These Sweet Potato Brownies are seriously indulgent, rich and fudgy and super easy to make. They’re also very nutritious and perfectly satisfying!
Why you’ll love these Sweet Potato Brownies:
- they don’t taste of sweet potato
- they’re seriously fudgy
- they taste indulgent but are secretly healthy
- they’re a good source of protein and fibre
- they’re filling and satisfying
- they’re undetectably vegan and gluten-free
- they’re refined sugar free and date-sweetened
- they’re grain-free
- they’re oil-free
- they’re easy to make
- they require just one bowl (food processor) to make!
How to make these Sweet Potato Brownies
Scroll down to the bottom of the post for the full recipe (including measurements and full instructions).
- Boil 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.
- Whizz until completely smooth.
- Add the ground almonds (almond meal) and baking powder.
- Blend again briefly to combine.
- 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.
- Bake in the oven for 25 minutes.
- Leave to cool slightly before cutting into squares!
Substitutions you can make to this recipe:
- you can substitute the sweet potato with pumpkin
- 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 substitute 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.
More vegan chocolate recipes:
- Mississippi Mud Pie
- Chocolate Truffle Cake
- Black Bean Brownies
- Chocolate Baked Donuts
- Chocolate Truffles
- Avocado Brownies
- Beetroot Brownies
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.
Sweet Potato Brownies (Vegan + GF)
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 (2 cups) 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
Notes
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these films, 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.
Mary Jean
what SIZE pan?
Rhian Williams
I used a 23cm/9inch square baking tin!
Tracy
Does this freeze ok
Rhian Williams
Yes!
Cleuza
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.
Rhian Williams
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!
Jean Mundy
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 9×9” 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.
Rhian Williams
Hi! Thank you so much, so glad you liked them. Really good to know about your substitutions too, thank you for sharing them!
Dima
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.
Rhian Williams
Hi! Yes that should be ok – would love to hear how you get on 🙂