Introduction

These vegan sweet potato brownies offer a deliciously rich and fudgy treat that’s both wholesome and satisfying. Made with natural ingredients like sweet potatoes and cocoa powder, they provide a nutritious twist on classic brownies without sacrificing flavor.

Vegan Sweet Potato Brownies Recipe - Recipe Image

Ingredients

1 pound of sweet potatoes
½ cup + 2 tablespoons of cocoa powder
1 cup of all-purpose flour
½ cup of maple syrup
⅓ cup of vegan chocolate chips
½ cup of creamy peanut butter (optional but highly recommended)

Instructions

Step 1: Roast, steam, or boil the sweet potatoes until they are softened. You can leave the skins on or peel them off based on your preference.
Step 2: Preheat your oven to 350 degrees F (175 degrees C). Once the sweet potatoes have cooled, process them in a food processor until smooth. Add the flour, maple syrup, and cocoa powder, then continue processing until the batter is smooth and thick. If the batter is too thick, add almond milk one tablespoon at a time to reach a better consistency. Next, add the vegan chocolate chips and pulse just a few times to mix them in.
Step 3: Grease or line an 8×8 inch baking pan. Pour the brownie batter into the pan and bake for 25 to 30 minutes. When removed from the oven, spread about half a cup of creamy peanut butter over the top while the brownies are still warm to help it spread easily.
Step 4: Allow the brownies to cool completely, then place them in the fridge before slicing. This helps firm them up for clean cuts.

Tips & Variations

If you prefer a nuttier flavor, try swapping creamy peanut butter with almond or cashew butter.
For added texture, mix in chopped nuts or seeds along with the chocolate chips.
To make these brownies gluten-free, replace all-purpose flour with your favorite gluten-free flour blend.
Ensure the sweet potatoes are thoroughly softened to achieve a smooth batter and fudgy texture.

Storage

Store the brownies in an airtight container in the refrigerator for 3 to 5 days. For longer storage, freeze them for up to 2 months. Thaw in the fridge before serving, and reheat if desired to soften the peanut butter topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes yield the best flavor and texture, canned sweet potatoes can be used in a pinch. Be sure to drain and mash them well before adding to the batter.

Is the peanut butter necessary?

The peanut butter topping is optional but highly recommended as it adds a creamy, rich layer that complements the chocolate and sweet potato base beautifully. You can omit it if preferred or substitute with another nut butter.

Vegan Sweet Potato Brownies Recipe

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★★★★★

4.8 from 741 reviews

These Vegan Sweet Potato Brownies combine the creamy natural sweetness of roasted sweet potatoes with rich cocoa powder and a hint of maple syrup, resulting in a moist, fudgy dessert that’s both wholesome and satisfying. Enhanced by optional creamy peanut butter swirled on top and studded with vegan chocolate chips, these brownies are perfect for anyone seeking a dairy-free, egg-free indulgence.

Author: Elias
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 to 12 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Sweet Potato Mixture

1 pound of sweet potatoes
½ cup + 2 tablespoons of cocoa powder
1 cup of all-purpose flour
½ cup of maple syrup

Add-ins

⅓ cup of vegan chocolate chips
½ cup of creamy peanut butter (optional but highly recommended)

Instructions

Prepare Sweet Potatoes: Roast, steam, or boil sweet potatoes (skin on or off, based on your preference) until they are fully softened and tender. This ensures a smooth texture in the brownie batter.
Make the Batter: Preheat your oven to 350°F. Allow the cooked sweet potatoes to cool slightly, then process them in a food processor until smooth. Add the all-purpose flour, maple syrup, and cocoa powder and blend until combined into a thick batter. If the batter seems too thick, gradually add almond milk, one tablespoon at a time, to reach a spreadable consistency. Finally, add the vegan chocolate chips and pulse just a few times to incorporate them evenly.
Bake the Brownies: Grease or line an 8×8-inch baking pan. Pour the prepared brownie batter into the pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
Add Peanut Butter Layer: Remove the brownies from the oven while still warm. Spread about half a cup of creamy peanut butter over the top; the warmth of the brownies will help the peanut butter spread smoothly.
Chill and Serve: Place the brownies in the refrigerator and chill until completely cooled and set, allowing the peanut butter layer to firm up. Slice into squares and store leftovers in the fridge for 3 to 5 days or freeze them for a longer shelf life.

Notes

Using sweet potatoes adds natural sweetness and moisture, reducing the need for additional sugar.
Adjust thickness of batter with almond milk if needed, but avoid making it too runny for best texture.
The peanut butter topping is optional but adds a rich, creamy contrast that complements the cocoa flavor.
Store brownies chilled to maintain texture and freshness.
Gluten-free flour blend can be used to make this recipe gluten-free if desired.

Keywords: vegan sweet potato brownies, dairy-free brownies, vegan dessert, healthy brownies, peanut butter brownies, cocoa sweet potato dessert