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+ servings
3 vegan sweet potato brownies stacked on top of each other

Vegan Sweet Potato Brownies

These fudgy, flourless brownies use just 5 ingredients! They're a healthy sweet treat that's easy to make and freezes well.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings 9 brownies
Calories 236kcal



  • 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 9x9 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.


Serving: 1brownie | Calories: 236kcal | Carbohydrates: 22g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Sodium: 142mg | Potassium: 313mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2097IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg