Healthy Sweet Potato Brownies

Sweet potatoes are such a versatile ingredient. You can use them as a base in many types of dishes—including brownies! Their dense texture makes them a great main ingredient in brownies. The result is decadent, fudgy, and moist. Try this healthy sweet potato brownie recipe if you are looking for a healthier alternative to regular brownies.

Ingredients

• 1 cup cooked sweet potato (mashed)
• 1 egg
• ½ cup PBfit
• ¼ cup unsweetened cocoa powder
• ¾ cup all-purpose flour
• Honey, adjust to taste
• ½ teaspoon baking powder
• 1 tsp vanilla extract
• Pinch of salt
• 1 tablespoon melted butter
• Dark Chocolate Chips

Click on the images for the direct link to the ingredients I used:

Healthy Sweet Potato Brownies Instructions

Peel and chop the sweet potato into chunks. Boil for 15–20 minutes or until fork-tender. Drain and mash until smooth (an immersion blender works well for this).

In a large bowl, whisk together the mashed sweet potato, egg, PBfit, honey, melted butter, and vanilla extract until smooth.

Sift in the flour, cocoa powder, and baking powder. Add a pinch of salt. Stir until just combined and smooth.

Fold in ½ cup of dark chocolate chips.

Pour the batter into a greased or parchment-lined 9×9-inch baking pan. Sprinkle extra chocolate chips on top.

Bake at 350°F for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean.

Let cool before slicing. Enjoy!

Healthy Sweet Potato Brownies Tips

• Make sure to boil the sweet potatoes until they are very tender; otherwise, the mash will turn out lumpy.
• Let the sweet potatoes cool before mixing the batter, as warm potatoes can melt the chocolate chips.
• Adding chocolate chips is optional—you can also increase the sweetener, like honey, if you prefer.
• Do not overbake. The brownies are ready when a toothpick inserted in the center comes out with a few moist crumbs.

Storage Tips

• Let it cool to room temperature. Store in an airtight container at room temperature for 1-2 days.
• If store in the fridge, you can store up to 5-7 days.
• Freeze: wrap each brownie in plastic wrap then store in the freezer bag or container for up to 3 months. To reheat, just microwave in 15-20 second increments until desired warmth.

Substitutes

Honey –> agave syrup, date syrup

Flour –> Oat flours, almond flour

PB Fit –> regular peanut butter, almond butter, cashew butter

Chocolate Chips –> You can leave it out completely. Just add more sweetener to make up for it.

If you enjoyed this sweet potato brownie recipe, you might also like my mango sticky oats recipe.