Allergy Associates of La Crosse / Recipes / Sweet Potato Brownies

Sweet Potato Brownies

Yields 12 servings


  • 1/2 cup butter, unsalted
  • 2 cups bittersweet chocolate chips
  • 1 cup cooked sweet potato, mashed
  • 1/2 cup brown sugar
  • 3/4 cup white sugar
  • 4 eggs
  • 2 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 2/3 cup all-purpose flour or gluten-free substitute
  • 1/2 cup unsweetened cocoa powder
  • Powdered sugar for dusting, optional


  1. Preheat the oven to 325°F. Line a 9x13 inch baking dish with parchment paper and set aside.
  2. In a medium saucepan melt the butter until simmering. Add the chocolate chips and remove from heat. Stir the mixture together and let sit for 5 minutes.
  3. Using an electric mixing bowl or a hand mixer, mix together the mashed sweet potatoes, brown sugar, white sugar, eggs, vanilla, and salt. Whisk together the chocolate chips and butter until chocolate is completely melted. Add the chocolate mixture to the sweet potato mixture and mix to combine.
  4. Sift the flour and cocoa powder in the mixing bowl, then mix until all ingredients are thoroughly combined. Pour mixture into the baking dish and spread mixture evenly. Bake for 35 minutes or until a toothpick inserted in the batter comes out clean. Let cool prior to cutting. Sprinkle with powder sugar if desired.

Nutrition per serving: 410 calories, 53 g carbohydrates, 80 mg cholesterol, 24 g fat, 5 g fiber, 7 g protein, 130 mg sodium, 35 g sugar.

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