These vegan Sweet Potato Brownies are fudgey and delicious! With only a few simple ingredients and just 30 minutes of your time, you’ll be able to indulge in a decadent, rich, and satisfying treat. They’re packed with nutrients, making them a healthier alternative to traditional brownies.
❤️ Why you’ll love this recipe
- Adding sweet potatoes to these brownies ups the nutrient content thanks to their high fiber and antioxidant content.
- It’s a great way to sneak in vegetables with picky eaters.
- The sweet potatoes make these brownies nice and moist, so you’ll be able to use less oil.
🍠 Ingredients and substitutions
- Vegan butter – Miyokos, Earth Balance and Country Crock’s plant butters are all good choices.
- Peanut butter – any peanut butter will do, but you definitely want smooth. Almond butter also works well.
- Non-dairy chocolate chips – this adds an extra layer of chocolately goodness.
- All purpose flour – use oat flour or almond flour to make it gluten free, or whole wheat flour to make this healthier.
- Cocoa powder
- Brown sugar – I love how brown sugar makes these brownies more chewy. You can also use granulated sugar, or coconut sugar.
- Salt – this just helps to bring out the flavors even more.
- Vanilla extract
- Sweet potato – we want about a cup of mashed, steamed sweet potato, so about 2 medium sweet potatoes or one large.
- Soy milk – or whatever non-dairy, plant based milk you have on hand .
👩🍳 Pro tips
- Roasting the sweet potato will give it a more caramelized, sweet flavor. But if you’re short on time, you can steam the sweet potato instead. Just peel and cut into cubes. Steam until soft – about 5-10 minutes.
- The brownies come out very gooey when they’re warm. They firm up as they cool. Set them in the fridge to help them firm up faster.
- If you’d like some more tips on vegan baking, check out my vegan egg substitute guide for baking.
Make sure to scroll down to the recipe card for the full ingredients list and instructions!
- Prepare the sweet potato – Cut the sweet potato in half, lengthwise then bake, facedown on a lined baking sheet until soft. Peel once it’s cooled a bit and mash with a fork.
2. Melt – Melt the vegan butter, peanut butter and chocolate chips in a saucepan.
3. Mix – Add the melted ingredients and sweet potato puree to a mixing bowl and add the rest of the dry ingredients. Mix well.
4. Bake – Add brownie batter to a lined or oiled 8×8″ pan and bake for about 30 minutes.
5. Cool – Let cool a bit before cutting in to them.
🍴 Recommended equipment
All that is needed for this recipes, is the standard bakeware that you would expect. A good mixing bowl and rubber spatula are helpful. Along with an 8×8″ baking dish.
☕️ Serving suggestions
Serve these with a delicious cup of coffee, or tea. A black, green or herbal tea all go well with this dessert.
These also go well with a glass of soy milk or any other plant based milk.
Make a sundae with these, by layering some dairy free ice cream, chocolate sauce and vegan whipped cream on top.
Fridge – I like storing these in the fridge to so they keep for up to a week. They get a bit too gooey if stored in a pantry or on the counter.
Freezer – these brownies freeze really well after baking. Just store in a freezer friendly bag or container for up to 3 months. Let them thaw out in the fridge or on the counter.
These can easily be made gluten free by using a certified gluten free oat flour or gluten free all purpose flour.
Absolutely. Just omit the vegan butter. The brownies will still be delicious.
🍰 More recipes to try
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
Vegan sweet potato brownies (extra fudgy)
- 1 large sweet potato
- 2 tablespoons vegan butter (or neutral tasting oil)
- ½ cup peanut butter
- ¼ cup chocolate chips
- ⅓ cup flour
- ⅓ cup cocoa powder
- 1 cup coconut sugar (or brown sugar)
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- ½ cup chocolate chips
- ¼ cup soymilk
Prepare sweet potato
- Pre-heat oven to 400 degrees. Cut a large sweet potato in half, lengthwise. Rub a little oil on the cut inside part of the sweet potato. Put parchment paper on a lined baking sheet. Place sweet potato halves, cut side down on the sheet. Bake for about 25-30 minutes. Let them cool a little.
- Once the sweet potato is baked, let it cool a bit, and then peel the skin off. Mash it in a bowl with a fork.
- If you don't want to bake the potato, you can peel & roughly cube your sweet potato. Steam until fork tender (8-10 minutes). Mash with a fork when done. Roasted sweet potato will taste more caramelized, but steamed potato does well in a pinch.
- Turn oven down to 325 degrees.
- Put a saucepan on medium low and melt vegan butter, peanut butter and ¼ cup of chocolate chips in a saucepan. Stir constantly.2 tablespoons vegan butter, ½ cup peanut butter, ¼ cup chocolate chips
- Add the melted saucepan ingredients to a mixing bowl. Then add sweet potato puree, flour, sugar, vanilla, salt, cocoa powder, soy milk. Mix well. Once mixed well, fold in ½ cup of chocolate chips. Top with extra chocolate chips, if you want.1 large sweet potato, ⅓ cup flour, ⅓ cup cocoa powder, 1 cup coconut sugar, ⅛ teaspoon salt, 1 teaspoon vanilla, ¼ cup soymilk, ½ cup chocolate chips
- Oil or line a 8×8" pan
- Put brownie mix in pan and bake for 25-30 minutes, or until the center is baked. Put a toothpick in the center, and if it comes out mostly clean, and not runny, it's done.
- Let the brownies cool a bit before cutting them. They will firm up more once they cool.
- Store in fridge in sealed tupper ware for best, fudgey results.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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