Can you taste the sweet potato in these brownies?

No, the sweet potato acts primarily as a moisture-enhancing agent and a natural sweetener. It creates an incredibly fudgy texture that mimics a heavy fat content without actually needing as much oil or butter, while the chocolate and cocoa powder dominate the flavor profile.

How do I ensure my brownies stay fudgy and not cakey?

The key to fudgy sweet potato brownies with butter pecan frosting is avoiding over-mixing and over-baking. Sweet potato puree already provides heavy moisture, so you only want to bake until the edges are set and a toothpick comes out with a few moist crumbs.

Can I use store-bought sweet potato puree?

Yes, you can use canned sweet potato puree as long as it is 100% pure sweet potato with no added sugars or spices. However, roasting fresh sweet potatoes at home often yields a deeper, more caramelized flavor that complements the butter pecan frosting perfectly.

How should I store these brownies?

Because of the high moisture content and the dairy in the frosting, these brownies should be stored in an airtight container in the refrigerator for up to 5 days. They actually taste even better the second day after the flavors have had time to meld.

Sweet potato brownies with butter pecan frosting: 7 Pro Tips

Name: Sweet Potato Brownies with Butter Pecan Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup sweet potato puree (roasted and mashed); 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon pure vanilla extract; 1 cup granulated sugar; 1/2 cup Dutch-processed cocoa powder; 1 cup all-purpose flour; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened (for frosting); 2 cups powdered sugar; 2 tablespoons heavy cream; 1 cup pecans, chopped and toasted

Description

A decadent, fudgy brownie made with sweet potato puree and topped with a rich, nutty butter pecan frosting.

Ingredients

Scale

1 cup sweet potato puree (roasted and mashed)
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
1/2 cup Dutch-processed cocoa powder
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, softened (for frosting)
2 cups powdered sugar
2 tablespoons heavy cream
1 cup pecans, chopped and toasted

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
Step 2: In a large mixing bowl, combine the sweet potato puree, melted butter, eggs, and vanilla extract until smooth.
Step 3: Sift in the granulated sugar, cocoa powder, flour, and salt; fold until just combined.
Step 4: Spread the batter evenly into the pan and bake for 30-35 minutes until the center is set.
Step 5: Let the brownies cool completely in the pan.
Step 6: To make the frosting, cream the softened butter and powdered sugar, then add heavy cream until fluffy.
Step 7: Fold in the toasted pecans and spread the frosting over the cooled brownies before slicing.

Notes

Ensure the sweet potato is completely smooth before adding to the batter. For a deeper flavor, use dark cocoa powder.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 320 kcal
Sugar: 28g
Sodium: 110mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg

Description

Ingredients

Instructions

Notes

Nutrition

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