Sweet Potato Chocolate Brownies with Pecans

These deliciously moist sweet potato chocolate brownies are full of fibre, low in sugar and super easy to make.  Made using pecans for a bit of crunch and maple syrup instead of sugar.

These sweet potato chocolate brownies with pecans make a delicious, healthy treat that’s perfect for sharing. They make a fantastic party food idea but are also great for lunchboxes.  This is the kind of chocolate treat you want your child to have!

How to prep the sweet potato

Sweet potato is a unique vegetable in that it works in both savoury as well as sweet recipes.  It has a high sugar content which makes it a great natural sweetener.

To prepare the sweet potato place it on top of a baking sheet and bake in a preheated oven at 375 F/ gas mark 5 until tender.  The exact cooking time will depend on the size of your sweet potato.  I used 2 small sweet potatoes and they needed approximately 30 minutes in the oven.

Once you are satisfied that your sweet potato is fully cooked remove it from the oven and set aside to cool.  Then peel and scoop out the pulp.  Combine the pulp with the maple syrup and puree until smooth.

Can I prepare the sweet potato ahead

Absolutely! Once it’s cooled you can either refrigerate it for up to 2 days (unpeeled, covered) or puree with the maple syrup before refrigerating (covered).

What can I do with leftover sweet potato puree

If you’ve got sweet potato puree leftovers you could add it into a smoothie or sweet potato overnight oats (incidentally, I also used maple syrup and pecans in mine!).  You could also add it to your tomato and lentil soup for a bit of sweetness.

Can you taste the sweet potato in this veggie brownies recipe

Not at all!  The combination of the sweet potato and maple syrup adds lovely caramel notes to the brownies and no one will guess the secret vegetable you’ve used!  (In fact no one will guess these brownies even contain a vegetable:).

What substitutions can I make in sweet potato chocolate brownies recipe

I used maple syrup but runny honey or agave syrup would work well too.

I added pecan nuts into the brownies batter but you could use another soft nut variety, such as cashews, walnuts or even macadamia.  Almonds, hazelnuts or brasil nuts are quite tough so might have to be chopped a little finer.

As for the oil, I used cold pressed rapeseed, but you can use another good vegetable oil.  Choose one that has a mild, neutral flavour.

Either cocoa or cacao powders are fine to use in this recipe.  (I tend to use cacao as it’s a little healthier).

What chocolate is best for this sweet potato brownies recipe

I recommend dark chocolate with a high percentage of cocoa solids, so anywhere between 65 and 75 percent is fine.

How to melt the chocolate

Place a heat proof bowl on top of a pan with gently simmering water in it (the bowl must not touch the water).  Place equal size pieces of your chocolate in the bowl and stir using a plastic spatula until the chocolate has melted almost completely.  Remove the bowl from the pan and stir to help the chocolate melt completely.  Wait a few minutes, then add into the brownies batter (see Instructions below).

Note

Ensure you are using a clean and dry bowl (as well as spatula) and that no water gets inside the bowl as you are melting the chocolate.

How to make sweet potato chocolate brownies

Once you’ve prepared your sweet potato puree, melted the chocolate and sifted the flour and cocoa line a lightly greased 23 cm baking tin with paper and preheat the oven to 350 F/gas mark 4.  Beat the eggs with oil for a couple of minutes.  Stir in the sweet potato mixture, then gradually pour in the melted chocolate and stir thoroughly.  Fold in the pecans along with the flour mixture and stir to just combine.

Pour the brownies batter into the baking tin, smooth out the surface with a spatula and bake in the centre of the oven for 25 minutes.

Remove from the oven and set aside for 15 minutes.  Then lift the cake out of the tin with the paper and place on a cooling rack to cool completely.  Cut into squares or rectangles.

What are these sweet potato chocolate brownies like

They are quite moist and fudgy, though without the calories of typical fudge. They are rich and chocolatey, but moderately sweet.

How to store sweet potato brownies

Cut them into squares or bite size brownies and store in an air tight plastic container in the fridge for up to 3 days.

If you are a fan of vegetable brownies check out also my beet brownies recipe.

More sweet potato desserts

Chocolate Sweet Potato Pudding with Quinoa

Vegan Mango Mousse with Sweet Potato

Sweet Potato Smoothie Bowl with Mango (Vegan)

Print Recipe

5 from 5 votes

Sweet Potato Chocolate Brownies with Pecans

These deliciously moist sweet potato chocolate brownies are full of fibre, low in sugar and super easy to make.  Made using pecans for a bit of crunch and maple syrup instead of sugar.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Dessert, Snack

Cuisine: American, International

Keyword: brownies, sweet potato

Servings: 9 large brownies

Author: Monika Dabrowski

Ingredients

• 1 cup sweet potato, cooked, mashed you will need 2 v. small or 1 larger sweet potato
• 1/2 cup maple syrup
• 100 g flour
• 30 g cocoa/cacao powder approx. 3.5 tbsp
• 150 g dark chocolate, approx. 70% cocoa solids broken into same size pieces
• 3 medium eggs
• 70 ml good vegetable oil
• 1/2 cup pecans roughly chopped

Instructions

• Bake the sweet potato (unpeeled) in the centre of the oven at 375 F/ gas mark 5 for 30-40 minutes, until tender. The exact baking time will depend on the size of your sweet potato. Remove from the oven, leave to cool, then scoop out the pulp. Puree with the maple syrup, cover and set aside.*
• Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm square baking tin and line with parchment paper. Set aside.
• Melt the chocolate pieces by placing inside a dry heat proof bowl over a pan of gently simmering water (the bowl must not touch the water). Stir the chocolate as it’s melting using a plastic spoon ensuring no water gets inside the bowl. Remove the bowl from the pan just before the chocolate has melted almost completely. It will finish melting as you stir. Set aside.
• Sift together the flour and cocoa powder and set aside.
• Beat together the eggs and oil for 2 minutes. Fold in the sweet potato/maple syrup puree, then gradually pour in the melted chocolate stirring all the time until well combined. Pour in the pecans and the flour mixture and stir until just combined. Pour the batter into your baking tin and smooth out the top with a spatula. Bake in the centre of the oven for 25 minutes.
• Remove from the oven and set aside for 15 minutes. Then lift out of the tin with the paper and place on a cooling rack to cool completely. Cut into squares or rectangles and enjoy!

Notes

* You can prepare the sweet potato ahead.  Once it has been cooked and cooled you can either refrigerate it for up to 2 days (unpeeled, covered) or puree with the maple syrup before refrigerating (covered).

Store the brownies in an air tight container in the fridge for up to 3 days.

Cook time does not include the time needed to bake and cool the sweet potato.

 

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