Sweet Potatoe & Tahini Fudge Brownies

Rich, fudgy and deeply chocolatey, these brownies get an unexpected boost from roasted sweet potato and tahini. They’re still very much a brownie — with butter, sugar and plenty of chocolate — but the sweet potato adds fibre and nutrients, while tahini brings healthy fats, minerals and a subtle nutty depth.

Ingredients

• 1 cup (240 g) cooked, mashed roasted sweet potato

• ½ cup (120 g) tahini, well stirred

• 2 large eggs

• ⅔ cup (135 g) granulated sugar

• 1 teaspoon vanilla extract

• ¼ cup (60 g) butter

• 100 g dark or semi-sweet chocolate

• ½ cup (65 g) all-purpose flour

• ⅓ cup (30–35 g) unsweetened cocoa powder

• 1 teaspoon salt

• ½ teaspoon baking powder

• 1 cup semi-sweet or dark chocolate chips

Instructions

1. Roast the sweet potato.
   Preheat the oven to 400°F (200°C). Pierce a sweet potato several times with a fork and roast whole for approximately 45–60 minutes, or until very soft. Allow to cool, remove the skin and mash the flesh until smooth. Measure out 1 cup (240 g).

2. Prepare the pan.
   Reduce the oven temperature to 350°F (175°C), conventional bake. Line an 8 × 8-inch (20 cm) baking pan with parchment paper.

3. Combine the wet ingredients.
   In a large bowl, whisk together the mashed sweet potato and tahini until smooth. Add the eggs, sugar and vanilla and whisk until well combined.

4. Melt the chocolate and butter.
   Place the butter and 100 g chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue in 15-second intervals until almost melted. Stir until completely smooth and allow to cool for 2–3 minutes.

5. Make the batter.
   Whisk the melted chocolate mixture into the sweet potato mixture. Add the flour, cocoa powder, salt and baking powder and gently fold until just combined. Fold in the chocolate chips.

6. Bake.
   Spread the batter evenly in the prepared pan. Bake for approximately 25–30 minutes, beginning to check at 24 minutes. The edges should be set while the centre remains slightly soft. A tester inserted into the centre should come out with moist crumbs rather than completely clean.

7. Cool.
   Allow the brownies to cool completely in the pan before slicing. For an even denser, fudgier texture, refrigerate the cooled brownies for an hour before cutting.

Why add sweet potato and tahini?

These aren't brownies pretending not to be brownies. They're a chocolate treat that also happens to include a couple of nutrient-dense ingredients.

Sweet potato contributes fibre along with beta-carotene, which the body can convert to vitamin A, as well as potassium and vitamin C. It also adds natural sweetness and moisture, helping create that dense, fudgy texture.

Tahini, made from ground sesame seeds, provides predominantly unsaturated fats along with some protein, fibre and minerals including calcium, iron and magnesium. Its slightly bitter, nutty flavour also pairs beautifully with dark chocolate.

Together, the sweet potato and tahini add nutrition, flavour and texture without needing to replace the ingredients that make a brownie a brownie.

A Hello Pause note

Good nutrition doesn't have to mean optimizing every recipe until the joy disappears. Sometimes it's simply about adding nourishment where it makes sense while still making food you genuinely want to eat.

These brownies have sugar. They have butter. They have lots of chocolate. They also have sweet potato and tahini.

And that's kind of the point.