Description
These vegan sweet potato brownies are incredibly rich, fudgy, and chocolatey, with mashed sweet potato providing natural sweetness, moisture, and a soft, dense texture. Unlike traditional brownies that rely on eggs and butter, these brownies use sweet potato as the primary binding and moistening ingredient, creating a healthier dessert that remains indulgent and satisfying.
The result is a brownie with a crackly top, a deep chocolate flavor, and a melt-in-your-mouth fudgy center. They’re perfect for dessert, snacks, lunchboxes, or special occasions.
Yield
- 12 brownies
- Serves 12
Preparation Time
- Sweet potato preparation: 20 minutes
- Batter preparation: 15 minutes
- Baking time: 25–30 minutes
Total Time
Approximately 1 hour
Ingredients
For the Brownies
- 2 cups (450 g) mashed Sweet Potato (about 2 medium sweet potatoes)
- ½ cup (120 ml) maple syrup
- ¼ cup (60 ml) plant-based milk (almond, oat, or soy)
- ¼ cup (60 ml) melted coconut oil
- 1 teaspoon vanilla extract
- ¾ cup (75 g) unsweetened cocoa powder
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Optional Add-Ins
- ½ cup vegan chocolate chips
- ½ cup chopped walnuts or pecans
- 2 tablespoons espresso powder (enhances chocolate flavor)
- ¼ teaspoon cinnamon
Equipment
- 8-inch (20 cm) square baking pan
- Parchment paper
- Mixing bowls
- Potato masher or food processor
- Whisk
- Rubber spatula
Step 1: Prepare the Sweet Potatoes
Option A: Roast (Recommended)
Preheat oven to:
200°C (400°F)
Wash the sweet potatoes thoroughly.
Pierce each several times with a fork.
Place on a baking tray.
Roast for:
45–60 minutes
until completely tender.
Why Roast?
Roasting concentrates natural sugars and produces a richer flavor than boiling.
Option B: Steam
Peel and cube sweet potatoes.
Steam for:
15–20 minutes
until fork-tender.
Allow to cool slightly.
Step 2: Mash the Sweet Potatoes
Remove skins if roasted.
Transfer flesh to a bowl.
Mash until completely smooth.
Important
The smoother the sweet potato, the fudgier and more uniform the brownies will be.
For an ultra-smooth texture, use a food processor.
Measure exactly:
2 cups (450 g) mashed sweet potato
Step 3: Prepare the Baking Pan
Line an 8-inch square baking pan with parchment paper.
Leave some overhang on the sides.
Lightly grease the paper if desired.
Why?
The parchment allows easy removal and cleaner slices.
Step 4: Mix the Wet Ingredients
In a large mixing bowl combine:
- Mashed sweet potato
- Maple syrup
- Plant-based milk
- Melted coconut oil
- Vanilla extract
Whisk until smooth and creamy.
Desired Texture
The mixture should be thick, silky, and evenly blended.
Step 5: Combine the Dry Ingredients
In a separate bowl whisk together:
- Cocoa powder
- Flour
- Baking powder
- Salt
Why Mix Separately?
This ensures even distribution of the leavening agent and prevents lumps of cocoa.
Step 6: Make the Batter
Gradually add the dry ingredients to the wet mixture.
Fold gently with a spatula.
Mix only until no dry flour remains.
What the Batter Should Look Like
The batter will be:
✓ Thick
✓ Dense
✓ Glossy
✓ Similar to traditional brownie batter
Do not overmix, as this can make the brownies less tender.
Step 7: Add Optional Mix-Ins
Fold in:
- Vegan chocolate chips
- Nuts
- Espresso powder
- Cinnamon
if using.
Flavor Tip
Chocolate chips create pockets of melted chocolate throughout the brownies.
Step 8: Transfer to the Pan
Spread the batter into the prepared pan.
Use a spatula to level the surface.
Tap the pan gently on the counter to remove large air pockets.
Step 9: Bake
Preheat oven to:
175°C (350°F)
Bake for:
25–30 minutes
How to Tell When They’re Done
The edges should appear set.
The center should still be slightly soft.
A toothpick inserted into the center should come out with a few moist crumbs attached.
Avoid Overbaking
Overbaked brownies lose their fudgy texture and become cakier.
Step 10: Cool Completely
Place the pan on a wire rack.
Cool for at least:
45–60 minutes
Why This Matters
Brownies continue setting as they cool.
Cutting too early can cause them to crumble.
Step 11: Slice
Lift brownies out using the parchment overhang.
Place on a cutting board.
Use a sharp knife to cut into 12 squares.
For cleaner cuts:
- Wipe the knife after each slice.
- Chill brownies for 20 minutes before cutting.
Optional Chocolate Glaze
Ingredients
- ½ cup vegan chocolate chips
- 2 tablespoons plant-based milk
Method
Place ingredients in a heatproof bowl.
Microwave in short intervals or melt over simmering water.
Stir until smooth.
Drizzle over cooled brownies.
Allow glaze to set before slicing.
Storage
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store for up to 1 week.
The brownies become even fudgier after chilling.
Freezer
Freeze individually wrapped brownies for up to 3 months.
Thaw overnight in the refrigerator before serving.
Variations
Peanut Butter Swirl
Drop spoonfuls of natural peanut butter onto the batter and swirl with a knife.
Double Chocolate
Add an extra ½ cup vegan chocolate chips.
Nutty Brownies
Add chopped walnuts or pecans for crunch.
Mocha Brownies
Add 1 tablespoon espresso powder to intensify the chocolate flavor.
