Sweet potato brownies are so easy to make with just 5 simple ingredients. You won't believe how yummy and fudgy these brownies are. These vegan brownies are made with no sugar, and no flour and they are naturally paleo, egg-free, and dairy-free. Quick to bake in less than 30 minutes!
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Brownies are definitely one of our family's favorite dessert recipes. I love to make homemade brownies like our eggless brownies, oat flour brownie recipe or this microwave mug brownie recipe, but sometimes I'm looking for a less indulgent version that can be an every day dessert.
These sweet potato brownies use whole food and simple ingredients to make a delicious and easy vegan brownie.
Why You'll Love This Recipe
- Simple ingredients and easy to make. You only need 4 ingredients to make these recipes, 5 if you include mini chocolate chips.
- A healthy brownie recipe that is super fudgy, sweet and satisfying.
- Naturally sugar free, dairy free, vegan, gluten free and flourless.
- Hungry kids, toddlers and adults will love the ultra fudgy texture!
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Sweet potatoes or yams or you can use canned yams.
- Cocoa powder or cacao powder.
- Almond butter, peanut butter or sunbutter to make the recipe without nut butter.
- Maple syrup can substitute honey if not vegan. You can also use dates to sweeten them.
- Mini vegan chocolate chips - I used Enjoy Life mini chocolate chips.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
- Add the cooked sweet potato to your food processor. Mix in cocoa powder and pulse until incorporated and the powder is no longer powdery.
- Add in the almond butter and honey. Mix with food processor until well combined.
- Fold in ½ of the chocolate chips. Sprinkle the remaining chocolate chips on top.
- Bake for 20-25 minutes in a 350F oven. You will know the brownies are done when you shake the pan and they don't jiggle. Be sure not to overcook them and keep an eye on them after 20 minutes to ensure they are super fudgy and not dry.
Expert Tips
- Drizzle on extra almond butter or top with a pinch of sea salt for added flavor.
- Allow sweet potato brownies to cool completely before you attempt to cut them.
- Add in a scoop of protein powder for an extra protein punch.
- Storage: Store cooled brownies in the refrigerator for up to 4 days.
- Freezer: Cooled brownies can be stored frozen in a freezer safe container for up to 3 months.
Recipe FAQs
No. You only taste fudgy brownie flavors in these sweet potato brownies.
Generally, one medium/large sweet potato is about one cup. A sweet potato that measures between 3 and 4 inches across will generally yield 1 cup of mashed sweet potato.
Higher fat brownies are more fudgy so using a drippy nut butter like almond butter or natural peanut butter will yield fudgy brownies.
Related Recipes
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you want more simple + delicious eats, please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Sweet Potato Brownies
Equipment
- 1 8X8 Baking pan
- coconut oil spray
Ingredients
- 1 cup sweet potato cooked
- ½ cup cocoa powder
- ½ cup almond butter
- ¼ cup maple syrup
- ¼ cup mini chocolate chips optional, use enjoy life brand for vegan friendly option
Instructions
- Add the cooked sweet potato to your food processor. Mix in cacao or cocoa powder and pulse until incorporated and the powder is no longer powdery.
- Add in the almond butter and raw honey or maple syrup. Mix with food processor until well combined.
- Fold in ½ of the chocolate chips. Sprinkle the remaining chocolate chips on top. Pour mixture into an 8X8 baking dish sprayed with coconut oil spray.
- Bake for 15-25 minutes in a 350F oven. You will know the brownies are done when you shake the pan and they don’t jiggle. Be sure not to overcook them and keep an eye on them after 15 minutes to ensure they are super fudgy and not dry.
Notes
- Drizzle on extra almond butter or top with a pinch of sea salt for added flavor.
- Allow sweet potato brownies to cool completely before you attempt to cut them.
- Add in a scoop of protein powder for an extra protein punch.
- Storage: Store cooled brownies in the refrigerator for up to 4 days.
- Freezer: Cooled brownies can be stored frozen in a freezer safe container for up to 3 months.
Cyndi
I had one baked Japanese sweet potato in the fridge that needed to be used. Found this recipe on Pinterest. So glad I did! Made it exactly as written. Yummm! When I make them again, and I absolutely will, I think I’ll add a teaspoon of vanilla extract and add a tablespoon of chocolate protein powder as suggested. Thank you for a quick and easy recipe.
Lyndsey Piccolino
Hi Cyndi! Thanks so much for your comment and review! Im so glad you liked the brownies.
Amanda
These were great! I added 1/2 cup of pumpkin purée because I had some left over from a previous recipe that needed to get used up. I may try adding an egg next time to see what that does, if it make them a little less fudgy.. Thanks for sharing this recipe!
Lyndsey Piccolino
Thanks for your 5-star review Amanda! I'm so glad you liked the recipe!
Lori B.
These were sooooo good! Followed recipe exactly as is and they turned out perfect. Will definitely be making often. Thanks for a wonderful treat!
Lyndsey
Awesome!! I'm so glad they turned out for you Lori. Thanks for the comment and rating!