Sweet potato brownies are a delicious and healthy twist on the classic brownie, made with nutrient-rich sweet potatoes, cocoa powder, and naturally sweetened with maple syrup.
These brownies are fudgy, moist, and packed with wholesome ingredients like almond flour and coconut oil.
They’re topped with a creamy peanut butter chocolate frosting that adds an extra layer of decadence.
This dessert is perfect for those who want a treat that’s both indulgent and nutritious!
- Prep Time: 32 minutes
- Cook Time: 25-30 minutes
- Total Time: 57-62 minutes
- Yield: 9–12 brownies 1x
Ingredients
For the brownies:
- 1 1/2 cups mashed sweet potatoes (about 2 medium sweet potatoes, baked and mashed)
- 1/2 cup cocoa powder
- 1/3 cup maple syrup (or more if desired)
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup almond flour
For the chocolate peanut butter frosting:
- 1/4 cup peanut butter
- 2 tablespoons cocoa powder
- 3 tablespoons maple syrup (plus more if desired)
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (almond milk or any milk of choice) to thin the frosting
Instructions
- Prepare the sweet potatoes (12 minutes minutes):
- Preheat your oven to 350°F (175°C).
- Wash the sweet potatoes and cook them in the microwave on the potato setting until soft.
- Once cooked, let the sweet potatoes cool slightly, then peel and mash them until smooth. Measure out 1 1/2 cups of mashed sweet potatoes and set aside.
- Make the brownie batter (10 minutes):
- In a large mixing bowl, combine the mashed sweet potatoes, cocoa powder, maple syrup, melted coconut oil, and vanilla extract. Stir until well combined.
- Add the baking powder, salt, and almond flour to the mixture. Stir until the batter is smooth and all the ingredients are fully incorporated.
- Bake the brownies (25-30 minutes):
- Line an 8×8-inch baking pan with parchment paper or lightly grease it with coconut oil.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Let the brownies cool completely in the pan.
- Prepare the peanut butter chocolate frosting (5 minutes):
- In a small bowl, combine the peanut butter, cocoa powder, melted coconut oil, maple syrup, and vanilla extract. Stir until smooth and creamy.
- Gradually add 1-2 tablespoons of milk, one tablespoon at a time, to thin out the frosting to your desired consistency.
- Frost the brownies (5 minutes):
- Once the brownies are completely cool, spread the peanut butter chocolate frosting evenly over the top.
- You can refrigerate the brownies for 15-20 minutes to set the frosting if desired.
- Serve:
- Cut the brownies into squares and serve. Enjoy these rich and fudgy sweet potato brownies!
Notes
These sweet potato brownies can be stored in an airtight container in the refrigerator for up to a week.
For added texture, consider sprinkling chopped nuts or cacao nibs on top of the frosting before it sets.
This dessert is a great way to satisfy your sweet tooth while incorporating nutrient-dense ingredients. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 brownie
- Calories: 160
- Sugar: 9g
- Sodium: 80mg
- Fat: 10g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
