Fudgy and Rich Nutrient-Dense Sweet Potato Brownies
If you’re looking for a fudgy brownie recipe without eggs, refined sugar, or flour, you’ve found it—and all thanks to a particular ingredient: sweet potato. I’ve previously ‘hidden’ several other veggies/ pulses in my vegan, gluten-free brownies to make black bean brownies, zucchini brownies, sweet pea brownies, and flourless chickpea brownies/blondies! This time, it’s the turn of these paleo sweet potato brownies. It turns out that adding veggies doesn’t just add extra nutrients to your brownies but a ton of textural benefits, too, and all without affecting the flavor much! In this vegan sweet potato brownie recipe, I’ve swapped out empty calories (like plain flour and refined sugars) for wholesome ingredients like banana, sweet potato, oats, and ground nuts or seeds. The result is a sweet potato dessert that’s dairy-free, egg-free, paleo-friendly, refined sugar-free, gluten-free, low-fat, and yet definitely not lacking in flavor or nutrients (like fiber, omegas, and various vitamins and minerals)! Plus, you can even top off the vegan brownies with a rich peanut butter chocolate’ glaze’/sauce (as I’ve used here or here). Best of all, this healthy brownie recipe requires just 8 simple ingredients and minimal effort! And you’d never guess that it’s as healthy or wholesome as it is! Interested in more vegan brownie recipes? You might also enjoy these no-bake brownies, cheesecake brownies, or caramel chocolate brownies!
The Ingredients
Sweet potato: I used white Japanese sweet potatoes, which are starchier, and work best. However, you can also use orange sweet potato (check the recipe notes as the oat flour will need to be increased). Banana: Mashed banana (or applesauce/peach puree) will work well as an egg replacement and create a fudgy texture in these thick brownies. Sugar: You can use coconut sugar, date sugar, or a sugar-free keto sweetener like Erythritol. Of course, you can also use regular sugar. I haven’t tried with liquid sweeteners like maple syrup – let me know if you do. Oat flour: Create your own oat flour by grinding the oats (regular or gluten-free) in an electric coffee/spice grinder or high-speed blender into a floury consistency. Alternatively, you could use ground almonds (ground in the same way) in these flourless brownies. Avoid coconut flour, which is more absorbent. Plant-based milk: Use the plant milk of your choice for these dairy-free brownies: almond milk, coconut milk, oat milk (gluten-free), etc. Cocoa powder: You can use cocoa powder OR Dutch-processed cocoa powder (which is very dark and gives Oreo’s their signature flavor). Hemp seeds: You can use shelled hemp seeds or another ground seed/nut (like ground almonds). Baking powder: This will help leaven and provide some lift and texture. Cinnamon: Optional but helps to enhance the flavor.
Optional add-ins and recipe variations:
Coffee: Adding a teaspoon of instant coffee/espresso powder is a great way to enhance the depth of chocolate flavor without making these healthy brownies taste like coffee. Vanilla extract: Add a teaspoon of pure vanilla extract for extra depth. Nuts: Sprinkle the batter with chopped nuts before baking to add extra texture to the sweet potato brownies. Chocolate chips: Double up on chocolate with a handful of your favorite dairy-free chocolate chips to fold into or sprinkle over the brownies before baking. Nutmeg: Add a pinch of nutmeg along with the cinnamon for winter warming flavor.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Sweet Potato Brownies?
First, preheat the oven to 350F/180C and line your baking pan with parchment paper.
I used a pan that’s 9×6-inches (23×15 cm). However, this makes a lot of batter, so you could also use an 8×8-inch pan or slightly larger (though the brownies will be thinner).
Next, add all wet brownie ingredients to a food processor and process, then add the dry ingredients and process the mixture into a smooth batter.
You could probably also do this manually in a large mixing bowl (using mashed sweet potatoes and bananas). Note that the batter will be very thick and a little sticky (almost thick, paste-like).
Transfer the batter to your prepared pan and bake in the oven for 30-40 minutes, or until a toothpick inserted into the center comes out almost clean (a little crumbly is fine, but it shouldn’t be wet).
If you use a different sized pan, you’ll need to adjust the cooking time accordingly. A larger pan means a shorter baking time. Likewise, the time can vary slightly from oven to oven.
Remove the oat flour brownies from the oven and allow them to cool for at least 30 minutes (they will be fragile straight out of the oven, so need that time to firm up, ready to cut). Then, slice into 8 bars (or possibly 9 if you’re using an 8×8-inch or 9×9-inch pan) and enjoy!
How to Serve?
As delicious as a brownie is on its own, there are several other ways to enjoy vegan sweet potato brownies for even more of a decadent treat.
Warmed up and topped with a scoop of vegan ice cream, like vanilla, caramel, or chocolate ice cream. Drizzled with a bit of dairy-free cream and optionally topped with some fresh berries. Drizzled with nut butter (like almond butter or vegan Nutella), caramel sauce, OR a fruit compote.
You could also enjoy the brownie to use in or top other desserts. Like this creamy chocolate pudding, baked cheesecake, a chocolate trifle, and more!
How to Make Ahead and Store
Make ahead: There are several ways you can prepare these healthy brownies in advance. The easiest way to cut down on prep is to prepare the sweet potato mash in advance. Once cooked, you can store it in the fridge for 2-3 days. You can also prepare the sweet potato brownie batter and store it covered in the fridge for up to a day before baking (bring it back to room temp for 20-30 minutes before baking). Store: Allow the sweet potato brownies to cool and then store in an airtight container in the refrigerator for 5-7 days. They taste even better on day 2! Freeze: I recommend slicing and flash freezing the brownies on a baking tray (with space between) until solid. Then transfer to an airtight freezer-safe container or Ziplock bag and store for up to 3 months. Reheat: If you want to enjoy the sweet potato brownie warm, then heat it in the microwave for 15-30 seconds.
Are sweet potato brownies healthy?
These brownies are packed with fiber, healthy omegas, plant-based vitamins and minerals, and more! My version is even refined sugar-free! So while I would still serve them as a treat, they’re definitely healthier than regular brownies!
Can you taste the potato?
No! And that’s not just me saying so. Having posted this recipe across social media, I’ve had tons of comments letting me know about friends and family who could not guess the ‘secret ingredient’ in these paleo sweet potato brownies.
Can I substitute the sweet potato?
You may be able to experiment with squash like pumpkin or butternut squash. Though, the liquid content may vary and require more oat flour.
What is the quickest way to cook the sweet potato?
The microwave method is certainly the quickest. Simply prod your potatoes all over and then wrap them in a slightly damp paper towel. Microwave for 3 minutes, flip, and repeat. If they aren’t fork-tender, then continue in 40-60 second spurts until ready. The time will vary based on how big the potatoes are. Then, allow cooling slightly before peeling/ scooping the flesh from the peel. Voilà!
Do brownies need to be refrigerated?
While they will last a couple of days at room temperature. I prefer to store them in the refrigerator for ultimate freshness and thick, fudgy consistency.
Recipe Notes and Top Tips
More Vegan Chocolate Dessert Recipes
Chocolate zucchini cake Avocado chocolate cake Vegan chocolate mousse Double chocolate chip fudge cookies 2-Ingredient condensed milk chocolate truffles Creamy chocolate pie No-bake chocolate salami
If you try this recipe for vegan sweet potato brownies, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them!
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