Vegan Sweet Potato Brownies

Frosted brownies on a piece of parchment paper.

Vegan Sweet Potato Brownies

These easy Vegan Sweet Potato Brownies are made with almond flour, almond butter, and cocoa powder for a decadent, healthier brownie. Gluten-free.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings brownies

Calories 248kcal

Author Tessa

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.

Notes

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 sweet potatoes when you have them at dinner so you are ready to bake!

Store extra frosting in the fridge and stir into oatmeal or top a scoop of ice cream.

To store: Keep 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.

Nutrition