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Vegan sweet potato brownies are a super dense and moist brownie compared to others – almost like fudge. Topping them with peanut butter tames the richness of the cocoa and adds a salty element to the treat. Cook up this amazing healthy vegan brownie recipe and watch them disappear.

completed Sweet Potato Brownies cut into 9 squares on a white surface

Sweet potatoes may arguably be my favorite food. I’ve never met a form of sweet potato I don’t like – fries, baked, mashed, cubed, diced real tiny, or even snuck into a dessert or breakfast loaf (see chocolate sweet potato loaf for more on that).

Adding sweet potatoes to baked goods not only adds some natural sweetness but also changes the texture making it denser and richer.

The combination of vegan chocolate and sweet potatoes works perfectly in brownies because the rich, strong flavor of the cocoa really camouflages the flavor of sweet potato so you get all the benefits in the texture along with all the fudgy flavor you expect in a brownie.     

Want more plant-based dessert inspiration? This creamy chocolate avocado pudding, beet energy balls, and blackberry chocolate cupcakes will definitely do the trick.

If you enjoy sweet potatoes, then I know you’re going to love these sweet potato biscuits and sweet potato latkes.

Why This Recipe Works

  • A healthier snack alternative. While still a sweet to be enjoyed in moderation, these vegan brownies contain more nutrition than other brownies.
  • Easy to make. All you have to do is mix them up, bake them in the oven, and watch them disappear.
  • So fudgy and chocolatey. The best part about these brownies is how they taste! They are guaranteed to satisfy.
  • Oil-free. Baking with sweet potatoes means you can skip the oil yet still have moist and delicious sweet treats. 

What Goes Into This Recipe

All you need are six ingredients to make the best sweet potato brownies, most you may already have on hand.

ingredients for Sweet Potato Brownies against a white surface
  • 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 This Recipe

  • 1) Cook the sweet potatoes using your method of choice. Then remove from the heat and allow to cool.
  • 2) Once cool, peel (if necessary) and place the cooled, softened potatoes in a food processor and process until smooth. 
  • 3) Add the flour and maple syrup and cocoa powder.  Process again until smooth but not runny, this vgan brownie batter is on the thicker side. 
  • 4) Finally, add vegan chocolate chips to the food processor and process for only a few seconds to mix them in.
  • 5) Pour brownie batter into a greased or lined 8X8 pan, and bake for 25 to 30 minutes.
post pouring Sweet Potato Brownie mixture into white baking tray
  • 6) 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.
  • 7) Pop the final product in the fridge and slice when completely cooled. 

Love brownies? Here are more ways to enjoy a vegan brownie!

Expert Tips 

  • 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 in: 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

Do sweet potato brownies taste like sweet potatoes?

No, this vegan sweet potato brownies recipe is full of rich, chocolate flavor which camouflages the mild flavor of the sweet potato.

How do I make my brownies fudgy?

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.

completed Sweet Potato Brownies in baking tray against white surface

Storage

  • 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 Vegan Dessert Recipes

Photos by Alfonso Revilla

close up of Sweet Potato Brownie mixture with a bite missing from one brownie

Vegan Sweet Potato Brownies

4.97 from 31 votes
Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Servings: 9 servings
These vegan sweet potato brownies are a super dense and moist brownie compared to others – almost like fudge. Topping them with peanut butter tames the richness of the cocoa and adds a salty element to the treat. Cook up this amazing healthy vegan brownie recipe and watch them disappear.

Ingredients 

  • 1 pound of sweet potatoes
  • ½ cup + 2 Tablespoons of cocoa powder
  • 1 cup of all-purpose flour
  • ½ cup of maple syrup
  • 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.

Nutrition

Calories: 272kcalCarbohydrates: 43gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 92mgPotassium: 378mgFiber: 5gSugar: 18gVitamin A: 7150IUVitamin C: 1mgCalcium: 59mgIron: 2mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Lauren Bossi
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Keywords: brownies, chocolate, chocolate chips, dairy free, dessert, fudge, fudgy brownies, hidden veggies, kid-friendly, oil free, simple, sweet potato brownies, vegan brownies, vegan sweet potato brownies
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Lauren Bossi

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I’ve got a passion for running and plant-based eats. When I’m not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

More about Lauren Bossi

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Recipe Rating




Comments

  1. 4 stars
    I enjoy the brownie’s texture, but feel it needs a tad more sweetness (even after I added some date paste with maple syrup). I think putting some fruit jam on top might also be a good suggestion if someone doesnt like pb!

  2. 5 stars
    Delicious brownies! I love the suggestion of adding peanut butter on top. Such a perfect texture and I love that they contain healthy carbs and so much fiber. Yum!

    1. We at PBOAB haven’t tried that out yet so can’t guarantee the results, but please let us know if you end up giving it a go and how it turned out for you 🙂

  3. 5 stars
    Brownies made from vegetables, I’m in! These were super chocolatey, easy to make, and so delicious!

  4. 5 stars
    I have never tried to make this recipe, and it looks so delicious.
    I am so excited to make this at home!