These deliciously moist and fudgy sweet potato brownies are full of fibre, low in sugar and super easy to make. Made using pecans for a bit of crunch.
These sweet potato 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!
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.
Can you taste the sweet potato in this healthy 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:).
Equipment you’ll need
- Kitchen scale/measuring cup and spoon
- 2 large bowls, whisk and spoon
- Small bowl for melting the chocolate
- Blender and electric mixer
- 23 cm square pan and parchment paper
How to make sweet potato brownies with pecans: step-by-step
1.To prepare the sweet potato place it on top of a baking sheet and bake in a preheated oven at 200 C until tender (3-40 minutes). Remove 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. Set aside. Preheat the oven and lightly grease a 23 cm square pan and line with parchment paper.
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2. In a large bowl combine the flour, baking powder, sugar and cocoa powder and stir thoroughly using a whisk.
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3. In another bowl beat together the eggs and oil for 1-2 minutes until pale and fluffy.
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4. Whisk in the sweet potato puree.
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5. Place the chocolate in a small bowl and microwave until partly melted. Remove from the microwave and stir until completely melted. Gradually stir into the mixture.
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6. Stir in the pecans.
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7. Add the flour mixture all at once and stir just to combine. Do not overstir.
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8. Transfer the batter into the pan, smooth out the top with a spatula and bake in the centre of the oven for 28 minutes.
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9. Remove from the oven, set aside for 15 minutes, then lift out of the pan (with the paper) and place on top of a rack to cool completely. Enjoy!
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Top tips for making sweet potato brownie recipe
- Sweet potato: Use 2 small sweet potatoes (rather than 1 larger potato) to minimise cooking time.
- Make ahead: To save time you can roast the sweet potato ahead. Once it’s cooled you can either refrigerate it for up to 2 days (unpeeled, covered) or puree with the maple syrup before refrigerating.
- Chocolate: Use good quality dark chocolate (65 – 70% cocoa solids).
- Cocoa: Either cocoa or cacao powders are fine to use (you might also like this collection of 27 everyday healthy cacao recipes).
- Pecans: You could use another soft nut variety, such as cashews, walnuts or even macadamia. Almonds, hazelnuts or brasil nuts are ok to use too but as they are quite tough you might have to chop them a little more finely.
- Batter: Do not overmix the batter. Once you’ve added the dry ingredients stir just to combine.
- Storing: Cut into squares and store in an air tight plastic container in the fridge for up to 3 days.
What can I do with leftover sweet potato puree
If you’ve got sweet potato puree leftovers you could add it into a smoothie, chocolate pudding, mango mousse or 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.
More healthy brownies recipes
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Sweet Potato Brownies with Pecans (Dairy Free)
Ingredients
- 230 g sweet potato puree
- 160 ml maple syrup
- 128 g flour (4.52 oz)
- 1 tsp baking powder
- 35 g cocoa/cacao powder
- 50 g sugar (1.76 oz)
- 100 g dark chocolate, dairy free broken into small, similar size pieces
- 2 medium eggs
- 100 ml vegetable oil
- 80 g pecans roughly chopped
Instructions
- Bake the sweet potato (unpeeled) in the centre of the oven at 400 F/ 200 C/ gas mark 6 for 30-40 minutes, until tender. Remove from the oven, peel and scoop out the pulp. Puree with the maple syrup and set aside.
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm square baking pan and line with parchment paper. Set aside.
- In a large bowl combine the flour, baking powder, sugar and cocoa powder. Stir using a whisk and set aside.
- Beat together the eggs and oil for 2 minutes until fluffy and pale. Whisk in the sweet potato/maple syrup puree.
- Place the chocolate in a small bowl and microwave until partly melted. Remove from the microwave and stir to melt completely. Gradually add into the batter stirring until well combined. Stir in the pecans.
- Add the flour mixture into the batter and stir just to combine. Pour the mixture into your baking pan and smooth out the top with a spatula. Bake in the centre of the oven for 28 minutes.
- Remove from the oven and set aside for 15 minutes. Then lift out of the pan with the paper and place on a rack to cool completely. Enjoy!
Notes
- Sweet potato: Use 2 small sweet potatoes (rather than 1 larger potato) to minimise cooking time.
- Make ahead: To save time you can roast the sweet potato ahead. Once it’s cooled you can either refrigerate it for up to 2 days (unpeeled, covered) or puree with the maple syrup before refrigerating.
- Chocolate: Use good quality dark chocolate (65 - 70% cocoa solids).
- Cocoa: Either cocoa or cacao powders are fine to use (you might also like this collection of 27 everyday healthy cacao recipes).
- Pecans: You could use another soft nut variety, such as cashews, walnuts or even macadamia. Almonds, hazelnuts or brasil nuts are ok to use too but as they are quite tough you might have to chop them a little more finely.
- Batter: Do not overmix the batter. Once you've added the dry ingredients stir just to combine.
- Storing: Cut into squares and store in an air tight plastic container in the fridge for up to 3 days.
- Total Time includes the time needed to bake the sweet potato.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Recipe link parties
I am bringing this sweet potato chocolate brownies recipe to #CookBlogShare.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
This is amazing! I have known for some time that sweet potatoes go great with pecans but it would seem natural to go with something like brown sugar, but you took the plunge and went straight to chocolate. I applaud your bold move to create a very unique brownie with a healthy combination of sweet potatoes and pecans. Love it.
Thank you, glad you like this recipe idea.
Looks like a delicious & nutritious recipe. Can’t wait to try it. Becky, Vintage Nutrition Kitchen author
Thank you! I hope you like it:)
I really need to try these. My kids will eat anything chocolate and being a Canadian I always have bucket loads of maple syrup – and I won’t tell them there is a vegetable in there! What they don’t know right:-) Thanks for linking them up to #CookBlogShare. Michelle x
I am the same with maple syrup, I keep a good supply just in case. Do let me know how these turned out for you if you decide to make them!
They look SO fudgey! And I love the addition of pecans!
Thanks!
This is a great idea Monkia!😋
These look like such a delicious and healthy treat.
Thank you, it was gone in one day!
I am always looking for flour less and low sugar brownies. This looks awesome.
Thank you Balvinder!
jummy…. as usual
Thank you!