This post may contain affiliate links. Please read my disclosure and privacy policy.
Whether you’re trying to eat more orange veggies or you have some leftover sweet potato you’re hoping to use up, this brownie recipe is about to make your life better. It has a rich, fudgy texture and tastes like a real brownie.
(Not just a “healthy” brownie.)
I had so much fun experimenting with these sweet potato brownies that I ended up with two versions to choose from. This is the vegan version, made without using eggs. I originally posted it as an oil-free recipe, but due to reader feedback, I’ve added coconut oil as an option, in case you want a more decadent, fudgier brownie that’s easier to slice.
Check out my other healthy sweet potato brownies if you prefer a version made with eggs and no flour. You can’t go wrong either way!
Sweet Potato Brownies Ingredients
Here’s what you’ll need:
- Sweet potato. This recipe starts with cooked sweet potato, either steamed or baked. You’ll need to scoop the cooked sweet potato into a tightly packed measuring cup for accurate results.
- Almond Butter. Adding almond butter to this recipe helps add fiber and healthy fats, so you won’t need to add as much oil. (Or any at all, if you prefer.) Peanut butter will distract from the chocolate flavor, so if you need to make a swap, I’d recommend trying cashew butter instead.
- Cacao powder. I keep raw cacao powder in my pantry for baking, but regular cocoa powder can also serve as a substitute.
- Coconut Sugar. This granulated sugar has a slightly lower glycemic index compared to white sugar and helps create a classic brownie texture.
- Gluten-Free Flour. I’ve tested this recipe with both oat flour and King Arthur’s all-purpose GF blend, to keep these brownies gluten-free. If you’d rather not use flour at all, check out my flourless brownies.
- Coconut oil. This is optional, and I’ve only added it due to some reader feedback over the years. If you want brownies that are easier to slice and a slightly runnier batter, you can add up to a 1/4 cup of melted coconut oil to the batter. (Just two tablespoons help, too.)
- Pantry staples. Vanilla extract, baking powder, and salt complete the ingredients, contributing to flavor and leavening. Don’t mistake baking powder for baking soda. (Soda is much more powerful, and the flavor would be overwhelming in this amount.)
How to Make Vegan Sweet Potato Brownies
Step 1:
Preheat the oven to 350ºF and lightly grease an 8-inch square baking dish with oil. Press a piece of parchment paper into the prepared pan to facilitate easy removal of the brownies later.
Start by scooping steamed or baked sweet potato flesh into a measuring cup. Use a fork to mash it well, so the cup is tightly packed. Then transfer it to a large mixing bowl.
Add the almond butter, flour, sugar, cacao powder, vanilla extract, baking powder, salt, and coconut oil, if using. Stir well until no lumps of flour or cacao powder remain.
Step 2:
Fold chocolate chips into the brownie batter, then transfer the batter to the prepared pan. Sprinkle with additional chocolate chips, if desired.
Bake at 350°F for 25 minutes, or until the center no longer jiggles when you shake the pan.
Step 3:
Let the brownies cool completely in the pan. They will be pretty fragile while they are warm, but will firm up more as they cool.
Use the parchment paper to help remove the brownies from the pan once they have cooled. Then use a sharp knife to slice them into 16 squares. They are ready to enjoy right away.
Storage Tips
Because sweet potato brownies are so moist, they are best stored in an airtight container in the fridge. They should keep well for up to 5 days when refrigerated.
You can also freeze brownies for up to 3 months.
Looking for more sweet potato recipes? Try Sweet Potato Smoothie, gluten-free muffins, or sweet potato & lentil curry for more ideas.
Ingredients
- ¾ cup sweet potato puree
- ½ cup creamy almond butter (use raw almond butter for best flavor)
- ½ cup cacao powder
- 1 cup coconut sugar
- ⅓ cup gluten-free flour mix (see notes)
- ¼ cup melted coconut oil (optional)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup dark chocolate chips (use a dairy-free brand to keep these vegan)
Instructions
- Preheat the oven to 350ºF and line a 9-inch square pan with parchment paper. In a large bowl, combine the mashed sweet potato, almond butter, cacao powder, coconut sugar, flour, coconut oil (if using), baking powder, vanilla extract, and salt. Stir well until a relatively smooth batter is formed. (You can do this in a food processor, if you prefer.)
- Fold in chocolate chips, if desired. Transfer the batter to the prepared pan and use a spatula to smooth the top. Bake at 350ºF until the edges look dry and the center of the brownies has puffed up, about 25 to 30 minutes.
- Let the brownies cool completely before slicing, or they will be too soft. Cut them into 16 small squares, and store the leftovers in an airtight container in the fridge. I think they taste even better when you serve them cold from the fridge the next day! Leftovers can be stored in the fridge for up to a week, or in the freezer for up to 3 months.
Video
Notes
Nutrition
If you try this recipe, please leave a comment and star rating below, letting me know how you like it.
Thank you. Love your information on substitutes. Delicious!
SO FUDGIE. SO RICH. SO DELICIOUS.
I’ve made these twice now and they will be in our permanent go-to list!
The first time I used date sugar as my sugar and it’s very drying so I added coffee as a liquid (can use decaf) until the mixture seemed right (two-fold job because it adds richness). I also used 2 tablespoons flax as an egg substitute since others seemed to think it needed an egg ass binder and the liquid was for that flax egg sub as well. I used regular flour. Finally, I rough chopped about 1/4 of a 100% cacao bar (so no sweetness) for the chocolate chips. I baked per the recipe- edges dry center puffy- then trusted that tip and pulled them out. That only took 25 minutes so watch them closely. I let them rest 30 minutes before cutting to set. HAVE MERCY!
The second time I used half date sugar and half date syrup and oat flour. The rest I did the same as the first time. They were more fudgie and rich but in a great way! I might have cooked them a tad longer as the batter was wetter from the date syrup.
All this to say…THIS RECIPE IS NOT ONLY AMAZING BUT ALSO VERSATILE!!
Next time I will try half the sweetness- just because why not.
Thank you so much for a delicious recipe!
PS I’ve also made her date brownies and they too are delicious and a big win! They are just a completely different brownie. These are FUDGIE the others are like the store bought miniature single serve brownies.
These were delicious, I did add 1 egg as my nut butter was very dry and not creamy enough to bind the dry ingredients together. My husband & I loved them.
Brownies came out perfect. My picky teenager girls love them!
I’ve made one little change – reduced amount of sugar from 1 cup to 1/2 cup. My family finds brownies sweet enough. Megan, thank you for another healthy, easy and delicious recipe!
Thank you for the wonderful sweet potato brownie recipe love it how can I get your cook book
Thanks! You can find more information and links to my cookbooks here: https://detoxinista.com/cookbooks/
Yum! Made these with dark cacao and they were so decadent. My only critique would be that the batter was very dry and difficult to spread into the pan. I think next time I might add some coconut milk for moisture. Thanks for the recipe!