Gluten free vegan sweet potato brownies have great ingredients and natural sweetener options - a deliciously rich and fudgy recipe.
recipe originally published October 5, 2012
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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!
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 ¼ 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:
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
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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.
Ingredients
- 1 large (1 cup) cooked sweet potato
- ¾ cup nut butter (almond, cashew)
- ½ cup coconut sugar / vegan granulated sugar / dates
- 2Â teaspoons pure vanilla extractÂ
- ½ cup unsweetened cocoa powderÂ
- â…“ cup fine almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- â…“ cup dairy free chocolate chips (optional)
Instructions
- Preheat oven to 350 °F. Line an 8x8 baking dish with parchment.
- In large mixing bowl, mash cooked sweet potato.
- Add almond butter, sugar, and vanilla, stir to combine with mashed sweet potato.
- 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.
- Stir to combine completely. Transfer brownie batter into prepared (parchment lined) baking sheet.
- Bake at 350 °F for 25-28 minutes, or until an inserted toothpick comes out clean.
- 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.Â
Brownie Recipe VariationsÂ
- 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 butterÂ
- 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!Â
More Brownie Add Ins:
- Marshmallows
- Peanut butter swirls
- Sweetened cream cheese
- Caramel or toffee pieces
Recommended Products
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Nutrition Information:
Yield:
16Serving Size:
1Amount 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.
about Kristina:
Kristina 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.
Ashley F. says
I second adding more chocolate chips 🙂 Yummy!
spabettie says
adding more than I did? (the chocolate is divided, some melted and some stirred in at the end as chips) I suppose more chocolate is always good... 😉
Nichole says
They almost look like fudge!
I had to make brownies for a friend's bday this week, but they turned out too chewy. It's tough to get them to that just-right consistency.
spabettie says
it is a hard thing to get the perfect consistency - really, I made several batches of these over the summer (oh darn, eating all those brownies!). 😉
Alyssa (Everyday Maven) says
They look awesome and you had me at dates. Want!
spabettie says
the dates make them so sweet and gooey! 🙂
jobo says
I l-l-l-looooove brownies! Dates?? YUM!! What a fantastic combo!! pinning!!
spabettie says
yay! hope you make these soon!
Julie Hasson says
I can't wait to give these a try. Do you have a favorite AP gluten-free flour mix that you use?
spabettie says
my go to AP is Bob's 😉 how are you, Julie? hope you have a great weekend, isn't this weather fantastic??
Julie Hasson says
Thanks Kristina!
Yes, I am loving this beautiful weather. Unfortunately, most of my time is spent indoors, in my kitchen, working on recipes. I try to enjoy the sun as much as I can though, because we probably won't have it for too much longer; )
I hope things are going well for your dad.
Evan Thomas says
These do look like the very best. Yum!
spabettie says
thanks Evan! coming from you, that's pretty big! 😉
Heather (Where's the Beach) says
I'm all about using fewer dishes when baking. How is it that baking causes you to use just about every bowl you own?
spabettie says
I know, I try to minimize where I can!
Sarena (The Non-Dairy Queen) says
I am loving baking with dates lately! I used them in my apple bread and they made the bread so incredibly delicious! These look amazing!
spabettie says
I know, SO good. dates are my favorite.
baker street says
easy peasy indeed! these sound absolutely fantastic! i love trying out new brownie recipes and this one is next on my list.
spabettie says
oh good - I hope you love it!
the 3volution of j3nn says
They look so fudgey!! I want... now! 😀 With chocolate chips added++
spabettie says
um, with more chips than I added? (I used chopped chocolate instead of chips, but I reserved some to stir in the batter at the end...) anyway, yes more chocolate is always good!