Whether you’re trying to eat more orange veggies, or you have some leftover sweet potato you’re hoping to use up, this sweet potato brownie recipe is about to make your life better. It has a rich, fudgy texture and tastes like a real brownie. (Not just a “healthy” brownie.)
I had so much fun experimenting with these sweet potato brownies that I ended up with two versions to choose from. This is the vegan version, made without using eggs. I originally posted it as an oil-free recipe, but due to reader feedback over the years, I’ve added coconut oil as an option, in case you want a more decadent, fudgier brownie that’s easier to slice.
Check out my other healthy sweet potato brownies if you prefer a version made with eggs and no flour. You can’t go wrong either way!
⭐⭐⭐⭐⭐ Featured Review “This is my most favorite brownie recipe, ever! I have made it several times now and always come back to it. The last time I made it for my best friend who is not vegan, and she loved it and shared it with three of her friends and they all loved it too!” -Rebecca
Sweet Potato Brownie Ingredients
Here’s what you’ll need:
- Sweet potato. This recipe starts with cooked sweet potato, either steamed or baked. You’ll need to scoop the cooked sweet potato into a tightly packed measuring cup for accurate results.
- Almond Butter. Adding almond butter to this recipe helps add fiber and healthy fats, so you won’t need to add as much oil. (Or any at all, if you prefer.) Peanut butter will distract from the chocolate flavor, so if you need to make a swap, I’d recommend trying cashew butter instead.
- Cacao powder. I keep raw cacao powder in my pantry for baking, but regular cocoa powder can also serve as a substitute.
- Coconut Sugar. This granulated sugar has a slightly lower glycemic index compared to white sugar and helps create a classic brownie texture.
- Gluten-Free Flour. I’ve tested this recipe with both oat flour and King Arthur’s all-purpose GF blend, to keep these brownies gluten-free. If you’d rather not use flour at all, check out my flourless brownies .
- Coconut oil. This is optional, and I’ve only added it due to some reader feedback over the years. If you want brownies that are easier to slice and a slightly runnier batter, you can add up to a 1/4 cup of melted coconut oil to the batter. (Just two tablespoons help, too.)
- Pantry staples. Vanilla extract, baking powder, and salt complete the ingredients, contributing to flavor and leavening. Don’t mistake baking powder for baking soda. (Soda is much more powerful, and the flavor would be overwhelming in this amount.)
How to Make Sweet Potato Brownies
Step 1:
Preheat the oven to 350ºF and lightly grease an 8-inch square baking dish with oil. Press a piece of parchment paper into the prepared pan to facilitate easy removal of the brownies later.
Start by scooping steamed or baked sweet potato flesh into a measuring cup. Use a fork to mash it well, so the cup is tightly packed. Then transfer it to a large mixing bowl.
Add the almond butter, flour, sugar, cacao powder, vanilla extract, baking powder, salt, and coconut oil, if using. Stir well until no lumps of flour or cacao powder remain.
Step 2:
Fold chocolate chips into the brownie batter, then transfer the batter to the prepared pan. Sprinkle with additional chocolate chips, if desired.
Bake at 350°F for 25 minutes, or until the center no longer jiggles when you shake the pan.
Step 3:
Let the brownies cool completely in the pan. They will be pretty fragile while they are warm, but will firm up more as they cool.
Use the parchment paper to help remove the brownies from the pan once they have cooled. Then use a sharp knife to slice them into 16 squares. They are ready to enjoy right away.
Storage Tips
Because sweet potato brownies are so moist, they are best stored in an airtight container in the fridge. They should keep well for up to 5 days when refrigerated.
You can also freeze brownies for up to 3 months.
IngredientsUS CustomaryMetric1x2x3x
- 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
More Recipes to Try
- Sweet Potato Smoothie
- Gluten-Free Sweet Potato Muffins
- Sweet Potato Lentil Curry
Vegan Sweet Potato Brownies
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.
