Rich, fudgy brownies made healthier with sweet potato and whole wheat flour. You’d never believe there’s no butter, oil, white or brown sugar in them.
I’m always looking for ways to make favorite sweet treats a bit healthier while keeping them delicious. It’s a fun challenge to create something indulgent that still tastes incredible without the usual amounts of fat and refined sugar. Sometimes experiments fail, but often they succeed and become guilt-free family favorites.
These brownies are surprisingly wholesome. Two cups of mashed sweet potato give the batter wonderful moisture, texture and natural sweetness. Dark cocoa, honey and a touch of cinnamon complement the sweet potato to produce brownies that are rich, fudgy, gooey and satisfyingly sweet.
I use freshly baked sweet potatoes for the best flavor and texture, but canned pure sweet potato can be used if you’re short on time. When I make sweet potatoes for dinner, I often bake a couple extra and mash them for a batch of brownies—easy and efficient.
The sweet potato’s natural sugars tend to deepen with time, so these brownies often taste even better after they sit for a day. They work well as dessert, a midday snack, or a special addition to brunch. Most people are surprised when I tell them they’re made with sweet potato and whole wheat flour.
Enjoy!
xoxo,
Whole Wheat Sweet Potato Brownies
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- Author: Maegan – The BakerMama
- Prep Time: 70 mins
- Cook Time: 30 mins
- Total Time: 1 hour 40 mins
- Yield: 9
- Category: Dessert
Description
Rich, fudgy brownies made healthier with sweet potato and whole wheat flour. You’d never believe there’s no butter, oil, white or brown sugar in them.
Ingredients
- 1 cup whole wheat flour
- 1/3 cup dark cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup pure honey
- 1 teaspoon vanilla extract
- 2 cups mashed sweet potato
Instructions
- Bake two large sweet potatoes at 400°F (200°C) for about 60 minutes, or until tender when pierced with a fork. Allow to cool completely, peel, and mash the flesh thoroughly. Set aside.
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with non-stick spray or a light coating of oil.
- In a large bowl, whisk together the whole wheat flour, dark cocoa powder, cinnamon, baking powder and salt.
- In a separate bowl, whisk the eggs, then whisk in the honey and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the mashed sweet potato until evenly incorporated.
- Pour the batter into the prepared baking dish and spread evenly. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely before cutting and serving.
Notes
Baking time listed includes the time to bake the sweet potatoes. If using canned sweet potato, total time will be shorter.
Store brownies in an airtight container or keep them in the baking dish tightly covered with plastic wrap. They stay moist and often taste even better after a day.