If you ask me, sweet potato brownies are a genius twist on a classic treat.
These fudgy squares combine the natural sweetness of sweet potatoes with rich chocolate, creating a dessert that’s both satisfying and surprisingly nutritious. Dark cocoa powder and pure vanilla work together to make every bite taste just like the brownies you grew up with.
They’re made with simple ingredients you might already have in your pantry, and the sweet potato adds moisture that makes these brownies extra soft. A sprinkle of sea salt on top brings out all the chocolate goodness.
It’s a clever way to sneak some veggies into dessert, and trust me – nobody will guess the secret ingredient.
Why You’ll Love These Sweet Potato Brownies
- Secretly healthy – These brownies are packed with nutritious sweet potatoes and protein powder, but taste just as good as traditional brownies – perfect for sneaking extra nutrients into dessert!
- High in protein – With protein powder and peanut butter as key ingredients, these brownies make a great post-workout treat or energizing afternoon snack.
- Naturally sweetened – Using honey and sweet potatoes for sweetness means you can skip the refined sugar while still enjoying a decadent chocolate treat.
- Gluten-free friendly – No flour needed in this recipe – it’s naturally gluten-free and perfect for those with dietary restrictions.
What Kind of Sweet Potato Should I Use?
For baking brownies, the orange-fleshed sweet potatoes (often labeled as “Jewel” or “Garnet” varieties) are your best bet since they’re naturally sweeter and have a smoother, creamier texture when cooked. These common grocery store varieties also tend to be more moist than their purple or white counterparts, which helps keep your brownies fudgy. When picking your sweet potatoes, look for ones that are medium-sized, firm, and free from any soft spots or blemishes. It’s best to bake or steam your sweet potatoes rather than boil them – this concentrates their natural sweetness and prevents them from becoming waterlogged, which could affect your brownie texture.
Options for Substitutions
These brownies are pretty flexible when it comes to ingredients. Here are some helpful swaps if you need them:
- Sweet potatoes: You can swap sweet potatoes with mashed pumpkin or butternut squash puree – just make sure to drain excess liquid. Mashed bananas work too, but they’ll add a banana flavor to your brownies.
- Peanut butter: Not a fan of peanut butter or have allergies? Try almond butter, sunflower seed butter, or cashew butter instead. Each will give a slightly different taste but work just as well.
- Honey: Maple syrup or agave nectar can replace honey in equal amounts. If using maple syrup, the flavor will be slightly different but still good!
- Protein powder: If you don’t have protein powder, use 1/2 cup of almond flour or oat flour instead. The texture might be slightly different, but they’ll still be tasty.
- Dark chocolate chips: Feel free to use milk chocolate chips, chopped chocolate bars, or even white chocolate chips. You can also mix in nuts or dried fruit instead of chocolate.
- Eggs: For a vegan version, try using 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes until gel-like).
Watch Out for These Mistakes While Baking
The success of sweet potato brownies heavily depends on how you prepare the sweet potatoes – microwaving or boiling them can make them too wet and result in gummy brownies, so it’s best to bake them until fork-tender and let them cool completely before mashing. When mixing your ingredients, avoid overmixing the batter once you’ve added the dry ingredients, as this can lead to dense, tough brownies instead of the fudgy texture you’re after. A common error is underbaking these healthier brownies out of fear of drying them out – they actually need a full baking time until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). For the best texture, let these brownies cool completely before cutting – they’ll continue to set as they cool, and you’ll get cleaner cuts if you wait at least 30 minutes after they come out of the oven.
What to Serve With Sweet Potato Brownies?
These protein-packed sweet potato brownies are great on their own, but they’re even better with a few simple additions! A cold glass of milk (regular, almond, or oat) makes the perfect pairing, helping balance out the rich chocolate and peanut butter flavors. If you’re feeling fancy, try warming up the brownies slightly and adding a scoop of vanilla ice cream on top – the contrast between warm and cold is so good. For a quick breakfast or post-workout snack, I like serving these brownies with a banana or some fresh berries on the side, which adds natural sweetness and makes the treat feel more complete.
Storage Instructions
Keep Fresh: These sweet potato brownies stay moist and tasty when kept in an airtight container at room temperature for up to 3 days. If you live somewhere warm, it’s better to pop them in the fridge where they’ll last for up to a week. Just place a piece of parchment paper between layers to prevent them from sticking together.
Freeze: These brownies are perfect for freezing! Cut them into individual squares, wrap them in plastic wrap or parchment paper, and store in a freezer-safe container. They’ll keep well for up to 3 months – perfect for when those chocolate cravings hit!
Thaw & Enjoy: When you’re ready to enjoy a frozen brownie, just transfer it to the fridge overnight or let it sit at room temperature for about an hour. If you like them slightly warm, pop them in the microwave for 10-15 seconds – the chocolate chips will get a bit melty and it’s so good!
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2700-3000
- Protein: 90-110 g
- Fat: 120-140 g
- Carbohydrates: 300-350 g
Ingredients
- 3 medium sweet potatoes (about 2 cups mashed)
- 1 cup peanut butter (crunchy or creamy)
- 2 large eggs, beaten
- 2/3 cup honey
- 2 teaspoons vanilla essence
- 2/3 cup cocoa powder (unsweetened)
- 1/2 cup protein powder with vanilla flavor
- 1 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 1 cup dark chocolate chips
Step 1: Prepare the Baking Environment
Preheat your oven to 350°F (175°C).
Line a 9-inch square baking pan with parchment paper to prevent the brownies from sticking and enable easy removal after baking.
Step 2: Cook and Mash the Potatoes
Thoroughly wash the potatoes and rub them clean with a paper towel to remove any dirt.
Pierce each potato with a fork a few times to allow steam to escape.
Cook them in the microwave for about 10-12 minutes until they are tender.
Allow the potatoes to cool slightly, then peel the skin and discard it.
Mash the peeled potatoes in a large bowl until smooth.
Step 3: Combine Wet Ingredients
To the mashed potatoes, add peanut butter, eggs, honey, and vanilla extract.
Mix these ingredients together until they are well combined and smooth.
This will create the wet base for your brownie batter.
Step 4: Incorporate Dry Ingredients and Chocolate Chips
Add cocoa powder, protein powder, baking soda, and a pinch of salt to the wet mixture.
Stir until mostly smooth and well integrated.
Gently fold in the chocolate chips, saving some to sprinkle on top of the batter later for decoration and extra chocolatey goodness.
Step 5: Pour Batter and Bake
Transfer the prepared batter into the parchment-lined baking pan.
Spread it evenly with a spatula, then sprinkle the reserved chocolate chips over the top.
Place the pan in the preheated oven and bake for approximately 25 minutes, or until the center is set but still a bit soft.
Step 6: Cool and Serve
Once baked, remove the pan from the oven and let the brownies cool completely before slicing.
This cooling period allows the flavors to meld and ensures clean slices.
Serve and enjoy your delicious and fudgy protein-packed brownies!