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.

Whole Wheat Sweet Potato Brownies

I’m always looking for ways to make my favorite sweet treats a little healthier given how much I love eating them. And I find it to be a fun challenge trying to make something that’s supposed to be indulgent still taste incredible without all the fat and sugar. Sometimes it’s a complete fail and I end up throwing it in the trash, but a lot of the time it turns out great and can be enjoyed guilt-free.

Whole Wheat Sweet Potato Brownies

Believe it or not, these brownies are pretty healthy! Two cups of mashed sweet potato give them great texture, moisture and natural sweetness. The dark chocolate, honey and cinnamon compliment the sweet potato perfectly to create a brownie that’s rich, fudgy, gooey, sweet and oh so scrumptious!

Whole Wheat Sweet Potato Brownies

I’ve only used fresh baked sweet potatoes when baking these brownies, but you could certainly use a can of pure sweet potato if you’re pressed for time. I just bake a few extra potatoes when we’re having sweet potatoes with dinner and mash them up to go in a batch of brownies for dessert. M’m! M’m!

Whole Wheat Sweet Potato Brownies

The brownies actually get sweeter over time as the natural sweetness from the sweet potato intensifies. Yummy yum!

Whole Wheat Sweet Potato Brownies

Whether it’s dessert, a mid-day snack or even a special treat with breakfast or brunch, these brownies are pure bliss. Everyone loves them and has a hard time believing me when I tell them they’re made with sweet potato and whole wheat flour.



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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


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.


  • 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


  1. Bake two large sweet potatoes at 400°F for about 60 minutes or until tender when poked with a fork. Let cool completely and then peel off the skin and thoroughly mash the flesh. Set aside.
  2. Heat oven to 350°F. Lightly grease an 8-inch square baking dish with non-stick cooking spray.
  3. In a large bowl, whisk together the flour, cocoa powder, cinnamon, baking powder and salt.
  4. In a separate bowl, whisk together the eggs and then whisk in the honey and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the sweet potato.
  5. Pour the batter into the prepared baking dish and spread evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before cutting and serving.


Baking time includes time to bake the sweet potatoes.

Store in an airtight container or in the baking dish covered tightly in plastic wrap.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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    1. Hi Deepthi! I haven’t tried it myself, but I have had several people message me about substituting with flax eggs and that it was successful. It’s certainly worth a try as the flax eggs would compliment this recipe well. Enjoy!

  1. Hey I’d like to try this but was wondering about the honey. 1 cup sounds like a whole lot! I don’t want it to be too sweet. If I lessen the quantity do you I think I need to add another wet ingredient ? Like milk? Thanks.

    1. Hi Nada! You can definitely reduce the honey in the recipe. Depending on how much you want to reduce, you might not have to add any additional liquid. Milk or just water would be good liquids to add if neccesary. You could even add more mashed sweet potato for additional moisture and natural sweetness. Hope this helps. Enjoy!

    1. Hi Sarah! I haven’t tried oat flour in this recipe, but I think it should work just fine. It’s recommended to replace 1 1/2 cups oat flour for one cup of wheat flour. Hope this helps. Enjoy!

  2. […] blood sugar and make you hungrier, leading to cravings for the rest of the day, something like a sweet potato brownie or chocolate avocado tart will keep you full and decrease the likelihood of snacking and […]

  3. I made these and added Hershey’s special dark mini chocolate chips and also sprinkles some on top before baking to make them pretty. They turned out amazing. Super moist, easy, and not overly sweet. I’ll definitely make them again.

  4. These are really good and quite moreish. I used about 3/4 of honey instead of a full cup because I was too scared of having an excessively sweet dessert and they turned out just right (or at least just right for my taste buds). Next time I’m adding chocolate chips

  5. These brownies are awesome! I love sweet potatoes and chocolate. I’m sure they combine to make one awesome treat!