Vegan Sweet Potato Brownies

Fudgy, moist, and decadent sweet potato brownies topped with creamy chocolate frosting and sliced almonds.

Course Dessert

Cuisine American, Dairy-free, Gluten-free, Vegan

Keyword Sweet potato brownies, Vegan brownies, Vegan sweet potato brownies

Prep Time 10

Cook Time 30

Total Time 40

Servings slices

Calories 165kcal

Author Emese Maczko

Equipment

Glass mixing bowl
Blender / food processor / hand blender
Silicone spatula
Oven-safe glass baking dish (8-inch / 20 cm)
Regular parchment paper

Ingredients

Vegan Sweet Potato Brownies - Wet ingredients

1 cup Sweet potato puree 200 g (for homemade see instructions below)
1 cup Dairy-free milk 2,3 dl
2 Tbsp Peanut butter
1 tsp Vanilla extract optional

Vegan Sweet Potato Brownies - Dry ingredients

½ cup Oat flour 80 g
½ cup Brown rice flour 90 g
½ cup Ground almonds 65 g
½ cup Cane sugar 110 g
3 Tbsp Cocoa powder
1 Tbsp Baking powder

US Customary - Metric

Instructions

How to make baked sweet potato puree?

Wash your sweet potato and poke with a couple of times with a fork or a sharp knife. Depending on size, bake them for at least 30 minutes at 390 Fahrenheit (200 degrees Celcius) without oil or any additional seasoning. I like to use a glass baking dish. Although you can use any baking tray or baking sheet. You know the sweet potatoes are ready if the skin looks shriveled and soft, and you can pierce it easily with a fork. Let it cool before peeling and using its mashed puree for this recipe. For step photos and top tips, visit our Vegan Sweet Potato Chocolate Pudding recipe.

Vegan Sweet Potato Brownies

Combine all wet ingredients: Add baked sweet potato puree, dairy-free milk, peanut butter, and vanilla extract to your blender or food processor and blend until smooth. I usually use only a small bowl and my hand blender for one batch.
Combine all dry ingredients: In a separate bowl, mix oat flour, brown rice flour, ground almonds, cane sugar, cocoa powder, and baking powder with a spatula.
Add the wet ingredients to the dry ingredients and mix them with a spatula.
Take an 8x8 oven-safe pan and line it with parchment paper. Pour your mixture on it and smooth it to be even.
Preheat oven to 390 Fahrenheit (200 degrees Celcius) and bake your fudgy sweet potato brownies for about 30 minutes. It should have a nice hard crust on the top. If you poke it with a sharp knife, it still comes out a bit wet but not sticky.
After the brownies cooled down, I topped them with chocolate pudding (Vegan Sweet Potato Chocolate Pudding recipe) and sliced almonds. Enjoy!

Video

Notes

Can I use orange sweet potato instead of purple?

Yes, of course. You're welcome to use baked orange sweet potato puree.

Can I use canned sweet potato puree?

I baked the purple sweet potato from scratch, and I haven't tested this recipe with canned sweet potato. Please do let me know in the comments if you try it. I'd love to know.

Can this recipe be made nut-free?

You can use oat flour instead of ground almonds and regular dairy-free butter (margarine) instead of peanut butter. I tried them with these substitutions, and the outcome was as delicious as the original one.

Can I use different sweeteners to make it low-carb?

You can, although I only tested this recipe with cane sugar and coconut sugar (the same amount is needed). Therefore, I am unfamiliar with the measurements for other sweeteners like stevia or erythritol. If you do, please let us know in the comments.

Nutrition