Sweet Potato Brownies
Mashed sweet potato, cocoa, dark chocolate and eggs mixed into a fudgy tray of brownies and cooked for 30 minutes. Twelve servings in 45 minutes.
The sweet potato does what butter and flour do in a regular brownie: it makes the crumb dense, soft and fudgy. You cannot taste it, only the chocolate.
Cook the potato until completely soft, then mash it smooth. Lumps leave pale pockets in the finished brownie. Weigh the mash and let it cool a little, so it does not scramble the eggs.
Melt the chocolate with the butter, then stir in the sugar, eggs and mash, and finally fold in the flour and cocoa. Stop as soon as no streaks of flour remain. More mixing makes them tough.
Cook at 180°C for 30 minutes. The edges should be set and the middle slightly soft, because the brownies firm up as they cool. If your oven runs hot, check at 25 minutes. Cool in the tin before cutting, or they fall apart. A handful of chopped walnuts or chocolate chunks folded in at the end gives texture.
Quick Answers
How long does Sweet Potato Brownies take to make?
About 45 minutes in total — 15 minutes of preparation and 30 minutes of cooking. The recipe serves 12.
What are the key tips for making Sweet Potato Brownies?
Mash the sweet potato smooth. Do not overmix. If your oven runs hot, check at 25 minutes. Cool before cutting.
What should I serve with Sweet Potato Brownies?
Vanilla ice cream; Raspberries; Black coffee; Whipped cream.
How should Sweet Potato Brownies be stored?
Keeps in an airtight tin for up to 4 days.
Is Sweet Potato Brownies suitable for a special diet?
This recipe is vegetarian, low-carb and keto. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
The Method for Sweet Potato Brownies
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Heat the oven to 180°C / 355°F and line a 20 cm square tin. Melt the chocolate and butter together and cool slightly.
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Whisk in the sugar, eggs, sweet potato and vanilla until smooth.
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Fold in the flour, cocoa and salt until just combined and spread in the tin.
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Cook for 30 minutes, until the edges are set. Cool completely in the tin before cutting.
Tips That Matter
- Mash the sweet potato smooth.
- Do not overmix.
- If your oven runs hot, check at 25 minutes.
- Cool before cutting.
Pairs Well With
Vanilla ice cream · Raspberries · Black coffee · Whipped cream
Storage
Keeps in an airtight tin for up to 4 days.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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