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These Sweet Potato Brownies are a fudgy, rich, and delicious treat for when you’re craving a brownie (you are, aren’t you?) but want a healthy option.

fudgy chocolate sweet potato brownies

Why You’ll Love This Healthy Sweet Potato Brownie Recipe

  • A Wholesome Sweet Treat. 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. 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!
  • Absolutely Delicious. I cannot in good conscience promise you that they are dead ringers for the buttery, 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 fudgy with chocolate, and insanely scrumptious!
  • You’ll Never Notice the Sweet Potato. As with the hidden veggies in my Avocado Brownies and 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.
Double chocolate sweet potato brownies cut into squares

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

The Ingredients

  • Sweet Potatoes. Sweet potatoes give these brownies a moist, chewy texture and don’t take away from any of the chocolatey goodness (as Sweet Potato Cookies also proves).
  • 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 sweetened sweet potato 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.
  • 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

Two sweet potatoes cut open
  1. Microwave the Potatoes. Cook until softened.
Pureed sweet potatoes and an egg
  1. Mix the Wet Ingredients. Beat the sweet potato until smooth, then add the wet ingredients.
Dry ingredients in a mixing bowl
  1. Stir Together the Dry Ingredients. Get ready to mix!
Pureed sweet potatoes and chocolate in a bowl for sweet potato brownies
  1. Prepare the Batter. Add the dry ingredients to the wet ingredients.
Batter in a mixing bowl for sweet potato brownies
  1. Stir. Add the chocolate chips.
Brownie batter in a baking pan for sweet potato brownies
  1. Bake the Brownies. Bake healthy sweet potato brownies 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 Reheat. 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. 
Easy sweet potato brownies cut into squares
Sugar free sweet potato brownies with chocolate chips

Recipe Tips and Tricks

  • 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.

Sweet Potato Brownies

4.96 from 23 votes
Fudgy sweet potato brownies satisfy your chocolate craving the healthy way! Easy to make, naturally sweetened, and so chewy and yummy.

Prep: 25 minutes
Cook: 30 minutes
Total: 2 hours

Servings: 16 brownies



  • 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.



  • 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.


Serving: 1brownieCalories: 134kcalCarbohydrates: 24gFat: 4gSaturated Fat: 3gCholesterol: 23mgFiber: 3g

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Frequently Asked Questions

Why Are My Brownies So Dense?

If your sweet potato brownies have come out too dense or dry, it’s likely because the batter was overmixed or something was mismeasured.

Can I Use Gluten Free Flour?

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.

Help! My Brownies Fell Apart.

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).

More Delicious Brownie Recipes

Don’t miss my other brownie and blondie recipes. Be sure to check out my full list of healthy desserts too!

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. 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,

    1. 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!

  2. 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!5 stars

  3. 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!5 stars

  4. 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.5 stars

  5. 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 :)

  6. 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!!5 stars

  7. 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 😊5 stars

  8. 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.5 stars

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