Sweet potato brownies

Around this time of the year, I’m seeking comfort food.

These brownies are gloriously cakey and rich – but they’re definitely not your ordinary brownies.

It’s no secret I have an extremely sweet tooth, but when my course deadlines start to accumulate, I’m not ready to overindulge with my sweet intake. Adding a dose of veggies when I can helps to alleviate my health conscience so, with this said, I introduce to you sweet potato brownies.

Get ready because this savoury number is especially sweet, moist and chewy – the sweet potato also helps to enhance the flavours and textures of this delicious dessert.

Sweet potatoes are also one of the most hearty and appetizing vegetables packed with much needed vitamins for this time of the year. For starters, this sweet veggie comes packed with vitamin B6, vitamin C, vitamin D, magnesium and iron.

Vitamin D is particularly valuable this time of the year when the weather starts to cool and our immune system is especially vulnerable. Vitamin D also helps to boost our energy and mood levels, which is crucial to keep up during midterm season. Iron likewise helps with stress resistance and immune regulation.

So with all this in mind, sweet potatoes make for the perfect addition to any cuisine palette – even in our dessert. Best of all, this recipe only requires 30 minutes of prep time, which makes this simple and easy recipe an ideal study break!

Serving: One square pan for approximately 6-8 people


  • 1 cup of sweet potato puree
  • ½ cup of unsweetened cocoa powder
  • ½ cup of flour
  • ¼ teaspoon of baking powder
  • ¼ teaspoon of salt
  • ½ teaspoon of cinnamon
  • ½ cup of unsalted butter (softened)
  • 1 cup of sugar
  • 1 teaspoon of vanilla
  • 1 large egg


  1. Preheat oven to 325 degrees Fahrenheit
  2. Rinse sweet potato and then using a fork, pierce holes through skin and then place sweet potato in the microwave for 5 minutes. Alternatively, you can peel, cube and boil the potato for 20 minutes, but the microwave method is quicker and produces the same type of fork-tender potato. Using a fork, mash softened potato in puree or use a hand mixer if necessary and then set aside to cool.
  3. Combine dry ingredients, cocoa powder, flour, baking powder, salt and cinnamon, in small bowl, and then set aside.

  4. Cream together butter and sugar in large bowl.

  5. Add vanilla and egg to creamed sugar mixture.
  6. Add cooled sweet potato puree to wet mixture and, using a hand mixer, combine ingredients well.

  7. Slowly add the dry mixture to the wet mixture and mix well.

  8. Pour brownie batter into a square 8x8 “ pan.
  9. Bake for 30-35 minutes, until a toothpick or knife inserted in the middle comes out clean.
  10. Cool for ten minutes, frost and enjoy!

Easy chocolate glaze: melt 1 cup of chocolate chips (of any kind) with 2/3 cup of heavy cream for an additional layer of gooey chocolate indulgence!

These delectable chocolate treats are best enjoyed hot and fresh alongside a scoop of vanilla ice cream and a drizzle of caramel syrup.

If you’re hoping for a healthier brownie, feel free to skip the frosting. Brownies without frosting (containing any dairy) will last around 3-4 days sealed in an airtight container.

Freezing these bad boys also make for a great reward after a major essay or seminar presentation – I can vouch for that – and they’ll last for months that way!

Recipe adapted from littleleopardbook.com

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