With over 150+ positive reviews, these super Fudgy Sweet Potato Brownies are a dessert that will quickly become a family favorite. Sweetened with mashed sweet potato and maple syrup, these vegan brownies are a delicious and healthy vegan treat for any time of day!
Because I love vegan brownies so much, I've found healthier ways to enjoy brownies all throughout the day. I often start my day with a bowl of Vegan Brownie Batter Baked Oatmeal or a couple of Tahini Brownie Bites. Then, to end the day, I love to have a Flourless Almond Butter Brownie or one of these incredibly fudgy sweet potato brownies!
With over 150+ positive reviews, I know you guys will quickly fall in love with these vegan sweet potato brownies as well!
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Why You'll Love This Recipe!
- If you have some extra baked sweet potato lying around, this recipe only takes about 10 minutes to prepare
- It's sweetened naturally with only sweet potato and maple syrup.
- These brownies taste even better the longer they chill in the fridge...hello fudge!
- They're sweet enough for dessert and wholesome enough for breakfast.
Ingredients
- Sweet Potato: The next time you bake sweet potato, bake some extra to use for these vegan brownies! You'll want the sweet potato to cool and to remove the skin.
- Almond Butter: Almond butter is a neutral flavored nut butter that adds richness to these brownies. I also use almond butter in my Vegan Date Brownies!
- Coconut Flour: You may not have this ingredient on hand, but you should be able to find it at any local grocery store!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
Good news is that if you don't have all of these ingredients on hand, I (and my blog readers) have all found this recipe to be fairly forgiving / flexible.
- Almond Butter- really any other kind of nut or seed butter should work fine. I personally love using peanut butter as it's inexpensive and I love the combination of chocolate and peanut butter! But if you can't eat nuts, try tahini or sunflower seed butter or make my Vegan Tahini Brownies!
- Sweet Potato - yes, you can actually replace the main ingredient in this recipe. I've made these brownies with mashed banana instead of sweet potato and they still turned out fine. You'll just need to increase the amount of coconut flour to ½ cup as mashed banana is a little more liquid-y than sweet potato.
- Coconut Oil - melted vegan butter or another kind of neutral oil should work if you don't have coconut oil on hand. I like coconut oil best, however, because it hardens once chilled so it turns these brownies into fudge if you store them in the fridge.
- Coconut Flour - I haven't tried this personally, but some readers have commented that almond flour worked instead of the coconut flour.
- Dark Chocolate - I love to use a dairy-free chocolate bar and chop it up into chocolate chunks, but you can also just use vegan chocolate chips. Really any kind of mix-in would work! Try chopped nuts, dried fruit, or a combination of all of them for tons of texture!
How to Make Vegan Sweet Potato Brownies
Below is an overview of the baking process with photos. Detailed instructions are in the recipe card.
Step 1: Preheat your oven to 350°F / 175 °C and line a loaf pan with parchment paper. Set it aside.
Step 2: To start, you'll need to bake some sweet potatoes in the oven until soft and gooey on the inside. Remove the skins and mash them in a bowl, setting aside 1 cups worth for this brownie recipe.
Step 3: In a large mixing bowl, combine the mashed sweet potato, maple syrup, almond butter, coconut oil and vanilla in a bowl and stir until smooth.
Step 4: Add in the remaining dry ingredients, including cocoa powder, coconut flour, sea salt and chocolate chips or chunks. Stir everything together until a uniform batter forms.
Step 5: Pour the batter into your prepared loaf pan and smooth out the top. Bake the brownies for 25-28 minutes or until a knife inserted into the center comes out clean.
Expert Tips
- Whenever I'm taking the time and electricity to bake sweet potatoes, I always baked a few extra so I can make a batch (or two!) of these brownies. That way when the craving hits, I don't have to start by taking an hour to bake the potatoes.
- This is a great recipe if you need a vegan, soy and gluten-free dessert to share with friends!
- Don't eat these brownies right out of the oven! Allow them to cool completely and then store them in the fridge overnight. As they chill, the coconut oil solidifies and turns these brownies into the fudgiest vegan brownies you'll ever eat!
Recipe FAQs
These brownies are vegan! There are no eggs in this recipe as coconut oil and sweet potatoes help to bind everything together. There is also no milk.
This recipe is gluten-free! The only flour used is coconut flour, which is naturally gluten-free.
These sweet potatoes don't taste like sweet potatoes. Instead, they taste like rich, decadent fudge!
When stored in an airtight container in the fridge, these brownies should last for at least 1 week, possibly up to two. Alternatively, you can even freeze them for up to 3 months.
Chill these brownies in the fridge overnight at the coconut oil will harden, turning these sweet potatoes into fudge!
More Brownie Recipes You'll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
📖 Recipe
Fudgy Sweet Potato Brownies (Vegan and GF!)
Equipment
- Amazon Basics Nonstick Baking Bread Loaf Pan, 9.5 x 5 Inch, Set of 2
Ingredients
- 1 cup mashed sweet potato
- ¼ cup maple syrup
- ¼ cup almond butter
- ¼ cup coconut oil melted
- 1 teaspoon vanilla
- ½ cup cocoa powder
- ¼ cup coconut flour
- Pinch sea salt
- ½ cup dairy free chocolate chips ~50 grams
Instructions
- Preheat your oven to 350 °F and line a loaf pan with parchment paper.
- In a mixing bowl, mix together the sweet potato, maple syrup, almond butter, coconut oil and vanilla until smooth.
- Next mix in the cocoa powder, coconut flour and sea salt until a uniform batter form.
- Fold in the chocolate chips.
- Pour the batter into your prepared loaf pan and press down the batter until level.
- Bake the brownies for 25-28 minutes or until a knife inserted into the center comes out clean.
- Allow the brownies to cool in the loaf pan before using the parchment paper to carefully remove the brownies from the pan and cut them into squares.
- Store any leftovers in an airtight container for up to a few days.
Hannah says
Hi! I made these brownies and they are currently in the oven looking delish. I tweaked a few things:
1 large sweet potato
1/2 cup honey
1/6 cup peanut butter
1/6 butter
vanilla
1/4 cup cocoa powder
1 cup flour
sea salt
cinnamon
1 tsp baking powder
1 egg
Turned out good 🙂
Faith VanderMolen says
Thanks so much for sharing your variation Hannah!
Ella says
I loved these!! I subbed 3 bananas for the sweet potatoes, increased the coconut flour to almost a 1/2 cup (slightly less), honey instead of maple, and added sea salt once they were baked! so chocolatey and delicious 🙂
Faith VanderMolen says
Yes! Maybe you saw my instagram post? I love using mashed banana instead of sweet potato and sea salt on top sounds amazing. Definitely doing that next time!
Brianna says
These are great! Had to tweak it due to allergies though: Subbed sunbutter for almost butter, and vegetable oil for the coconut oil. Also used 1c GF flour mix in place of the coconut flour. Thank you!
Faith VanderMolen says
I'm so glad those substitutions worked out for you Brianna! Thanks so much for sharing!
Susan says
Hi! I have all ingredients on hand except coconut flour. Do you think AP flour would ruin it?
Faith VanderMolen says
Hi Susan! I wish I could answer, but I've never tried it before! Coconut flour tends to be super absorbent, so keep that in mind. If you have almond flour that may work better. Please keep us posted on what you try and if you have success!
Kay says
Had a cup of sweet potato in my fridge that was about to go bad and came across your recipe! these are so so good and fudgy! definitely going to be a staple in my house! Thank you Faith!
Faith VanderMolen says
That's great news Kay! I'm so glad you came across my recipe as it's one of my favorites. Happy baking!
Autumn says
These were great! I am new to plant based baking but these were fairly simply and turned out good. I substituted peanut butter for the nut butter, olive oil instead of coconut, and honey instead of maple syrup. I wasn’t sure how the subs would go but it turned out pretty good. Thanks for the great recipe!
Faith VanderMolen says
That's great to hear Autumn! These are one of my all-time favorite healthy desserts so I'm so glad they worked for you, even with the substitutions. I often use peanut butter as well and it makes these way cheaper. Thanks for sharing!
Emma Demir says
In a high-speed blender or food processor, add all your ingredients and blend until a smooth batter remains. Transfer your sweet potato brownie batter into the lined pan. Top with optional chocolate chips and place in the oven. Bake brownies for 18-20 minutes, or until the brownies are cooked through.
Faith VanderMolen says
Such a great idea to use a food processor or blender! I'm going to do that next time. Thanks Emma!
Aimee Jo Pion says
Used this method but my batter was super thick. Hope I didn’t do anything wrong.
AJ
Faith VanderMolen says
The batter is pretty thick. I hope it still worked out for you! I recommend allowing the brownies to cool completely and then chilling them. They turn super fudgy once chilled!
Rita Hajjar says
This recipe is one of the best healthy brownies I've ever made! I will be making it again! Thank you for much for the recipe! It's good to know I'm eating healthy and still getting my chocolate fix!!!
Faith VanderMolen says
We love them so much, so I love hearing that you do as well! I give them to my daughter without a second thought because of how healthy they are. Thanks so much for sharing!
E says
What size loaf pan?
Faith VanderMolen says
Hello! I use a standard loaf pan which is 8 1/2 by 4 1/2. I hope that helps! If you don't have that exact size but have something similar or two smaller pans, you could try that out. Please let me know if you make them and how it goes!
Grace says
I made these with mostly pumpkin since I only had a small amount of sweet potato and they still turned out perfectly!! Insanely fudgy and my husband was all starry eyed when I gave him a bite! Definitely needed to put them out of sight or I was about to eat the entire pan!
Faith says
Thanks so much for sharing Grace! Did you use store-bought or homemade pumpkin purée. I wouldn’t think pumpkin purée would be sweet enough but I’m so glad they worked for you! Thanks for sharing!
Diana Dowdy says
Can you use almond flour instead of coconut flour
Faith says
Hi Diana! I actually haven’t tried that so I can’t answer, sorry! I’d love to know if that is an option tho, so let us know if you try it out!
Delma says
I could you use almond flour instead?
Faith VanderMolen says
Hi Delma! I haven’t tried this recipe with almond flour, but I’d love to know myself if it works. I would think it would! Please let us know if it does!
Alexis says
I tried it with almond flour and it works out beautiful.
Faith VanderMolen says
Great to know Alexis! Thanks for sharing!
Molly says
OK, I was super skeptical after looking over the recipe and reading some of the comments. A loaf pan? Only 26 min or so? But, I have to say, they are delicious and very fudgy. The key seems to be to really cool them down, then cut (and then I froze them for later) Thank you for making a recipe that uses a hefty amount of sweet potatoes. I shall definitely make these again.
Faith says
So glad you pushed aside your skepticism and tried out these brownies Molly! Thanks so much for commenting and sharing!
Carla Liebenberg says
What can I use instead of Almond butter for these brownies?
Faith says
I haven’t tried a substitution yet, but I’m sure a different nut or seed butter would work! Cashew or sun butter might be more neutral in flavor. Let me know if you try them out with something other than almond butter and how they work out for you!
Alexis says
I did it with almond butter and olive oil instead and omg they are amazing.
Faith VanderMolen says
So glad to hear those substitutions worked! Thanks for sharing Alexis!
Sarah says
Can you make this in an 8x8 pan?
Faith says
Hi Sarah! Unfortunately I haven’t tried an 8x8 so can’t say for sure. They’d be a lot thinner and the baking time would need to decrease but I don’t know by how much! Let me know if you try it and how they turn out!
Melissa says
Hello, I made these sweet potato brownies in a loaf pan as you said and mine took almost an hour to cook at 350... the toothpick was not coming out clean at all after 30 min. I think you should specify the size of the loaf pan, or choose a different pan altogether.
Faith says
Hi Melissa! Thanks for your helpful comment. Did you end up trying the brownies after baking them? I actually think I made a mistake and said to check the brownies for doneness with a knife when really they're so fudgey I don't think I knife can come out clean! Let me know if you still liked the final product--although maybe the extra baking time may have ruined them?? They're supposed to be fudgey and moist even after baking.
nimisa says
Hi
Could give the nutritional information? Amount of carbs ,fat or total calories ?
Faith says
Hi Nimisa! I don’t have the nutrition facts for this recipe, but I sometimes use chronometer which is a great website! You could try that!
Che says
These are amazing! So fudgy and totally hits my chocolate craving! Thanks!
Faith says
So so glad you liked them! Now I need to make another batch!
Joy says
Just finished making and devouring these♥️. Except I substituted coco powder & chips for carob powder & carob chips. Sooooo deliciously amazing!! Also I love the new ebook ????I’m planning on trying a recipe everyday or every other day in 2019 ‼️
Faith says
I'm so glad you enjoyed these brownies Joy! I'm obsessed with them as well. It's good to know carob works instead of cocoa too. I've actually yet to try carob, so I need to get on that! And thank you!! I'm so so happy to hear you're enjoying the ebook. I hope it helps you with all your 2019 cooking goals!
Emily Swanson says
Oh wow that's such a sweet gift from your parents. And these brownies are a new LEVEL of fudgy Faith. I hope you have a really refreshing time in Galway.
Faith says
They’re amazing! I’m so blessed to have them as parents. Thanks Emily!
Bryan Martinez says
I never would've thought of using sweet potatoes in brownies before! I definitely have to give this a try now. Thank you!
Faith says
I hope you like them Bryan!! Keep me posted!