Sweet Potato Brownies
Rich, fudgy, and full of deep chocolate flavor, these sweet potato brownies are a delicious twist on a classic dessert. Using leftover mashed sweet potatoes not only makes them extra moist but also gives them a soft, tender texture. Topped with a smooth, glossy chocolate ganache, they’re perfect for anyone who loves an extra chocolatey treat.
Sweet potato brownies are a great way to use up leftover sweet potatoes from dinner or the holidays. They work beautifully for casual weekends, potlucks, or holiday dessert tables. The natural sweetness of the sweet potatoes means you can cut back on refined sugar without losing any flavor. If you enjoy rich, chocolatey desserts, you might also like my Oreo Cheesecake Brownie Bars or my Layered Chocolate Cheesecake for more indulgent bakes.
Why you’ll love this Sweet Potato Brownies
Fudgy Sweet Potato Brownies
Sweet potatoes were never a regular sight when I was growing up in Ireland, but after moving to the U.S., I quickly learned they’re a staple, especially around the holidays. It didn’t take long before I started baking with them, and adding them to brownies was a game changer. They bring a rich, fudgy texture and just the right amount of natural sweetness. These days, I’ll often roast a few extra sweet potatoes so I have a reason to make another batch.
Ingredients Needed for Sweet Potato Brownies
- For the Brownies:
- Oil – Vegetable or coconut oil works best for moisture and richness.
- Semisweet or dark chocolate chips – Melted into the batter for a deep chocolate base.
- Mashed sweet potato – Leftover or freshly cooked, mashed until smooth.
- Maple syrup – Adds natural sweetness and depth of flavor.
- Brewed coffee – Cooled, to intensify the chocolate flavor.
- Vanilla extract – Balances and enhances the flavors.
- All-purpose flour – For structure and a tender crumb.
- Unsweetened cocoa powder – Dutch-process gives a richer color and flavor.
- Baking powder – Helps the brownies rise slightly.
- Fine sea salt – Balances the sweetness and sharpens the chocolate taste.
- For the Ganache:
- Semisweet or dark chocolate chips – Melted with cream for a smooth, glossy finish.
- Heavy cream – Creates a silky ganache.
- Vanilla extract – Optional, for a little extra warmth in flavor.
How to make Sweet Potato Brownies
**For more detailed instructions, please refer to the printable recipe card below.**
Melt chocolate chips and oil in a microwave-safe bowl, stirring every 20–30 seconds until smooth.
Mix mashed sweet potato, maple syrup, coffee, and vanilla in a large bowl until well combined.
Stir the melted chocolate with the sweet potato mixture until smooth.
In another bowl, whisk together flour, cocoa powder, baking powder, and sea salt.
Gently fold dry ingredients into wet ingredients until just combined. Avoid overmixing.
Pour batter into the prepared pan and spread evenly and bake for 25–30 minutes,
For the Ganache: Heat heavy cream in a small saucepan over medium heat until it begins to simmer. Then pour it over the chocolate chips.
Whisk until smooth and glossy.
Spread ganache evenly over cooled brownies.
Slice and serve.
Variations
- Nut butter swirl: Swirl a few spoonfuls of peanut butter or almond butter into the batter before baking for extra richness and flavor, just like my Peanut Butter Brownies.
- Spiced brownies: Add a teaspoon of cinnamon or pumpkin pie spice for a warm, seasonal touch that pairs perfectly with the sweet potato.
- Nutty crunch: Stir in chopped pecans or walnuts for added texture and a toasty flavor that complements the chocolate.
- Extra chocolate chips: Fold in additional chocolate chips to make the brownies even more decadent.
Serving Suggestions
- With a cold glass of milk: A classic way to enjoy brownies, especially when they’re fresh from the pan. The milk balances the richness and makes every bite even more satisfying.
- Topped with ice cream: Warm a brownie for a few seconds in the microwave and add a scoop of vanilla ice cream on top. The combination of hot, fudgy brownie and cold, creamy ice cream is always a hit.
- A sprinkle of flaky sea salt: Adding a pinch of flaky sea salt over the ganache before it sets gives you that sweet and salty contrast that makes chocolate desserts even better.
- With fresh berries: Raspberries, strawberries, or blackberries bring a tart freshness that cuts through the richness of the brownies. They also make the plate look extra inviting.
- On a dessert platter: These brownies hold their shape well, so they’re perfect for serving alongside other cakes, cookies, bars, or other small treats when entertaining.
Storage and Freezing
- How should I store Sweet Potato Brownies
Store leftover brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For the best texture, keep them in a single layer or separate layers with parchment paper so the ganache stays smooth.
- Can I freeze Sweet Potato Brownies
Wrap individual brownies in parchment paper, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the fridge overnight or on the counter for a couple of hours before serving.
Don’t forget to pin this for later!
Tips & Tricks
- Mash the sweet potato until smooth: Lumps can affect the texture of the brownies, so take the time to mash or blend until completely smooth.
- Cool the coffee: Hot coffee can melt the chocolate too soon, changing the consistency of your batter. Let it cool before mixing it in for the best results.
- Mix gently once the flour is added: Overmixing can make brownies tough instead of soft and fudgy. Fold the dry ingredients in until just combined.
- Cool completely before adding ganache: Spreading ganache over warm brownies will cause it to melt and lose its smooth finish. Patience here makes for a prettier dessert.
- Use a clean knife for neat slices: Wipe the knife with a warm, damp cloth between cuts to get smooth, bakery-style brownie squares.
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FAQ
Sweet Potato Brownies
Equipment
- 8×8-inch baking dish
- Microwave-Safe Bowl
- large mixing bowl
- Small saucepan
- Whisk
Ingredients
For the Brownies:
- ¼ cup oil vegetable or coconut
- 1 cup semisweet or dark chocolate chips
- 1 cup 9 oz leftover mashed sweet potato
- ½ cup maple syrup
- ¼ cup brewed coffee cooled
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder Dutch-process cocoa preferred
- 1 tsp baking powder
- ½ tsp fine sea salt
For the Ganache:
- 1 cup semisweet or dark chocolate chips
- ½ cup heavy cream
- 1 tsp vanilla extract optional
Instructions
For the Brownies
- Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper.
- Melt the chocolate chips and oil in a microwave-safe bowl, stirring every 20-30 seconds until smooth.
- Mix the mashed sweet potato, maple syrup, coffee, and vanilla extract in a large bowl until combined.
- Stir in the melted chocolate mixture and mix until smooth and well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs. Let the brownies cool completely in the pan before adding the ganache.
For the Ganache:
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
- Pour the hot cream over the chocolate chips in a heat-safe bowl. Let it sit for 1-2 minutes to soften the chocolate.
- Whisk the mixture until smooth and glossy. Stir in the vanilla extract if using.
- Pour the ganache over the cooled brownies and spread evenly. Allow the ganache to set for about 30 minutes at room temperature or 15 minutes in the fridge before slicing.
