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.
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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.
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!
- 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.
For melty chocolate hunks, swap the semi-sweet chocolate chips for chopped dark chocolate.
- 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!
- 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.
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.
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Sweet Potato Brownies
- 2large sweet potatoesabout 8 to 10 ounces each
- 2tablespoonsmelted coconut oil
- ¾cuppure maple syrup
- 1 ½teaspoonspure vanilla extract
- 2large eggs
- 1cupwhite whole wheat flour
- ⅓cupunsweetened cocoa powder
- 1 ½teaspoonscinnamon
- ½teaspoonground nutmeg
- 1teaspoonbaking powderI recommend aluminum free
- ¼teaspoonkosher salt
- ½cupsemi-sweet chocolate chips or chopped dark chocolate
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.
- 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.
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