These fudgy, gooey, flourless sweet potato brownies taste rich and decadent but are full of plant-based nutrients, naturally gluten-free, low-calorie, oil-free, and can be made refined sugar-free. A great way to satisfy chocolate cravings in a healthy(ish) way.
Fudgy and Rich Nutrient-Dense Sweet Potato Brownies
If you’re looking for a fudgy brownie recipe without eggs, refined sugar, or flour, you’ve found it—and all thanks to a particular ingredient: sweet potato. I’ve previously ‘hidden’ several other veggies/ pulses in my vegan, gluten-free brownies to make black bean brownies, zucchini brownies, sweet pea brownies, and flourless chickpea brownies/blondies! This time, it’s the turn of these paleo sweet potato brownies. It turns out that adding veggies doesn’t just add extra nutrients to your brownies but a ton of textural benefits, too, and all without affecting the flavor much!
In this vegan sweet potato brownie recipe, I’ve swapped out empty calories (like plain flour and refined sugars) for wholesome ingredients like banana, sweet potato, oats, and ground nuts or seeds. The result is a sweet potato dessert that’s dairy-free, egg-free, paleo-friendly, refined sugar-free, gluten-free, low-fat, and yet definitely not lacking in flavor or nutrients (like fiber, omegas, and various vitamins and minerals)!
Plus, you can even top off the vegan brownies with a rich peanut butter chocolate’ glaze’/sauce (as I’ve used here or here).
Best of all, this healthy brownie recipe requires just 8 simple ingredients and minimal effort! And you’d never guess that it’s as healthy or wholesome as it is! Interested in more vegan brownie recipes? You might also enjoy these no-bake brownies, cheesecake brownies, or caramel chocolate brownies!
The Ingredients
- Sweet potato: I used white Japanese sweet potatoes, which are starchier, and work best. However, you can also use orange sweet potato (check the recipe notes as the oat flour will need to be increased).
- Banana: Mashed banana (or applesauce/peach puree) will work well as an egg replacement and create a fudgy texture in these thick brownies.
- Sugar: You can use coconut sugar, date sugar, or a sugar-free keto sweetener like Erythritol. Of course, you can also use regular sugar. I haven’t tried with liquid sweeteners like maple syrup – let me know if you do.
- Oat flour: Create your own oat flour by grinding the oats (regular or gluten-free) in an electric coffee/spice grinder or high-speed blender into a floury consistency. Alternatively, you could use ground almonds (ground in the same way) in these flourless brownies. Avoid coconut flour, which is more absorbent.
- Plant-based milk: Use the plant milk of your choice for these dairy-free brownies: almond milk, coconut milk, oat milk (gluten-free), etc.
- Cocoa powder: You can use cocoa powder OR Dutch-processed cocoa powder (which is very dark and gives Oreo’s their signature flavor).
- Hemp seeds: You can use shelled hemp seeds or another ground seed/nut (like ground almonds).
- Baking powder: This will help leaven and provide some lift and texture.
- Cinnamon: Optional but helps to enhance the flavor.
Optional add-ins and recipe variations:
- Coffee: Adding a teaspoon of instant coffee/espresso powder is a great way to enhance the depth of chocolate flavor without making these healthy brownies taste like coffee.
- Vanilla extract: Add a teaspoon of pure vanilla extract for extra depth.
- Nuts: Sprinkle the batter with chopped nuts before baking to add extra texture to the sweet potato brownies.
- Chocolate chips: Double up on chocolate with a handful of your favorite dairy-free chocolate chips to fold into or sprinkle over the brownies before baking.
- Nutmeg: Add a pinch of nutmeg along with the cinnamon for winter warming flavor.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Sweet Potato Brownies?
- First, preheat the oven to 350F/180C and line your baking pan with parchment paper.
I used a pan that’s 9×6-inches (23×15 cm). However, this makes a lot of batter, so you could also use an 8×8-inch pan or slightly larger (though the brownies will be thinner).
- Next, add all wet brownie ingredients to a food processor and process, then add the dry ingredients and process the mixture into a smooth batter.
You could probably also do this manually in a large mixing bowl (using mashed sweet potatoes and bananas). Note that the batter will be very thick and a little sticky (almost thick, paste-like).
- Transfer the batter to your prepared pan and bake in the oven for 30-40 minutes, or until a toothpick inserted into the center comes out almost clean (a little crumbly is fine, but it shouldn’t be wet).
If you use a different sized pan, you’ll need to adjust the cooking time accordingly. A larger pan means a shorter baking time. Likewise, the time can vary slightly from oven to oven.
- Remove the oat flour brownies from the oven and allow them to cool for at least 30 minutes (they will be fragile straight out of the oven, so need that time to firm up, ready to cut). Then, slice into 8 bars (or possibly 9 if you’re using an 8×8-inch or 9×9-inch pan) and enjoy!
How to Serve?
As delicious as a brownie is on its own, there are several other ways to enjoy vegan sweet potato brownies for even more of a decadent treat.
- Warmed up and topped with a scoop of vegan ice cream, like vanilla, caramel, or chocolate ice cream.
- Drizzled with a bit of dairy-free cream and optionally topped with some fresh berries.
- Drizzled with nut butter (like almond butter or vegan Nutella), caramel sauce, OR a fruit compote.
You could also enjoy the brownie to use in or top other desserts. Like this creamy chocolate pudding, baked cheesecake, a chocolate trifle, and more!
How to Make Ahead and Store
Make ahead: There are several ways you can prepare these healthy brownies in advance. The easiest way to cut down on prep is to prepare the sweet potato mash in advance. Once cooked, you can store it in the fridge for 2-3 days. You can also prepare the sweet potato brownie batter and store it covered in the fridge for up to a day before baking (bring it back to room temp for 20-30 minutes before baking).
Store: Allow the sweet potato brownies to cool and then store in an airtight container in the refrigerator for 5-7 days. They taste even better on day 2!
Freeze: I recommend slicing and flash freezing the brownies on a baking tray (with space between) until solid. Then transfer to an airtight freezer-safe container or Ziplock bag and store for up to 3 months.
Reheat: If you want to enjoy the sweet potato brownie warm, then heat it in the microwave for 15-30 seconds.
FAQs
Are sweet potato brownies healthy?
These brownies are packed with fiber, healthy omegas, plant-based vitamins and minerals, and more! My version is even refined sugar-free! So while I would still serve them as a treat, they’re definitely healthier than regular brownies!
Can you taste the potato?
No! And that’s not just me saying so. Having posted this recipe across social media, I’ve had tons of comments letting me know about friends and family who could not guess the ‘secret ingredient’ in these paleo sweet potato brownies.
Can I substitute the sweet potato?
You may be able to experiment with squash like pumpkin or butternut squash. Though, the liquid content may vary and require more oat flour.
What is the quickest way to cook the sweet potato?
The microwave method is certainly the quickest. Simply prod your potatoes all over and then wrap them in a slightly damp paper towel. Microwave for 3 minutes, flip, and repeat. If they aren’t fork-tender, then continue in 40-60 second spurts until ready. The time will vary based on how big the potatoes are.
Then, allow cooling slightly before peeling/ scooping the flesh from the peel. Voilà!
Do brownies need to be refrigerated?
While they will last a couple of days at room temperature. I prefer to store them in the refrigerator for ultimate freshness and thick, fudgy consistency.
Recipe Notes and Top Tips
- Turn them into brownie muffins: To make individual brownie bites, you can divide the batter into a muffin/cupcake tin and reduce the baking time (by about 10 minutes).
- For thinner brownies: You can use a different pan, like an 8×8-inch or 9×9-inch pan. Just make sure to reduce the baking time.
- Preparing the sweet potato: There are several ways you can cook the sweet potato, including baking, boiling, steaming, and microwaving. Baking usually takes 40-50 minutes, boiling/steaming will take 15-30 minutes (longest when potatoes are left whole), or microwaving can take just some minutes (method in FAQ). I recommend roasting, when possible, for the extra flavor.
- If you use orange sweet potato: Increase the oat flour from 1 ½ cups to 1 3/4 or 2.
More Vegan Chocolate Dessert Recipes
- Chocolate zucchini cake
- Avocado chocolate cake
- Vegan chocolate mousse
- Double chocolate chip fudge cookies
- 2-Ingredient condensed milk chocolate truffles
- Creamy chocolate pie
- No-bake chocolate salami
If you try this recipe for vegan sweet potato brownies, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them!
Sweet Potato Brownies
Ingredients
- 2 medium (450 g) sweet potatoes cooked (see notes)
- 2 small (200 g) bananas (see notes)
- 1/2 cup (120 ml) plant-based milk
- 1 1/2 cup (130 g) ground oats (see notes)
- 2/3 cup (150 g) sugar of choice (see notes)
- 8 tbsp (50 g) cocoa powder (I used Dutch-Process)
- 5 tbsp (50 g) ground hemp seeds or any ground nuts/seeds (see notes)
- 1 tbsp cinnamon (optional)
- 2 tsp baking powder
Instructions
- You can watch the short video for visual instructions.Check the recipe notes below on how to cook the sweet potatoes.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a pan with parchment paper. My pan measures 9" x 6" (23 cm x 15 cm) but the recipe makes a lot of batter, so you can use a larger pan (like 8x8).
- Process all wet ingredients in a large food processor, then add the dry ingredients and mix until you have a smooth batter (the dough will be quite sticky, but this is normal!).
- Transfer the batter to the lined pan. Bake in the oven for about 30-40 minutes, or until a toothpick (inserted in the center) comes out almost clean (it can still be crumbly, but shouldn't be wet). Depending on the size/height of your pan, it might be ready some minutes earlier or later. If using a larger pan, check the brownies after 25-30 minutes.
- Let cool for at least 20-30 minutes and cut into bars. Top these fudgy brownies with a vegan chocolate sauce. You can find the exact recipe here PS: The brownies are even better on day 2!
Notes
- Sweet Potatoes: I used 450 grams of cooked white Japanese sweet potatoes. White sweet potatoes work better than orange ones, as they are starchier. You can use orange sweet potatoes, however, you should increase the amount of oat flour (use up to 2 cups).
- How to cook sweet potatoes? The microwave method is definitely the quickest. Simply prod your potatoes all over and then wrap them in a slightly damp paper towel. Microwave for 3 minutes, flip, and repeat. If they aren't fork-tender, then continue in 40-60 second spurts until ready. The time will vary based on how big the potatoes are. However, you can also bake them in the oven, let them cool and peel them. If you use white sweet potatoes, you can also boil them on the stove.
- Bananas: Applesauce or peach puree will work as a substitute.
- Sugar: Use coconut sugar, date sugar, or a keto sweetener like Erythritol. Of course, you can also use organic cane sugar.
- Oat flour: Process oats (regular or gluten-free) in an electric coffee/spice grinder or blender to make your own oat flour. One reader had success using almond flour instead of oat flour.
- Hemp seeds: You can use ground almonds or other ground nuts/seeds of choice instead of hemp seeds.
- The recipe makes at least 8 thick brownies as seen in the pictures (depends on the pan you use and how you cut them). Nutrition facts are for one thick brownie.
Nutrition information is an estimate and has been calculated automatically
Chazra
What are your thoughts on making without sugar? Or is it pretty pointless to do so? And I don’t want to sub with maple syrup, honey, etc.
Ela
Honestly, I wouldn’t make it. Today I tried a new recipe, a banana bread without a sweetener (no sugar, no Xylitol, not even maple syrup or Stevia), just sweetened by bananas. I haven’t tried it yet, it’s still too warm. It will basically taste like bread with a banana flavor, but not sweet. I am really curious to try it tomorrow and I think it will be good. However, brownies without a sweetener like sugar, xylitol or maple syrup etc probably won’t taste good because the cacao/cocoa is just too bitter. Every time I make a recipe with cacao/cocoa powder I have to use more sweetener, otherwise, it will taste bland. Hope this helps but if you still want to try it out, then please report back. 🙂
Vivienne
Ela, How about dates? Do you you think that using them instead of Xylitol will work? And what amount would you recommend? Thank you for your work!
Ela
Yes, I think it could work, I never tried it though. I guess I would add about 1 cup of chopped dates (approximately 175 grams) but you might need more. You can taste the batter after mixing and then decide if you need to add more dates. Try it out and please report back 🙂
Laura Wicker
Could you use canned pumpkin in place of sweet potato ? If so how much would you use ? I can’t wait to try these they look amazing
Ela
Hey Laura, yes I believe it could work. I never tried it but I would use around 1 to 1 1/4 cups of pumpkin puree. Please try it out and let me know how it turned out. 🙂
Mysie
Could you sub Cassava Flour? I can’t do grains or nuts
Ela
I never tried Cassava flour, so I really have no idea how it will turn out. If you try it out, please report back! Are you allowed to eat coconut flour? This might work too (I wouldn’t use more than 1 cup though).
Georgiana Crampita
Hello! It looks amazing.
If you put aside the baking powder, you do not need to cook. I will try without cooking because all the ingredients can be consumed like they are, except potato, but it is boiled already. Did you tried?
I like your blog. Congrats for your good work you do!
Peace, Love and Prosperity!
Ela
Hello Georgiana, I often eat too much of the batter. 😀 But if you don’t cook them, it will basically be just a chocolate banana batter. Thanks so much for your kind compliments on my blog! 🙂
Yehudit
Thanks Ela for your speedy reply. I ended up using a square tin I found which I lined with oiled paper. Unfotunately i think it burnt a bit; my fan forced oven seems a bit quick. But when I try it on the weekend I’ll let you know how it went. If i get time I’m thinking of making a chocolate frosting with chocolate chips, coconut oil & vanilla. I can’t make yours as I’m allergic to peanuts and the workshop site I’m going to is nut free.
Ela
That chocolate chips vanilla frosting sounds very delicious! I also love to combine sunflower seed butter mixed with cacao powder and maple syrup. So yummy 🙂
Yehudit koadlow
About to prepare & realise I don’t have a square silicon pan. How would a muffin tray do? Thanks
Ela
This will work as well! Might be done in less time though, so watch closely. Please report back about the result 🙂
Sue
Hello
Is it 450g of sweet potato before or after cooking please?
Ela
450 g of boiled white sweet potatoes, so after cooking 🙂
Nora Papasian
Thank you, Ela, that was very helpful! I will look for oat or one of the other flours you mentioned.
Ela
I am glad it was helpful. Have fun baking 🙂
Nora Papasian
These sound amazing, and I definitely want to try them! I was planning on substituting tapioca for the oats and noticed you recommend against this. Can you please elaborate on the concern of substituting starches? Will it affect the consistency, taste, or is it just because it will have more starch vs protein than the original recipe?
Ela
Hi Nora, I think it’s ok to sub tapioca for other starches but I wouldn’t recommend to sub tapioca for oat flour or any other flour as it might affect the consistency. You probably could sub oats with buckwheat or sorghum flour, also almond flour might work (I never tried it though). You can try out different versions however I always recommend to follow the recipe as this is what I did many times and the result was good. Hope this helps.
The_wholey_chef
I absolutely love these brownies. I ate 3 last night….. so adictive. I made one change (only because I am allergic). I substituted apples for the bananas. Thanks for posting these on IG Ela!
Ela
That’s amazing, I am glad you enjoyed my vegan sweet potato brownies. So happy to hear that apples work fine as well 🙂
Lisa
Hi! Can I use something other than oats such as tapioca.or arrowroot flour? If so do you have a recommended amount? Thank you!!!!!
Ela
Hi Lisa, I wouldn’t sub oats with tapioca or arrowroot as both are starches. I would rather recommend buckwheat flour. That should work fine. Hope this helps. 🙂
Sarah
Hi this recipe sounds delicious. I just wanted to know if you had to use cacao powder or can I just use dark cocoa power.
Ela
Yes sure, you can also use cocoa powder 🙂
Tia
These look amazing!!! Could you use a different type
of seed? I have an allergy to sunflower and don’t have any hemp. Chia or flax or anything else?
Ela
Hello Tia, you could use ground sesame seeds or ground chia / flax seeds. I hope this helps 🙂
Daisy
Hi Ela, can you taste the bananas in the finished brownies? I really strongly dislike the taste of bananas (rare for a vegan I know????) 🙂
Ela
Hey Daisy, I didn’t taste the the bananas in the sweet potato brownies at all, I love bananas though ;). But I guess you could also use 3/4 cup of apple sauce instead of the 2 small bananas. Hope this helps and please report back if you try out my recipe with the apple sauce 🙂
ale
Hi Ela I wnat to try thus recipy but I want to know if i can replace the white sweet potatoe for a regular sweet orange potatoe (I only found that type )
Ela
Hello! Yes you can, as mentioned in the text: “If you can only find orange sweet potatoes where you live, you need to add a little bit more flour, otherwise they will end up too moist, since the white sweet potatoes are more starchy. But don’t worry they will still taste amazing!” Hope this helps 🙂
Amber
How much more flour??
Ela
It depends, the dough shouldn’t be too thin but also not too thick. I would say maybe 1/4 to 1/3 cup more flour. Please try it out and report back.
Amber
Adding 1/3 more flour resulted in a really heavy brownie.????
Ela
Well I assume the brownie batter was too thick with 1/3 cup more flour, 1/4 cup would have been probably better. I made the recipe numerous times with the white Japanese sweet poptatoes and it always turned out great. Any modifications to my original recipe will of course alter the result. Once I get my hands on orange sweet potatoes I will make it again with 1/4 cup more flour and update the recipe notes.
Gunta
This recipe is the best! Highly recommend to try it! Very easy, I make them quite often and they make such a healthy dessert!! Thank you for this recipe, Ela!
Ela
Thanks for your kind feedback Gunta, I am so glad you like my vegan sweet potato brownies. 🙂
James
Loved this recipe! The flavour is nice, it’s more complex than just chocolate as they also use banana and cinnamon and you can taste them in. I used organic cane sugar instead of coconut sugar because that’s what I had at home. They were indeed even better on day 2! The flavour keeps developing over time. And they smelled really good while baking, the house smelled of cinnamon, it reminded me of the holidays. 😀
Ela
Thank you so much for your wonderful feedback James!! I am so glad you liked my sweet potato brownies. 🙂
Beela
These look amazing, definetly want to try making a batch this weekend. What is the icing drizzle made up of please?
Ela
Hi Beela, thank you! I hope you will like my recipe. 🙂 I linked to the chocolate sauce in the blog post. You can find the recipe HERE (just adjust the quantity) or you could also check out the frosting of my BEST VEGAN BROWNIES
Amber
How’d you make the chocolate syrup that’s on top???
Ela
Hi Amber, I linked to the chocolate sauce in the blog post. 🙂 You can find the recipe HERE (just adjust the quantity) or you could also check out the frosting of my BEST VEGAN BROWNIES
Dominique
Most amazing brownie recipe ever! Also great treat to have in between meals
Ela
Thank you so much Dominique! I am so glad you enjoyed my brownie recipe ❤️❤️❤️