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Home » Dessert » Vegan Sweet Potato Brownies

Vegan Sweet Potato Brownies

Last Updated December 5, 2020. Originally Posted October 5, 2012 By Kristina Sloggett 47 Comments

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gluten free vegan sweet potato brownies are a quick and easy recipe with great ingredients and natural sweetener options – deliciously rich and fudgy.

recipe originally published October 5, 2012

 

a stack of four frosted vegan brownies against a dark marbled background

TABLE OF CONTENTS – Jump to any section:

    1. Sweet Potato Brownies
    2. Benefits of sweet potatoes
    3. Can you taste the sweet potato?
    4. Date sweetened brownies
    5. How to make date paste
    6. Brownie recipe variations
    7. Brownie add ins
    8. How can I tell if brownies are done?
    9. Storing leftover brownies
    10. More vegan chocolate recipes
    11. Vegan Brownie Recipe

 

 

Sweet Potato Brownies

Do you agree that brownies are one of the best desserts ever?

In my opinion, brownies and cheesecake fight for number one, always. (Combining the two in this Brownie Bottom Cheesecake may have been the best thing I have done, ever.)

These vegan brownies are dairy, egg, soy, and gluten-free. They are also free of refined sugar since they are sweetened with dates or coconut sugar. You can keep them nut-free by using sunflower seed butter in place of the nut butter.

These are the best vegan brownies! 

 

Benefits of sweet potatoes

I love to add sweet potatoes to brownies! The first reason I ever did was as an egg replacer – turns out mashed sweet potato is a great binder.

…and sweet potatoes are good for you! They are loaded with fiber, vitamins and antioxidants. They are sweet. I love the natural sweetness they bring to a brownie.

 

overhead image of sweet potato brownies topped with chocolate chips, cut into squares on a cutting board

 

Do you taste the sweet potatoes?

No, you don’t taste the sweet potatoes in these brownies. They have a delicious fudgy taste. If you don’t want any trace of sweet potato, just mash the cooked potato really well. Throw it in a blender for a smoother purée if you want.

These tasty brownies have no potato flavor and all of the potato benefit. 

 

Date Sweetened Brownies

Dates are a great natural sweetener, and they are rich in fiber and antioxidants.

To use dates in place of other sweeteners in this brownie recipe, follow the date paste recipe below, using 8 Medjool dates, or 10-12 Deglet Noor dates.

 

How To Make Date Paste:

  • In saucepan over high heat, bring 3 cups water to boil
  • While waiting for water to boil, carefully remove pits from dates
  • Remove boiling water from heat
  • Add pitted dates to hot water and cover
  • Soak dates for 10-15 minutes to soften
  • Transfer softened dates and just 1/4 cup of water to blender
  • Blend at high speed until smooth, adding more water by the tablespoon to thin

 

How To Make Vegan Gluten Free Brownies, step by step:

photo collage of how to make sweet potato brownies: cook and mash sweet potato, add to mixing bowl with almond butter

 

photo collage of how to make vegan brownies: add sugar to sweet potato and nut butter, add vanilla, and almond flour and baking powder

 

photo collage of how to make brownies: stir together previous ingredients, add cocoa and chocolate chips. stir and transfer to baking dish

 

Vegan Gluten Free Brownie Variations 

  • No sweet potato? Use pumpkin, kabocha or butternut squash, or even Yukon Gold potatoes.
  • Got nuts? If you like the texture and crunch of nuts, stir a handful into the batter before baking
  • Nut free? use sunflower seed butter in place of the nut butter 
  • Feeling fruity? add healthy sweetness with fresh cherries, raspberries, or blueberries!
  • Rich flavor! add a scoop of instant espresso powder for a deliciously rich flavor layer
  • Frosting is always welcome on brownies! This Chocolate Mousse Frosting is fab! 

You could also try adding a scoop of ice cream on top of your sweet potato brownies. This Oat Milk Ice Cream or this Vanilla Breve Latte Ice Cream is great with fresh warm brownies.

 

More Brownie Add Ins:

  • Marshmallows
  • Peanut butter swirls
  • Sweetened cream cheese
  • Caramel or toffee pieces
 

How do I know when brownies are done?

You don’t want to overcook these sweet potato brownies. To tell if they are done, look at the edges. They should be slightly dry but not too dark. When you insert a toothpick in the center of the brownie pan, it should come out mostly clean.

 

How can I store leftovers?

We store brownies covered at room temperature, in a glass container with a lid. They will keep up to three days stored this way. If you want to keep them for longer than three days, keep them in the refrigerator. Stored in the refrigerator, they will last a week.

Or, put them in the freezer for up to a month. I find it easiest to slice brownies, then store in freezer bags. This way I can take out one or two when I want them. Just wrap them in parchment paper and put them in a freezer bag. 

 

Vegan Chocolate Recipes

  • Air Fryer Brownies
  • Oat Milk Ice Cream
  • (Prince William’s) Chocolate Biscuit Cake
  • Tasty Chocolate Oatmeal No Bake Bars
  • Vegan Twix Cookie Bars
  • Double Chocolate Smoothie with Salted Pepitas
  • Brownie Bottomed Cheesecake
  • Delectably Rich Vegan Chocolate Mousse Cake

 

a stack of four frosted vegan brownies against a dark marbled background, the text of " the best vegan brownies" in lower left corner

 

Did you make this recipe? 

Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes – thank you!

Yield: 16 brownies

Gluten Free Vegan Sweet Potato Brownies

Gluten Free Vegan Sweet Potato Brownies

this quick and easy vegan brownie recipe will be your go to favorite - deliciously fudgy and perfectly chewy. the healthy ingredient list and natural sweeteners make this an anti inflammatory brownie.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 large (1 cup) cooked sweet potato
  • 3/4 cup nut butter (almond, cashew)
  • 1/2 cup coconut sugar / vegan granulated sugar / dates
  • 2 teaspoons pure vanilla extract 
  • 1/2 cup unsweetened cocoa powder 
  • 1/3 cup fine almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup dairy free chocolate chips (optional)

Instructions

    1. Preheat oven to 350 °F. Line an 8x8 baking dish with parchment.
    2. In large mixing bowl, mash cooked sweet potato.
    3. Add almond butter, sugar, and vanilla, stir to combine with mashed sweet potato.
    4. To the same bowl, add cocoa powder, almond flour, baking powder and salt. Stir the baking powder and salt into the flour and cocoa powder, then fold into wet ingredients. Add chocolate chips, if using.
    5. Stir to combine completely. Transfer brownie batter into prepared (parchment lined) baking sheet.
    6. Bake at 350 °F for 25-28 minutes, or until an inserted toothpick comes out clean.
    7. Remove brownies from oven. Cool in pan for  30-45 minutes. Using parchment edges, lift brownies from pan. Slice into 16 even squares.

Notes

How do I know when brownies are done?

You don't want to overcook these sweet potato brownies. To tell if they are done, look at the edges. They should be slightly dry but not too dark. When you insert a toothpick in the center of the brownie pan, it should come out mostly clean.

How can I store leftovers?

We store brownies covered at room temperature, in a glass container with a lid. They will keep up to three days stored this way. If you want to keep them for longer than three days, keep them in the refrigerator. Stored in the refrigerator, they will last a week.

Or, put them in the freezer for up to a month. I find it easiest to slice brownies, then store in freezer bags. This way I can take out one or two when I want them. Just wrap them in parchment paper and put them in a freezer bag. 

Brownie Recipe Variations 

  • No sweet potato? Use pumpkin, kabocha or butternut squash, or even Yukon Gold potatoes.
  • Got nuts? If you like the texture and crunch of nuts, stir a handful into the batter before baking
  • Nut free? use sunflower seed butter in place of the nut butter 
  • Feeling fruity? add healthy sweetness with fresh cherries, raspberries, or blueberries!
  • Rich flavor! add a scoop of instant espresso powder for a deliciously rich flavor layer
  • Frosting is always welcome on brownies! This Chocolate Mousse Frosting is fab! 

More Brownie Add Ins:

  • Marshmallows
  • Peanut butter swirls
  • Sweetened cream cheese
  • Caramel or toffee pieces

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Almond Butter, 16 Ounce
    Almond Butter, 16 Ounce
  • Organic Coconut Sugar
    Organic Coconut Sugar
  • Madagascar Bourbon Pure Vanilla Extract
    Madagascar Bourbon Pure Vanilla Extract
  • Organic Cocoa Powder (2 pounds)
    Organic Cocoa Powder (2 pounds)
  • Super-Fine GF Almond Flour
    Super-Fine GF Almond Flour
  • Mini Semi-Sweet Chocolate Chips
    Mini Semi-Sweet Chocolate Chips

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 103mgCarbohydrates: 13gFiber: 4gSugar: 8gProtein: 4g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

© Kristina Sloggett
Cuisine: American / Category: Dessert

about Kristina:

spabettieKristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more…

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Filed Under: Baking, Dessert, Gluten Free, recipes, Vegan, Vegan MoFo

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Comments

  1. moonsword says

    October 13, 2012 at 12:10 am

    yeeeep! truly scrumpdillyicious! Dates and chocolate belong together, from this point onward forever and ever. 🙂
    May I ask what kind of chocolate you use? Thanks so much for the recipe…cheers!

    Reply
    • spabettie says

      October 13, 2012 at 5:49 pm

      any dark chocolate, really. sometimes it’s baking chocolate, sometimes a bar if I am using a small amount.

      Reply
  2. Judith Ann Mcdermott says

    October 9, 2012 at 8:55 am

    good post, added you to my RSS reader.

    Reply
  3. RavieNomNoms says

    October 8, 2012 at 1:07 pm

    What a lovely recipe! I am going to try these!

    Reply
    • spabettie says

      October 8, 2012 at 9:52 pm

      yay, enjoy!

      Reply
  4. Liz (Little Bitty Bakes) says

    October 7, 2012 at 5:45 pm

    Mmm, everyone needs a great brownie recipe in their arsenal… glad you found yours! They look so darn dense and fudgy.

    Reply
    • spabettie says

      October 8, 2012 at 9:55 am

      they are! 🙂

      Reply
  5. Char @ www.charskitchen.ca says

    October 6, 2012 at 10:22 pm

    Sounds like you made my kinda brownie! I agree- they have to be fudgy, chewy, gooey, dense…they have to be, to be considered the perfect brownie. I can’t wait to make these!

    Reply
  6. Geanna says

    October 6, 2012 at 1:58 pm

    I reeeally look forward to trying these – yum!

    Reply
  7. Stephanie says

    October 5, 2012 at 7:57 pm

    I’m so glad these are vegan and gluten free. I have a friend whose kids are deathly allergic to many things and this will be the perfect recipe for them. Thanks so much!!

    Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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