These vegan sweet potato brownies are a game changer. They’re soft, subtly decadent, and taste like the pure chocolate brownie we all know and love!
I’ll admit, gluten-free, grain-free, dairy-free baking is always a hit or miss. I’ve experienced plenty of failures! So I wasn’t sure how these sweet potato brownies would turn out. But with a few minor tweaks to my tried and true paleo brownie recipe, what do you know – they turned out perfectly!
The sweet potatoes help to lend a natural soft bite and sweetness. And amazingly, you can’t even taste them in this vegan dessert. All you taste is good old chocolatey goodness!
And if you ask me, that’s why sweet potatoes will always have a special place in my kitchen. They’re delicious (sweet or savory), have the creamiest texture, and never cease to amaze me with how versatile they are.
Sweet Potato Brownie Ingredients
The ingredients for these sweet potato brownies are pretty minimal. And ones you’ll likely have if you bake often. But here’s a quick overview of wet and dry ingredients you’ll need.
- Wet Ingredients: You’ll need just a few things. Freshly pureed sweet potato, almond butter (or other nut and seed butter), coconut oil, and a dash of vanilla extract.
- Dry Ingredients: The bulk of the dry ingredients is a mix of cacao powder, coconut sugar, and tapioca flour. The remaining are teaspoons of baking soda, espresso powder, salt, and mini chocolate chips.
Helpful Tips and Substitutions
- Tapioca Flour: If you can’t find tapioca flour, you can also use arrowroot flour for a similar texture.
- Espresso Powder: I highly recommend using espresso powder to create a richer chocolate taste. And no, you won’t taste any coffee-like flavor.
Find the printable recipe with measurements below.
How to Make Easy Sweet Potato Brownies
First, make the sweet potato puree. There are a few ways you can approach this. I went the easy route and microwaved my sweet potatoes, then scooped and mashed the flesh. But you can also reference my mashed sweet potato recipe or baked sweet potato recipe for other heating methods.
Second, combine the wet ingredients in a bowl. Use a hand mixer on low speed to blend the sweet potato, almond butter, oil, and vanilla extract.
Third, mix the wet with dry ingredients. Add the cacao powder, coconut sugar, tapioca flour, baking soda, espresso powder, and salt – and blend!
Then… fold in the mini chocolate chips! Just don’t forget to save some of the chocolate chips for sprinkling on top.
Lastly, it’s baking time. Make sure to prep your pan with parchment paper before you start pouring the batter into it. Then flatten the top of the batter with either a spatula or another piece of parchment paper. Let it bake at 350°F for about 23 minutes.
Let the brownies cool for half an hour before slicing them into squares! It’s tempting to dig right in. But trust me, let them firm up a bit.
Storage Tips
- To store: These sweet potato brownies will keep in an airtight container in the fridge for 4 to 5 days.
- To freeze: I love to sneak a few slices in the freezer for when the chocolate cravings hit in the future. Store them in a freezer-safe container (with parchment paper in between) for up to 3 months.
More Easy Chocolate Recipes
Once you get on a baking kick, you’ll want to make these chocolate baked goods. They’re pretty easy (just like these brownies) and downright delicious!
I hope you enjoy these sweet potato brownies! Let me know how they turned out in a comment below.
Sweet Potato Brownies
These vegan sweet potato brownies are a game changer. They’re soft, subtly decadent, and taste like a pure chocolate brownie!
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To make the sweet potato puree: wash the sweet potatoes thoroughly, pat dry, and poke 3 to 4 times with a fork. Place them on a microwave-safe plate and microwave for 8 to 10 minutes, turning halfway through, until fork tender. Let the potatoes cool to the touch, then slice in half, scoop out the flesh into a bowl, and mash until smooth. Alternatively, you can follow my mashed sweet potato recipe (which uses the stove) or baked sweet potato recipe (which uses the oven).
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Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper (with extra coming up the sides), and set aside.
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In a large mixing bowl, add the sweet potato, almond butter, oil, and vanilla extract. Use a hand mixer on low speed to gently blend the ingredients for 30 seconds.
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To the same bowl, add the cacao powder, coconut sugar, tapioca flour, baking soda, espresso powder, and salt. Blend again with the hand mixer on low to medium speed for another 30 seconds, or until fully combined. Fold in the chocolate chips. The batter will be thick like playdough and not pourable.
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Transfer the brownie batter into the pan and use another piece of parchment paper on top to smooth it flat in the pan. Optional: top with a few extra chocolate chips. Bake for 23 to 25 minutes, or until the brownies are set, but still soft in the center.
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Let the brownies cool for 30 minutes in the pan, then cut into squares and enjoy!
Calories: 146kcal, Carbohydrates: 15g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 0.4mg, Sodium: 124mg, Potassium: 213mg, Fiber: 3g, Sugar: 7g, Vitamin A: 3370IU, Vitamin C: 3mg, Calcium: 54mg, Iron: 1mg
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