Sweet Potato Brownies

These sweet potato brownies have been one of my favorite sweet potato recipes for years. They have all the rich, fudgy, chocolatey tastes and textures of classic brownies, but with a boost of nutrients and fiber from the sweet potatoes. They’re a perfect sweet treat for fall that my boys gobble up as soon as they’re out of the oven, so I always quickly set aside a few pieces for myself.

Ingredient Spotlights

Here are a few notes about the primary ingredients for this sweet potato brownies recipe.

• Sweet potatoes: Sweet potato puree is a good source of many nutrients, including fiber, vitamin A, vitamin C, and vitamin B6. I typically make mashed sweet potatoes from leftover baked sweet potatoes, but canned sweet potatoes or canned pumpkin puree also works great. This root vegetable forms the base of the brownies, creating a soft texture and enhancing the sweetness while limiting the need for added sugar. 
• Eggs: I don’t recommend using egg substitutes like flax eggs or chia eggs. I find they make the brownie batter too dense.
• Cane sugar: I prefer white sugar over brown sugar to give the brownies a little structure. I don’t recommend substituting maple syrup, applesauce, or any other sweetener, or the brownies are likely to be too soft and crumbly.
• Avocado oil: Coconut oil or melted butter also works, adding richness and moisture to the brownie batter.
• Cocoa powder: This creates the chocolatey flavor I look for in brownies and is a surprising source of fiber and a little bit of potassium and calcium. Cacao powder also works for an even bolder taste.

Find the ingredient list with exact measurements and nutrition information, including kcals (calories), g fat, carbohydrates, and protein in the recipe card below.

Make It Gluten-Free

I originally tested these brownies with all-purpose flour, but my house is gluten-free. So, when baking at home, I use a gluten-free all-purpose flour blend and never notice a difference in taste or texture. I don’t recommend using other gluten-free flours like oat flour, chickpea flour, or almond flour, as the texture won’t be the same. 

Make It Dairy-Free

For dairy-free or vegan sweet potato brownies, I use Enjoy Life chocolate chips for a chocolatey flavor with none of the dairy found in traditional chocolate chips. I prefer dairy-free dark chocolate chips, but have also used milk chocolate and white chocolate chips to switch up the flavor.

Make It Nut-Free

For nut-free brownies, omit the walnuts. Or, if other nuts are tolerated, pecans, or almonds make a great substitute.

Top With Flaky Sea Salt And Enjoy

Immediately after baking, I sprinkle flaky sea salt over the warm fudge brownies. This step is optional, but I find the salt creates a nice balance of sweet and salty flavors and enhances the chocolate flavor in the brownies.

These brownies are my go-to baked good to bring to fall potlucks and family gatherings. I serve them in the baking pan and bring a tub of vanilla ice cream or a can of whipped cream, too. Then, I save any leftovers to enjoy as after-school treats. My boys sometimes top them with a drizzle of nut butter, such as peanut butter, almond butter, or cashew butter, and I enjoy a square with a protein coffee.

Refrigerate Or Freeze

Once cooled, I transfer the brownies to an airtight container and store them at room temperature. They keep fresh for up to 3-5 days, but never last that long in my home. For a longer-lasting option, I wrap individual brownies with plastic wrap and store them in an airtight container in the freezer for up to 3 months.To serve, I thaw frozen brownies in the fridge overnight. My boys enjoy leftovers as-is, but I like to warm them for just a few minutes in the microwave. This helps create a soft, gooey center.

Recipe Changelog

• October 2025: We previously published a version of these brownies that were grain free and sweetened with honey. They included coconut oil and collagen peptides and were paleo friendly. Download the previous version here.

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The photos in this post were taken by Megan McKeehan.

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