I think it’s about time that pumpkin desserts had some competition around here. And, this Sweet Potato Brownies recipe is the right fudgy, rich, and delicious treat for the job.
Easy, ultra chocolaty and clean-eating approved, these thick and chewy sweet potato brownies are in the running for the most scrumptious fall-flavored dessert.
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 “hmmmmm I maybe shouldn’t have done that” feeling afterwards.
As with the hidden veggies in my Avocado Brownies and Zucchini Brownies, these sweet potato brownies DO NOT TASTE LIKE SWEET POTATOES.
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!
What we have here is 100% brownie satisfaction, with the bonus ability to give ourselves an inner high-five for sneaking in an extra serving of veg!
Since these sweet potato brownies are refined sugar free, whole grain, 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 brownies you’ll find in bakeries. (You’ll need to bake my all-time favorite one-bowl brownie recipe from The Well Plated Cookbook for that experience!)
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.
Looking for a paleo option? Try these reader favorite Paleo Brownies.
5 Star Review
“My son said these brownies are not just good; they are the best brownies in the world! He basically wanted to eat all the brownies.”
— Sarah —
How to Make Sweet Potato Brownies
If you are looking for a healthy brownie that satisfies, this 5-star recipe has you covered!
The Ingredients
- Sweet Potatoes. Sweet potatoes give these brownies a moist, chewy texture and don’t take away from any of the chocolatey goodness. Plus, sweet potatoes are rich in fiber, vitamins, and minerals (a compelling reason to go back for seconds).
- White Whole Wheat Flour. I love using white whole wheat flour in baked goods. It’s lighter than regular whole wheat flour but still provides the added health benefits.
- Maple Syrup. Perfect for naturally sweetening the brownies.
- Unsweetened Cocoa Powder. For that rich and addictive chocolate flavor.
- Eggs. I made these sweet potato brownies with eggs so they’d have the perfect texture (for a recipe without eggs, try my Vegan Brownies. They’re supremely fudgy and have rave reviews!).
- Cinnamon + Nutmeg. Warm, cozy spices that perfectly complement the sweet potato and chocolate.
- Semi-Sweet Chocolate Chips. Because every brownie needs more chocolate.
The Directions
- Microwave the sweet potatoes until softened.
- Scoop the flesh into a mixing bowl, and beat until smooth. Beat in the wet ingredients.
- Stir together the dry ingredients.
- Add the dry ingredients to the wet ingredients.
- Stir to combine, then add the chocolate chips.
- Transfer the batter to a parchment-lined baking pan. Bake at 350 degrees F for 25 to 30 minutes. Let the brownies cool completely, then ENJOY!
Storage Tips
- To Store. Store leftover brownies in an airtight storage container in the refrigerator for up to 4 days.
- To Serve. I enjoyed my brownies best either right out of the refrigerator or warmed in the microwave.
- To Freeze. Freeze brownies in an airtight freezer-safe storage container for up to 2 months.
More Delicious Brownie Recipes
Don’t miss my other brownie and blondie recipes (like these healthy Chickpea Blondies). Be sure to check out my full list of healthy desserts too!
Recommended Tools to Make Sweet Potato Brownies
- Baking Pan. The best brownie pan, period.
- Precut Parchment Paper Sheets. SO easy and worth the purchase!
- Mixing Bowl. These are easy to store, clean, and use.
Perfect Baking Pan
My favorite baking pan! Makes perfect corners, promotes even baking, and no sticking.
Sweet Potato Brownies
Ingredients
- 2 large sweet potatoes about 8 to 10 ounces each
- 2 tablespoons melted coconut oil
- ¾ cup pure maple syrup
- 1 ½ teaspoons pure vanilla extract
- 2 large eggs
- 1 cup white whole wheat flour
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder I recommend aluminum free
- ¼ teaspoon kosher salt
- ½ cup semi-sweet chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8-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.
Notes
- TO STORE: Store leftover brownies in an airtight storage container in the refrigerator for up to 4 days.
- TO FREEZE: Freeze brownies in an airtight freezer-safe storage container for up to 2 months.
- I enjoyed my brownies best either right out of the refrigerator or warmed in the microwave.
Nutrition
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Would it possible to swap stevia for the maple syrup?
Hi Aimee, I would not recommend that swap as maple syrup is important to the recipe and stevia is quite different and tastes different too. I know that’s probably not the answer you were hoping to hear, but I want to make sure the recipe comes out for you if you do decide to give it a try!
I have some canned sweet potato puree in the cupboard (I use it often to make sweet potato biscuits. I’m in the South. LOL). Anyway, wondering if that would work instead of fresh sweet potatoes and how much?
Hi Lisa, I haven’t tried the recipe that way, but I think you could experiment as long as the puree doesn’t have added sugar already. The recipe uses about 2 cups mashed sweet potato. If you do decide to try, I’d love to hear how it comes out.
I tried it with 2 c pureed sweet potatoes (which is the exact same consistency and look of pumpkin) and they worked perfectly. Thank you!
Awesome! Thanks for reporting back, Lisa!
is it possible to swap out the wheat flour with oat flour and the maple syrup with agave?
Hi Gina, I have not tried swapping the flour for anything else, so you’d be experimenting. I think the agave substitution should work fine! I hope you enjoy!
These look fabulous, I want to try them! If I don’t have a stand mixer, do you think it’d be possible to mix things by hand, or should I wait til I can swing by my mom’s and borrow hers? :)
Hi Jessi, I think a hand mixer would work fine for this recipe! I hope you love them!
I ended up making these at my parents’ anyway, for an Easter dessert! They are a big hit, so fudge-y! We used butter instead of coconut oil, and since it was a double batch, made it in a bigger pan for 40 minutes total. Thank you so much for this recipe, I’ll definitely make it again! :D
YAY Jessi, I’m so glad to hear the brownies were a hit! Thanks so much for taking the time to report back. :)
I guess I need to leave a new comment for a rating!
Hi! I am looking forward to making this recipe! I am curious though, why white whole wheat flour rather than regular? I have regular in my pantry – will there be a big difference in outcome?
Erika, white whole wheat flour offers the same nutritional benefits as regular whole wheat flour, but is much less dense in texture and strong in flavor. For this reason, I prefer it in dessert-type baked goods, as you can’t taste the strong “grain” flavor (which I love in a loaf of bread but not in desserts). It’s also a little less dry so it keeps baked goods from drying out. If you want to use regular whole wheat flour, I’d substitute the amount called for in the recipe for a 50/50 blend of regular whole wheat flour and all purpose flour to lightened it up.
Gotcha. Thank you!
Wow. It looks delicious. I love sweet potato brownies. So, I will try to make it. Your recipe will help me. Thanks for sharing.
These were great! Will definitely make again. I wish I had read through the comments first. These (and the same as the pumpkin cookies) were so dense and too moist. But I just realized anf learned there is white whole wheat. I was using just whole wheat. Next time I will use the 50 50 blend or white whole and I bet they will be even better! Thanks!
I’m so happy that you enjoyed them, Jon! Thank you for sharing this kind review, and I hope they go even better next time!
Hello, I want to try these! Is the coconut oil an important part? My mum can’t have oily/buttery things so wanted to leave this out? :)
Hi Leah! Unfortunately, I don’t recommend omitting the coconut oil, as it is an important component for this recipe. I’d recommend checking out my other dessert recipes to see if something else catches your eye.