Description
Discover a unique twist on a classic dessert. These moist and dense brownies utilize the natural sweetness and starch of finely grated sweet potatoes to create a perfect, tender crumb. With a deep chocolate base and the optional crunch of toasted pecans, this wholesome, homemade treat is an adventure in baking that brings a surprising nutritional boost to your favorite indulgence without sacrificing rich, satisfying flavor.
Ingredients
2 cups white sugar
1 cup butter, softened
2 cups sweet potato, peeled and finely grated
1 1/2 cups all-purpose flour
1 cup pecans, chopped (optional)
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 teaspoon fine sea salt
Instructions
Preheat your oven to 350 degrees F (175 degrees C).
Grease a 9×13-inch baking dish thoroughly with butter or non-stick cooking spray.
In a large bowl, beat the white sugar and softened butter together using an electric mixer until the mixture is smooth and creamy.
Add the grated sweet potato, flour, optional pecans, eggs, vanilla extract, and salt to the bowl.
Beat the mixture thoroughly after each addition until the batter is smooth and consistent.
Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.
Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the brownies to cool completely before slicing.
Notes
Ensure your sweet potato is grated very finely so it integrates well into the batter. This recipe is highly customizable; you can replace the all-purpose flour with a 1-to-1 gluten-free baking blend if needed. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 285
- Sugar: 26g
- Sodium: 185mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg