Vegan Sweet Potato Brownies

These indulgent sweet potato brownies are a must-try! Made with wholesome ingredients, they boast a rich and decadent flavor profile, with a fudgy texture that is sure to satisfy any chocolate craving. They’re also vegan and gluten-free, and super easy to make!

As a self-proclaimed brownie aficionado who’s experimented with her fair share of sweet potato brownie recipes, I can confidently say that this one is the real deal. Trust me on this one and give these mouthwatering brownies a taste. You won’t regret it!

These sweet potato brownies are ideal for those with dietary restrictions or anyone seeking a healthier option to satisfy their brownie cravings without sacrificing taste and texture. They’re packed with all the good stuff that makes brownies so delicious!

So go ahead and treat yourself to these delicious brownies that have a dense, fudgy texture and are topped with a shiny finish! Made with wholesome ingredients, this recipe can be whipped up effortlessly using a food processor, blender, or with some simple adjustments, even by hand.

Jump to:

• Why you’ll love these sweet potato brownies
• Ingredients you’ll need
• Make your own sweet potato puree
• How to make sweet potato brownies
• Recipe video
• Tips & recipe notes
• Variations, additions & swaps
• Serving suggestions
• Storage & reheating tips
• FAQs
• Recipe
• Other healthier brownie recipes to try

Why you’ll love these sweet potato brownies

• They are healthier than traditional brownies, but still rich, indulgent, and delicious. They have that delicious dense, fudgy and chewy texture. I actually prefer them over the regular ones!
• No need to be a pro in the kitchen to make these brownies from scratch! They’re just as easy as using a boxed brownie mix. With a few simple steps, you can have a batch of delicious treats ready to go in no time.
• They’re always are always a crowd-pleaser! We enjoy sharing them at gatherings and potlucks, and even those who are used to classic bakery brownies made with butter and wheat flour can’t resist their deliciousness.
• They are also a hit with kids, and the best part is that they have no idea they’re made with sweet potatoes, making them a sneaky way to get some veggies into their diets.
• They’re vegan and gluten-free, making them a great option for anyone with dietary restrictions.

Ingredients you’ll need

As I wanted to make these brownies a healthier treat, I made some baking swaps that won’t compromise the signature chewy texture of a brownie. But don’t worry, all the ingredients are easy to find and you might already have them on hand!

• Sweet Potatoes: For this recipe, we use sweet potato puree. I suggest making your own by baking the sweet potatoes beforehand, as they caramelize in the oven and add an extra touch to the brownies. There are instructions below. Canned sweet potato puree can also be used for convenience. Just make sure that the consistency isn’t too liquid.
• Almond Butter: Almond butter adds a nutty taste and creaminess to the brownie batter, and it helps to keep the brownies moist and fudgy. It also adds healthy fats, protein, and fiber to the brownies, making them more nutritious and satisfying. Choose natural store-bought or homemade almond butter that doesn’t contain any additives such as oil or sugar. Additionally, make sure that the almond butter is fresh and has a drippy consistency.
• Oats: Oats not only provide a hearty and nutritious base for these flourless brownies, but also adds a slightly sweet and nutty taste that enhances their flavor. You can use either rolled oats or quick oats in this recipe. However, if you have gluten intolerance or celiac disease, be sure to use certified gluten-free oats.
• Cocoa Powder: Cocoa powder gives the brownies a rich chocolatey flavor and a dark color. You can choose any type of cocoa powder, such as regular, dark, or dutch-processed. Personally, I prefer using dutch-processed cocoa powder for a stronger and more intense chocolate flavor.
• Sugar: The sweet potatoes alone do not provide sufficient sweetness to give these brownies a dessert-worthy taste. I use organic cane sugar in this recipe, but you can also use other granulated sugars like turbinado, demerara, brown sugar, or coconut sugar. Avoid using liquid sweeteners like maple syrup as they can throw off the wet/dry ratio of the recipe.
• Salt: Salt is added to brownies to enhance the flavor and balance the sweetness.
• Vanilla Extract: Vanilla extract provides a subtle sweetness and depth of flavor that complements the other ingredients in the recipe.
• Baking Powder: Baking powder is used as a leavening agent.
• Chocolate Chips: Chocolate chips provide bursts of extra chocolatey goodness throughout the brownies. They melt into batter and add texture and flavor. For a vegan version, simply use dairy-free chocolate chips. Additionally, you can use chopped chocolate bars or chocolate chunks if preferred.
• Pecans: Chopped pecans are added for a crunchy texture.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post. This section covers notes on ingredients and possible substitutions.

Make your own sweet potato puree

As previously mentioned, I recommend using homemade sweet potato puree for this recipe. In my experience, the texture and flavor of the brownies are enhanced by doing so.

Although it takes some time in the oven, you can make a large quantity of sweet potato puree in advance and store it in the fridge for a few days or even freeze it for longer storage. Personally, I like to keep some frozen since I frequently use it for making brownies and other recipes, such as sweet potato sauce.

To make sweet potato puree:

To make these brownies, you’ll need 1 cup or 250 grams of sweet potato puree. If you’re making the puree just for this recipe, bake one large sweet potato, but to be safe, you may want to bake two large ones to make sure you have plenty.

1. Preheat oven to 400˚F (204˚C) and line a baking sheet with parchment paper.
2. Using a knife, poke some openings on the top of the sweet potatoes and place them onto the lined baking sheet. These openings will allow steam to escape during the baking process and prevent the sweet potatoes from bursting.
3. Bake the sweet potatoes for about an hour or until a fork can easily pierce through them and they are very tender. Make sure to check if they’re bubbling through the holes on top too. Once done, remove from the oven.
4. After letting them cool for a bit, remove the skin from the sweet potatoes and mash them until they have a smooth and creamy texture.

If you decide to bake the sweet potatoes in advance, you can store the baked sweet potato flesh in a container in the refrigerator.

How to make sweet potato brownies

Once you have prepared your sweet potato puree, these brownies are so simple to whip together!

Step 1: Prepare for baking

When you’re ready to start:

• Preheat the oven to 400˚F (204˚C).
• Line an 8×8-inch baking pan with parchment paper. Set aside.
• Gather your ingredients.

Note: A non-stick cooking spray can also be used to coat the baking pan, but I highly recommend using parchment paper instead as it makes it easier to remove the brownies after baking.

Step 2: Mix the ingredients

It all starts with a batter that comes together in a food processor (check note below if using a blender). It’s as easy as it gets!

1. First, fit the food processor with a metal blade. Add oats, sugar, cacao powder, and salt to a food processor. Process the mixture until it reaches a very fine consistency, just like a boxed brownie mix.
2. Then, add sweet potato puree, almond butter, vanilla extract, and baking powder to the food processor and blend until completely smooth. Ensure that sweet potato are thoroughly mixed into the batter, and there are no visible cocoa or oats left. Note that the batter is dense, thick, and sticky, so avoid overworking your food processor!
3. Once creamy and smooth, remove the lid of the food processor and detach the blade. Use a spoon or spatula to fold in the chocolate chips and chopped pecans (do not process!).

Note: Using a food processor is highly recommended to make this recipe much easier as the batter is very dense and sticky in its “raw” form. However, if you don’t have a food processor, there are two other methods to make this recipe:

• Use a blender. Start by blending the dry ingredients. Then, transfer the mixture to a mixing bowl. Next, blend the wet ingredients separately and add them to the mixing bowl with the dry ingredients. Mix everything together well and fold in the chocolate chips and chopped pecans.
• Mix ingredients by hand. In this case, use oat flour instead of oats (weigh the amount using a kitchen scale in grams). Start by mashing the baked sweet potato very well, ensuring it’s smooth and creamy. Then, combine the other wet ingredients before adding all the dry ingredients (including oat flour) and mixing well. I suggest sifting the cacao powder and baking powder to avoid lumps. Finally, fold in the chocolate chips and chopped pecans.

Step 3: Transfer batter into the baking pan

After mixing all the ingredients together, pour the brownie batter into the baking pan that you have already lined with parchment paper. Spread the batter evenly into all corners of the pan to ensure it is level.

You can sprinkle the top with extra chocolate chips and chopped pecans if desired.

Step 4: Bake the brownies

Now it’s time to bake! Place the pan in the preheated oven and bake for approximately 20-25 minutes. Test the brownies by inserting a toothpick into the center, and if it comes out with just a few crumbs, they’re done!

It’s very important to avoid overbaking the brownies! Ovens are all a little different, so if you’re unsure of their doneness, it’s best to take them out of the oven.

Underbaking is better than overbaking brownies, as overbaking leads to a dry, cake-like texture. To avoid this, start baking for 20 minutes and adjust as needed. The brownies will firm up as they cool, so don’t worry about slightly underbaked areas.

Step 5: Allow them to cool before slicing and serving

Once the brownies are baked, take them out of the oven and allow them to cool to room temperature before cutting and serving. Cooling helps the brownies to set and firm up, preventing them from falling apart while cutting and not holding their shape.

• First, cool the brownies in the pan for about 20 minutes, then use a butter knife or icing spatula to gently separate the edges. Pull the parchment paper to release the brownies. If they are still too soft and start to bend, wait a few more minutes before trying again. You can also speed up the process by placing them in the fridge.
• After that, move them over to a cooling rack and let them chill out completely.

To cut the brownies into slices, place the chilled brownie on a cutting board (no need to remove the parchment paper). Use a large knife to make quick and straight slices without sawing or dragging the knife to avoid moving the toppings. Press down quickly and firmly, lift the knife straight up and out with as few motions as possible.

If a large knife is not available, try using a pizza cutter sprayed with nonstick spray to slice the brownies.

It’s normal for some cracking to occur when slicing these brownies, and because they are flourless and fudgy, they may stick to the knife a little as you cut them.

Now, it’s time to savor the deliciousness of your sweet potato brownies!

Recipe video

Watch how to make this recipe:

Tips & recipe notes

• Use good quality ingredients and follow the recipe closely for better results.
• It’s important to measure your ingredients accurately, and the best way to do this is by using a kitchen scale to follow the listed amounts.
• Remember that natural almond butter tends to separate, with the oil rising to the top. Make sure to stir the almond butter in the container thoroughly before measuring the required amount. The consistency you want is runny and not dry, like the bottom of a container.
• Avoid overbaking your brownies by removing them from the oven as soon as they are set and a toothpick inserted into the center comes out with a few moist crumbs, as overbaking can result in dry and tough brownies.
• Don’t skip cooling. Avoid the temptation to cut into them while they’re still hot, as they need time to set and firm up. Make sure to let your brownies cool completely before slicing them. If you cut them too early, they may crumble and fall apart.
• As these brownies are gluten-free, there’s no need to worry about overmixing the batter, so be sure to thoroughly combine all the ingredients.

Variations, additions & swaps

The recipe is already amazing, but you can experiment with these ideas to add some variety to it:

• Sprinkle the top with extra chocolate chips and chopped pecans if desired.
• To switch up the nutty flavor, substitute almond butter with peanut butter, cashew butter, or any other nut butter of your choice. If you want to make it nut-free, you can use sunflower seed butter or tahini as an alternative.
• Swap chopped pecans for other chopped nuts like almonds, hazelnuts, or walnuts to add a crunchy texture.
• Add cinnamon or pumpkin spice to the batter for a warm and cozy flavor.

Serving suggestions

While these brownies are great by themselves, here are some ways to make them even better:

• Serve warm with a scoop of vanilla ice cream.
• Top with a dollop of whipped coconut cream.
• Drizzle melted chocolate over the top for extra chocolatey goodness.
• Top with a drizzle of caramel sauce or a sprinkle of sea salt for a delicious contrast of flavors.
• Enjoy with a cup of coffee or a glass of milk for a delicious snack.
• Cut into bite-sized pieces and serve as part of a dessert platter with fresh fruit and other sweets.
• Enjoy with a spread of fruit preserves or nut butter.

Storage & reheating tips

Chances are these brownies won’t stick around long! But here are some tips to store them properly:

• Allow the brownies to cool completely before storing. If you try to store them while they are still warm, they may become too moist.
• To store the brownies, you can keep them in an airtight container at room temperature for up to 2 days. However, if you need to store them for a longer period, you can place them in the refrigerator for up to a week. Just make sure to put a piece of parchment paper between the layers to prevent them from sticking.
• These brownies also freeze well for up to 3 months. Simply cut them into individual portions and place them in a freezer-safe bag in a single layer. When you’re ready to enjoy them, they thaw quickly. You can either transfer them to the refrigerator about an hour before you plan to eat them, leave them on the counter for about 30 minutes, or microwave them for 10-15 seconds.

Tip: I personally love eating these brownies straight out of the freezer. They taste just as good, and since the recipe doesn’t use butter, they’re still easy to chew. It’s a refreshing treat on hot summer days.

FAQs

Did you try this recipe?
⭐️⭐️⭐️⭐️⭐️
I’d love to hear about it! Please leave a comment below with a recipe rating to let me know how it was. Be sure to tag me @FeedYourselfPlants + #FeedYourselfPlants if you post it on social media — seeing your creations always makes my day. Thank you for the support!

Don’t forget to follow me on Instagram, TikTok, Pinterest, Facebook, and YouTube. You can also subscribe to my email list to never miss a new recipe!

Print

Recipe

Other healthier brownie recipes to try

Looking for other recipes like this? Try these: