Sweet Potato Brownies
Updated Dec 15, 2025
Sweet potato brownies made with mashed sweet potatoes, cocoa powder, peanut butter, and chocolate chips baked into fudgy squares.
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Sweet Potato Brownies are soo good!
I know, sweet potatoes in brownies might sound unusual, but you guys, they are soo good! I first tried these on a whim when I had some leftover sweet potatoes and a craving for something chocolatey, and they turned out so fudgy! The sweet potatoes also add a natural sweetness, making the brownies super rich without needing a ton of extra sugar or fat.
What I love about these sweet potato brownies is that they’re decadent but feel a little lighter. The peanut butter and chocolate chips bring out the chocolate flavor even more, while the sweet potato keeps everything moist and almost melt-in-your-mouth. If you’re in the mood for a twist on classic brownies, these are a must-try!
Happy Cooking!
– Yumna
Sweet Potato Brownie Ingredients
- All-purpose flour: You can substitute a gluten-free flour blend, just get one that works at a 1:1 ratio.
- Cocoa powder: Natural cocoa powder is best for this recipe since it contains baking soda.
- Baking soda: Make sure it is fresh and active!
- Butter: Go for unsalted butter. You can start with cold butter since it gets melted in this recipe.
- Brown sugar: Light brown sugar is best, but you could use dark brown. It will just have a slightly more caramelized flavor.
- Mashed sweet potatoes: You can use leftover mashed sweet potato (just make sure it’s not seasoned) or use canned sweet potato puree! You can also used canned pumpkin.
- Peanut butter: I like to use creamy peanut butter because it’s easier to mix in with the rest of the ingredients, but you can use crunchy if that’s your preference. Almond butter will work, too.
- Vanilla: I like to use pure vanilla extract; you could even use vanilla bean paste if you wanted to.
- Chocolate chips: Semi-sweet, bittersweet, or dark chocolate chips will be fine!
How to Make Focus Sweet Potato Brownies
Sweet Potato Brownies Recipe
This sweet potato brownie recipe uses cocoa powder, peanut butter, and chocolate chips for rich brownies with mashed sweet potatoes mixed in.
Video
Ingredients
- ⅓ cup all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons butter
- ⅔ cup light brown sugar packed
- 1 cup mashed sweet potatoes about 1 large potato
- ⅓ cup peanut butter
- 1 teaspoon vanilla
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8×8 inch pan with parchment paper, leaving extra overhanging on the sides.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In another medium bowl, add the butter and melt in the microwave for 1 minute. Add the brown sugar and whisk with the melted hot butter until well combined. Stir in the mashed sweet potatoes, peanut butter, and vanilla.
- Add the dry ingredients to the sweet potato mixture and mix until combined. Add chocolate chips, reserving 1-2 tablespoons to sprinkle on top, and fold in.
- Scrape the batter into the prepared baking pan. Smooth the top and add a few extra chocolate chips. Bake for 20-25 minutes or until a toothpick inserted in the center comes clean.
- Remove from the oven and cool completely in the pan for about 30 minutes before lifting the parchment paper and transferring it to a wire rack to cool completely, about 1 hour. Once cooled, cut into 16 squares.
Notes
- My Top Tip: Use a parchment paper sling. Line the baking pan with parchment paper so that the sides overhang the edges of the pan a good bit. This makes it easy to lift the brownies up and out of the pan once they’re baked!
- Storage: Kept in an airtight container, these brownies will last for up to 5 days at room temperature or a week in the fridge. I like to put layers of parchment paper in between the stacks of brownies so they don’t stick!
- Freezing: Cool brownies completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Serving: 1piece, Calories: 131kcal, Carbohydrates: 18g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 189mg, Potassium: 137mg, Fiber: 1g, Sugar: 12g, Vitamin A: 1224IU, Vitamin C: 0.2mg, Calcium: 33mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add a swirl. Add a nut butter or cream cheese swirl on top before baking. If using nut butter, dollop about 2 tablespoons of nut butter all over the surface, then use a knife to swirl. If using cream cheese, dollop a ⅓ cup of softened cream cheese in small chunks all over the surface, then use a knife to swirl.
- Add spice. While it’s not traditional in a brownie, since these are made with sweet potato, a warm spice like cinnamon or nutmeg makes a nice addition. Start with ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg.
- Add a frosting. Try a chocolate ganache frosting or a cream cheese frosting once these are cool.
Recipe Tips
- Use a parchment paper sling. Line the baking pan with parchment paper so that the sides overhang the edges of the pan a good bit. This makes it easy to lift the brownies up and out of the pan once they’re baked!
- Test to make sure the brownies are done first. I like to use a toothpick for this! Just insert it into the center of the brownies. If the batter sticks to the toothpick, the brownies need more time in the oven. However, if just a few crumbs are on the toothpick, they’re done!
- Make the brownies more cakey than fudgy. You can do this by swapping the baking soda for baking powder! If you do this, make sure to swap to Dutch-processed cocoa if using baking powder.
- Don’t skip cooling. Letting the brownies rest in the pan for about 30 minutes before cooling on the wire rack helps the brownies settle and form. Allowing them to cool completely also makes them easier to cut.
Comments
I had some leftover mashed sweet potato and came across this recipe, so I had to give it a try! I reduced the chocolate chips to 1/4 cup, reduced the baking soda to 1/2 tsp, and added 1/4 tsp of baking powder to avoid the strong soda taste. They came out so fudgy and delicious!
You honestly can’t even tell there’s sweet potato in them. My family absolutely loved them — one member said they were the best brownies ever! Wow, such an amazing recipe. Thank you so much, Yumna! 💖
Aww thank you so much! I’m so happy you found the recipe while using up leftover sweet potato, that’s the best kind of kitchen win. Your adjustments sound great, and I’m so glad they still came out fudgy and delicious. I love hearing that your family couldn’t even tell there was sweet potato in them, and “best brownies ever” is such a compliment! Thank you for trying them and sharing your notes.
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