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. Check out also this collection of 27 everyday healthy cacao recipes).
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)
Sweet Potato Chocolate Brownies with Pecans
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
Nutrition
Pin Sweet Potato Chocolate Brownies with Pecans
Recipe link parties
I am bringing these healthy chocolate brownies with sweet potato 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!