These Sweet Potato Brownies are a fudgy, rich treat for when you’re craving a brownie (you are, aren’t you?) but want a healthy option. They’re unbelievably tasty!
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A wholesome sweet treat that’s absolutely DELISH.
I cannot promise you that sweet potato brownies are dead ringers for the sugar-packed brownies you’ll find in bakeries (you’ll need my brownie recipe from The Well Plated Cookbook for that experience). But I can, however, promise that these sweet potato brownies are equally as rich and insanely scrumptious!
- They are dense and fudgy and fully satisfy my chocolate craving, but they’re refined sugar free, whole grain, and contain only two tablespoons of oil.
- As with the hidden veggies in my Zucchini Brownies, these healthy sweet potato brownies do not taste like sweet potatoes.
- Sweet potatoes provide mega brownie moisture and natural sweetness, similar to the way applesauce works in healthy dessert recipes like these Vegan 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 —
My Tips for Perfect Sweet Potato Brownies
- Use Aluminum Free Baking Powder. Baking powder without aluminum more quickly reacts with the ingredients and doesn’t impart any bitterness.
- Mix-Ins for the Win. We love our sweet potato brownies simply studded with chocolate chips, but I think they’d be tasty with other fun mix-ins like peanut butter chips, sprinkles, or crushed nuts.
- Choose Your Own Chocolate Adventure. If you prefer melty chocolate hunks over chocolate chips, swap the semi-sweet chocolate chips for chopped dark chocolate.
How to Make Sweet Potato Brownies
Microwave the Potatoes. Cook until softened.
Mix the Wet Ingredients. Beat the sweet potato until smooth, then add the wet ingredients.
Stir Together the Dry Ingredients. Get ready to mix!
Prepare the Batter. Add the dry ingredients to the wet ingredients.
Stir. Add the chocolate chips.
Bake the Brownies. Bake sweet potato brownies at 350 degrees F for 25 to 30 minutes. Let the brownies cool completely, then ENJOY!
More Sneakily Healthy Brownie Recipes
- Healthy fats make these Avocado Brownies extra rich.
- Dense and fudgy Black Bean Brownies are a reader favorite around here!
- Portion control is key to these Brownie Bites. Because sometimes you just need a little bit of sweetness at the end of the day!
Sweet Potato Brownies
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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 ground 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°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.
Video
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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Sign Me UpFrequently Asked Questions
If your sweet potato brownies have come out too dense or dry, it’s likely because the batter was overmixed or something was mismeasured.
I haven’t tried making this recipe with gluten free flour myself, but I think you could experiment with it. Swap a 1:1 gluten free baking flour for the whole wheat flour.
If your brownies are falling apart as you remove them from the pan or slice them, it could be that they weren’t cool enough yet. I recommend letting the brownies cool completely before removing and slicing them. It allows them to firm up (and they taste better).
Hey Erin I’m wanting to try these without the cocoa powder. Are you thinking 1/3 more flour or some cornstarch or something to make up the difference?
Thanks and I really enjoy your page,
Hi Keegan! So glad that you are! For these I’ve only tested it with the cocoa powder, so I can’t give specifics on what to substitute instead. Leaving it out and adding more flour might work. I wouldn’t use cornstarch. If you decide to experiment, let me know how it goes!
Hi! Could I use pumpkin instead of sweet potato?
Hi Jackie, I haven’t tried it myself, but pumpkin should work. If you decide to experiment, let me know how it goes!
Hello! I tried this recipe, and it looks just like the one you baked. It taste good, and is thick and has a lot of chocolate. I like sweet potato pie, and I like brownies so I thought this would be a good mash up! Thank you! God bless you, and Jesus loves u!
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! I added some milk to thin my batter a little bit :)
Hi Carly! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent! It took at least 10 more minutes to cook as we live in high altitude. I also cut the syrup measurement back to 2/3 cup and it was plenty sweet. My granddaughter said turned her nose up when I told her they were made with sw potato but then she tasted and loved them!
Hi Luci! So glad you enjoyed the recipe! Thank you for this kind review!
I am in love. They are fudgy for sure.
Kids and I love them. Husband says, they don’t taste like a brownie. Oh well, he is already ruined by the sugar laden ones. We love them.
Hi Frances! So glad you enjoyed the recipe! Thank you for this kind review!
Super fun to make, since I have been searching for a good recipe with good measurements so thank you. I cant wait to see how they come out from the oven. This really helped my want of implementing healthier ingredients so that I have better baked treats to give to family and friends! Maybe this will make the list for the bake sale brownie I make for my non profit organization :)
Hope you enjoy them Gina!
Made this recipe turned out really great thank you i’ll b trying more recipes from your website🪷
Great to hear, thank you Zaineb!
my goodness thank you! these were absolutely delicious been trying to reduce eating so many cakes and had no hope for these but was so suprised have made a big batch for my roommates!!
So glad you enjoyed them, Hannah! Thank you!
These are excellent tasting brownies I swapped the coconut oil for whole peanut butter and it was delicious. Thank you for the recipe Erin I have favourited it 😊
Thanks Keren!
These brownies were amazing! So light yet still super chocolatey. Would definitely recommend. I made it with the slight tweak of adding half a cup of self-raising flour instead of the baking powder to thicken my batter and turned out completely fine.
Great to hear, thanks Sasha!
I thought these were yummy. They had a little bit of a strong cinnamon and nutmeg flavor but I liked that. I added some dark chocolate chips to the top like in the picture and think they are even better when they are in the freezer vs. the fridge. They are definitely a healthier option to a chocolate treat than a regular brownie.
Glad to hear you enjoyed them, Diane!
This recipe is fantastic! I had to sub raw cane sugar for the maple syrup (as I was out), but it still turned out wonderful. I also added a cup of walnuts for extra protein and that nice crunchy texture.
Thrilled by how it all turned out. Thank you for posting this. :)
Glad it worked! Thank you Angel!
I would make this recipe again. They taste really good! I doubled the recipe and made a 9×13 size. They taste more like fudge to me, I will make again and add pecans :)
Pecans sound great! Thank you Michelle!
flavor is outstanding. Great way to use up misc chocolate candy bits. Used the syrup from the canned sweet potatoes instead of maple syrup. Augmented the can with real steamed sweet potatos. Added 1/4 cup sugar after tasting batter. Used almond butter because someone suggested it in recipe comments.
Great to hear, thank you Catherine!
Hi Erin – my son has a coconut intolerance…can I substitute the oil with butter?
Hi Shelby, I haven’t tried it but I think it could work. If you decide to experiment, let us know how it goes!
Followed recipe and baking instructions and found the brownies to be very rubbery. Not doughy or chewy, but rubbery… did not over mix and can’t figure out why they have the consistency if day old yorkshire puddings..
I’m sorry to hear that you had trouble with the recipe, AT. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
The nutmeg was not a good combo with the chocolate and overall, the texture was nice but the chocolate flavor was pretty pale. I’d up the cocoa and chocolate chips and remove the pumpkin spices.
I’m sorry to hear the recipe wasn’t to your taste, Naomi. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
I would make this recipe again.
I couldn’t find white whole wheat flour so used regular white flour. These are rich and dense.
Thanks Jill!
I would not make these again, it has a rubbery texture, and the nutmeg made for a bad taste. It’s true I made some changes: no white whole wheat flour so used half whole wheat and half white flour. Ran out of maple syrup so substituted date syrup.
I tried to like them, but couldn’t, neither could by husband.
Hi Griselda! I’m sorry to hear you didn’t enjoy them, I would encourage you to try the recipe as is and see how it goes!