Sweet Potato Brownies
I think it’s about time that pumpkin had some competition around here. Also, if the proliferation of Halloween candy at your house looks anything like it does at mine, a healthy dessert alternative like these Sweet Potato Brownies is a wise addition to the pantry.
Easy, ultra chocolaty, and clean-eating approved, these thick and chewy Sweet Potato Brownies are just about the only thing preventing me from pairing a plate of Butterfingers with my coffee right now. They are dense and fudgy and fully satisfy my chocolate craving, but since they are whole wheat and refined-sugar free, I can eat them without having that nagging “oooooohhh I maybe shouldn’t have done that” feeling afterwards.
Also, these Sweet Potato Brownies DO NOT TASTE LIKE SWEET POTATOES. I feel like I should tell you this right away. Sweet potatoes = mega brownie moisture and natural sweetness. Sweet potatoes ≠ brownies that taste like veggies. Cross my heart, hope to die, and promise you my secret stash of chocolate chips that they do not.
Healthfully satisfying sweet cravings (especially ones of the chocolate nature) are A Big Important Deal, because chocolate needs are real needs. Also, I have a giant pile of shiny, unopened Three Musketeers hanging out in my entrance hall right now, and I feel a dark, universal force pulling me towards them.
I don’t even LIKE Three Musketeers that much. They are just sort of there, and I just sort of want to eat them. Does this happen to you?
If you were to swing by our house today, I could promise you a small gas station’s supply of leftover candy and a Sweet Potato Brownie to balance it out. Our neighborhood trick-or-treat happened over the weekend, and I wayyyyy overbought. We’re swimming in Hershey’s here friends. Send milk!
The fact that some neighborhoods hold their trick-or-treats early surprised me the first year we moved into our house. Growing up, we always trick-or-treated ON Halloween night, even if it fell on a school night. It was an evening when kids ruled, grown ups battled sugar highs, and teachers were tempted to call in sick the next morning. My sisters and I would stay up late into the night, counting our haul to see who’d scored the most candy pieces, then elaborately barter until no more trades could be made. It was a fine example of the free market at work.
These days, I’d happily swap 99% of the candy out there for a sweet potato brownie (that important remaining 1% is for dark chocolate and Almond Joy).
Since these Sweet Potato Brownies are refined sugar free, whole wheat, and contain only a scant two tablespoons of coconut oil, I cannot in good conscience promise you that they are dead ringers for the ultra buttery, sugary ones you’ll find in bakeries. You’ll need to bake my One Bowl Brownies for that.
I can, however, pinky promise (which we all know is even better than a regular promise) that these Sweet Potato Brownies are rich, fudgy, and chockablock with chocolate. Forget the tricks—today, it’s all treats!
Tools I used to make this recipe:
Sweet Potato Brownies
- 2 large sweet potatoes — about 8 to 10 ounces each
- 2 tablespoons melted coconut oil
- 3/4 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs
- 1 cup white whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder — I recommend aluminum free
- 1/4 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips — or chopped dark chocolate
- Preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper so that you have some overhanging the sides, then lightly coat with baking spray. Set aside.
- Place the sweet potatoes in the microwave and cook on high for 7 to 10 minutes or until completely softened. Once cool enough to handle, scoop out 2 cups of the flesh and discard the skin. Place in a larger mixing bowl, then beat until mashed and fairly smooth. Beat in the melted coconut oil (or butter) until combined, then beat in the maple syrup and vanilla extract. Beat in the eggs 1 at a time, stopping to scrape down the bowl as needed.
- In a separate bowl, stir together the white whole wheat flour, cocoa powder, cinnamon, nutmeg, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix gently, just until the dry ingredients are incorporated. Fold in the chocolate chips.
- Scrape the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, just until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool completely. (The brownies taste better the longer they sit). Gently lift the brownies out of the pan onto a wire rack. Slice and serve.
- Store leftover Sweet Potato Brownies in an airtight container in the refrigerator for up to four days or freeze for 2 months.
- I enjoyed my brownies best either right out of the refrigerator or warmed in the microwave.
Nutrition InformationAmount per serving (1 g) — Calories: 134, Fat: 4g, Saturated Fat: 3g, Cholesterol: 23mg, Sodium: 42mg, Carbohydrates: 24g, Fiber: 3g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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