Why You’ll Love This Sweet Potato Brownie Cups

• Unbelievably Fudgy Texture. The mashed sweet potato is the secret weapon here, creating a brownie cup that’s so moist and dense, it practically melts in your mouth. You won’t believe there’s no traditional oil or butter doing the heavy lifting.
• Naturally Sweet & Nutrient-Packed. The sweet potato provides a lovely, natural sweetness and a beautiful color, while also sneaking in a dose of vitamins. It’s a win-win situation for your taste buds and your body.
• Perfectly Portable. Baked in a muffin tin, these are the ultimate grab-and-go treat. They’re less messy than a slice of brownie and are the perfect size for lunchboxes, picnics, or a quick snack stash in your bag.
• Surprisingly Simple to Make. If you can blend ingredients in a food processor, you can make these. It’s a one-bowl (well, one-food-processor) situation that comes together in minutes, with minimal cleanup. Honestly, the hardest part is waiting for them to cool!

Ingredients & Tools

• 1 cup mashed, cooked sweet potato (from about 1 large potato)
• 1/2 cup almond butter (or any nut/seed butter you love)
• 1/3 cup pure maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup cocoa powder (the best quality you have)
• 1/4 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup dark chocolate chips, plus more for topping

Tools: A standard 12-cup muffin tin, food processor or high-speed blender, mixing bowl (if not using a processor), silicone or parchment paper liners.

The quality of your cocoa powder and chocolate chips really makes a difference here—since they’re the star flavor, using a good one will elevate these from great to absolutely incredible. And don’t skip the liners; they make removal an absolute breeze.

Serves: 10-12 | Prep Time: 15 mins | Cook Time: 18-20 mins | Total Time: 35 mins

Before You Start: Tips & Ingredient Notes

• How to Cook the Sweet Potato. The easiest method is to prick a whole sweet potato a few times with a fork and microwave it for 5-8 minutes until very soft. Alternatively, you can bake it at 400°F (200°C) for 45-60 minutes. Let it cool completely before peeling and mashing.
• Getting the Right Consistency. Your mashed sweet potato should be smooth, with no stringy bits. If it’s a bit lumpy, just give it a quick blitz in the food processor first. This ensures your brownie batter is perfectly silky.
• Nut Butter Choices. Almond butter is my favorite for its mild flavor, but cashew butter works beautifully too. For a nut-free version, sunflower seed butter is a fantastic substitute—just be aware it can give a slightly greener tint (it’s a harmless chemical reaction!).
• Why Almond Flour? Almond flour adds a bit of structure and a lovely, tender crumb without making the brownies taste overly “healthy” or grainy. I don’t recommend substituting it with coconut flour, as it absorbs liquid very differently.

How to Make Sweet Potato Brownie Cups

Serving Suggestions

Complementary Dishes

• A scoop of vanilla bean ice cream — The classic hot-and-cold combination is unbeatable. The creaminess of the ice cream against the rich, dark chocolate is pure heaven.
• A bowl of fresh berries like raspberries or strawberries — Their bright, tart acidity cuts through the richness of the chocolate beautifully and makes the whole thing feel a bit more elegant.
• A dollop of coconut whipped cream — For a dairy-free option that feels incredibly luxurious, this is the way to go. It’s light, fluffy, and lets the chocolate flavor shine.

Drinks

• A tall glass of cold almond milk — It’s a classic pairing for a reason. The nutty flavor complements the brownie cups perfectly.
• A rich, dark roast coffee — The bitterness of a good espresso or strong coffee enhances the deep chocolate notes and makes for a truly sophisticated treat.
• A cup of peppermint tea — The cool, refreshing flavor of peppermint is a wonderful contrast to the warm, rich chocolate—it’s like a liquid after-dinner mint.

Something Sweet

• A simple orange sorbet — The citrusy zing is a surprising and delightful partner for chocolate, cleansing the palate between bites.
• A small handful of salted caramel popcorn — For a fun, textural contrast, the salty-sweet crunch alongside the fudgy brownie is a party in your mouth.
• A few segments of a juicy clementine — Sometimes, the simplest things work best. The burst of fresh juice is all you need to balance the decadence.

Top Mistakes to Avoid

• Mistake: Using warm sweet potato. If your sweet potato is still hot when you mix it with the other ingredients, it can start to cook the egg. This will give you a weird, scrambled-egg texture in your brownies. Always let it cool to room temperature first.
• Mistake: Overbaking. This is the number one way to end up with cakey, dry brownie cups. Remember, you want a few moist crumbs on the toothpick, not a clean one. They firm up a lot as they cool, so err on the side of underdone.
• Mistake: Skipping the liners. I know, it’s tempting to just grease the tin, but these are very moist and fudgy and will stick like glue. Liners are non-negotiable for a clean release.
• Mistake: Not folding in the chocolate chips separately. If you just pulse them in the food processor, you’ll end up with chocolate streaks instead of lovely, melty pockets. Taking the extra minute to fold them in by hand is totally worth it.

Expert Tips

• Tip: For an ultra-fudgy center, slightly underbake. Take them out at the 17-minute mark if your oven runs hot. The centers will be gooey and divine, like a molten lava cake in brownie form.
• Tip: Add a pinch of espresso powder. You won’t taste coffee, but it deepens and intensifies the chocolate flavor exponentially. It’s a little trick that professional bakers swear by.
• Tip: Make them ahead and freeze! These brownie cups freeze beautifully. Once completely cool, store them in an airtight container with parchment between layers. They’ll keep for up to 3 months. Thaw at room temperature or pop one frozen into your lunchbox—it’ll be perfect by your coffee break.
• Tip: Get creative with mix-ins. Swap the chocolate chips for chopped walnuts, pecans, or even a swirl of peanut butter. A little flaky sea salt on top before baking is also a game-changer.

FAQs

Can I make these vegan?
Absolutely! The only egg in the recipe acts as a binder. For a vegan version, you can use a “flax egg.” Simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it becomes gel-like. Use this in place of the egg. The texture might be a tiny bit more dense, but still delicious.

My sweet potato seems watery. What should I do?
This can happen, especially if you boil instead of bake/microwave it. If your mashed sweet potato looks wet, place it in a fine-mesh strainer over a bowl and let some of the liquid drain out for 10-15 minutes. You can also gently press it with a spoon. A drier mash leads to a better brownie texture.

Can I use canned sweet potato puree?
You can, but you have to be very careful. Make sure the only ingredient is sweet potato—no added sugar or spices. Also, canned puree is often much wetter than homemade. I’d recommend draining it as mentioned above, or your brownie cups might be too soft.

How should I store these?
Because they are so moist, store them in an airtight container at room temperature for up to 2 days. For longer storage, I highly recommend the refrigerator (up to 5 days) or the freezer (up to 3 months). They taste fantastic cold straight from the fridge!

Can I bake this as one big brownie instead?
Yes! Pour the batter into an 8×8 inch baking pan lined with parchment paper. You’ll need to increase the baking time to about 25-30 minutes. Keep a close eye on it and use the toothpick test to determine when it’s done. Let it cool completely in the pan before slicing.