Delicious soft chocolate brownies made with mashed sweet potato. Low in sugar and a great healthy snack for kids.
Brownies are a family favourite, so why not make them healthier by sneaking in some vegetables? These sweet potato brownies are soft, chocolatey and lower in sugar than typical recipes, making them a great snack for kids.
Sweet potatoes are rich in vitamin A and C, manganese and fibre — an easy way to boost your child’s nutrient intake without arguments. The mashed sweet potato blends smoothly into the batter, adding moisture and natural sweetness.
Can you taste the sweet potato?
Short answer: no. Sweet potato has a mild, naturally sweet flavour that disappears into the chocolate batter. You may notice a faint banana note from the mashed banana used in the recipe. If your children dislike banana, substitute 120g applesauce instead — it works equally well.
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How to make Sweet Potato Brownies
The full ingredient list and measurements are in the recipe card below. These step-by-step notes and images show the simple process.
- Add the cooked sweet potato and banana to a bowl and mash.
- Add eggs, sugar, melted butter and vanilla, then mix.
- Stir in flour, cocoa powder and baking powder until just combined.
- Transfer the batter to a lined brownie tin and bake for 20 minutes.
Allow the brownies to cool completely in the tin before lifting them out on the parchment paper and cutting into 9 squares.
Ingredient substitutions
Gluten free: Use gluten free plain flour.
Dairy free: Replace the butter with a dairy-free spread.
Banana: Replace the banana with 120g applesauce if needed.
Sugar: Swap sugar for honey or maple syrup to taste (adjust quantities and texture accordingly).
Storing & freezing
Store brownies in an airtight container for up to 2 days. They’re enjoyable cold or warmed briefly in the microwave. For longer storage, freeze for up to 2 months and defrost at room temperature for a few hours.
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Description
Soft chocolate brownies made with mashed sweet potato — lower in sugar and ideal as a healthier snack for kids.
Ingredients
- 480g raw sweet potato
- 1 medium banana (or 120g applesauce)
- 2 medium eggs
- 70g sugar
- 70g butter, melted (or dairy-free spread)
- 1 tsp vanilla
- 70g plain flour (use gluten-free if preferred)
- 25g cocoa powder
- 1 tsp baking powder
Instructions
- Preheat the oven to 180°C (350°F) and line a brownie tin with parchment paper.
- Pierce the sweet potatoes and cook in the microwave for 7–8 minutes, or until soft when pierced with a knife. Alternatively, roast until tender.
- Scoop the cooked sweet potato flesh into a bowl and add the banana (or applesauce).
- Mash until smooth.
- Stir in the eggs, sugar, melted butter and vanilla until combined.
- Fold in the flour, cocoa powder and baking powder until just mixed.
- Pour the batter into the lined tin and bake for about 20 minutes.
- Allow to cool completely before lifting out on the parchment and cutting into 9 pieces.
Notes
Store in an airtight container for up to 2 days. Reheat briefly if you prefer them warm. Freeze for up to 2 months and defrost at room temperature for a few hours.