These easy Vegan Sweet Potato Brownies are made with almond flour, almond butter, and cocoa powder for a decadent, healthier brownie. Topped with a 2-ingredient frosting! Gluten-free.
If you love the fudgy texture of brownies, these vegan brownies are rich, chocolatey, and extra fudgy! Your chocolate cravings have met their match.
Sweet potato adds a wonderful flavor and moisture to gluten-free baked goods. Just like this sweet potato cornbread and healthy sweet potato bread recipe, it is a delicious addition.
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Why you'll love this recipe
- A vegan recipe no one will know is vegan!
- It's easy to prep ahead - either bake the potatoes the day before just for this recipe or throw a couple extra in the oven when you make dinner. Canned purée works too!
- Simple ingredients for a healthier brownie recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Sweet potato - The health benefits of sweet potatoes are plenty, and they replace the butter or oil called for in traditional brownies. They bring a lot of moisture to these dairy-free brownies and delicious richness to the frosting.
Cocoa powder - Unsweetened cocoa powder is key here, but cacao powder is a good substitute. Cacao powder will create a more intense flavor.
Almond butter - This acts as our binder and our egg replacer. It also adds some healthy fat and some protein to offset the sugar. Substitute cashew butter if needed. (Or make your own almond butter!)
Maple syrup - Maple pairs perfectly with chocolate and is refined sugar-free. Here are some great maple syrup substitutes if needed.
Coconut sugar - This is a great way to add sweetness with depth like brown sugar, but it is less processed.
Almond flour - I love to use almond flour in gluten-free baking because it helps create a moist crumb.
Dairy-free chocolate chips - Semi-sweet or dark chocolate chips will work, use what you prefer.
Step-by-step instructions
Before you start: Preheat the oven to 350 degrees Fahrenheit and line an 8x8 baking pan with parchment paper.
Step 1: Cook the potatoes to fork-tender. Place ¾ cup of the potato mash or puree in a large mixing bowl, followed by the other "wet ingredients," the almond butter and maple syrup. Whisk to combine.
Step 2: Add the remaining dry ingredients (besides vanilla) and mix with a hand mixer until smooth. Add vanilla extract and mix until combined.
Step 3: Transfer the batter to the prepared pan and spread the batter into an even layer. Bake for 20-25 minutes, until a toothpick, comes out mostly clean.
Step 4: Heat mashed potato for the frosting and chocolate chips on the stove to melt and stir until smooth. Frost and serve!
Recipe tips
- Lining the pan with parchment allows you to lift out the cooled brownies in one piece for easy slicing on a cutting board.
- Bake extra potatoes when you have them at dinner so you are ready to bake! Don't have any? Try canned puree instead.
- Store extra frosting in the fridge and stir into oatmeal or top a scoop of ice cream.
Storage
Store the brownies in an airtight container in the refrigerator for up to five days.
To freeze, separate squares and place on a baking sheet. Freeze until solid, then transfer to a freezer-safe container. Keep in the freezer for up to three months.
FAQs
Unsweetened cocoa powder (Dutch processed) is used In this vegan brownie recipe, but natural cocoa powder (also known as cacao powder can be used as well.
Cacao powder will have a more intense flavor than Dutch-processed cocoa powder. Either way, you'll want to make sure to purchase the unsweetened kind.
The best way to cleanly cut fudgy brownies is to let them cool completely to room temperature and remove them from the pan with the parchment paper sling.
Then dip your knife in hot water and wipe dry. It will now slice very nicely if you use a single smooth motion. Do this between each slice for Pinterest-worthy cuts.
No. The vibrant orange vegetable adds moisture and a natural sweetness that makes for a delicious fudgy brownie.
More gluten-free brownie recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Vegan Sweet Potato Brownies
Ingredients
Sweet Potato Brownies
- ¾ cup (143 g) mashed sweet potato (1 large) or canned puree
- 1 cup (227 g) unsalted almond butter stirred well
- ¼ cup maple syrup
- ¼ cup (32g) coconut sugar
- ⅓ cup (35g) almond flour
- 4 tablespoons (31g) unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons pure vanilla extract
Sweet Potato Frosting
- 1 large sweet potato, cooked and mashed or canned puree
- 10 ounces dairy-free dark or semi-sweet chocolate chips
Instructions
Brownies
- Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper.
- Cook the sweet potato in the microwave on the appropriate setting until well cooked and mashes well with a fork. Place ¾ cup of the mashed sweet potato in a large bowl, followed by the almond butter and maple syrup. Whisk to combine.
- Add the coconut sugar, almond flour, cocoa powder, salt, and baking soda. Using an electric mixer, or by hand, mix until evenly combined and incorporated. Add vanilla extract and mix until combined.
- Transfer batter (it will be thick) to the prepared pan. Using a spatula or your hands, spread and pat the batter into an even layer. Bake for 20-25 minutes, until a toothpick comes out mostly clean. (24-25 minutes is about perfect for my oven.)
- Allow brownies to cool in pan on wire rack.
Frosting
- Once the brownies are cool, prepare your frosting. Cook the remaining sweet potato in the microwave at appropriate setting until it easily mashes with a fork.
- Add mashed potato and chocolate chips to the saucepan and cook over medium-low heat. Stir frequently, just until chocolate chips have melted. Remove from heat and stir until mixture is smooth.
- Spread frosting (you won't need all of it) over top of cooled brownies. Allow frosting to cool and set before slicing brownies into squares.
- To store: Keep leftovers in an airtight container for 4-5 days at room temperature or in the refrigerator.
Olga
Amazing! Thank you for sharing this recipe
Tessa
Thanks so much, Olga!
Moreen Murray
Just made these...soooo good! Thanks for the recipe.
Tessa
That's great! Thank you so much.
Bonnie
amazing goodness...thank you so much. I've made them twice in the last few days for potlucks-doubled the recipe. Second time around i added applesauce and walnuts, and baked for 30 minutes mostly because of the 9 x 13 pan size. They're a wonderful fudgy texture....and everyone loved them. I love how simple baking them on parchment makes both the slicing and clean up...thank you
Maria
Thank you for the most delicious recipe for a healthy version of brownies!!!!! I used a can of organic sweet potato puree and it work! It made the brownies super moist. I also used it for the frosting. I let it harden in the fridge before icing the brownies. Came out really good
Tessa
That's great! Thank you for giving them a try!
Julia
Holy moley! Don’t look for another brownie recipe. Ever. Healthy or not. These are incredible. So simple, and so rich. We didn’t even use the icing...they’re perfect just the way they are!
Johanne Beaulieu
I used baking powder instead of bakin soda. I hope it won’t be an issue... :-(
Jane
Made these for a family party and everyone loved them! Although the chocolate taste isn’t very prominent, even with the frosting, you can definitely taste the cocoa. I added crushed hazelnuts on top of the frosting and it tasted even better.
Sami
You're a genius. I made changes: used 1/4 c coconut cream and 3/4 c almond butter (I had coconut cream to use). I did not use any sugar, instead 1/8 c more maple syrup and 1/8 c more almond flour. In the frosting, I only used 8 oz of chocolate. They are awesome! Will definitely make again -- thank you for a healthier alternative to my usual monthly craving. ;)
Tessa
Wonderful! I'm so glad. Thank you for your kind note, Sami!
Rudy
Yammies!!!
Gina T.
Thank you for your recipes. I got your ideas and made the sweet potato brownies with a slight change. I used brown sugar, all purpose flour, condensed milk instead of coconut sugar, almond flour and maple syrup. I also tried to make almond butter by myself (not difficult to make but it took time because I don't have really good blender). Eventually, it doesn't look really nice as your version but it takes delicious. I love it.
Olga
Tessa, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Rita
At first I tried the batter and didn't care for it, once cooked I love them!
I substituted sweet potato for squash just because I had it prepared already. They came out chocolaty, moist, and a great texture.
Tessa
That's great to hear! Thank you! And I love that you were able to use the squash you had on hand.
Brittany|Hey Flavor
I was looking for a healthier dessert and came across these! The sweet potato frosting was a great addition to these brownies! They are delicious and healthy at the same time! What a great combo!
Tessa
Thank you, Brittany!! That's great to hear. Thanks so much for your kind words.
Traci | Vanilla And Bean
Oooooh my! Yes! I made my first sweet potato icing last fall after thumbing through some recipe magazines while on vacation... it is SO good! I couldn't believe it! But to top these gorgeous brownies with them is even better. So luscious and rich, Tessa and you know how I feel about Rodelle Vanilla and Cocoa.... Sooo good!
Edwina
I made these and they were delicious. My kids loved them too. I love that they're healthier for us. I've never made frosting with sweet potato before but it worked. Thanks for such a good idea.
Tessa
Thanks, Edwina!! That's so good to hear. Thank you for your kind words!
louise
Hi Tessa, I was wondering if these would be freezer friendly, so you could make them in advance?
Also this has been my go to brownie recipe for years! Thank you so much.
Tessa
Hi Louise! Thanks so much. I have not tried freezing these brownies, but my guess is that since the sweet potato adds a good amount of moisture, they would probably freeze pretty well. I will have to try that out! :)
Anna Kurcewcz
Hi
Is there a way to substitute the vegan ingredients (almond butter and flour, coconut sugar,maple syrup) with regular (and cheaper) stuff? Like peanut butter, whole wheat flour, sugar and honey? If so, will the amounts stay the same?
Tessa
Hi Anna! You can certainly sub the almond butter for peanut butter and the coconut sugar with regular sugar. This would, though, alter the flavor, and make them sweeter. You should also be able to sub the maple syrup with honey. All these subs in the same amount. I haven't tried these subs myself, but that is my best guess. Hope that helps!
emily james
Lol since when are regular peanut butter, flour and sugar NOT vegan? ? funny how people assume vegan=THE FANCIEST VERSION OF EVERYTHING
Elizabeth
These look absolutely delightful!!! I love the idea of something chocolaty for Thanksgiving dessert.
Tessa
I'm always in need of a little chocolate!