Vegan sweet potato brownies are a healthy and delicious treat with only 5 ingredients! They’re fudgy, flourless, and easy to make. Each bite delivers an explosion of chocolate peanut butter gooeyness!
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Can I interest you in a batch of decadent brownies with sweet potato? No? You’re not sold on using sweet potatoes in a dessert?
Trust me, you have nothing to worry about with this recipe! The sweet potato in these brownies serves a binder, which is how they’re vegan (you don’t need eggs…nor flour for that matter). It adds some natural sweetness and contributes a fudgy texture, not to mention fiber, vitamins, and minerals.
So, having one of these brownies is definitely NOT the same as eating a baked sweet potato on its own. In fact, it’s way better. Because…chocolate. And maple syrup and vanilla extract. And PEANUT BUTTER! Yup, those are all of the ingredients (just 5!). You really can’t go wrong with that dream team, huh?
The bottom line is that these vegan sweet potato brownies are a healthier sweet treat that incorporates a vegetable. And that is always a good thing! Each brownie has 8 grams of protein and 3 grams of fiber, which is an impressive nutrient profile as far as sweets go. Make a batch for your Valentine, kids, coworkers, neighbors, or just yourself!
How to Make Sweet Potato Brownies
- Prepare the mashed sweet potato. To save time, use a roasted sweet potato that you prepared ahead of time or cook the sweet potato in your microwave.
- Stir in the peanut butter, vanilla, and maple syrup. Then add the unsweetened cocoa powder.
- Spread in an 8×8 or 9×9 baking dish. Top with mini chocolate chips and flaky sea salt (optional), and bake for 35 to 40 minutes.
- Let the brownies sit for 15 minutes before slicing into small pieces. Enjoy!
Want another recipe with a sweet potato twist? Check out the Silver Dollar Sweet Potato Protein Pancakes.
For the full recipe and notes, be sure to scroll down to the recipe card. In the meantime, here are my tips for making perfect vegan sweet potato brownies.
- Feel free to sub other nut butters, like almond butter, for the peanut butter if desired. You can also add nuts, like pecans, to the batter or on top of the brownies before baking.
- Brownies with sweet potato are fudgy, so it can be difficult to know when they are finished baking. Refer to photo 4 above for a visual cue. These aren’t regular brownies and are more like fudge.
- Be sure to let the brownies cool for at least 15 minutes before slicing. If you have the time, put them in the fridge for 30 to 60 minutes before slicing. This helps them “firm up” so that they are easier to slice. I recommend using a mini spatula to scoop out the sliced brownies.
- Store the brownies in an airtight container in the fridge for up to 5 days. They also freeze really well. Wrap each one individually in plastic wrap before storing in a freezer-safe container or bag for up to 3 months. You can enjoy them frozen or thawed.
More Healthy Desserts
If you love these vegan sweet potato brownies, check out these other desserts:
- Oatmeal Date Almond Butter Bars
- Oatmeal Raisin Sweet Potato Cookies
- Chocolate Avocado Muffins
- Fudgy Beet Brownies
- Carrot and White Bean Vegan Blondies
- Chocolate Cherry Pumpkin Oatmeal Bars
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Vegan Sweet Potato Brownies
- 1 cup mashed cooked sweet potato
- 1 cup creamy peanut butter - can sub other nut butters
- ½ cup maple syrup - use ¼ cup if you want them less sweet
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- Mini vegan chocolate chips - optional
- Flaky sea salt - optional
- First, cook the sweet potato. You can boil, roast, or microwave the sweet potato until tender. See notes for instructions for each cooking method.
- Preheat the oven to 350 degrees F. Grease a 9×9 baking dish and set aside.
- Add 1 cup of cooked sweet potato to a mixing bowl, and mash with a fork. Stir in the peanut butter, maple syrup, and vanilla extract until smooth. Add the cocoa powder, and mix well.
- Spread the batter into an even layer in the greased baking dish. Top with mini chocolate chips and flaky sea salt (optional). Bake for 35 to 40 minutes.
- Let the brownies cool for at least 15 minutes before slicing into pieces. This will help them firm up, so that they don't fall apart when you cut them. If you are able to put them in the fridge for 30 to 60 minutes before slicing, even better!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- How to cook sweet potato
- Boil: Peel the sweet potato, cut into 1-inch chunks, place in a pot of salted water, bring to a boil, and cook for 15-20 minutes until tender.
- Microwave: Poke several holes in the sweet potato skin to let air escape, place on a plate, microwave for 2.5 minutes, turn the potato over, and microwave for another 2.5 minutes.
- Roast: Preheat an oven to 400 degrees F, poke several holes in the sweet potato skin, place on a piece of foil or a baking sheet on the center rack of the oven. Cook for 45-60 minutes until tender.
- Peanut butter tip: If you have trouble getting peanut butter out of measuring cups, try rinsing the cup in hot water for a few seconds before adding the peanut butter. This will help it glide right out!
- Storage: Place in an airtight container, using wax or parchment paper as needed to separate layers of brownies. Store in the fridge for up to 5 days.
- Freezing: Let the brownies cool completely. Wrap each one in plastic wrap before placing in a freezer-safe bag or container. Freeze for up to 3 months.
Enjoy! – Lizzie
Hi, I’m looking to try this recipe! So excited to do something with these purple yams!
The peanut butter is a substitute for butter, correct? So if I don’t wish to use any nut butter, I could use a cup of butter instead, right?
Lizzie Streit, MS, RDN
Hi Rachel, thanks for your comment! Yes, the peanut butter is mainly intended to be a substitute for butter. However, the protein in the peanut butter also adds some structure to the recipe as well. I believe it would still turn out OK if you substituted a cup of butter for the peanut butter, but I’m not positive. I’d love to hear how it works for you! Keep me posted.