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
- 2 teaspoons pure vanilla extract
- ½ cup unsweetened cocoa powder
- ⅓ cup fine almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ 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.
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
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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.
Lou says
Ummmmm, these look AMAZING.
AMAZING.
I would like a pan of these washed down with some of that pumpkin-y Chai liquid glory you have also concocted. I think I love you.
Amber Shea @Almost Vegan says
These look goooood...did you use Medjool dates?
Caralyn @ glutenfreehappytummy says
i'll take 2 to go please!!! 😀
Heather @ Better With Veggies says
This looks like amazing chocolately (definitely a word) goodness!! Sounds like a good treat to make with my parents in town next week - always trying to show them how delicious plant-based food is!
purelytwins says
they look perfect, so rich and chocolatey!!!! we would love to eat that entire brownie batch now 🙂
xoxo
[email protected] says
These look fantastic Kris. I'm so behind in blog reading...hope you are doing well.
Heather @ Stuffed Pepper says
Ooo, these look super! Yes, chocolatey is a word. 🙂
Averie @ Averie Cooks says
to make a chewy brownie that is dense AND make it vegan and GF without being grainy, gritty, tasting like a slab of crushed dates, having some telltale bronwie chew, not be cakey - yes, there are so many elements to consider. You nailed it!!
spabettie says
it's all about the chocolate... 😉
Kate@Diethood says
Wow! A brownie that is egg free, gluten free, etc...That's impressive! And gorgeous!!
spabettie says
thank you, Kate!!
Matt mmWine Horbund says
Vegan and gluten free goodies! I'll have to give them a try! They look amazing
spabettie says
thanks, Matt - enjoy!