I have a secret! You can eat decadent, fudgy brownies that are healthy! These vegan sweet potato brownies are so delicious that you won't believe this sweet potato brownie recipe is made with whole-food ingredients! Shhhh.
My husband, Paul, loves sweets, so I made him a batch of my famous vegan sweet potato brownies. Like my vegan chocolate pudding and fudgsicle recipe, this vegan sweet potato brownie recipe is made with whole foods ingredients. It's one of his favorites, so I'll share the secret.
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The Benefits of Eating Sweet Potatoes
Sweet potatoes are nutritious, packing a good amount of vitamin A, vitamin C, and manganese into each serving. They also have anticancer properties and may promote immune function and other health benefits.
Nutritional Profile
1 cup of sweet potatoes contains:
- One cup, or 200 grams (g), of baked sweet potato with skin provides (2Trusted Source):
- Calories: 180
- Carbs: 41 g
- Protein: 4 g
- Fat: 0.3 g
- Fiber: 6.6 g
- Vitamin A: 213% of the Daily Value (DV); Vitamin C: 44% of the DV; Vitamin B6: 34% of the DV
- Manganese: 43% of the DV
- Copper: 36% of the DV
- Pantothenic acid: 35% of the DV
- Potassium: 20% of the DV
- Niacin: 19% of the DV
Vegan Sweet Potato Brownies Ingredients
- Sweet Potatoes: I used orange sweet potatoes, but any type of sweet potato work well.
- Dates: Medjool dates are a good energy source and are readily available in many grocery stores.
- Maple Syrup: Maple syrup is an unrefined natural sweetener.
- Nut Butter: I used homemade peanut butter, but you can use your favorite nut butter.
- Unsweetened Cocoa Powder: Unsweetened cocoa powder, also known as natural cocoa powder, is cocoa powder that has not had its acids removed. It has a bitter, acidic, fruity, complex flavor and a light brown color. It has a very concentrated chocolate flavor because it's unprocessed beyond grinding the cocoa butter and separating it.
- Baking Soda: Baking soda, also known as sodium bicarbonate, is a leavening agent that's often used in quick-bake recipes like cookies, muffins, and pancakes
- Flaky Sea Salt (Optional): If you like salted brownies, add a little flaky sea salt to the top right before baking. If not, skip this ingredient.
Sweet Potato Brownies Ingredient Substitutions
- Any sweet potatoes, dates, or nut butter can be used for this vegan sweet potato brownie recipe.
- Date syrup can be used instead of maple syrup.
How to Make Vegan Sweet Potato Brownies
All you need is a food processor or a blender.
- Preheat the oven to 350 degrees.
- Peel and cook a sweet potato. You can do this by boiling or baking it. You need 1 cup of cooked sweet potato for the brownies.
- Using a food processor with a large blade, or a blender.
- Spoon the cooked sweet potato into the food processor or blender.
- Add the pitted dates (make sure they are soft). If they are not soft, boil 1 cup of water and add the dates; allow them to soften for about 10 minutes. Drain and then add to the food processor or the blender.
- Now, add the maple syrup and nut butter.
- Blend the ingredients until smooth.
- If your dates are dry, you may need to add a Tablespoon or two of water.
- In a separate bowl, combine the oat flour, unsweetened cocoa powder, and baking soda.
- Pour the blender contents into the dry ingredients, scraping the blender's contents into the bowl with the dry ingredients.
- Stir until combined. The batter will be thick.
- Prepare an 8 X 8 pan with parchment paper.
- Brush a little water into the base of the pan to make the parchment paper fit perfectly; the paper will stick to the pan and make it tighter.
- Using a spatula, spread the brownie batter into the bottom of the pan, pushing it into the corners.
- If the batter is sticky, lightly dip the spatula in water to keep it from sticking.
- Sprinkle with sea salt if desired.
- Bake for 30 minutes.
- Allow to cool completely before cutting.
Recipe FAQs
Natural cocoa powder is usually labeled as “cocoa” or “unsweetened cocoa powder.” It has not had its acid stripped away, so it is lighter in color, acidic, bitter, and has a very concentrated chocolate flavor.
Since cocoa is rich in phytonutrients but low in fat and sugar, the calories you get from cocoa powder will be packed with healthy chemicals. Studies have also found that cocoa helps regulate energy use and metabolism while increasing feelings of fullness.
The cocoa powder tastes like chocolate without the creamy mouthfeel; cocoa butter adds to bar chocolate. Dutch process cocoa tastes milder, while natural cocoa powder can have a sharper flavor.
Tips
- Dates often dry out quickly. If your dates are dry, boil 1 cup of water and carefully insert the dry dates.
- Let them sit for 10 minutes; drain and then use them. This works for any recipe calling for dates.
- The salt is optional. Salted brownies are a thing; however, if you don't like salt or try to avoid it, skip this ingredient.
- Do not cut the brownies until they are cool.
- To quickly and easily remove the brownies from the pan, wait until they cool, lift the parchment paper from the pan, and cut.
- Store in air-tight container on the container for up to 1 week.
Indulge in healthy, delicious, vegan sweet potato brownies! You know you want to lick the bowl!
More Delicious Vegan Recipes to Enjoy!
If you love this vegan sweet potato brownie recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan Sweet Potato Brownies
Ingredients
- 1 cup cooked sweet potatoes skin removed
- 4 dates pitted
- 2 Tablespoons maple syrup
- ½ cup nut butter
Dry Ingredients
- ½ cup unsweetened cocoa powder
- ¼ cup oat flour or flour of choice
- 1 ½ teaspoons baking soda
Instructions
- Preheat the oven to 350 degrees.
- Peel and cook a sweet potato. You can do this by boiling or baking it. You need 1 cup of cooked sweet potato for the brownies.
- Using a food processor with a large blade, or a blender.
- Spoon the cooked sweet potato into the food processor or blender.
- Add the pitted dates (make sure they are soft). If they are not soft, boil 1 cup of water and add the dates; allow them to soften for about 10 minutes. Drain and then add to the food processor or the blender.
- Now, add the maple syrup and nut butter.
- Blend the ingredients until smooth.
- If your dates are dry, you may need to add a Tablespoon or two of water.
- In a separate bowl, combine the oat flour, unsweetened cocoa powder, and baking soda.
- Pour the blender contents into the dry ingredients, scraping the blender's contents into the bowl with the dry ingredients.
- Stir until combined. The batter will be thick.
- Prepare an 8 X 8 pan with parchment paper.
- Brush a little water into the base of the pan to make the parchment paper fit perfectly; the paper will stick to the pan and make it tighter.
- Using a spatula, spread the brownie batter into the bottom of the pan, pushing it into the corners.
- If the batter is sticky, lightly dip the spatula in water to keep it from sticking.
- Sprinkle with sea salt if desired.
- Bake for 30 minutes.
Video
Notes
- Dates often dry out quickly. If your dates are dry, boil 1 cup of water and carefully insert the dry dates.
- This method of rehydrating dates is a versatile trick to have up your sleeve. Let them sit for 10 minutes; drain and then use them. It's a handy solution for any recipe calling for dates.
- The salt is optional. Salted brownies are a thing; however, if you don't like salt or try to avoid it, skip this ingredient.
- Do not cut the brownies until they are cool.
- To quickly and easily remove the brownies from the pan, wait until they cool, lift the parchment paper, and cut.
- Once baked, your brownies can be stored in an air-tight container for up to 1 week. This method ensures they stay fresh and delicious, giving you peace of mind about your baking.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Hollie
Love this recipe, I’ve made them twice. I added extra dates and maple syrup the second time but they were delicious both ways. I do prefer slightly sweeter. Thank you
Kathy Carmichael
Hi Hollie! I'm so glad you liked the brownies. And you should always tweak a recipe to make it just the way you like it. Thanks for the feedback. I appreciate it.
Sherry Dowdy
Can I sub canned pumpkin if I don’t have any sweet potatoes?
Kathy Carmichael
Hi Sherry, I have never tried pumpkin; however, it would probably work. Let me know how it goes. That sounds yummy.
Sherry Dowdy
The pumpkin from a can was much wetter than a sweet potato so I had to cook them twice as long but they were really good. Like a gourmet fudge brownie.
Kathy Carmichael
Sherry, thanks for letting me know. I'm going to try this. It is helpful to learn to cook them twice as long! Thanks for the follow-up. I know other people will appreciate the insight.
Chloe
These are so delicious! I did add a splash of almond milk and and extra tablespoon of maple syrup. Thank you for the recipe!
Kathy Carmichael
Hi Chloe, I'm so glad you enjoyed the brownies. Thank you for the feedback. I appreciate you taking the time to comment and rate the recipe.
Lia Stewart
Best vegan oil free brownies I’ve come across. Will definitely be my go to brownie recipe. I topped mine with chopped walnuts. Yum.
Kathy Carmichael
Hi Lia, I'm so glad you liked the brownies. Thank you for the feedback and for taking the time to comment and rate the recipe. I appreciate it.
valerie peterson
these are FANTASTIC!!!!! ive made them twice and will have them regularly! cherries are in season and i like to heat up the brownie a bit and put cherries on top--sooo decadent tasting! thanks kathy!
Kathy Carmichael
Hi Valerie, The addition of cherries sounds fantastic. I love it! Thank you for the feedback and for sharing that scrumptious idea!