Sweet Potato Brownies

Sweet potato brownies are a vegan dessert where indulgence meets health! Made with nutrient-dense ingredients, and topped with caramel and melted chocolate, they will satisfy your cravings without guilt. Enjoy a rich, fudgy, and decadent texture in each bite!

Why you'll love these sweet potato brownies

• Nutrient-packed: Sweet potatoes are packed with important antioxidants, vitamins, and minerals, like beta carotene, vitamin C, fiber, and potassium.
• Gluten-free option: Whether you’re allergic to gluten or just have sensitivities, you can indulge without worry, thanks to two options for a fully gluten-free recipe!
• Moist & fudgy: With the use of sweet potatoes, each bite promises a rich and soft texture that’s perfectly reminiscent of traditional brownie recipes.
• Easy prep: With minimal ingredients and preparation steps, these sweet potato brownies are simple and quick to whip up at any time.

What are sweet potato brownies?

Sweet potato brownies are a healthy dessert that combines indulgence with nutrition.

Sweet potatoes not only provide natural sweetness but also aid in binding the brownies and creating a moist, fudgy texture.

This modern take on traditional brownies has gained immense popularity in recent years, especially in health-conscious circles.

Don’t worry though, you can still expect each bite to taste ultra-rich, fudgy, and moist!

Sweet potato brownies recipe

In this sweet potato brownie recipe, I’ve tested options with both traditional flour and two gluten-free flours.

I also use completely dairy-free ingredients, meaning you can make gluten-free and vegan sweet potato brownies for those with dietary restrictions!

The flavor of sweet potatoes complements notes of bittersweet chocolate and cocoa powder. Plus, this recipe couldn’t be more straightforward to prepare!

Just combine everything in a food processor and bake away. Serve your brownies warm with optional caramel sauce, chocolate sauce, or a dollop of dairy-free ice cream on top.

Ingredients and substitutions

To make the Sweet Potato Brownie:

• 1⁄4 cup coconut oil (Use refined coconut oil if you don't like the taste of coconut) - You can replace coconut oil with an equal amount of unsalted butter if you prefer.
• 1 cup dark chocolate chips (or semisweet chocolate, or vegan chocolate – You can also use carob chips as a caffeine-free alternative).
• 1 cup sweet potato purée, room temperature or warm - Only orange-flesh sweet potatoes will work for this recipe. About 9 oz
• 1⁄2 cup maple syrup, room temperature (Honey, agave syrup, or coconut nectar can be used in place of maple syrup). To use granulated sugar instead, add ½ cup granulated sugar PLUS an extra 5 tablespoon (75 mL) of plant-based milk or coffee.
• 1⁄4 cup plant-based milk or coffee (room temperature or warm) - Almond, soy, oat, pea, cashew, or even regular dairy milk can be used to replace plant-based milk.
• 2 teaspoon vanilla extract (You can use an equal amount of almond extract for a different flavor).
• 1 cup all-purpose flour (sift and spoon into measuring cup). Or, use certified gluten-free oat flour (100 g), or 1:1 gluten-free all-purpose flour (148 g) for making gluten-free sweet potato brownies
• 1⁄4 cup unsweetened cocoa powder (Dutch-process cocoa) - Do not use natural cacao powder for these brownies.
• 1 teaspoon baking powder (For every teaspoon of baking powder, you can substitute ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar).
• 1⁄2 teaspoon fine sea salt (OPTIONAL)

For the Caramel Topping (Optional):

• 1 cup coconut cream (Heavy cream can be used in place of coconut cream for a non-vegan option).
• ¾ cup brown sugar (Or, try coconut sugar for a more natural option).
• 1 tablespoon cornstarch (Arrowroot powder is a direct substitute for cornstarch).
• Pinch of salt, optional

For the Chocolate Drizzle (optional):

• 1 cup of dark chocolate chips (Vegan semisweet chocolate chips or any other chocolate bars chopped into small pieces can be used).
• 1⁄2 teaspoon coconut oil (Or, unsalted butter if you’re not vegan).

Garnish

• Flaked salt to garnish top (or thin chocolate shavings)

How to Make Sweet Potato Brownies

For the sweet potato dessert:

1. Preheat the oven to 350°F (180°C). Line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper, leaving enough overhang to lift the brownies out later. Reserve!

2. MELT THE CHOCOLATE: Add the chocolate chips to a small bowl, and microwave in 30-second intervals, stirring in between, until the chocolate is melted. It may take about 60 to 90 seconds. Stir in the coconut oil until the mixture is smooth.

3. PREPARE THE BATTER: To a food processor, add in the sweet potato purée, maple syrup, melted chocolate mixture, coffee (or milk), and vanilla extract. Then, blend the mixture on high until homogeneous and smooth.

4. Add the dry ingredients (flour, baking powder, and salt). Pulse several times until the mixture is smooth. Pour the brownie batter into the prepared baking pan, spreading with a spoon so the top is level.

5. BAKE AND COOL: Bake on the middle oven rack for 24-28 minutes or until a toothpick inserted into the middle has soft crumbs on it (but not raw batter.) Remove from the oven and transfer the pan to a wire rack to cool for 30 minutes.

6. SLICE: Using the parchment paper as handles, lift the brownie out of the pan. Cut into slices using a large, sharp knife, wiping the blade between cuts. TIP: If you prefer super clean cuts, chill the brownies before slicing so they are firm enough. Dip the blade of the knife in hot water and wipe dry before cutting each slice.

7. Enjoy your sweet potato brownies at room temperature or chilled, either by themselves or topped with caramel sauce and chocolate drizzle. Alternatively, serve them warm with a scoop of your favorite vegan ice cream.

For the Caramel:

1. In a small saucepan, add the coconut cream, brown sugar, and cornstarch. Heat the mixture over medium-high heat, stirring constantly so the coconut cream melts and the mixture becomes bubbly and almost foamy.

2. Reduce the heat to medium-low (or to a simmer) and continue to stir often for about 5 minutes, or until the caramel thickens. TIP: For making a salted caramel, add a pinch of salt.

3. Remove from the heat and let it cool. Stir well every time you use it!

To prepare the chocolate drizzle:

Melt the chocolate according to the instructions in the package and then stir well with ½ teaspoon coconut oil until smooth.

To Assemble the brownies:

After slicing them, top them with the caramel and then lightly drizzle them with the melted chocolate. Garnish the top with either flaked salt or thin shavings of chocolate and enjoy!

Useful tips for making vegan sweet potato brownies

• Ensure the sweet potato purée is smooth with no lumps for an even brownie texture.
• Opt for high-quality Dutch cocoa powder for the best flavor profile.
• Use parchment paper to line your brownie pan, letting it hang over the edges for easy removal. You can also grease the pan before adding it so it fits snugly into the corners.
• Avoid overmixing the batter to retain a perfectly fudgy texture.
• Use an oven thermometer to confirm your oven temperature is accurate.
• Test the brownies in the center with a toothpick to ensure they are baked through.
• Let the brownies cool completely before slicing them so they maintain their structure.

Variations

• Nutty: Add a handful of chopped walnuts or pecans to the batter.
• Chocolate chips: Fold in some dairy-free chocolate chips before baking.
• Coconut: Sprinkle shredded coconut on top before baking.
• Dried fruit: Add dried cranberries for a chewy and fruity twist.
• Spiced: Add a pinch of cinnamon or nutmeg for a fall-inspired flavor profile.
• Peanut butter swirl: Swirl in some peanut or almond butter.
• Minty: Add a drop of peppermint extract for a refreshing sweet potato brownie recipe.
• Zesty: Incorporate 1-2 teaspoons of orange zest into the batter.

What to serve with these healthy sweet potato brownies

Although these healthy sweet potato brownies are great on their own, you can’t go wrong with any of these toppings for an extra special serving:

• Dairy-free ice cream, coconut ice cream, or this protein ice cream
• Fresh berries
• Coconut whipped cream
• Vegan caramel sauce
• A melted chocolate drizzle
• A dusting of cocoa powder
• Fresh mint leaves

FAQ’s

Are these sweet potato brownies also gluten-free?

While the original recipe is written with all-purpose flour, I’ve also added measurements for two gluten-free flours, ensuring they're safe for those with gluten sensitivities.

What's the difference between sweet potatoes and yams?

Sweet potatoes and yams differ botanically, in flavor, and appearance. While sweet potatoes have a sweeter taste and smoother skin, yams are starchier with a rougher exterior.

What type of sweet potatoes are best for making brownies?

For this recipe, the orange-fleshed variety of sweet potatoes is preferred due to its natural sweetness and moist texture. The white-fleshed variety lacks the same level of sweetness and doesn’t quite have the moisture content required, so your brownies won’t have the desired consistency.

Can I use chopped steamed sweet potatoes to make sweet potato purée?

Absolutely! To do so, peel and chop the sweet potatoes into uniform-sized pieces. This ensures even cooking. Steam the chopped pieces until they are fork-tender. Once cooked, transfer them to a blender or food processor. For a creamier texture, you can add a splash of water or plant-based milk. Blend until you achieve a smooth purée. If you don't have a blender, a potato masher works well too, although the consistency might be slightly chunkier.

Can I replace Dutch cocoa powder with natural cocoa powder in this recipe?

No, you should only use Dutch-processed cocoa powder for this recipe. Dutch cocoa powder has a specific acidity level that complements the leavening agent (baking powder) used in this recipe. Replacing it with natural cocoa powder will alter the texture and flavor.

Why put sweet potatoes in brownies?

Putting sweet potatoes in brownies serves multiple purposes. Not only do they impart a natural sweetness that reduces the need for added sugars, but they also replace eggs by acting as a binder, which is especially important in vegan recipes. Plus, the creamy texture of sweet potatoes ensures the brownies remain moist and fudgy, while also adding a slight nutritional boost with their rich vitamin and mineral content.

How to Store

• Fridge: Store leftover brownies in an airtight container for up to 5 days. Store leftover caramel in a covered glass container in the fridge for up to a week.
• Freezer: Do not freeze caramel! The brownies can be frozen in a sealed container for up to 1 month. Thaw them in the fridge overnight.

More brownie recipes to enjoy

• Sugar-free brownie recipe
• Brownie cookie recipe
• Instant Pot brownie recipe
• Valentine's brownie recipe
• Easy brownie recipe
• Cranberry brownies

Sweet potato recipes to try

• Sweet potato casserole
• Sweet potato pound cake
• Mashed sweet potatoes
• Sweet potato soup recipe
• Sweet potato pie recipe
• Also, Sweet potato cupcakes
• Sweet potato flan recipe

PIN AND ENJOY!

This post was first published on October 2, 2013.