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These fudgy sweet potato brownies were born out of my constant search for a snack that tastes totally indulgent but sneaks in some extra nutrition. They are delightfully rich but much lighter than classic brownies and even picky eaters never guess the main ingredient.
I first baked these for a bake sale and they disappeared before anything else. My husband still requests a batch every time "just because." Your house will smell amazing.
Ingredients
- Mashed sweet potatoes: choose ones with orange flesh for best natural sweetness and creaminess
- Vegetable oil: ensures the brownies stay moist and fudgy
- Granulated sugar: creates a tender crumb and balances the earthiness
- Brown sugar: adds depth and caramel notes and keeps them soft
- Buttermilk: gives a subtle tang and contributes to the rich but light texture
- Large eggs: help bind everything together and create lift
- Vanilla extract: brings out the chocolate flavor and makes the brownies smell irresistible
- All-purpose flour: offers the perfect structure without making the brownies dense
- Baking powder and baking soda: work together to give just a bit of rise without turning cakey
- Salt: brightens up the chocolate and sweet potato flavors
- Unsweetened cocoa powder: delivers that deep chocolate punch
- Semisweet chocolate chips: for big pools of gooey chocolate in every bite
- Heavy cream and more semisweet chocolate chips: for a glossy, decadent ganache if you want to take things over the top
Choose firm, smooth-skinned sweet potatoes and good-quality cocoa powder for the richest flavor.
Step-by-Step Instructions
- Prepare the Sweet Potato Puree:
- Peel and chop sweet potatoes into one inch cubes. Boil in salted water for fifteen to twenty minutes until fork tender. Drain and mash thoroughly with a hand mixer or blender. Cool to room temperature so the eggs do not scramble in later steps. This can be made a day ahead.
- Make the Brownie Batter:
- Preheat your oven to three hundred fifty degrees Fahrenheit and line your eight by eight inch baking pan with parchment so nothing sticks. In a medium bowl whisk together flour baking soda baking powder salt and cocoa powder until evenly mixed. In a large bowl combine sweet potato puree vegetable oil granulated sugar and brown sugar. Whisk well so the sugars start to dissolve. Add the eggs buttermilk and vanilla and mix until fully smooth and glossy.
- Combine Wet and Dry:
- Gradually sprinkle the dry mixture over the wet mixture. Fold gently in batches until you see no obvious streaks and the batter is thick and shiny. Be patient and do not overmix.
- Add Chocolate Chips and Bake:
- Fold in the chocolate chips taking care they are distributed throughout the batter. Pour batter into your lined pan and smooth the top. Bake for twenty five minutes on the center rack. When a tester comes out with a few moist crumbs you are ready. Cool in the pan for at least fifteen minutes before cutting for best results.
- Optional Ganache Topping:
- Warm heavy cream in a small saucepan until steamy but not boiling. Pour over chocolate chips in a heatproof bowl. Wait two minutes then stir until completely smooth and glossy. Spread ganache over cooled brownies and let set for a few minutes.
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Whenever I pull these brownies out at family gatherings everyone is shocked to learn about the sweet potato twist. My favorite part is sneaking a fingerful of ganache right as it is finished. The combination of creamy chocolate and brownie is incredibly nostalgic for me.
Storage Tips
These brownies taste just as good on day three as right out of the oven. Store in an airtight container at room temperature for up to two days or refrigerate for a week. They also freeze beautifully wrap tightly and they will last a month in the freezer. Let them come to room temperature or give them a quick microwave before serving.
Ingredient Substitutions
No buttermilk Substitute with regular milk and a squeeze of lemon juice or a spoonful of yogurt. For a dairy free version use your favorite plant based milk instead of buttermilk and swap in coconut oil for the vegetable oil. Whole wheat flour works in place of all purpose if you like a bit more structure and nutrition.
Serving Suggestions
These brownies are great on their own but a scoop of vanilla ice cream and a handful of berries take them over the top. Try serving them warm with a drizzle of salted caramel sauce or as part of a dessert platter with fresh fruit. Cut into bite size squares and pack in lunchboxes for an energy boost.
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Cultural Context
Sweet potatoes have long been used in Southern desserts for their natural sweetness and moisture. Incorporating them into brownies brings a nutritious twist to a favorite chocolate treat and reflects a tradition of resourceful baking. Some versions draw inspiration from both Southern and modern plant forward cooking.
Frequently Asked Questions
- → How does sweet potato affect the texture?
Sweet potato adds natural moisture, making the brownies exceptionally fudgy and soft. It also helps keep the bars tender without overwhelming sweetness.
- → Can I use whole wheat flour instead?
Whole wheat flour may be substituted for part or all of the all-purpose flour, but the brownies may be slightly denser with a nuttier flavor.
- → What kind of chocolate chips work best?
Semisweet chips give a balanced flavor, but dark or milk chocolate chips can be used for different levels of sweetness and richness.
- → Is the ganache topping essential?
The brownies are delicious on their own, but the ganache adds an extra layer of smooth chocolate for a richer bite.
- → Can the brownies be made ahead?
Yes, prepare in advance and store in an airtight container for up to three days. The flavors improve while resting.
- → How do I know when they're done baking?
Bake until a toothpick inserted into the center comes out with a few moist crumbs, ensuring a dense, fudgy texture.