Vegan Sweet Potato Brownies
These delicious sweet potato brownies are super easy to make with just 7 healthy ingredients and are completely vegan and oil-free!
- vegan, oil-free and can be nut-free
- easy to make in 30 minutes with just 7 ingredients!
- made with spelt flour and coconut sugar
- decadent, fudgy texture kids and adults will love
- amazing served warm with your favourite dairy-free vanilla ice cream but totally suitable for healthy snack too!
- sweet potato – needs to be be peeled, cooked and mashed in advance, you can boil, steam or roast it
- coconut sugar – can be swapped for cane sugar
- almond butter – swap for peanut butter or cashew butter, for nut-free brownies, use sunflower seed butter or tahini
- milk – use carton coconut milk, almond milk or cashew milk
- cocoa powder – any cocoa powder works, look for dark cocoa powder or use cacao powder for extra rich, dark chocolate flavour!
- chocolate chips – totally optional but really make these a treat, I like Enjoy Life or Camino dairy-free chocolate chips, chocolate chunks or mini chocolate chips
Complete list of ingredients and amounts is located in recipe card.
Step by Step Instructions
Before You Start: You’ll need cooked, mashed sweet potato for this recipe or for convenience, you can use canned sweet potato puree.
To cook, peel and chop a large sweet potato into 1 inch cubes. Steam for approx. 7 minutes or boil for approx. 15 minutes until they can easily be pierced with a fork. Strain, mash (you’ll need 1 cup) and proceed with recipe.
Sweet potato can also be cooked in the microwave, Instant Pot or baked in the oven.
Step 1. Add the mashed sweet potato, coconut sugar, almond butter, milk and vanilla (if using) to a large mixing bowl and mix until thoroughly combined and smooth.
Quick Tip: Before you finish the batter, prepare a 8 to 9 inch baking pan by giving it a light coating of non-stick cooking spray, lightly greasing with oil or lining with parchment paper.
Step 2. Add the rest of the ingredients to the bowl and mix well until you have a smooth, uniform batter then transfer the mixture to a baking pan. If you’re adding chocolate chips, mix those in now as well.
Bake for 25 minutes at 350 F.
Let the brownies cool in the pan for at least 30 minutes before slicing or better yet, cool in the fridge for an hour for the best texture!
Yes, no problem! Just pop it open, scoop out 1 cup and proceed with the recipe.
I haven’t tested it but because spelt is a form of wheat, you should be able to do a 1:1 substitution with whole wheat or all-purpose flour.
Yes. To make nut-free brownies, use tahini or sunflower seed butter instead of almond butter.
- Let cool completely before storing.
- Fridge: Up to 1 week in a sealed container. I love them straight from the fridge…so fudgy!
- Freezer: Can be frozen in a sealed container or freezer-safe bag for up to 3 months. Thaw at room temperature or in the fridge or microwave before enjoying.
- Room Temperature: I’d recommend storing them in the fridge but they’re ok at room temperature for a couple days if you’re taking them to-go.
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- 1 cup peeled, cooked and well mashed sweet potatoes (240 g)
- ½ cup + 2 tablespoons coconut sugar (80 g)
- ½ cup drippy almond butter (120 g)
- ½ cup plant-based milk (100 g)
- 1 tsp vanilla extract, optional
- 1 ½ teaspoon of baking soda
- 1/4 tsp salt
- 1/3 cup unsweetened cocoa powder (30 g)
- ½ cup spelt flour (55 g)
- up to 1/2 cup dairy-free chocolate chips, optional (85 g)
- Preheat the oven to 350 °F (180 °C).
- Prepare an approximately 8-9 inch square baking pan with a light coating of non-stick spray, lightly grease with oil or line with parchment paper.
- Add the mashed sweet potatoes, coconut sugar, almond butter and coconut milk to a mixing bowl and mix well until completely combined and smooth.
- Add the rest of the ingredients and mix until everything is well incorporated.
- Bake for 25 minutes.
- Remove from the oven and let cool in the pan for at least 30 minutes, or for best results, let col in the fridge for at least 1 hour before slicing and serving.
Coconut sugar can be substituted with cane sugar.
Nut-Free Option: Almond butter can be substituted with peanut butter or for nut-free brownies, sunflower seed butter or tahini.
Storing: Let cool before storing. Store in an airtight container in the fridge for up to 1 week, or freezer for up to 3 months. Ok at room temperature for a couple of days if taking to-go. If frozen, thaw at room temperature or in the fridge or microwave.
Serving: Try serving them warm with a scoop of dairy-free vanilla ice cream or coconut yogurt!
- Serving Size: 1
- Calories: 98
- Sugar: 6.5 g
- Sodium: 47 mg
- Fat: 4 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
Keywords: sweet potato brownies, vegan sweet potato brownies