Vegan Sweet Potato Brownies
These vegan sweet potato brownies are rich, chocolatey, and secretly packed with veggies! They taste like a dream but are full of wholesome goodness.
I love how they satisfy my sweet tooth and sneak in some healthy stuff. You won’t even taste the sweet potato—it just makes the brownies extra soft and fudgy. Total win, right? Whether you’re vegan or just want a better-for-you treat, this is the recipe to try.
Oh, and they’re super easy to make with just a few pantry staples. So grab your mixing bowl and let’s get baking!
Why You’ll Love These Brownies
These brownies are pure magic—no eggs, no dairy, and they’re still ridiculously delicious. The sweet potato adds this dreamy, soft texture that makes every bite melt in your mouth. I love how rich and chocolatey they are, but without feeling too heavy. Plus, they’re naturally sweetened and totally guilt-free.
You can pack them in lunchboxes, serve them at parties, or sneak one after dinner (like I do!). They’re also perfect if you’re cutting back on refined stuff. And trust me—nobody will guess they’re made from sweet potatoes! Seriously, once you try these, you’ll be hooked. YUM!
Ingredients You’ll Need
All you need are a few simple ingredients you probably already have. For full amounts, check the recipe card below.
- Sweet potato puree: Makes the brownies extra fudgy and adds natural sweetness.
- Almond butter: Use raw almond butter for a rich, nutty taste.
- Cacao powder: Gives deep chocolate flavor without added sugar.
- Coconut sugar: Adds just the right touch of caramel-like sweetness.
- Gluten-free flour mix: Use your favorite blend (check notes for tips!).
- Melted coconut oil: Optional, but adds a little extra richness.
- Baking powder: Helps the brownies rise just enough.
- Vanilla extract: Boosts all the yummy flavors.
- Dark chocolate chips: Use a dairy-free brand to keep it vegan!
How to Make Sweet Potato Brownies?
This is super easy and comes together fast. Just mix, pour, and bake. That’s it!
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line your 9-inch pan with parchment paper. This step makes it easier to lift your brownies out later—no sticky mess!
Step 2: Mix the Wet Ingredients
In a large bowl, mix 1 cup sweet potato puree, 1/2 cup creamy almond butter, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract. Stir until smooth and creamy.
Step 3: Add Dry Ingredients
Now stir in 1/2 cup coconut sugar, 1/3 cup cacao powder, 1/2 cup gluten-free flour mix, 1 teaspoon baking powder, and a pinch of salt. Mix until no dry spots remain.
Step 4: Fold in Chocolate Chips
Gently fold in 1/2 cup dairy-free dark chocolate chips. I like to save a few to sprinkle on top right before baking. It adds that extra wow factor!
Step 5: Bake the Brownies
Pour the batter into the lined pan and spread evenly. Bake for 25–30 minutes until the top looks set and a toothpick comes out mostly clean. Let cool for 10 minutes.
Step 6: Slice and Serve
Once cooled, cut into small squares (I do 16!) and enjoy. These are perfect warm or chilled from the fridge.
Tips for the Best Sweet Potato Brownies
These tips help you get the dreamiest texture and flavor every single time.
- Use smooth puree: Blend your sweet potato until super creamy—no lumps allowed.
- Don’t overbake: Pull them out when the center still looks a bit soft.
- Chill before slicing: For clean cuts, let brownies cool or refrigerate before slicing.
- Try raw almond butter: It brings a light, nutty flavor without overpowering the chocolate.
- Sprinkle extra chips: A few chocolate chips on top look pretty and taste amazing.
- Store in the fridge: Brownies get even fudgier the next day after chilling.
Variations and Substitutions
There’s more than one way to brownie—mix things up with these fun swaps!
- No almond butter? Use peanut or cashew butter instead.
- Skip coconut sugar? Try maple syrup or agave (adjust flour slightly).
- Want extra crunch? Toss in chopped walnuts or pecans.
- Make it nut-free: Use sunflower seed butter instead of almond butter.
- Add more chocolate: Mix in a few chunks of dairy-free chocolate bar.
Make-Ahead and Storage Tips
These brownies store like a charm! You can make them 1–2 days ahead. Just bake, let them cool, and store in an airtight container in the fridge. They actually get more fudgy as they sit!
You can also freeze them. Wrap individual squares in parchment, then pop them in a freezer-safe bag or container. They’ll stay good for up to 2 months.
When you’re ready, thaw at room temp or microwave for 20 seconds. Perfect for lunchboxes, last-minute cravings, or late-night snacking (I won’t judge!).
Recipe FAQs
Can I use canned sweet potato?
Yes! Just make sure it’s pure sweet potato, not the kind with added sugar or spices. Canned works great if you’re short on time.
Can I use peanut butter instead?
Totally! It’ll give a stronger nutty taste, which is super yummy. Just make sure it’s natural and smooth for the best texture.
Are these brownies gluten-free?
Yep! Just use a certified gluten-free flour mix. Make sure it’s a 1:1 replacement blend for best results.
How long do these brownies last?
They’ll stay fresh in the fridge for 4–5 days. Store them in an airtight container, and they’ll get even better with time.
Can I freeze them?
Absolutely! Wrap them in parchment and freeze for up to 2 months. Thaw at room temperature or microwave before eating. Still super tasty!
Do I have to use coconut oil?
Nope! You can skip it or use another oil, like avocado or olive oil. It just adds a little richness, but isn’t needed.
Can I skip the chocolate chips?
Sure! The brownies will still be chocolaty thanks to the cacao powder. But I always say—more chocolate, more fun!
How do I know they’re done?
Stick a toothpick in the center. If it comes out mostly clean with a few crumbs, they’re ready. Don’t overbake or they’ll get dry.
Can I double the recipe?
Yes! Just use a 9×13 pan and bake a few minutes longer. Keep an eye on the center for doneness.
Are these good for kids?
Definitely! They’re sweet, soft, and secretly healthy. Great for picky eaters or anyone who loves chocolate.
Vegan Sweet Potato Brownies
Ingredients
- 1 cup sweet potato puree
- 1/2 cup creamy almond butter
- 1/4 cup melted coconut oil (optional)
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1/3 cup cacao powder
- 1/2 cup gluten-free flour mix
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat and line pan: Preheat oven to 350°F (175°C). Line a 9-inch square pan with parchment paper for easy removal.
- Mix wet ingredients: Combine 1 cup sweet potato puree, 1/2 cup almond butter, 1/4 cup coconut oil, and 1 teaspoon vanilla in a large bowl until creamy.
- Add dry ingredients: Stir in 1/2 cup coconut sugar, 1/3 cup cacao powder, 1/2 cup gluten-free flour, 1 teaspoon baking powder, and 1/4 teaspoon salt until smooth.
- Fold in chocolate chips: Add 1/2 cup dark chocolate chips. Save a few for topping if you’d like a pretty finish.
- Bake the brownies: Pour batter into the pan, spread evenly, and bake for 25–30 minutes. Cool for 10 minutes before cutting.
- Slice and enjoy: Cut into 16 small squares. Serve warm or chill for a firmer texture—SO GOOD either way!
Notes
- Use very smooth sweet potato puree for best results.
- Raw almond butter has the best flavor here.
- Coconut oil adds richness but is optional.
- Add extra chips on top for a bakery-style look.
- These taste even better the next day!
