Sliced sweet potato brownie topped with walnuts, chocolate and sea salt, arranged on a slate platter dusted with cocoa, next to mashed sweet potato and coffee

I’d had a sweet potato brownie recipe on my list for a long time. It’s definitely a less conventional base for a dessert, and I had come across versions made with kidney beans, sweet potatoes, or even beetroot. Naturally, I was very curious to see whether I would actually like them.

The first time I made these brownies, I have to admit I added cocoa like there was no tomorrow. 😂 The result was pretty intense, and le husband didn’t even dare to take a bite. 😂

But I couldn’t stop thinking about the recipe, so I made it again, weighed all the ingredients, and adjusted the quantities until I ended up with what I think is the perfect version.

And this time, I also got *le husband’s approval. 😁 He tasted them, liked them, and was actually quite impressed with the result.

Two stacked sweet potato brownie squares on a plate, dusted with cocoa and topped with walnuts and chocolate chips, served with coffee and a bowl of mashed sweet potato

Why You’ll Love This Sweet Potato Brownie Recipe

It’s a healthier and more interesting twist on classic brownies.
Sweet potato gives these brownies a naturally soft, moist, and fudgy texture.
They have a rich cocoa flavor without tasting like a boring “healthy” dessert.
It’s a great way to use sweet potatoes in a sweet recipe, too.
They’re perfect alongside a cup of coffee, especially if you’re a fan of chocolate desserts.
It’s the kind of recipe that might make you see sweet potatoes in a completely different light. 😁

Tips for Making Perfect Sweet Potato Brownies

Don’t overbake the brownies. We’re not trying to make a dry cake here—we want soft, moist, fudgy brownies. Use the toothpick test and take them out of the oven when the toothpick comes out with a few crumbs attached, but no raw batter. Even if the brownies still seem a little soft when you take them out of the oven, they will firm up as they cool.

Use roasted sweet potatoes, not boiled ones. Baking the sweet potatoes helps preserve their flavor and, more importantly, doesn’t add extra water. A purée that is too wet can change the final texture of your brownies.

Let the brownies cool before slicing. I know it’s tempting to cut into them while they’re still warm, especially when your kitchen smells like cocoa and chocolate, but a little patience is worth it. The texture continues to set as the brownies cool.

Choose creamy peanut butter without unnecessary additives, if possible. The consistency of peanut butter can vary quite a bit from one brand to another, and this can affect the texture of the brownie batter.

Add a little instant coffee to the batter. You won’t actually taste coffee in the brownies. Its purpose is to intensify the cocoa flavor and make the brownies taste even richer and more chocolatey.

Finish with a pinch of flaky salt. Once you take the brownies out of the oven, sprinkle a little salt over the top while they’re still warm. The contrast between sweet and salty adds balance and brings out the rich cocoa flavor even more.

Sweet potato brownie batter topped with chocolate chips and walnuts in a parchment-lined baking pan, before baking

Baked sweet potato brownie topped with chocolate chips, walnuts and sea salt flakes, in a parchment-lined baking pan

How to Store Sweet Potato Brownies

Once the brownies have cooled completely, store them in an airtight container. This will help them retain their soft, moist texture for longer.

Personally, I like them even more after they’ve rested for a while, once the flavors have had time to develop and the texture becomes denser and fudgier.

Frequently Asked Questions

What can I use instead of coconut oil?

You can replace coconut oil with another neutral-flavored oil, using the same amount. It’s best to choose an oil without a strong flavor so it doesn’t alter the taste of the brownies.

Can I replace the honey with another sweetener?

Yes, you can replace honey with maple syrup, although the texture of the brownies may be slightly different.

Can I replace the walnuts?

Absolutely. If you don’t like walnuts or have a nut allergy, you can leave them out or replace them with another type of nut you enjoy. Almonds, hazelnuts, or pecans would all work really well.

How similar are these brownies to classic brownies?

They definitely have the flavor and texture you’d expect from brownies, but they’re not identical to a traditional brownie recipe. The sweet potato changes the texture and helps make these brownies softer, moister, and denser.

If you’re expecting a classic brownie made with plenty of butter and chocolate, you’ll notice the difference. But if you enjoy healthier desserts that still feel indulgent, I definitely think these are worth trying.

Three sweet potato brownie squares on a slate platter with walnuts, chocolate and salt, shot from above next to an espresso and a bowl of mashed sweet potato

More Healthy Brownie Recipes

If you’ve landed here because you want to try healthier brownie recipes that aren’t sad, dry, and completely lacking in flavor, I have a few more recipes on the blog that you might enjoy. 😊

High-Protein Banana Brownies – Flourless & No Added Sugar Recipe

Easy No-Bake Healthy Brownie Bites with Sea Salt

Banana Peanut Butter Brownies – No Added Sugar