Sweet potato brownies without butter or oil

Name: Sweet potato brownies without butter or oil
Prep time: 10 min
Cook time: 32 min
Total time: 52 min
Yield: 8
Cuisine: En
Ingredients: 10,5 oz sweet potato, peeled; 2 eggs; ⅓ cup + 1 tbsp brown sugar; ⅓ cup + 1 tbsp unsweetened cocoa powder; 3 oz dark chocolate, melted; ½ cup wheat flour or oat flour; 1 tsp baking powder; 1 pinch salt; 1 tsp vanilla extract; ⅓ cup chopped hazelnuts

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Dessert

Very Easy

52 min

219 Kcal

Rich, chocolatey and irresistibly moist, this sweet potato brownies is a delicious twist on the classic. The sweet potato gives it that soft, dense texture we love in a brownie, without needing butter or oil in the batter. Easy to make with simple ingredients, it’s a great dessert when you want something indulgent but a little different. Perfect for an afternoon snack, a chocolatey treat or enjoying with a cup of coffee.

Materials

Bowl
Spatula
Small pan
Sieve

Preparation

Preparation10 min

Waiting time10 min

Cook time32 min

Peel the sweet potatoes and cut them into cubes. Cook them until tender: either by steaming (12 to 15 minutes) or baking (25 to 30 minutes at 390 °F/200 °C).
Immediately place the cooked sweet potato in a bowl and mash it into a purée. Let it cool for about 5 minutes, or until the steam has dissipated.
In the same mixing bowl, add the eggs, sugar, vanilla, and melted chocolate. Mix well.
Sift the dry ingredients: cocoa, wheat flour, baking powder, and salt. Mix until you have a smooth batter.
Add and mix in the chopped hazelnuts, if desired.
Pour the batter into a small, greased pan. Smooth the surface, then bake in an oven preheated to 350 °F/180 °C for 20 to 25 minutes.
Let it cool before cutting so it becomes firmer and stays moist. Enjoy!

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FAQ ❓

How do you make sweet potato brownies without butter or oil?

Mash cooked sweet potato until smooth, then mix it with eggs, brown sugar, vanilla, and melted dark chocolate. Fold in the sifted dry ingredients, pour the batter into a greased pan, and bake at 350°F (180°C) for 20–25 minutes.

Do sweet potato brownies taste like sweet potatoes?

The cocoa and dark chocolate give these brownies a rich chocolate flavor. Sweet potato mostly adds moisture and a soft, dense texture rather than a strong vegetable taste.

How do you know when sweet potato brownies are done?

Bake for 20–25 minutes, until the top is set and a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies moist.

Can you use oat flour instead of wheat flour in these brownies?

Yes. The recipe works with either wheat flour or oat flour; use the same amount, ½ cup.

Why should sweet potato brownies cool before cutting?

Cooling helps the brownies firm up, making them easier to slice while preserving their moist, dense texture.

Nutrition

for 1 serving / for 100 g

Calories: 219Kcal

Carbo: 31.7g
Total fat: 6.6g
Saturated fat: 1.3g
Proteins: 6.1g
Fibers: 3.7g
Sugar: 19.5g
ProPoints: 6
SmartPoints: 9

Nutritional information for 1 serving (91g)

Cookware

oven

Attributes

Suitable for freezing

Keep refrigerated

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Mirella Mendonça

I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

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