Who doesn’t love a gooey brownie? I know my two do… actually, everyone in my house does!
And these healthier sweet potato brownies have quickly become a favourite.
They’re rich, chocolatey, and perfectly gooey, with the added bonus of being higher in fibre thanks to the cooked sweet potato. The sweet potato gives the brownies an incredibly rich, fudgy texture — and you know how much I love a hidden veggie. You’d never guess it was in there, but it adds so much goodness and depth.
I made these over the weekend with my daughter, which made them even more special. I always love baking together — I can really see her skills growing and developing each year. I handled the sweet potatoes, while she organised and weighed out all the other ingredients. Watching her confidence and curiosity around food grow honestly makes me so happy.
That evening she had friends over for a movie night, so I served the brownies with sweetened yoghurt, my homemade chia jam, and hot chocolate. They absolutely loved them — plates clean and smiles all around.
Why You’ll Love These Healthier Sweet Potato Brownies
- Rich, gooey, and perfectly chocolatey
- Naturally higher in fibre thanks to sweet potato
- Sweetened just right — indulgent without being overpowering
- Made with simple, wholesome ingredients
- A great recipe to bake with kids
- Perfect for sharing as an after-school or weekend treat
Whether you’re baking for your family, sharing with friends, or simply treating yourself, these sweet potato brownies are the kind of recipe you’ll come back to again and again. They’re rich, comforting, and feel just a little bit nourishing too — proof that healthier bakes can still be completely delicious. If you give them a try, I’d love to know what you think, tag @littleloucooks with your bake!
Healthier Sweet Potato Brownies
Equipment
Ingredients
- 350 g raw sweet potato 250g cooked puree
- 3 eggs
- 3/4 cup honey/ agave syrup/ maple syrup
- 1 tsp vanilla extract
- 40 g fine dark cocoa powder
- 130 g plain flour
- 1 tsp baking powder
- 50 g butter melted
- 100 g chocolate chips of choice
- Serving suggestion with – vanilla yoghurt and chia seed jam
Instructions
- Preheat the oven 180ºc fan. Line an 8in(or 20cm) square tin with parchment paper.
- Peel and chop the sweet potato into 1.5 inch cubes. Steam or boil in a pot of water until fork tender. Strain and cool for about 20minutes.
- Mash or blend the sweet potato to a puree then add the 3 eggs, honey, vanilla and melted butter, blend well again.
- Pour the wet mix into a large bowl. Sieve in the plain flour, baking powder and cocoa powder, stir with a rubber spatula. Don’t over mix it. Add the chocolate chips, mix and pour into the tin.
- Bake for approximately 25 minutes. Check it with a cocktail stick when it comes out clean. It’s cooked, a little under baked is good too!
- Storage: good for 3 days in an air tight container or bag up and freeze for up to 3 months. Defrost in an airtight container on the counter for 1 hour.
- We love to warm in the microwave for a few seconds and serve with yoghurt, fresh cream, or ice cream and homemade chia berry jam! YUM
