Kid-Friendly Cakey Sweet Potato Brownies

You’ll feel a little bit better about giving into those sweet cravings when you’ve got a pan of these Sweet Potato Brownies in the oven. They’re rich, with a soft cakey texture, and perfect for kids and adults!

Sweet Potato Brownies

Looking for a moist brownie filled with sweet potatoes?

Then, I’ve got you!

Take one bite of these sweet potato brownies and I’m willing to bet you’ll be pleasantly surprised.

These cakey sweet potato brownies are a rich and oh-so chocolatey variation on the typical brownies, but are packed with almost a cup of sweet potatoes, whole wheat flour and use maple syrup as the sweetener, something you don’t find in your classic brownie recipes.

These sweet potato brownies require the same amount of skill and time as whipping up regular brownies, which is another bonus in my book. And my kids love that they’re getting a special brownie treat in their lunch boxes!

If you are looking for more easy hidden veggie recipes for your kids, then be sure to check out this delicious Quick Stovetop Hidden Veggie Mac and Cheese, Hidden Zucchini Muffins, or these reader fave 15-Minute Fluffly Spinach Pancakes. You can also find more recipes and information in my best-selling cookbook, Little Foodies: Recipes for Babies and Toddlers with Taste.

Ingredients

Make sure to read the recipe card below for full ingredients and instructions!

Sweet Potato: cooked and mashed or pureed.
Flour: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.
Sugar: regular, for a little sweetness
Eggs: to bind all ingredients together
Butter: unsalted
Chocolate Chips: you can use semi-sweet or dark chocolate chips, or substitute dairy-free as needed
Cocoa Powder: high-quality cocoa powder really brings a rich chocolate flavor
Ground Flax Seeds: optional – these give a little extra texture and added fiber
Vanilla
Salt

Allergy Tips: to make these brownies gluten-free, you can use any one-for-one gluten-free flour blend.

Step-by-Step Instructions

Glass mixing bowl on a white counter full of dry ingredients for sweet potato brownies. — Whisk together all of the dry ingredients.

Claire mixi bowl on white countertop with wet and dry ingredients for sweet potato brownies. — Whisk together all of the dry ingredients.

A small cooling rack with squares of cut, sweet potato brownies with a hand, holding one up to show how fuckhead is.

Toppings

Honestly, there’s not much I can think of that needs to be added to these fudgy sweet potato brownies. However, if you’re craving a little something extra for the mix, or just as a topping, here’s a few ideas that will really make these brownies irresistible.

chopped walnuts
chopped pecans
white chocolate chips
chopped strawberries
blueberries
marshmallows (pro tip – add them to the top of the brownies right before you take them out of the oven.)

Cooling rack with cut, sweet potato, brownie squares on a white countertop with a yellow patterned napkin.

Expert Tips

Get the sweet potato ready. Peel, cook, and mash the sweet potato ahead of time so that it’s cooled down and ready to add to the batter. You can also use canned sweet potato for added time-saving.
Make it dairy-free. Simply use dairy-free chocolate chips and substitute coconut oil or avocado oil for the butter.
No Sticking. Make sure you generously grease your pan or use parchment paper so that your brownies won’t stick to the pan.
Let the brownies cool off. If your brownies are falling apart as you remove them from the pan, let them cool completely before removing and cutting them. This allows them to firm up a bit.