Sweet Potato Brownies Recipe

These Sweet Potato Brownies are a healthier alternative with the same fudgy chocolatey goodness you love! Lower in sugar, while still big on flavor, these easy sweet potato brownies will be your go-to dessert to cure your sweet tooth!

sweet potato brownies

Sweet Potato Brownies

Ok party people – these aren’t over the top sweet. I’m giving you the heads up right now!! But if you are looking for a way to make your desserts … smarter, here is step one! Add some veggies to them. Sweet potatoes are a great place to start.

Here’s an easy recipe for Sweet Potato Brownies – test this out and let me know what you think!

Sweet Potato Brownies Ingredients

  • 2 sweet potatoes, peeled and cubed
  • 1 ¼ cups unbleached flour
  • 1 cup pecans, finely chopped
  • ½ cup Sugar
  • 1/3 cup cocoa powder
  • ¼ teas. salt
  • 2 eggs


sweet potato brownies recipe

 

How To Make Sweet Potato Brownies

Preheat oven to 350˚

In a pot over medium-high heat bring Potatoes and just enough water to cover them to a boil, then turn down to a simmer. Simmer until potatoes are soft, about 10 minutes. Drain and let cool slightly.

Add Potatoes to a food processor and blend until smooth. In a separate bowl combine the Flour, Pecans, Sugar, Cocoa and Salt.

Add the Potato to the dry ingredients and mix until well combined. Add the eggs and mix until thoroughly incorporated. Add the mixture to a parchment-lined 13×9 inch pan and spread evenly.

sweet_potato_brownies

Bake at 350˚ until a toothpick inserted in the center comes out dry, not necessarily clean, 30-35 minutes. Remove and let cool. Cut into desired size brownies, store in an airtight container.

**Remember: these are filled with chocolate but they are not overly sweet. Dust with powdered sugar to bump the sweetness without adding much more sugar into the actual recipe.

Related:

Sweet Potato Brownies

Sweet Potato Brownies Recipe

Ingredients

  • 2 Sweet Potatoes, peeled and cubed
  • 1 ¼ Cups Unbleached Flour
  • 1 Cup Pecans, finely chopped
  • ½ Cup Sugar
  • 1/3 Cup Cocoa Powder
  • ¼ teas. Salt
  • 2 Eggs

Instructions

    Preheat oven to 350˚.

    In a pot over medium-high heat bring Potatoes and just enough water to cover them to a boil, then turn down to a simmer. Simmer until potatoes are soft, about 10 minutes. Drain and let cool slightly.
    Add Potatoes to a food processor and blend until smooth.
    In a separate bowl combine the Flour, Pecans, Sugar, Cocoa and Salt.
    Add the Potato to the dry ingredients and mix until well combined.
    Add the Eggs and mix until thoroughly incorporated.
    Add the mixture to a parchment-lined 13x9 inch pan and spread evenly.
    Bake at 350˚ until a toothpick inserted in the center comes out dry, not necessarily clean, 30-35 minutes.
    Remove and let cool. Cut into desired size brownies, store in an airtight container.

Notes

**Remember: these are filled with chocolate but they are not overly sweet. Dust with powdered sugar to bump the sweetness without adding much more sugar into the actual recipe.

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