At 19, I could barely manage boiling water without double-checking instructions online. My “dessert” game was limited to whatever came out of a wrapper. Then I stumbled on a brownie recipe made with sweet potatoes. I was curious, maybe even doubtful. The first try? A complete flop. But something about the texture caught my attention. So I kept tweaking, testing, and after plenty of trial runs I landed on this gem.
Now, these vegan sweet potato brownies are my go-to when I need a sweet treat that feels indulgent but doesn’t crash my system. They’re naturally sweet, packed with fiber, and every bite is as satisfying as the classic version without any animal products or processed junk.
You won’t miss the butter. You won’t miss the sugar. You’ll just want another piece.
How to Make Fudgy Vegan Sweet Potato Brownies (Even Without Gluten)
The key to that rich texture
The magic in these brownies comes from how the ingredients work together. You don’t need eggs or butter to get that dense, chewy bite. The sweet potato needs to be thoroughly cooked boiled or baked is fine as long as it’s soft enough to mash easily. The softer it is, the smoother and moister your batter will be.
If your dates feel dry, soak them in hot water for 10 minutes. This not only softens them but also boosts the caramel-like sweetness that makes these brownies shine. When blended with maple syrup and nut butter, you get a thick, smooth base that sets the tone for the whole dessert.
Nut butter binds everything and adds that rich creaminess usually brought in by eggs or butter. Once you mix in cocoa powder, oat flour, and baking soda, the batter comes together beautifully thick, chocolatey, and ready to bake.
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Vegan Sweet Potato Brownies Quick To Do Any Time
- Total Time: 40 minutes
- Yield: 12 1x
- Diet: Vegan
Description
These vegan sweet potato brownies are rich, fudgy, and naturally sweetened. A clean treat made from wholesome ingredients that satisfies every bite.
Ingredients
1 cup cooked sweet potatoes (peeled)
4 pitted dates
2 tablespoons maple syrup
½ cup nut butter
½ cup unsweetened cocoa powder
¼ cup oat flour (or almond flour)
1½ teaspoons baking soda
Instructions
Preheat oven to 350°F.
Cook and peel the sweet potato.
Blend sweet potato, dates, maple syrup, and nut butter until smooth.
Whisk cocoa powder, oat flour, and baking soda in a bowl.
Combine wet and dry ingredients.
Line an 8×8 pan with parchment and spread batter.
Optional: sprinkle with sea salt.
Bake for 30 minutes.
Let cool completely before slicing.
Store in an airtight container for up to 1 week.
Notes
Soak dates in hot water if dry.
Do not slice while warm—wait until fully cooled.
For firmer texture, store in the fridge or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 88 g
- Sugar: 4g
- Sodium: 139mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0g
Gluten-free? No problem
Oat flour is a great choice here, especially if you’re using certified gluten-free oats. If you want to switch things up, almond flour also works well and adds a slightly nutty flavor. Skip coconut flour it absorbs too much and throws off the texture.
Try This Amazing sweet potato brownies recipe
What Vegan Sweet Potato Brownies Taste Like (And Why Everyone Loves Them)
Deep chocolate flavor that doesn’t feel “healthy”
Let’s be honest. When you hear “sweet potatoes in brownies,” it might sound like a wellness trend gone too far. But here’s the truth: these taste like real brownies. Rich cocoa flavor. Moist and fudgy texture. Just the right amount of sweetness. You won’t notice the sweet potato unless you’re looking for it.
The cocoa powder keeps the flavor chocolate-forward. The sweet potato adds subtle richness and keeps things moist. Dates and maple syrup create a natural sweetness that feels balanced, not sugary.
Try This Amazing Sweet Potato Brownies
Table of Contents
Table of Contents
Even non-vegans ask for seconds
I’ve shared these at family gatherings, game nights, and once even mailed a batch to a skeptical cousin in Chicago. No one ever guesses they’re vegan. And when I do tell them? They’re surprised in the best way.
These brownies hold their own against the boxed mix versions, but leave you feeling better afterward. If you’re looking for more treats that check all the boxes (taste, texture, and clean ingredients),
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Your Recipe: Vegan Sweet Potato Brownies
Ingredients
- 1 cup cooked sweet potatoes (peeled)
- 4 pitted dates (softened if dry)
- 2 tablespoons maple syrup
- ½ cup nut butter
- ½ cup unsweetened cocoa powder
- ¼ cup oat flour (or almond flour)
- 1½ teaspoons baking soda
Instructions
- Preheat oven to 350°F.
- Cook and peel the sweet potato.
- In a food processor, combine sweet potato, dates, maple syrup, and nut butter. Blend until smooth.
- Mix the wet and dry ingredients until thick.
- Optional: sprinkle with sea salt.
- Bake for 30 minutes.
- Cool completely before slicing.
- Store in an airtight container for up to 1 week or freeze.
Tips
- Soak dates in hot water if dry.
- Let the brownies cool before slicing to get clean edges.
FAQs About Vegan Sweet Potato Brownies
What are the main ingredients in vegan sweet potato brownies?
They’re made with cooked sweet potato, dates, maple syrup, nut butter, oat flour, cocoa powder, and baking soda. Every ingredient is plant-based and naturally sweet.
Are vegan sweet potato brownies gluten-free?
Yes, if you use gluten-free oat flour or almond flour. Avoid coconut flour as it dries out the batter.
What do vegan sweet potato brownies taste like?
They taste like classic fudgy brownies with a deep chocolate flavor. The sweet potato adds richness without overpowering the taste.
Do vegan sweet potato brownies taste like sweet potatoes?
No, generally they don’t taste like sweet potatoes. The chocolate flavor is typically strong and masks the subtle sweetness of the sweet potato. Some people might detect a hint of sweet potato flavor when the brownies are warm, but it becomes less noticeable as they cool. The sweet potato primarily contributes to the brownie’s texture and structure, making them fudgy and moist.
How long do vegan sweet potato brownies last
When stored in an airtight container, vegan sweet potato brownies can last for:
Room Temperature: Up to 2-3 days.
Refrigerator: Up to 5 days, and some recipes suggest up to a week. Storing them in the fridge can also enhance their fudgy texture.
Freezer: For up to 3 months.
How can I make my vegan sweet potato brownies fudgy
Chill the brownies: Refrigeration, especially overnight, can help set and develop a fudgy texture.
Use the right amount of sweet potato puree: Accurate measurement of the sweet potato puree at room temperature yields the best results.
Avoid overbaking: Slightly underbaking the brownies is preferable, as they will continue to set as they cool.
Use high-quality cocoa powder: This contributes to a richer chocolate flavor and a fudgy texture.
Consider adding healthy fats: Some recipes include fats such as coconut oil or nut butter to create a denser, fudgier brownie.
Final Thoughts
These vegan sweet potato brownies are the kind of dessert you’ll make once—and then keep coming back to. Simple ingredients, no refined sugar, and a fudgy texture that rivals any boxed mix. Whether you’re cutting back on dairy, eating plant-based, or just want a dessert that actually leaves you feeling good, this one checks all the boxes.
Add chocolate chips. Toss in walnuts. Or keep it simple. However you slice it, you’re in for a chocolate treat that doesn’t disappoint.
Looking for your next favorite? Browse all my plant-based dessert recipes—they’re full of flavor and always a crowd favorite.