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.
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❤️ 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.
🥄 Directions
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.
❄️ Storing
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.
❓ FAQ’s
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!
📖 Recipe
Vegan sweet potato brownies (extra fudgy)
Ingredients
- 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
Instructions
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.
Melt
- 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
Mix
- 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
Bake
- 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.
Notes
Nutrition
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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