Get ready for a dessert that not only satisfies your sweet tooth but also sneaks in some nutritious sweetness! These fudgy sweet potato brownies bring a delightful mix of rich chocolate flavor and the creamy texture of sweet potatoes. Perfect for any season, they’re warm and cozy, making them great to whip up during chilly days or to share at a picnic. Plus, guess what? They’re dairy-free and made without flour! Trust me, you’ll love how creamy these brownies are without any heavy cream. If you’ve got a sweet potato lying around, it’s time to bake something delicious!
Why You’ll Love Fudgy Sweet Potato Brownies (Creamy, Easy, and Cozy)
These brownies are a total game changer! Imagine a rich, chewy brownie, but with the added benefits of sweet potatoes. They’re packed with flavor, and you’ll hardly believe they’re good for you. They can be prepared quickly, and the almond butter gives them a delightful nutty twist, while the maple syrup and coconut sugar add just the right amount of sweetness, leaving you wanting more.
Here’s why you should try them:
- Easy to make: Simple ingredients and straightforward steps.
- Nutritious: Sweet potatoes add vitamins and fiber.
- Versatile: Perfect for dessert or even breakfast!
- Freezer-friendly: Ideal for meal prep or late-night cravings.
- Diet-friendly: Gluten-free and dairy-free options.
- Deliciously fudgy: The perfect chewy texture you’ll love.
Ingredients for Fudgy Sweet Potato Brownies
- 1 medium sweet potato – Adds creaminess and natural sweetness.
- 1 cup almond butter – Provides richness and a nutty flavor; can swap with peanut butter if you prefer.
- 1/2 cup cocoa powder – Gives that deep chocolate taste you crave.
- 1/2 cup maple syrup – Sweetens the brownies naturally; honey is a great substitute.
- 1/4 cup coconut sugar – Adds caramel notes and sweetness; brown sugar also works well.
- 1 tsp vanilla extract – Enhances flavors for a warm, fragrant aroma.
- 1/2 tsp baking soda – Helps brownies rise a bit and stay fluffy.
- 1/4 tsp salt – Balances all the flavors nicely.
Ready to cook? See the recipe card for exact measurements below!
How to Make Fudgy Sweet Potato Brownies
Phase 1 – Prep
- Preheat your oven to 350°F (175°C).
- Boil or steam the sweet potato until it’s soft (about 15 minutes). Let it cool, then mash it in a bowl.
- Gather your ingredients and a mixing bowl.
Phase 2 – Cook/Assemble
- In the mixing bowl, combine the mashed sweet potato and almond butter until smooth.
- Gradually stir in cocoa powder, maple syrup, coconut sugar, vanilla extract, baking soda, and salt.
- Mix well until everything is combined and smooth.
- Pour the batter into a greased baking dish and spread it out evenly.
Phase 3 – Serve
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out mostly clean.
- Allow to cool for a few minutes before slicing into squares.
- Serve warm, or let them cool completely if you prefer a denser texture.
Pro Tips for the Best Results
- Don’t overmix: This can lead to tough brownies; mix just until combined.
- Substitution tip: If you don’t have almond butter, cashew or peanut butter work well, too.
- Storage saver: Wrap any leftovers tightly in plastic wrap and store in the fridge for up to a week.
- Add-ins: Try adding dark chocolate chips or nuts for extra texture.
- Time saver: You can make the sweet potato in advance and store it in the fridge until you’re ready to bake.
Common Mistakes to Avoid
One common mistake is using too much sweet potato. This can make the brownies too moist and difficult to hold their shape. Measure carefully to keep that perfect fudge-like texture.
Another mistake is not letting the brownies cool. Cutting into them too soon can lead to a crumbly mess. Patience pays off for that ideal chewy bite!
Finally, avoid skipping the baking soda. It helps the brownies rise a bit, making them softer. Don’t leave it out!
Recipe Variations
- Gluten-free: All ingredients are naturally gluten-free, just double-check to ensure your almond butter is certified gluten-free.
- Nut-free: Replace almond butter with sunbutter for a nut-free version.
- Spicy: Add a dash of cayenne pepper for a little kick!
- Sweet: Try mixing in mini chocolate chips for a gooey surprise.
How to Serve Fudgy Sweet Potato Brownies
- Best Pairings: Serve warm brownies with a scoop of vanilla ice cream or a dollop of whipped coconut cream.
- Toppings & Garnishes: Drizzle with chocolate sauce or sprinkle with flaky sea salt for extra flavor.
- Drink Pairing: Pair these brownies with a glass of cold almond milk or a steaming cup of hot cocoa.
Make Ahead & Storage
Can I Meal Prep This?
Yes! You can make these brownies ahead of time and store them in the fridge for easy snacking.
Storing Leftovers
Store leftover brownies in an airtight container in the fridge for up to a week.
Freezing
You can freeze these brownies for up to 3 months. Just wrap them tightly to avoid freezer burn. They may be slightly more moist upon thawing.
Reheating
To reheat, pop them in the microwave for 20-30 seconds, or warm them in the oven at 350°F (175°C) for about 10 minutes.
FAQs
Can I use frozen sweet potatoes?
Yes, make sure they’re fully thawed and drained of excess water before mashing.
How to make it extra fudgy without cream?
Using less flour or omitting it entirely keeps them super fudgy.
Can I double the recipe?
Absolutely! Just use a larger baking dish and extend the baking time by a few minutes.
How to fix brownies that are too crumbly?
Adding a bit more almond butter can help bind them together better.
These fudgy sweet potato brownies are creamy, chocolaty, and incredibly satisfying. Made from wholesome ingredients, they’re a delicious treat you can feel good about indulging in. Try them out, and don’t forget to come back and let us know how much you loved them!
Fudgy Sweet Potato Brownies
Ingredients
For the Brownies
- 1 medium sweet potato Adds creaminess and natural sweetness.
- 1 cup almond butter Provides richness and nutty flavor; can swap with peanut butter.
- 1/2 cup cocoa powder Gives that deep chocolate taste you crave.
- 1/2 cup maple syrup Sweetens the brownies naturally; honey is a great substitute.
- 1/4 cup coconut sugar Adds caramel notes; brown sugar also works well.
- 1 tsp vanilla extract Enhances flavors for a warm, fragrant aroma.
- 1/2 tsp baking soda Helps brownies rise and stay fluffy.
- 1/4 tsp salt Balances all the flavors nicely.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil or steam the sweet potato until it's soft (about 15 minutes). Let it cool, then mash it in a bowl.
- Gather your ingredients and a mixing bowl.
Cooking
- In the mixing bowl, combine the mashed sweet potato and almond butter until smooth.
- Gradually stir in cocoa powder, maple syrup, coconut sugar, vanilla extract, baking soda, and salt.
- Mix well until everything is combined and smooth.
- Pour the batter into a greased baking dish and spread it out evenly.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out mostly clean.
- Allow to cool for a few minutes before slicing into squares.
- Serve warm, or let them cool completely if you prefer a denser texture.