Sweet Potato Brownies
These sweet potato brownies are fudgy, rich, and unbelievably decadent. They are also naturally Gluten-Free and Vegan thanks to the magical ingredient of sweet potato.
Why Add Sweet Potatoes to a Brownie Recipe?
I know that the addition of sweet potato to a brownie recipe may sound a bit odd, but hear me out. Sweet potatoes are the versatile ingredient that gives these brownies their moist and fudgy texture. Plus, they provide some natural sweetness and other nutritional benefits.
Sweet potatoes are also loaded with a ton of nutritional benefits, which makes these brownies the perfect way to sneak in your healthy carbs!
Recipe Notes
These brownies are extremely easy to make because all you need to do is process everything together in a food processor!
It is important to remember to peel and steam your sweet potato until it is completely cooked before you add everything to your food processor.
This recipe uses 1/4 cup of oat flour, as a gluten-free flour substitute, which can easily be made at home by adding oats to a blender until you have reached a flour consistency.
This recipe also calls for 1/4 cup of nut or seed butter of your choice. I always use peanut butter, because that is what I usually have on hand, and no peanut butter flavor comes through once the brownies are cooked.
If you love these Sweet Potato Brownies, be sure to check out my recipe for Vegan Peanut Butter Swirl Brownies and my Flourless Peanut Butter Blondies.
Happy Baking!
Sweet Potato Brownies
Ingredients
- 1 cup of steamed and mashed sweet potato about one small-medium sweet potato
- 1/3 cup of cocoa powder
- 1/4 cup of oat flour can be made by blending whole oats in your food processor or blender
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup of peanut butter or nut/seed butter of your choice
- 1/4 cup of maple syrup
- 1/4 cup of MELTED coconut oil
- 3/4 teaspoon of vanilla extract
- 1/3 to 1/2 cup of chocolate chips plus more for topping
Instructions
- Preheat oven to 350 degrees and line an 8×8 baking pan with parchment paper.
- Ensure that your sweet potato is peeled, rinsed, and and dice the before steaming. Steam until all pieces are completely soft and cooked through before adding to your food processor.
- Add all ingredients (leaving out the chocolate chips) to your food processor and blend until completely smooth and no lumps remain. If you want a sweet brownie, add another tablespoon or two of maple syrup.
- Stir in desired amount of chocolate chips. Add batter into prepared baking pan. Top with additional chocolate chips.
- Bake for about 25 minutes or until a toothpick comes out clean.
Love this idea! I wonder how they would turn out with baked rather than steamed sweet potato. Baked sweet potatoes are my go-to I-don’t-want-to-cook-tonight dinner, and I often end up with some leftovers. Next time I do, I’ll definitely try this recipe!
Hi Catherine! I’m sure using baked sweet potato would work as long as the skins are removed and there is no added salt or additional seasonings that would interfere with the taste! I’d love to know how they turn out! Love your blog 🙂
I LOVE THESE HOW ARE THEY SO MOIST! Delicious!
Thank you Haley, I’m so glad you like them! Happy Baking!
I tried these and love them! I added white chocolate chips, so good!
I used baked sweet potatoes & the brownies were fabulous! I think baking enhances the sweetness & flavor. This is my new go to brownie recipe!
I used bittersweet chocolate chips & walnuts & almond extract.
I am so glad you enjoyed them! Thank you for sharing!
These are so good! We love this recipe!! We use sun butter due to a peanut allergy and works perfectly.
I am so glad you enjoy them! Thank you for sharing!
Do you have to use peanut butter/nut butter? Or can you omit it? Also can I replace the coconut oil with olive oil? Thanks
Hi Angela! I have had some people tell me that they have left out the peanut butter in this recipe and their brownies still came out to their liking! Although I would advise substituting peanut butter or nut butter with sunflower seed butter if you can. I have not tried using olive oil in this recipe, but I would love to know how they turn out if you try it! People have also said that they were able to successfully omit the oil in this recipe, but I do not recommend it because it could make the brownies too dry. Happy baking!
I made these tonight and OMG!!! They are so good, I even think these are better than black bean brownies. I ended up using a baked sweet potato and used sun butter instead of peanut butter. They were so moist! Thank you!
Hi Dawn, I am so happy to hear that you enjoyed these brownies!! Thank you so much for leaving a review!
I made these last night as my husband and I are trying to eat plant based most of the week for health. I wanted something a little sweet but on the healthier side. These were perfect. He is picky and he liked especially after refrigerating them overnight. Great excuse to use up some left over sweet potatoes from Thanksgiving. I will make this again and I am sharing with my vegan friends.
I am so happy to hear that you and your husband enjoyed these brownies! Thank you so much for taking the time to leave a review! Happy baking!
Wow, these were so delicious!
I am so glad that you enjoyed them!! Thank you for sharing!
Made these tonight, very moist and tasty!
I am so glad you enjoyed them, Chloe! Thank you for sharing! 🙂
Can I use canned sweet potatoes ?
Hi Jen! I have never used canned sweet potatoes in this recipe, but as long as they are cooked and soft enough to blend, they should work here. I hope this helps! I would love to know how they turn out! 🙂
I made these with leftover pureed sweet potatoes., which worked great. LOl. I panicked a bit when there tiny lumps in the batter after I cuisinarted it ( I made a new word !). Then I remembered I had used chunky peanut butter! I also used agave instead of maple syrup, since am diabetic and it has a lower glycemic index. It was Heat Advisory hot today, so I used my combo mini oven, convection oven, toaster oven and airfryer. I used the oblong baking pan, 10″ x 6″. I baked about 25 minutes, until a toothpick came out clean. I like dark cocoa and that is what used. Just has my first bite, and THIS IS THE BEST BROWNIE I HAVE EVER HAD!!!!
Thanks Ella
Hi Gina, thank you so much for sharing your baking experience! I am so so happy that you enjoyed these brownies, they are one of my favorites! Happy baking 🙂
These are delicious and so moist! My daughter loves them. Just wanted to check should I store in the fridge or cupboard? And how long do they last fresh?
Thanks
This looks so good! What a great combination of flavors !
Thanks for sharing! Does it keep long?