I had the idea in my head to make these vegan sweet potato brownies for a little while now. And I am SO glad I went and made them. These are ULTRA fudgy! And you’d never even guess they have sweet potato in them. In fact I served them to someone without telling them and he had no idea. He was actually quite surprised. The peanut butter swirled into these brownies makes them even better, in a way that only peanut butter can.
Healthy Sweet Potato Brownies
Do you ever make things that are healthier and then you’re amazed at how tasty it is? I find this especially true with desserts. Even though I’ve been baking and cooking for so many years now, I’m still amazed. And these vegan sweet potato brownies have done just that- AMAZED me!
I love how rich and fudgy they are, and the PB swirl is out of this world GOOD. It adds some saltiness, creaminess and of course that unique peanut butter taste.
Why Sweet Potato?
I guess the question should really be, why not sweet potato? Sweet potatoes are delicious, they add fibre, creaminess and plenty of vitamins and nutrients. Plus, they also add natural sweetness to the sweet potato brownies recipe as well. In order to make sure that it’s fully incorporated, mash the sweet potato very well. You definitely don’t want chunks of sweet potato in your brownies. If you want, you could even pop them in a blender or food processor to smooth them out completely.
Ingredients For These Vegan Sweet Potato Brownies
Here is everything you’ll need for these decadent and delicious vegan sweet potato brownies.
You could substitute dark chocolate chips for this recipe as well. Just be sure to use dairy free/vegan chocolate if needed. I love this brand of dark chocolate!
To help melt the chocolate, I like using some coconut oil to smooth it out. This also adds to the richness of the vegan sweet potato brownies too.
For these healthier brownies, I use coconut sugar. Coconut sugar adds a little more depth of flavour, more so than what traditional white sugar can offer. You can opt to use brown sugar if that’s what you have on hand. I haven’t tested it with maple syrup or other liquid sweetener so I’m not sure if that would work.
Cocoa powder is what makes these brownies taste like a brownie! I recommend using Dutch processed cocoa powder. I don’t recommend cacao powder as it will be a little too intense and the colour will be a lot darker.
Obviously a main ingredient in these sweet potato brownies is sweet potato. You’ll need about 1 large sweet potato, which turns into 3/4 cup mashed sweet potato. You may have a little leftover, try freezing it for a smoothie!
You could use another nut or seed butter in these healthy brownies, but I personally love using peanut butter. It adds so much flavour and it also looks really pretty all swirled into the brownies. I like using all natural peanut butter and tested this recipe with this all natural brand.
To add even more chocolate to these brownies (they are brownies after all), I used some chocolate chips on top.
The brand I like to use for chocolate chips are these ones from Enjoy Life.
I am a salty girl, and to me brownies (and mostly all desserts) just taste better with a pinch of salt on top. It helps to cut the sweetness. I like using Maldon flaky salt on top, and adding them right after baking, while they’re still hot from the oven. You could omit the flaky salt if you don’t have it though.
How to Make These Vegan Sweet Potato Brownies
Making these healthy sweet potato brownies is pretty easy! Here is everything you need to do.
Steam your peeled sweet potato until very soft. I find it easiest to peel and then dice it into chunks. From there, you’ll steam the sweet potato. Mash the sweet potato with a fork or a ricer/masher. Mash until it’s very soft and no chunks of sweet potato remain. You could also blend this or purée it until very smooth. This can be done in advance too!
In a small bowl, beat the peanut butter, coconut oil, coconut sugar and salt together. I just have a standard handheld mixer and that worked just fine!
Next, in a double boiler (or in bursts in your microwave), melt the dark chocolate with coconut oil.
Once that’s melted, go ahead and add in the remaining coconut sugar, vanilla, cocoa powder, almond flour, and mashed sweet potato. Give that a good stir to ensure everything is mixed.
Then pour in about 3/4 of the peanut butter mixture and stir to combine.
Pour the batter into your prepared baking dish. For the swirled effect, add about four thick lines of the remaining peanut butter mix. And take a knife and drag that line in opposite directions each time. Trust me, it doesn’t need to look perfect! Add the remaining chocolate chips on top and place in the oven to bake for about 30 minutes.
Remove from the oven, let it cool slightly and then top with some flaky salt. Let it cool on a wire rack, then slice and serve!
Healthy, Paleo and Gluten Free Sweet Potato Brownies
These brownies are seriously fudgy, sweet and rich, just as a brownie should be. No, these aren’t your typical brownie recipe, as these are made gluten free, sugar free and grain free. But, I promise you, they’re delicious just as they are. I often find as you’re adjusting to less traditional and sweet desserts, you may want to use more sugar. I think these are still plenty sweet with the sweet potato, coconut sugar and the chocolate chips. However, if you have a BIG sweet tooth, you could always add a bit more sweetness.
Can You Freeze Sweet Potato Brownies?
Absolutely! In fact, as I sat here typing this blog post up, I had one from the freezer. It tastes delicious from the freezer. Just let it come to room temperature for 5-10 minutes before eating.
To freeze them, all you need to do is place the squares in a plastic bag, or in a sealed container in your freezer. It should last in there for about 1 to 2 months. Although, I don’t think they’d last that long 😉
If you make these healthy vegan sweet potato brownies, I’d love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.
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Vegan Sweet Potato Brownies
These fudgy and rich vegan sweet potato brownies are made without refined sugar and a delicious peanut butter swirl.
- 1 large Sweet Potato peeled and cubed
- 3/4 cup Peanut Butter
- 4 tbsp Coconut Oil divided
- 3/4 cup Coconut Sugar divided
- 1/2 tsp Kosher Salt divided
- 100 g Dark Chocolate roughly chopped
- 2 tsp Vanilla Extract
- 2 tbsp Cocoa Powder
- 1/2 cup Almond Flour
- 1 tbsp Chocolate Chips optional, for topping
- pinch Flaky Salt for topping
Add the peeled and cubed sweet potato to a steamer basket and steam for about 8 to 10 minutes, until softened. Remove and mash with a fork/masher/ricer until completely smooth. Set aside 3/4 cup mashed sweet potato for later.
Line an 8×8 pan with parchment paper. In order for it to stick, use a little coconut oil to grease the pan if needed and then add the parchment paper. Preheat the oven to 350ºF (177ºC).
In a small bowl, add the peanut butter, half the coconut oil, 1/4 cup coconut sugar and half the salt. Blend with a stand mixer until everything is incorporated. Set aside.
In a double boiler, melt the dark chocolate with the remaining coconut oil and stir until melted and smooth. Pour into a large bowl and let cool slightly.
Add in the remaining 1/2 cup coconut sugar, vanilla, cocoa powder, almond flour, 3/4 cup mashed sweet potato and remaining kosher salt. Stir to combine.
Add in about 3/4 of the peanut butter mixture and stir to combine. Pour this into your prepared baking dish.
Drizzle the remaining peanut butter mix into the batter into about 3-4 thick lines. Using a sharp knife or toothpick, drag in opposite directions to create a swirled effect. Top with chocolate chips. Place in the oven to bake for 28 to 30 minutes, until a toothpick comes out clean.
Let cool in the dish for about 10 minutes, top with flaky salt. Then remove the brownies by lifting out the parchment paper and place on a cooling rack. Cool for about 20 minutes more before slicing. Store in an airtight container at room temperature for a couple of days, or in the fridge. I personally prefer to store them in the fridge right away as I find they taste better cold.
I used an 8 x 8 pan, a 9 x 9 may also work, the brownies will just be a bit less thick.