Craving a rich, chocolatey treat that’s also secretly healthy? These easy vegan sweet potato brownies are your answer! Made effortlessly in just one bowl with a handful of wholesome ingredients, they deliver on both decadent flavor and a wonderfully fudgy texture. Get ready to impress your taste buds and loved ones with a dessert that’s as nutritious as it is delicious.
Indulge Guilt-Free: The Magic of Vegan Sweet Potato Brownies
If you’re on the hunt for a healthier brownie alternative that doesn’t compromise on taste or that coveted fudgy texture, then you’ve stumbled upon a true gem. These plant-based sweet potato brownies are a revelation, offering all the chocolatey goodness you desire with a nutritional boost from an unexpected star ingredient: sweet potato!
What makes these brownies truly special is their ingenious use of whole foods to create a delightful dessert. Sweet potato steps in to replace traditional oils and butter, providing natural moisture and sweetness, while almond butter contributes healthy fats and a rich depth of flavor. The inclusion of wholesome spelt flour ensures a tender crumb and added fiber, making each bite feel satisfying and nourishing. Whether you have freshly cooked sweet potato or a can of puree ready, these brownies come together quickly and easily, proving that healthy eating can be both convenient and incredibly delicious.
Why You’ll Fall in Love with This Recipe:
- Wholesome & Healthier Indulgence: We’ve lightened up the classic brownie by swapping out refined ingredients for nutritious whole foods like sweet potato, almond butter, and spelt flour. Each serving is under 100 calories, making them a perfect everyday treat or a guilt-free dessert.
- Dietary Friendly: This recipe is naturally vegan and oil-free, catering to various dietary needs. Plus, with simple substitutions, it can easily be made nut-free, making it a fantastic option for those with allergies.
- Effortless Preparation: Forget complicated steps and multiple bowls! These brownies are designed for simplicity, requiring minimal cleanup as they come together in roughly 30 minutes in just one mixing bowl.
- Decadent Fudgy Texture: Prepare to be amazed by the rich, dense, and ultra-fudgy texture. The sweet potato works wonders in creating a luscious mouthfeel that will have everyone guessing the secret ingredient.
- Versatile Serving Options: Enjoy them warm straight from the oven with a scoop of your favorite dairy-free vanilla ice cream, or chill them for an even denser, more pronounced fudgy experience. They’re perfect as a snack, dessert, or even a healthier breakfast treat.
If you’re keen to explore more delightful sweet potato desserts, be sure to try our vegan sweet potato cookies and a refreshing sweet potato smoothie. For those who can’t get enough brownies, our vegan avocado brownies and healthy vegan zucchini brownies are equally delicious and worth a try!
Gather Your Wholesome Ingredients
Creating these incredible brownies starts with a selection of simple, readily available ingredients. Each component plays a crucial role in achieving the perfect flavor and texture, making every bite a delight.
- Sweet Potato: This is the star ingredient! You’ll need 1 cup of cooked, cooled, and mashed sweet potato. For ultimate convenience, canned sweet potato puree works perfectly too. Alternatively, canned pumpkin can be used for a slightly different, yet equally delicious, autumnal twist.
- Coconut Sugar: A natural sweetener that adds a subtle caramel note. If you don’t have coconut sugar, any granulated sugar like cane sugar can be substituted seamlessly.
- Almond Butter: This provides richness and helps bind the brownies, replacing traditional oil or butter. Ensure it’s a drippy, natural almond butter for the best consistency. Feel free to experiment with other nut or seed butters such as peanut butter for a classic combination, tahini, or sunflower seed butter for a nut-free option. Just make sure your chosen butter isn’t too dry.
- Plant-Based Milk: Any non-dairy milk will work beautifully here. Almond milk, cashew milk, soy milk, or oat milk are all excellent choices, adding necessary moisture to the batter.
- Cocoa Powder: The key to that deep chocolatey flavor! Any unsweetened cocoa powder will do, but opting for dark cocoa powder will intensify the chocolate richness. Raw cacao powder is also a great option for an even more nutrient-dense treat.
- Spelt Flour: A nutritious whole grain flour that contributes to the tender texture. If spelt flour isn’t available, whole wheat pastry flour or all-purpose flour can be used as a direct 1:1 substitute. Please note, this recipe has not been tested with gluten-free flour blends, so results may vary.
- Baking Soda: Essential for helping the brownies rise slightly and achieve a lighter, yet still fudgy, texture.
- Salt: A pinch of salt is vital for balancing the sweetness and enhancing the chocolate flavor. Don’t skip it!
- Vanilla Extract (Optional but Recommended): A dash of vanilla complements the chocolate and sweet potato flavors beautifully, adding an extra layer of aroma and taste.
- Vegan Chocolate Chips: Highly recommended for bursts of melty chocolate throughout the brownies, though entirely optional. Ensure you use dairy-free chocolate chips or dark chocolate chips to keep the recipe strictly vegan.
For the precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the conclusion of this article.
Exciting Variations to Customize Your Brownies
This sweet potato brownie recipe is incredibly versatile, allowing for numerous delicious twists. Don’t hesitate to get creative and personalize your batch!
- Peanut Butter Sweet Potato Brownies: For a delightful nutty twist, simply swap the almond butter for creamy peanut butter. The combination of peanut butter and sweet potato is surprisingly delicious!
- Pumpkin Brownies: Embrace autumn flavors by using canned pumpkin puree instead of mashed sweet potato. This yields a wonderfully moist brownie with a hint of pumpkin spice.
- Nut-Free Brownies: If you have nut allergies or prefer a nut-free option, substitute the almond butter with tahini or sunflower seed butter. Both provide a great texture and unique flavor profile.
- Chocolate Ganache Layer: Elevate your brownies with an extra touch of decadence. After baking, allow the brownies to cool slightly, then spread a layer of homemade vegan chocolate ganache over the top. Chill in the fridge until firm before slicing. Alternatively, a simple layer of melted vegan chocolate chips works wonders too!
- Walnut or Pecan Brownies: Add some delightful crunch and earthy flavor by folding in 1/2 cup of chopped walnuts or pecans along with the chocolate chips.
- Spiced Brownies: Introduce a pinch of cinnamon, nutmeg, or pumpkin pie spice into the dry ingredients for a warm, comforting aroma and taste.
Effortless Step-by-Step Guide to Perfect Brownies
Important Recipe Note: For this recipe, you’ll need 1 cup of cooked and mashed sweet potato. If you’re short on time, canned sweet potato puree is a convenient alternative. However, if starting from whole sweet potatoes, ensure they are cooked and cooled completely before mashing.
To cook your sweet potato: Begin by peeling and chopping a large sweet potato into 1-inch cubes. You can either steam them for approximately 7-10 minutes or boil them for about 15 minutes until they are easily pierced with a fork. Drain thoroughly, mash until smooth (you’ll need 1 cup), and allow to cool completely. For an alternative method, you can also bake them in the oven following our guide on How to Bake Sweet Potatoes, then scoop out the flesh and mash.
Before You Begin: Preheat your oven to 350°F (175°C). Prepare an 8 or 9-inch square baking pan by lining it with parchment paper, leaving an overhang on two sides for easy removal. Alternatively, you can give it a light coating of non-stick cooking spray or lightly grease it with oil or vegan butter.
Step 1: Combine Wet Ingredients. In a large mixing bowl, add the cooled mashed sweet potato, coconut sugar, almond butter, plant-based milk, and vanilla extract (if using). Whisk or mix with a spatula until all ingredients are thoroughly combined and the mixture is smooth and lump-free. This ensures an even distribution of flavors and moisture throughout your brownies.
Step 2: Incorporate Dry Ingredients & Add-ins. To the same bowl, add the remaining dry ingredients: cocoa powder, spelt flour, baking soda, and salt. Mix gently but thoroughly until you achieve a smooth, uniform batter with no streaks of dry flour visible. Be careful not to overmix, as this can develop the gluten in the spelt flour and result in tougher brownies. If you’re incorporating chocolate chips or any other desired add-ins like chopped walnuts or pecans, fold them in now with a few gentle stirs until just combined.
Step 3: Bake to Perfection. Transfer the brownie batter into your prepared baking pan, spreading it evenly with a spatula. If you wish, sprinkle a few extra chocolate chips on top for an appealing finish. Bake in the preheated oven for approximately 25 minutes. The brownies should look set around the edges, but a toothpick inserted into the center may still come out with some moist crumbs – this is the secret to fudginess!
Step 4: Cool and Enjoy! This step is crucial for achieving that ultimate fudgy texture. Once removed from the oven, let the brownies cool completely in the pan for at least 15-20 minutes before attempting to slice them. For the absolute best, densest, and fudgiest brownies, transfer the pan to the fridge and let them cool for an hour or two. This firming-up process makes them easier to slice and intensifies their delicious texture. Once cooled, lift them out of the pan using the parchment paper overhang, slice into squares, and serve! They’re delightful on their own, or warmed slightly with a dollop of vegan ice cream or whipped cream.
Expert Tips for Fudgy & Delicious Brownies
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can develop gluten, leading to tougher, cake-like brownies instead of the desired fudgy texture.
- Cool Completely: Patience is key! Brownies continue to set and develop their fudgy texture as they cool. Resisting the urge to slice them too soon will result in cleaner cuts and a superior mouthfeel. Chilling them in the fridge takes this a step further.
- Use Drippy Nut Butter: Ensure your almond butter (or chosen nut/seed butter) is natural and quite drippy, not thick and stiff. This contributes to the moistness and smooth consistency of the batter.
- Accurate Sweet Potato Measurement: Make sure your mashed sweet potato is exactly 1 cup (240g) and well-mashed, free of large lumps, for consistent results.
- Parchment Paper is Your Friend: Lining your baking pan with parchment paper not only prevents sticking but also makes lifting the entire batch out for easy slicing a breeze.
- Adjust Sweetness: Taste your mashed sweet potato before mixing. If your sweet potato is exceptionally sweet, you might slightly reduce the coconut sugar. Conversely, if it’s less sweet, you can add a touch more.
Common Questions About Sweet Potato Brownies
Absolutely! Using canned sweet potato puree is a fantastic shortcut. Just open the can, scoop out 1 cup (240g), and proceed with the recipe. No need for extra cooking or mashing!
Since spelt is a type of wheat, you should be able to substitute it with an equal amount (1:1 ratio) of whole wheat pastry flour or standard all-purpose flour. This recipe has not been tested with gluten-free flour blends, so we cannot guarantee the same results with those options.
Yes, easily! To ensure your brownies are completely nut-free, simply substitute the almond butter with tahini or sunflower seed butter (SunButter). Both are excellent alternatives that provide the necessary fat and moisture.
While no brownie is strictly a “health food,” this recipe is designed to be a significantly healthier alternative to traditional brownies. We use wholesome ingredients like whole grain spelt flour, almond butter (instead of butter or oil), and coconut sugar (a less refined sweetener than white sugar). The sweet potato itself adds a wealth of vitamins, minerals, and fiber, boosting the nutritional profile. Plus, at under 100 calories per serving, they fit easily into a balanced diet as a delightful treat.
Surprisingly, no! The mashed sweet potato blends seamlessly into the other ingredients. When baked, its flavor is largely masked by the cocoa and sweetness, primarily contributing to the brownies’ incredible moisture and fudgy texture rather than a distinct sweet potato taste. They might have a very subtle hint right out of the oven, but as they cool and the flavors meld, the sweet potato flavor becomes undetectable.
- Cool Completely: Always allow your brownies to cool entirely before storing them to prevent condensation.
- Fridge: Store leftover brownies in an airtight container in the refrigerator for up to 1 week. Many find them even fudgier and more delightful straight from the fridge!
- Freezer: For longer storage, these brownies freeze beautifully. Place them in a sealed freezer-safe container or bag for up to 3 months. Thaw at room temperature, in the fridge, or microwave briefly before enjoying.
- Room Temperature: While refrigeration is recommended for optimal freshness and texture, these brownies are generally fine at room temperature for a couple of days if you’re taking them to a gathering or packing them for a trip.
This particular recipe has not been tested with gluten-free flour blends. Spelt flour, while ancient, does contain gluten. If you’re looking for gluten-free options, you might need to find a recipe specifically developed for gluten-free flours or experiment with a 1:1 gluten-free baking blend at your own discretion, understanding that the texture may vary.
To keep these brownies strictly vegan, make sure to use dairy-free chocolate chips. Many brands offer excellent vegan chocolate chips. Alternatively, you can chop up a bar of your favorite dark chocolate (ensure it’s dairy-free, typically 70% cocoa or higher) for delicious chocolate chunks.
Explore More Irresistible Vegan Brownie Recipes
If you’ve enjoyed these sweet potato brownies, you’re in for a treat with our other delicious and healthy vegan brownie creations:
- Vegan Protein Brownies: Indulge in these 5-ingredient, gluten-free, and sugar-free protein-packed brownies.
- Healthy Chocolate Coconut Brownies: A delightful combination of rich chocolate and tropical coconut in a wholesome brownie format.
- Raw Vegan Brownies: Craving a no-bake option? These 4-ingredient raw brownies are quick, easy, and incredibly satisfying.
- Vegan Oat Flour Brownies: Naturally sweetened with dates and made with gluten-free oat flour for a hearty and healthy treat.
- No-Bake Brownie Bites: Perfect for quick snacks, these brownie balls come together effortlessly in a food processor.
- Healthy Black Bean Brownies: Don’t let the name fool you – these brownies are amazingly fudgy, moist, and secretly packed with nutritious black beans!
Vegan Sweet Potato Brownies
By: Deryn Macey
Decadent but healthy sweet potato brownies that are super easy to make with just 7 ingredients! Enjoy any time for a snack or serve warm with dairy-free ice cream for a delicious dessert.
Cook Time: 25 mins
Total Time: 35 mins
Servings: 16 brownies
Ingredients
- 1 cup peeled, cooked and mashed sweet potatoes (240 g), cooked and well mashed
- ½ cup + 2 tablespoons coconut sugar (80 g)
- ½ cup drippy almond butter (120 g)
- ½ cup plant-based milk (100 g)
- 1 tsp vanilla extract (optional)
- 1 ½ teaspoon baking soda
- 1/4 tsp salt
- 1/3 cup unsweetened cocoa powder (30 g)
- ½ cup spelt flour (55 g)
- ½ cup dairy-free chocolate chips (optional) (85 g)
Instructions
- If you don’t have sweet potato on hand, you’ll need to prepare it first and allow time for it to cool completely. Peel, cube, and steam for 7-10 minutes (or boil for 15 minutes) until fork-tender before mashing and cooling. Alternatively, bake a whole sweet potato in the oven until soft, then scoop out the flesh, mash, and cool. You will need 1 cup of mashed sweet potato.
- Preheat the oven to 350 °F (175 °C). Prepare an approximately 8-9 inch square baking pan by lining it with parchment paper, allowing some overhang for easy lifting, or lightly grease it with non-stick spray or oil.
- In a large mixing bowl, combine the mashed sweet potatoes, coconut sugar, almond butter, plant-based milk, and vanilla extract (if using). Mix well with a spatula or whisk until the mixture is completely smooth and thoroughly combined.
- Add the cocoa powder, baking soda, salt, and spelt flour to the wet mixture. Mix gently until the flour is just incorporated and you have a smooth, uniform batter. Be careful not to overmix to maintain a tender texture. If using, gently fold in the dairy-free chocolate chips and any other desired add-ins like chopped walnuts or pecans.
- Transfer the batter evenly into the prepared baking pan. If desired, sprinkle a few extra chocolate chips on top for an appealing visual.
- Bake for 25 minutes. The brownies should appear set at the edges, but the center may still be slightly soft; this indicates a perfectly fudgy interior.
- Remove the brownies from the oven and let them cool in the pan for at least 15-20 minutes. For the ultimate fudgy and firm texture, allow them to cool completely at room temperature, or even better, chill them in the fridge for at least an hour before slicing.
- Once cooled and firm, lift the brownies out of the pan using the parchment paper overhang. Slice into 16 squares and serve as is, or gently warm them and top with a scoop of your favorite dairy-free ice cream or whipped cream!
Notes
- Coconut Sugar: Can be substituted with an equal amount of cane sugar.
- Nut-Free Option: For nut-free brownies, replace almond butter with tahini or sunflower seed butter (SunButter). Peanut butter can also be used for a distinct flavor profile.
- Storing: Always let brownies cool completely before storing. Store in an airtight container in the refrigerator for up to 1 week. They can also be frozen in a sealed container or freezer bag for up to 3 months; thaw at room temperature, in the fridge, or microwave before enjoying. They are fine at room temperature for a couple of days if you need to transport them.
Nutrition
Serving: 1 brownie, Calories: 98 kcal, Carbohydrates: 14g, Protein: 3g, Fat: 4g, Sodium: 47mg, Fiber: 3g, Sugar: 6.5g