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Home » Recipes » Baking & Desserts

Sweet Potato Brownies (Vegan + GF)

Last updated - August 29, 2023; Published - October 15, 2018 By Rhian Williams 26 Comments

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A collage of two sweet potato brownies photos

These Sweet Potato Brownies are seriously indulgent, rich and fudgy and secretly healthy! They're also very nutritious, perfectly satisfying and don't taste of sweet potato! They're a good source of protein and fibre and are vegan, gluten-free, refined sugar free, date-sweetened, grain-free and oil-free too. They're an easy dessert that requires just one bowl (food processor) to make!

A square sweet potato brownie with a bite taken out of it on a plate with a fork

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

  • Cook the sweet potato.
  • Add the cooked sweet potatoes, soaked and drained dates, cocoa powder, almond butter, salt and plant-based milk to a food processor or blender.
Cooked sweet potato, dates, peanut butter and cocoa powder in a food processor
  • Whizz until completely smooth.
Sweet potato brownie batter in a food processor
  • Add the ground almonds (almond meal) and baking powder.
Sweet potato brownie batter with ground almonds and baking powder in a food processor
  • Blend again briefly to combine.
Raw sweet potato brownie batter in a food processor
  • Transfer the batter to a square baking tin.

Tip: Line the tin with greased baking paper to make it easier to remove the brownies after.

Raw sweet potato brownie batter in a baking tin lined with baking paper
  • Bake in the oven for 25 minutes.
Baked sweet potato brownies in a square baking tin lined with baking paper
  • Leave to cool slightly before cutting into squares!
Baked sweet potato brownies cut into squares in a square baking tin lined with baking paper

Substitutions you can make

  • You can replace the sweet potato with pumpkin (use my Vegan Pumpkin Brownies recipe).
  • You can use any type of nut or seed butter - almond butter, peanut butter, cashew butter, sunflower seed butter etc.
  • You can use any type of plant-based milk - almond milk, cashew milk, soy milk, rice milk, oat milk etc.
  • You can replace the ground almonds with ground hazelnuts or ground walnuts.

How long do these Sweet Potato Brownies keep for?

These Sweet Potato Brownies keep covered in the fridge for up to a few days - the taste or texture remains unchanged which means they're great for meal prep and making ahead for entertaining.

Three sweet potato brownies stacked on top of each other on a plate

More vegan chocolate recipes

  • Mississippi Mud Pie
  • Chocolate Truffle Cake
  • Black Bean Brownies
  • Chocolate Baked Donuts
  • Chocolate Truffles
  • Avocado Brownies
  • Beetroot Brownies

Not a fan of chocolate?

Try my Sweet Potato Blondies instead!

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

A square sweet potato brownie with a bite taken out of it on a plate with a fork

Sweet Potato Brownies (Vegan + GF)

These Sweet Potato Brownies are seriously indulgent, rich and fudgy and super easy to make. They're also very nutritious and perfectly satisfying!
4.68 from 25 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: sweet potato brownies, vegan chocolate brownies, vegan gluten-free brownies
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 16
Calories: 154kcal
Author: Rhian Williams

Ingredients

  • 500 g (17.5 oz) sweet potatoes , peeled and diced
  • 200 g (1 ⅛ cup) pitted dates soaked overnight in cold water or 10 minutes in boiling water
  • 50 g (½ cup) cocoa powder
  • 2 tablespoons smooth almond butter (or sub peanut butter)
  • 180 ml (¾ cup) unsweetened almond milk (or sub any other plant-based milk)
  • Pinch salt to taste
  • 200 g (1 ⅔ cup) ground almonds (almond meal) * (or sub ground hazelnuts or walnuts)
  • 2 teaspoons baking powder (ensure gluten-free if necessary)

Instructions

  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
  • Place the sweet potatoes in a saucepan and cover with water.
  • Bring to the boil and simmer on a low heat for 15 minutes, until soft enough to gently pierce with a fork.
  • Drain the sweet potatoes and drain away the water from the soaked dates.
  • Place the cooked sweet potatoes, drained dates, cocoa powder, almond butter, almond milk and salt in a food processor or blender.
  • Blend until completely smooth, mixing it around a couple of times if necessary.
  • And the ground almonds and baking powder and blend briefly just to combine.
  • Transfer the mixture into a square or rectangular baking tin lined with greased baking paper - I used a 23cm/9inch square baking tin.
  • Bake in the oven for 25 minutes. They should be slightly cracked at the top and slightly firm inside but still quite gooey - be careful not to overcook!
  • Leave to cool before cutting into squares.
  • Keeps covered in the fridge for up to a few days.

Video

Notes

*You can alternatively use almond flour.
Nutrition Facts
Sweet Potato Brownies (Vegan + GF)
Amount Per Serving
Calories 154 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 33mg1%
Potassium 300mg9%
Carbohydrates 20g7%
Fiber 4g16%
Sugar 9g10%
Protein 4g8%
Vitamin A 4435IU89%
Vitamin C 0.7mg1%
Calcium 87mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    Recipe Rating




  1. Mary Jean

    October 16, 2018 at 9:01 pm

    4 stars
    what SIZE pan?

    Reply
    • Rhian Williams

      October 16, 2018 at 9:13 pm

      I used a 23cm/9inch square baking tin!

  2. Tracy

    October 17, 2018 at 8:26 am

    5 stars
    Does this freeze ok

    Reply
    • Rhian Williams

      October 17, 2018 at 2:12 pm

      Yes!

  3. Cleuza

    October 18, 2018 at 3:05 am

    Hi Rhian,
    I would like to thank you for share all the recipes, you have a such great gift to elaborate this recipes. I really tested mostly of the recipes and I loved it, what I really like on your recipes is the recipes are simply , delicious and very useful, You can combine the ingredients in a brilliant form and the result is magnificent. Thank you and please continue creating all this amazing recipes.

    Reply
    • Rhian Williams

      October 18, 2018 at 1:33 pm

      Aw thank you so much, that's so kind of you to say! So pleased to hear you like my recipes and please let me know if you have any requests!

  4. Jean Mundy

    October 23, 2018 at 10:36 am

    Hello Rhian, I also wish to say THank You for sharing the Sweet Potato Brownie.
    I broke many rules because of being too eager and not reading ingredient portions properly.
    I used Sweet Potato/Pumpkin to portion size.
    I had only 150g Almond Meal. I went to get the Walnuts (only to find a few left, my husbands nibbling!)
    So used them and made up the rest with toasted Coconut Shreds.
    Used Cocoa and Cacao, not equal parts! Lastly, I used unsweetened Coconut Milk.
    Oh! No blender as I gave it away. So I stirred with wooden spoon. Soaked Dates for 10mins.
    Cooked for 1 hour!
    No big deal at all. Baked in a 9x9” pan.
    Result was absolutely yummy and moist.
    This is my first ever time commenting, sorry for the length, but; feel “So! Happy!”
    Once again, Thank You.

    Reply
    • Rhian Williams

      October 23, 2018 at 9:01 pm

      Hi! Thank you so much, so glad you liked them. Really good to know about your substitutions too, thank you for sharing them!

  5. Dima

    October 24, 2018 at 5:22 pm

    Hi ,,do you think I can make this with perisimmon instead of sweet potatoes ? It is the season for it now and I have been trying to find a way to incorporate it in a kids approaved recipe.

    Reply
    • Rhian Williams

      October 24, 2018 at 7:24 pm

      Hi! Yes that should be ok - would love to hear how you get on 🙂

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A collage of two sweet potato brownies photos
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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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