I wanted brownies I could share with my kid and not feel weird about at 10 a.m. snack time. So I tried sweet potato brownies. Three different recipes. Three very different pans. Some wins, a few flops, and one new favorite.
And yes, I burned my tongue on batch two. I never learn.
Curious about every last measurement, oven temp, and pan swap I made along the way? I logged the blow-by-blow in this extended breakdown on Bistro Le Clochard.
Why sweet potato, though?
Fall was rolling in. Sweet potatoes were cheap and everywhere. I like fudgy brownies, not cakey ones. I heard the mash makes them moist, and I thought, “Can it still taste like a real brownie?” Short answer: sometimes. It depends on the recipe and your cocoa.
You know what? Cocoa matters more than I thought. Hershey’s Special Dark gave me a deeper taste. Ghirardelli Dutch-processed was smoother. Both beat the store brand by a mile.
If you ever want a benchmark for truly deep, restaurant-quality chocolate flavor, treat yourself to the desserts at Bistro Le Clochard and use that richness as your flavor compass the next time you bake.
The Three Recipes I Actually Baked
1) Deliciously Ella’s Date-Sweetened Version
- Gear: I used my old Ninja food processor.
- Pan: 8×8 metal pan, lined with parchment.
- Cocoa: Hershey’s Special Dark.
- Notes: This one uses dates, ground nuts, sweet potato, and cocoa. No eggs. No flour.
- Link: See Deliciously Ella’s Sweet Potato Brownies 2.0
How it went: The batter looked thick and sticky—almost like truffle paste. My processor got warm from the dates, which are sticky little guys. I had to scrape down the sides a lot. I baked for 28 minutes and smelled amazing, like hot cocoa and fall candles.
Taste test: Fudgy and dense. Sweetness felt “fruity” because of the dates. My eight-year-old said it tasted like “chocolate banana bread,” even though there’s no banana. My husband liked it cold from the fridge with coffee. I liked it best on day two, when it firmed up.
What bugged me: Dates are pricey, and if you don’t have a good processor, the texture can turn kind of gritty. Also, it stuck to my knife when warm, which made clean cuts tricky.
Best for: Vegan friends, people who like soft, gooey bars, and anyone who loves that natural date sweetness.
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2) Ambitious Kitchen’s Flourless Sweet Potato Brownies
- Gear: Bowl and spatula only—no machine.
- Pan: 8×8 glass pan, greased and lined.
- Cocoa: Ghirardelli Dutch-processed.
- Notes: Uses almond butter, eggs, maple syrup, cocoa, and mashed sweet potato.
- Link: Ambitious Kitchen’s Flourless Almond Butter Brownies recipe
How it went: This one mixed fast—no mess, no sighing. I roasted my sweet potatoes whole until the skins bubbled and the sugar leaked out a little. That gives the mash a caramel taste. I baked for 24 minutes. Top looked shiny and set, edges pulled away.
Taste test: Fudgy middles, crackly top. Sweet but not too sweet. The almond butter gave it body, so it felt like a brownie, not a health bar. My nephew, who hates veggies on sight, had two squares and then asked what was in it. I told him after he finished. He made a face, but then shrugged and grabbed a third. That says a lot.
What bugged me: If you overbake by even a few minutes, the edges get a little dry. Also, almond butter isn’t cheap. I watch for sales. Trader Joe’s works fine here.
Best for: Potlucks. School treats. People who want a legit brownie vibe with a little boost.
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3) Pinch of Yum-Style Fudgy Sweet Potato Brownies
- Gear: Hand mixer.
- Pan: 9×9 metal pan (I wanted thinner squares).
- Cocoa: Hershey’s Special Dark again.
- Notes: More classic brownie style—sugar, eggs, butter or oil, plus sweet potato.
How it went: Batter was glossy and smooth, like regular brownies. No weird lumps. I baked for 20 minutes and cooled for 30 (okay, 12—I got impatient). The corner piece was steamy and rich.
Taste test: Straight-up brownie taste, with a softer crumb. The sweet potato made the center plush. These won the “brownie feel” test at my office. People didn’t guess the secret.
What bugged me: Since there’s regular sugar too, it’s not really lighter—just softer. If you want a “healthier” vibe, this one won’t change your day.
Best for: People who want a classic brownie, with better moisture and a tender middle.
Head-to-Head: What Stood Out
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Texture:
- Most fudgy: Ambitious Kitchen
- Most dense: Deliciously Ella
- Most classic brownie bite: Pinch of Yum style
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Sweetness:
- Date-sweetened felt fruit-forward
- Maple plus almond butter tasted balanced
- Regular sugar tasted like, well, brownies
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Time and gear:
- Fastest cleanup: Ambitious Kitchen (one bowl)
- Most work: Deliciously Ella (dates + processor)
- Most familiar method: Pinch of Yum style
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Crowd proof:
- Kids: Ambitious Kitchen
- Office: Pinch of Yum style
- Vegan friends: Deliciously Ella
My “House” Sweet Potato Brownie (What I Make Now)
I ended up blending ideas. It’s simple and holds together great.
- 1 cup mashed roasted sweet potato (packed, very smooth)
- 1/2 cup creamy almond butter
- 1/3 cup maple syrup
- 2 eggs
- 1/3 cup cocoa powder
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips (plus a pinch of flaky salt on top, if you want)
How I bake it:
- Heat oven to 350°F. Line an 8×8 pan with parchment.
- Whisk eggs, maple, vanilla, and salt. Stir in almond butter until glossy.
- Add sweet potato, then cocoa and baking soda. Stir slow until smooth. Fold in chips.
- Spread in pan. Sprinkle a tiny bit of flaky salt.
- Bake 22–26 minutes. The top should look set, with a slight jiggle in the middle.
- Cool at least 45 minutes. I know, it’s hard. But the slice is cleaner.
Real-world notes:
- In my metal pan, 23 minutes hits the sweet spot.
- In my glass pan, it needs 25–26 minutes.
- Next day, it tastes even better. I store it in the fridge. The chill makes it extra fudgy.
Small Tips That Saved Me
- Roast, don’t microwave, the sweet potatoes if you can. I bake them whole at 425°F until the skin wrinkles and syrup beads out. The mash is sweeter and blends smoother.
- No food processor? Mash the hot sweet potato with a hand mixer for a minute. It gets silky.
- Side note: that same hand-mixer hack saved my sanity when I compared five different loaves in this zucchini bread face-off.
- Cocoa game matters. If it tastes flat, switch cocoa brands before you change the whole recipe.
- Line the pan. Parchment is your friend. Grease the corners so it sticks down.
- Rest time is key. I know it smells great. But warm brownies slice messy and can seem underdone.
Little Real-Life Moments
- PTA bake sale: The Ambitious Kitchen pan sold out first. I listed “sweet potato” in tiny letters. People laughed, then bought more.
- After-soccer snack: My kid ate one cold from the lunchbox and said, “This brownie is cozy.” I get what he means.
- My own late-night check: Corner piece, glass of milk, a pinch of flaky salt. Yes, I stood over the sink. No regrets.
- Starbucks copy-cat kick: When the craving shifts from chocolate to banana, my kitchen turns to this tested-till-it-works Starbucks banana bread recipe.
The Verdict
- Want vegan and very fudgy? Go with the date-sweetened style.
- Want the best mix of texture, taste, and easy cleanup? Choose the almond butter and maple route.
- Want a classic brownie for a crowd with a softer crumb? The “regular sugar plus sweet potato” pan wins.
If you’ve had enough edible sweets and wouldn’t mind a totally different kind of