Sweet potato brownie

Sweet potato brownie

1 h
Indulge in our sweet potato brownie recipe, a perfect mix of earthy sweet potatoes and rich dark chocolate. With the creamy tang of skyr and a satisfying crunch from almonds, these fudgy brownies are a delicious snack you can feel good about. So, gather your ingredients and prepare to make a batch of these irresistible squares that are sure to impress!


  • Bring the sweet potatoes to the boil in a pot of water and cook them until tender (approx. 10 minutes). Drain the water, steam the potatoes dry and mash them.
  • Add half of the chopped chocolate to the hot sweet potatoes, letting it melt.
  • Put the mixture in a bowl and stir in the skyr, egg and maple syrup.
  • Mix flour, almonds, cocoa powder, baking powder and rest of the chocolate and fold it into the dough.
  • Line a small baking pan (approx. 15 x 25 cm) with baking paper. Spread the batter evenly in the baking pan.
  • Bake in the middle of the oven for 20-25 minutes at 175 °C (traditional oven). The cake should be slightly underbaked when it is taken out of the oven. Let it cool completely on a baking rack.
  • At serving time, cut the cake into 20 brownies (approx. 4 x 4 cm each). Place them on a plate and place the blueberries and edible flowers on top. Sprinkle with flaked salt and serve with skyr.

Questions about sweet potato brownies

Savour the richness of our sweet potato brownies, a delicious snack you can feel good about. In this section, we tackle your most common questions to help you master this treat. Curious about intensifying flavours, gluten-free options or simple add-ins? Find the answers here to make your baking experience even better.

How can I intensify the chocolate flavour in these brownies?
For a richer chocolate taste, always choose a premium cocoa powder and use it generously. Also make sure that your dark chocolate has a 70% or higher cocoa content, as this creates an especially well-rounded taste when combined with the sweetness of the sweet potatoes. Adding a small amount of espresso or strongly brewed coffee to the batter is also an easy trick to intensify chocolate flavour.
Can I add extra ingredients to the brownie mix?
Definitely! Feel free to mix in nuts, seeds or dried fruit to enrich the batter with different textures and tastes. Adding a handful of pecans or walnuts to the chopped almonds will add an extra depth of nutty flavour and crunchy texture. Dried fruit can add a layer of sweetness – consider raisins, cranberries or even chopped dates. Shredded coconut or coconut flakes add a tropical twist while spices like cinnamon, nutmeg or even a pinch of cayenne pepper will bring a distinct warmth and complexity to every bite.
Can I prepare these sweet potato brownies with a gluten-free flour?
Yes, our recipe works well with gluten-free flour. Remember that each variety will bring its own unique qualities. Oat flour adds a subtle sweetness while almond flour offers a nutty taste and makes the brownies denser. Gluten-free all-purpose flour is a versatile choice that closely mimics traditional flour. Choose the one that suits your taste, and enjoy delicious, fudgy brownies that everyone can indulge in.


Sweet potatoes, cut into small cubes
200 g
Dark chocolate, coarsely chopped
100 g
Arla® Skyr with vanilla
150 ml
Maple syrup
100 ml
Wholemeal spelt flour
60 g
Almonds, coarsely chopped
50 g
Cocoa powder
30 g
Baking powder
½ tsp
To garnish
Blueberries, fresh
75 g
Flake salt
1 tsp
Arla® Skyr with vanilla
200 ml
Edible flowers, e.g. violets

Achieve the ultimate fudgy texture

To give your sweet potato brownies the perfect fudgy texture, avoid overbaking. They should be a bit soft in the middle when you take them out of the oven, as they'll set more while cooling. For even richer and denser brownies, chill them in the refrigerator after they cool. A few hours in the fridge will firm up the fats and starches, creating that ideal fudgy consistency. A lesser-known trick is to add a spoonful of applesauce to the batter. This step boosts moisture while also introducing a subtle fruitiness that lifts the taste. Start with a small amount and adjust to taste.

Optimal storage for sweet potato brownie freshness

To keep your sweet potato brownies tasting great and staying fudgy, put the cooled brownies in an airtight container and refrigerate them. This keeps them fresh for up to seven days. When you're ready for a snack, simply take them out of the fridge and warm them up in the microwave for a quick, comforting treat.

This recipe is also suitable for freezing: wrap each brownie in parchment paper and put them into a sealable bag. This method will keep them fresh in your freezer for as long as six months.

What can I serve with sweet potato brownies?

Serve your brownies on a board with cheeses, fruits and nuts for guests to enjoy a variety of tastes. Or feature them on their own, accompanied by skyr and a hot drink like a classic cappuccino, chocolate coffee or a refreshing iced coffee with honey. These sweet potato brownies will also go well with a layered berry salad or a bowl of smooth and creamy mango nice cream.

Enhance flavours with these simple tricks

Boost the flavour of your sweet potato brownies by adding a dash of pure vanilla extract to the batter or a sprinkle of sea salt on top before baking. To deepen the natural sweetness of your sweet potatoes, try roasting instead of boiling. This method brings out their sugars, enriching the brownies' sweetness. It also lowers the moisture in the sweet potatoes, leading to a denser, more indulgent texture.

Roasting is a straightforward technique: preheat your oven to 220 °C, spread the sweet potato cubes on a tray and roast until they're soft and slightly browned. Let them cool a bit, then puree for the batter.

Can I use canned sweet potato puree instead of fresh sweet potatoes?

Yes, canned sweet potato puree works well as a quick replacement and will give your brownies the same fudgy consistency. If you don’t have sweet potato puree on hand, pumpkin puree is a great substitute. It mixes in well and won’t change the flavour or texture of this recipe.

Can I prepare these brownies without maple syrup?

Yes, you can replace the maple syrup with equal quantities of honey, agave nectar or even molasses which will add a unique caramel flavour.

Thickening the batter to perfection

If your batter seems too runny, thicken it with an extra bit of spelt flour. Add a tablespoon at a time until the batter is just right for pouring into your baking pan.

Selecting premium chocolate

Choosing the right chocolate is key to making perfect sweet potato brownies. For a rich, indulgent taste, choose a top-quality dark chocolate with at least 70% cocoa. Also, think about the chocolate's texture. A smooth, high-quality chocolate melts evenly into the sweet potato mix, making every bite rich in flavour. You can also experiment with white chocolate: known for its buttery sweetness and luxurious texture, it will add a unique flavour profile and interesting twist to this recipe.