Sweet Potato Brownies

Olivia

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Sweet potato brownies are rich, fudgy brownies made with mashed sweet potato and cocoa for a naturally moist, small-batch dessert.

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Prep Time 15

Cook Time 25

Total Time 35

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 188

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

1 cup cooked sweet potato mashed smooth
¼ cup olive oil or melted butter
⅓ cup sugar brown, coconut, or regular
1 egg or flax egg for plant-based
1 teaspoon vanilla extract
¼ cup cocoa powder
½ cup all-purpose flour or oat flour
¼ teaspoon baking powder
Pinch of salt
Chocolate chips Optional
Chopped walnuts Optional
Cinnamon Optional

Equipment

8 x 8 Inch Square Brownie Cake Pan

Cooking Instructions

Preheat oven to 350°F (175°C).
Line or lightly grease a small baking dish (about 8×8 or similar).
Mix Wet Ingredients
In a bowl, whisk mashed sweet potato, oil, sugar, egg, and vanilla until smooth.
Add Dry Ingredients
Stir in cocoa powder, flour, baking powder, and salt until just combined.
Spread batter evenly in the baking dish.
Bake 25–30 minutes, until set but still slightly soft in the center.
Let cool before slicing into 6 brownies.

Nutrition

Calories: 188kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 102mgPotassium: 154mgFiber: 2gSugar: 12gVitamin A: 3421IUVitamin C: 1mgCalcium: 29mgIron: 1mg

Notes

Fudgier brownies: slightly underbake

Plant-based: use flax egg and dairy-free chocolate

Less sweet: reduce sugar — sweet potato carries natural sweetness

Grow-it-yourself: sweet potatoes store well and last months

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