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Vegan sweet potato brownies are a deliciously thick and moist brownie – almost like fudge! A creamy peanut butter topping adds a layer of nuttiness and saltiness that pairs delectably with the rich chocolate. This healthy vegan brownie recipe is a guilt-free treat for your sweet tooth or kids’ snack.
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Table of Contents
- Why You’ll Love this Vegan Sweet Potato Brownie Recipe!
- Ingredients for Vegan Sweet Potato Brownies
- How To Make Sweet Potato Brownies Vegan
- Toni’s Recipe Tips for Vegan Brownies with Sweet Potato
- FAQs
- Storage Instructions for Vegan Brownies
- More Delicious Vegan Brownie Recipes
- Vegan Sweet Potato Brownies Recipe
Why You’ll Love this Vegan Sweet Potato Brownie Recipe!
I’ve never met a form of sweet potato I don’t like – fries, baked, mashed, or even snuck into a dessert or chocolate sweet potato loaf!
Sweet potatoes add a natural sweetness to baked goods, meaning these can be refined sugar-free brownies! Also, sweet potato makes the texture richer, denser, and moister, so you can skip the oil for an oil-free brownie recipe.
The combination of vegan chocolate and sweet potatoes is divine in brownies because the rich, strong flavor of the cocoa camouflages any sweet potato flavor. Therefore, you get all the benefits of the fudgy texture and hidden nutrients without anyone being the wiser! Plus, sweet potatoes can help beat sugar cravings, making these brownies doubly satisfying! Even better, they’re super easy to make. All you have to do is mix them up, bake them in the oven, and watch them disappear!
Want more chocolate-y plant-based dessert inspiration? Try this chocolate avocado pudding, beet energy balls, and blackberry chocolate cupcakes.
Ingredients for Vegan Sweet Potato Brownies
All you need are six pantry-staples to make the best sweet potato brownies!
- Sweet potatoes: Cooked sweet potatoes are mashed into these vegan brownies. You can cook them using any method you prefer: baking, boiling, or roasting. But I find boiling or baking makes a smoother mashed sweet potato for the vegan brownies.
- Cocoa powder: This easy pantry staple gives the dairy-free brownies a dense, rich chocolate flavor.
- All-purpose flour: A basic baking staple when making brownies.
- Maple syrup: To add more sweetness to your vegan brownies. The maple flavor is perfect with sweet potatoes.
- Vegan chocolate chips: Dark chocolate chips give these brownies a more intense flavor and additional moisture.
- Creamy peanut butter: Optional but a drizzle over the top really adds something to the brownies.
How To Make Sweet Potato Brownies Vegan
Preparation Steps:
- First, cook the sweet potatoes using your method of choice. Then remove from the heat and allow to cool.
- Meanwhile, preheat oven to 350 degrees F.
Top Tip: Cooking a large batch of sweet potatoes at once is a great meal prep strategy! You can then use them throughout the week in various recipes, including sweet potato biscuits, sweet potato burritos, sweet potato enchiladas, and more!
Step 1: Once cool, peel the sweet potatoes (if necessary). Then place the cooled, softened potatoes in a food processor and process until smooth.
Step 2: Next, add the flour and maple syrup and cocoa powder. Process again until smooth but not runny. Note: this vegan brownie batter is on the thicker side.
Step 3: Then add vegan chocolate chips to the food processor and process for only a few seconds to mix them in.
Step 4: Next, pour brownie batter into a greased or lined 8X8 pan. Then bake for 25 to 30 minutes.
Step 5: Once fully baked, remove from the oven. While still warm, spread about a half cup of creamy peanut butter over the top. The PB will spread easier while the brownies are warm.
Step 6: Finally, pop the final product in the fridge and slice when completely cooled.
Toni’s Recipe Tips for Vegan Brownies with Sweet Potato
- Brownie batter is rather thick. If it feels too thick add almond milk one tablespoon at a time until it reaches a thinner consistency.
- Drizzled peanut butter: For a drizzled look, thin the peanut butter out with a bit of warm water and place in a pastry bag with a fine tip (or plastic sandwich bag with the corner cut) and drizzle over the top.
- Chunkier chips: Stir them in with a wooden spoon or spatula rather than using the food processor.
- Add ins: Feel free to add crushed nuts, more vegan chocolate chips, or anything else to the top of these vegan brownies to make your taste buds sing!
FAQs
No, this vegan sweet potato brownies recipe is full of rich, chocolate flavor which camouflages the mild flavor of the sweet potato.
Brownies are more fudgy thanks to additional oil and fat. But you can also use sweet potatoes to create the same fudgy texture for a healthy and delicious oil-free brownie everyone will love.
Storage Instructions for Vegan Brownies
- Refrigerator: Once baked, these vegan brownies should be stored in the refrigerator for up to five days.
- Freezer: Store in an airtight container in the freezer for up to three months.
- Serving: These brownies taste great served straight from the fridge or you can let them warm up to room temperature by sitting them on the counter before serving.
More Delicious Vegan Brownie Recipes
Vegan Desserts
Biscoff Brownies
Vegan Desserts
Easy Pumpkin Brownies Recipe
Vegan Desserts
Strawberry Brownies
Vegan Desserts
Salted Caramel Brownies [Vegan!]
If you tried this vegan sweet potato brownies recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
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Vegan Sweet Potato Brownies
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Ingredients
- 1 pound of sweet potatoes
- ½ cup + 2 Tablespoons of cocoa powder
- 1 cup of all-purpose flour
- ½ cup of maple syrup
- ⅓ cup of vegan chocolate chips
- ½ cup of creamy peanut butter (optional but highly recommended)
Instructions
- Roast, steam, or boil potatoes (skin on or off is your preference) until softened.
- Preheat oven to 350 degrees F. Process cooled, softened potatoes in a food processor until smooth then add in flour, maple syrup and cocoa powder. Process until smooth, batter shouldn't be runny, it will be a thicker batter (add almond milk 1 tablespoon at a time if too thick).
- Finally, add vegan chocolate chips and process for only a few seconds to mix them in.
- In a greased or lined 8X8 pan, pour brownie batter in and bake for 25 to 30 minutes. Remove from the oven and spread about a half cup of creamy peanut butter over the top. It helps to do this when the brownies are still warm, as the PB will spread more easily.
- Pop the final product in the fridge and slice when completely cooled. Store in the fridge for 3 to 5 days or freeze for a longer lifespan.
Notes
- Brownie batter is rather thick. If it feels too thick add almond milk one tablespoon at a time until it reaches a thinner consistency.
- Drizzled peanut butter: For a drizzled look, thin the peanut butter out with a bit of warm water and place in a pastry bag with a fine tip (or plastic sandwich bag with the corner cut) and drizzle over the top.
- Storage: Vegan sweet potato brownies must be stored in the refrigerator.
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are the calories per square, serving or the whole thing? how much would a serving be?
Hi! If you cut the outcome into 9 pieces, then yes the calories are per square 🙂 Hope you enjoy these brownies!
can I substitute the maple syrup with honey?
Hi! We on the PBOAB team haven’t tried a sub yet for maple syrup so can’t guarantee the results. Hope you enjoy the recipe if you end up trying it out 🙂
Yes, you can substitute it with whatever liquid sweetener you like. It might taste different from the original but just as different as honey and maple syrup do on their own.
Ive tried substituting liquid sweeteners many times in bakin and maple-, date-, pomegranate-, agave and flower nectar syrup (aka honey) is pretty much interchangeable when it comes to consistency and outcome of the baked good. Just a lil difference in taste and sweetness level as date syrup is less sweet, agave the sweetest and honey and maple syrup a special kind of sweet. However, DO NO replace with sugar free liquid sweeteners or non-liquid. That is a deal breaker to get the same results 🙂
Can I use something other than pb? allergies
Any type of spreadable nut butter should work 🙂 Or you can omit it for this recipe. Hope you enjoy these sweet potato brownies 🙂
Hi there,
Can these be frozen? Thanks!
Hi! They sure can 🙂 You can store them in an airtight container in the freezer for up to three months.
do you think it’s possible to make without the maple? aren’t the sweet potatos sweet enough on their own?
Hi! We on the PBOAB team haven’t omitted maple syrup from the recipe yet so can’t guarantee the results. But, they should still turn out great though you might have to modify the wet to dry ratio if you omit it completely. Let us know how it turns out for you if you give these brownies a go 🙂
If you are using a sweetened chocolate YES – if using dark, unsweetened NO.
You will get a brownie that tastes too healthy otherwise haha
Can you use gluten free flour?
We on the PBOAB team haven’t tried out GF flour yet for this recipe so can’t guarantee the results. If you do end up trying it out, please let us know how they turn out for you 🙂
Can these be made with almond flour
Hi! We haven’t tried out this recipe yet with almond flour so can’t guarantee the results. If you end up giving it a try, please let us know how it goes 🙂
Is the weight of the potatoes cooked or raw? I weighted them after cooking and adjusted the other weights accordingly and now I’m wondering if they won’t be right(they are in the oven just now)
Hi! The recipe calls for 1 pound of raw sweet potatoes. Hope they turned out tasty for you 🙂
Don’t have a food processor. What can I use instead?
Hi Catherine,
Thanks for your question! If you don’t have a food processor, you can try using a high-powered blender or mash the sweet potatoes really well by hand and mix everything together in a large bowl. The texture might be a little different, but it should still turn out delicious!
Let me know how it goes if you give it a try!
Wow! Rich and fudge. I cut up the 8×8 pan into 16 squares. Satisfies my sweet tooth in the evening without the guilt.
So glad you enjoyed these brownies. They’re the best!
I see no leavening? Have you added baking soda/powder? Thanks!
Not for this recipe 🙂 Hope you give it a try!