Total Time
Prep 20 mins
Cook 30 mins

I love sweet potatoes; I love brownies. So, why not?! This recipe was put out by the Wheat Foods Council. This could easily be halved and made in an 8"x8" pan.

Ingredients Nutrition


  1. Preheat oven to 350°F Grease a 9" x 13" baking pan.
  2. Cream the butter and sugar.
  3. Add the egg whites one at a time scraping the bowl and beating after each addition.
  4. Fold in the rest of the ingredients except the pecans.
  5. Spread batter in pan and top with pecans.
  6. Bake about 30 minutes or until a toothpick incerted into the center of the brownies comes out clean.
Most Helpful

I tampered too much with this interesting recipe, so I'd better not rate it; I used Stevia sugar instead of the Splenda, 3 whole eggs instead of the whites, 1c whole wheat pastry flour, 1/4c all-purpose flour, and no oatmeal. I left out the baking powder per another reviewer who wanted less cake texture. Perhaps because of my other revisions, I was disappointed with the texture, but the flavor was good. I wouldn't say it's a dead ringer for a normal brownie, but it is a good treat, and with sooo much less guilt!

annlouise April 02, 2008

I cut the recipe in half and baked it in an 8 inch pan. I added a little more sweet potato in place of the butter, and I used a whole egg instead of the two and a half egg whites called for. I also left out the baking powder to make the brownies fudgier. I used extra flour in place of the oatmeal. They came out great. The texture is a little different from usual brownies, but they taste great. You can't tell that there are sweet potatoes in them at all.

Raichka November 20, 2007

These were pretty good. Definitely more of a cakey brownie, lacked a bit of fudginess, but overall were a good use of sweet potatoes.

vitalev November 26, 2006