Vegan Sweet Potato Brownies

sweet potato brownies sliced into 16 squares.

Vegan Sweet Potato Brownies

Course: Dessert

Cuisine: American

Keyword: vegan sweet potato brownies

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 132kcal

Author: Megan Gilmore

When you bite into these rich and fudgy brownies, you’d never guess that there’s sweet potato hidden inside. This addition makes them egg-free and lower in fat, so they are one of my family’s favorite healthier desserts. Plus, they're naturally gluten-free!

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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 information is for 1 of 16 pieces without the optional coconut oil. This information is automatically calculated, and is just an estimate, not a guarantee.

Flour Note: I tested this recipe with King Arthur's gluten-free all-purpose flour blend as well as oat flour. Either option works, but I'm not sure how other flours will work. I don't recommend using coconut flour or almond flour without expecting different results.

Update Note: Due to reader feedback, I've added the option of coconut oil to this recipe in July 2025. It helps the brownies slice more easily and keeps them fudgier in texture.

Nutrition