Vegan Sweet Potato Brownies
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.
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.
- 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.
- 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
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
- 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
- Peanut Butter Stuffed Dates
- Vegan Chocolate Pie
- Chocolate Peanut Butter Pretzel Bars
- Vegan Coconut Pineapple Pie
- Vegan Pear Crisp
Photos by Alfonso Revilla
Vegan Sweet Potato Brownies
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.
Nutrition
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.
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About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
Margaret says
How much is 1 lb of sweet potatoes? A cup?
Andrea White says
A little less than 2 cups!
Cindy says
I’m making them as we speak… I’m doing half coconut flour and half gluten free
Andrea White says
Love it! I bet they turned out amazing!
Lauren says
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!
Andrea White says
Thanks so much for your feedback! Thats great to know for future baking!
Janaye says
I always wanted to try these. They look so good everytime I see it!
Andrea White says
You'd love them! They come out so good!
Michelle says
I was skeptical but they were so good!
Andrea White says
They'll surprise you with how good they taste!
Teodora says
Looks super interesting! I will try to make it for, sure!
Andrea White says
Let us know what you think! 🙂
Gina H. says
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!
Andrea White says
Nothing like PB to give it that finishing touch!
Tina says
Love how fudgy they are!
Andrea White says
Gotta love the fudgy ones!
Dorothy says
Can you use a gluten free flour or oat flour?
Andrea White says
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 🙂
Katie says
Brownies made from vegetables, I'm in! These were super chocolatey, easy to make, and so delicious!
Andrea White says
I'm a sucker for hidden veggie recipes and loved this one too!
Melanie says
These look like perfection! Can't wait to give them a try this weekend!
Andrea White says
Let us know what you think 🙂
Cindy says
Fudge-like chocolatey yumminess! These brownies hit the spot!
Andrea White says
Right?! The sweet potatoes add such a nice touch!
Andrea White says
So fugdy and chocolatey!!
Amy says
Such a delicious and easy recipe to follow! Love sweet potato!
Andrea White says
Gotta love a sweet and simple recipe!
Amy Liu Dong says
I have never tried to make this recipe, and it looks so delicious.
I am so excited to make this at home!
Andrea White says
Let us know what you think 🙂