Name: Sweet Potato Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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; 1 cup semisweet or dark chocolate chips; ½ cup heavy cream; 1 tsp vanilla extract (optional)

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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 by Tessie's Table. — Photo Credit: Tessie’s Table.

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

Easy to make:
You only need a few bowls and common pantry ingredients. No fancy equipment, and the steps are simple enough for a quick bake in the afternoon.
Rich chocolate flavor:
The combination of melted chocolate, cocoa powder, and ganache makes every bite smooth, fudgy, and indulgent without being overly sweet.
Perfect for any occasion:
They can be dressed up with a scoop of ice cream for a dinner party or cut into small squares for a casual snack.

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.**

Semisweet chocolate chips in a clear glass bowl, prepared for melting to make sweet potato brownie batter.

Melt chocolate chips and oil in a microwave-safe bowl, stirring every 20–30 seconds until smooth.

Mashed sweet potato and maple syrup in a glass mixing bowl, ready to be combined for sweet potato brownies.

Mix mashed sweet potato, maple syrup, coffee, and vanilla in a large bowl until well combined.

Melted chocolate poured over mashed sweet potato mixture in a glass bowl for sweet potato brownies.

Stir the melted chocolate with the sweet potato mixture until smooth.

Dry ingredients including flour, cocoa powder, baking powder, and salt measured in a glass mixing bowl.

In another bowl, whisk together flour, cocoa powder, baking powder, and sea salt.

Dry ingredients sitting on top of the wet chocolate mixture, ready to be folded together for sweet potato brownies.

Gently fold dry ingredients into wet ingredients until just combined. Avoid overmixing.

Baked sweet potato brownie base cooling in a parchment-lined square baking pan before adding ganache.

Pour batter into the prepared pan and spread evenly and bake for 25–30 minutes,

Chocolate chips and heavy cream in a glass bowl, ready to be mixed into a smooth ganache for brownies.

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.

Glossy chocolate ganache in a glass bowl after being whisked until smooth and creamy.

Whisk until smooth and glossy.

Spreading chocolate ganache over the cooled sweet potato brownie base in a parchment-lined pan.

Spread ganache evenly over cooled brownies.

Sixteen squares of sweet potato brownies topped with shiny ganache, arranged neatly on parchment paper.

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.

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Two thick sweet potato brownies stacked on top of each other, topped with smooth chocolate ganache, surrounded by chocolate chips and sweet potato slices.

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.

More Easter Mains

FAQ

Can I use canned sweet potato puree instead of mashed sweet potato?
Yes, you can use canned sweet potato puree as long as it is plain and unsweetened. Avoid the spiced pie filling variety, which contains added sugar and spices that will change the flavor of the brownies.
Do sweet potato brownies taste like sweet potatoes?
No, the sweet potato flavor is very subtle. It mainly adds moisture, a soft texture, and natural sweetness, making the brownies taste rich and chocolatey.
Can I make sweet potato brownies without coffee?
Yes, you can replace the brewed coffee with milk or water. Coffee is used to deepen the chocolate flavor, but it does not make the brownies taste like coffee.
What type of chocolate is best for sweet potato brownies?
Semisweet or dark chocolate chips work best because they balance the natural sweetness of the sweet potato and maple syrup. Dark chocolate gives a more intense flavor, while semisweet is slightly milder.
Can I make these sweet potato brownies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking blend. The sweet potato keeps the brownies moist, so they still have that fudgy texture.
How do I know when sweet potato brownies are done baking?
Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs but not wet batter. Overbaking can make them dry, so start checking at the 25-minute mark.
Can I double this sweet potato brownie recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. The baking time will be slightly longer, so keep an eye on them after the 30-minute mark.
Do I need to refrigerate sweet potato brownies with ganache?
Yes, if the brownies are topped with ganache, store them in the fridge to keep the topping firm and fresh. Let them come to room temperature before serving for the best texture.
Can I use cocoa powder instead of melted chocolate?
This recipe is designed to use both cocoa powder and melted chocolate for a rich, layered flavor. If you replace the melted chocolate with cocoa powder, you will need to adjust the oil and sugar to keep the brownies moist and sweet.
Are sweet potato brownies healthier than regular brownies?
Sweet potato brownies use less refined sugar and get some natural sweetness from the sweet potato, but they are still a dessert. The sweet potato adds extra fiber and nutrients while keeping the brownies soft and fudgy.