These sweet potato brownies are a healthier twist on the classic dessert. They are fudgy, moist, and packed with the goodness of sweet potatoes. Perfect for satisfying your sweet tooth without the guilt. The recipe is simple, quick, and uses wholesome ingredients, making it a great choice for a healthier dessert option.
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Mash the boiled sweet potato until very smooth and lump-free.
Add the egg and whisk well.
Add milk, jaggery or brown sugar, oil or butter, and vanilla essence. Mix until the mixture appears glossy.
Stir in vinegar and coffee powder.
Sift in cocoa powder, baking powder, and salt. Fold gently to form a thick batter. Add chocolate chips if using.
Pour the batter into a greased 4–5 inch tin or ramekin.
Preheat the air fryer at 170°C for 3 minutes.
Bake at 170°C for 12–15 minutes. The toothpick should come out slightly moist, not dry.
Let the brownies rest for 10 minutes before slicing.
Ensure the sweet potato is mashed thoroughly to avoid lumps in the batter.
If the batter is too thick to blend, add 1-2 tablespoons of milk and blend it again.
For a richer flavor, use dark chocolate chips.
Do not overbake the brownies; they should remain slightly moist for a fudgy texture.
For serving, you can optionally top the cooled brownies with greek yogurt.
Can I use a regular oven instead of an air fryer?
Yes, you can bake the brownies in a preheated oven at 170°C for 12–15 minutes. Check with a toothpick to ensure they are slightly moist.
Can I substitute jaggery with another sweetener?
Yes, you can use brown sugar, coconut sugar, or any other granulated sweetener of your choice.
What can I use instead of egg?
You can replace the egg with a flaxseed or chia seed egg for a vegan version. Mix 1 tbsp of ground flaxseed or chia seeds with 2.5 tbsp of water and let it sit for 5 minutes before using.
Can I skip the coffee powder?
Yes, the coffee powder is optional, but it enhances the chocolate flavor of the brownies.
How do I store these brownies?
Store the brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
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