a natural moisture and subtle sweetness, allowing us to reduce the sugar and butter without sacrificing that rich, chocolatey flavor and chewy texture we all crave. They’re the perfect treat to satisfy your sweet tooth guilt-free. I find they’re absolutely divine served warm with a scoop of vanilla ice cream, or simply enjoyed at room temperature with a glass of cold milk. For a twist, feel free to stir in some chocolate chips, chopped nuts, or even a swirl of peanut butter before baking. I truly encourage you to give these sweet potato brownies a try; I’m confident you’ll be amazed by how delicious and wholesome they are!

Frequently Asked Questions:

Can I use canned sweet potato puree instead of fresh?

Yes, absolutely! You can substitute an equal amount of canned, unsweetened sweet potato puree for the freshly roasted sweet potato. Just ensure it’s not sweetened or spiced.

How should I store these sweet potato brownies?

Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze beautifully for longer storage!

Will the sweet potato flavor be very noticeable?

Not at all! The chocolate flavor is the star here, and the sweet potato acts as a binder and enriches the texture. You’ll primarily taste delicious, fudgy chocolate.

Sweet Potato Brownies

Delicious and fudgy brownies made with sweet potato and banana for a healthier treat.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
16

Ingredients

2 medium sweet potatoes (cooked)
2 small bananas
1/2 cup plant-based milk
1 1/2 cup ground oats
2/3 cup sugar of choice
8 tbsp cocoa powder
5 tbsp ground hemp seeds
1 tbsp cinnamon (optional)
2 tsp baking powder

Instructions

Step 1
Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
Step 2
In a large bowl, mash the cooked sweet potatoes and bananas until smooth.
Step 3
Add the plant-based milk, sugar of choice, cocoa powder, ground hemp seeds, cinnamon (if using), and baking powder to the sweet potato mixture. Mix until well combined.
Step 4
Fold in the ground oats until the batter is just combined. Be careful not to overmix.
Step 5
Pour the batter into the prepared baking pan and spread evenly.
Step 6
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Step 7
Let the brownies cool completely in the pan before slicing and serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Sweet Potato Brownies – Deliciously Fudgy Treats

Sweet Potato Brownies