These Fudgy Vegan Sweet Potato Brownies are a rich and decadent dessert made with wholesome, plant-based ingredients. I love how the sweet potato adds moisture and natural sweetness while keeping the texture dense and fudgy—just like a classic brownie should be. With no flour, no refined sugar, and no dairy, this recipe fits beautifully into a clean-eating lifestyle without sacrificing indulgence.
Why You’ll Love This Recipe
I enjoy how this recipe balances health and indulgence in every bite. The sweet potato not only adds a rich texture but also boosts the nutrient content, making these brownies a treat I can feel good about. I don’t need any eggs, flour, or butter—just simple, real ingredients that come together effortlessly. Whether I’m sharing with friends or treating myself, this recipe is a reliable go-to for a satisfying chocolate fix that’s vegan, gluten-free, and naturally sweetened.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
1/2 cup almond butter (or peanut butter)
1/3 cup maple syrup
1/2 cup unsweetened cocoa powder
1/4 cup oat flour
1 tsp pure vanilla extract
1/2 tsp baking soda
1/8 tsp salt
1/3 cup dairy-free chocolate chips (optional)
Directions
I preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
In a large mixing bowl, I mix the mashed sweet potato, almond butter, maple syrup, and vanilla extract until the mixture is smooth.
I stir in the cocoa powder, oat flour, baking soda, and salt until everything is well combined.
If I’m using chocolate chips, I fold them in at this point.
I spread the thick batter evenly into the prepared pan and smooth the top.
I bake the brownies for 25–30 minutes, or until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs.
Once baked, I let the brownies cool completely in the pan for the best texture before slicing.
Servings and timing
This recipe makes 9 brownies.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 180 kcal per serving
Variations
I sometimes swap almond butter for peanut butter when I want a more classic flavor, or I use cashew butter for a milder taste. If I’m craving more texture, I’ll add chopped nuts like walnuts or pecans. For a richer twist, I might swirl in a bit of vegan caramel or a spoonful of nut butter on top before baking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 5 days. When I want to enjoy a brownie warm, I simply reheat it in the microwave for about 15–20 seconds. These brownies also freeze well—I wrap them individually and store them in a freezer-safe bag for up to 2 months.
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FAQs
How do I cook the sweet potato for this recipe?
I usually roast a medium sweet potato at 400°F for about 45 minutes until it’s soft, then scoop out the flesh and mash it. Steaming or boiling works too, as long as it’s soft enough to mash smoothly.
Can I make these brownies nut-free?
Yes, I can use sunflower seed butter or another nut-free alternative. Just be aware that the flavor may change slightly.
What if I don’t have oat flour?
I make my own oat flour by blending rolled oats in a blender or food processor until fine. It’s quick, easy, and works perfectly in this recipe.
Are these brownies sweet enough without the chocolate chips?
Definitely. The maple syrup and sweet potato add enough natural sweetness. I add chocolate chips when I want an extra treat, but they’re totally optional.
Can I use canned sweet potato?
Yes, canned sweet potato works as long as it’s pure and unsweetened. I make sure it’s not the pie filling kind, which usually has added sugar and spices.
Conclusion
These Fudgy Vegan Sweet Potato Brownies are a perfect way to enjoy dessert without the guilt. I love how easy they are to make with just a few pantry staples, and they always satisfy my chocolate cravings. Whether I’m baking for myself or sharing with friends, this recipe never lets me down—it’s wholesome, rich, and irresistibly fudgy every time.
📖 Recipe:
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Fudgy Vegan Sweet Potato Brownies
- Total Time: 40 minutes
- Yield: 9 brownies
- Diet: Vegan
Description
These Fudgy Vegan Sweet Potato Brownies are dense, rich, and decadent, made with wholesome plant-based ingredients like mashed sweet potato, almond butter, and maple syrup. Naturally sweetened and flourless, they’re a perfect guilt-free dessert that’s vegan and gluten-free.
Ingredients
1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
1/2 cup almond butter (or peanut butter)
1/3 cup maple syrup
1/2 cup unsweetened cocoa powder
1/4 cup oat flour
1 tsp pure vanilla extract
1/2 tsp baking soda
1/8 tsp salt
1/3 cup dairy-free chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- In a large mixing bowl, mix the mashed sweet potato, almond butter, maple syrup, and vanilla extract until smooth.
- Stir in the cocoa powder, oat flour, baking soda, and salt until well combined.
- If using chocolate chips, fold them into the batter.
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs.
- Let the brownies cool completely in the pan before slicing for best texture.
Notes
Swap almond butter with peanut or cashew butter for different flavor variations.
Add chopped nuts or swirl in vegan caramel for extra texture and richness.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Reheat in the microwave for 15–20 seconds if desired warm.
Make oat flour by blending rolled oats in a food processor or blender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
