These sweet potato brownies are ultra fudgy, rich, and packed with real chocolate! They’re vegan, sweetened with maple syrup and made without butter yet will satisfy any chocolate craving!

Stack of three sweet potato brownies.

Simple ingredients you’ll need

Flat-lay of ingredients for vegan sweet potato brownies.

The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.

Sweet potato adds moisture and some natural sweetness to the brownies. I haven’t tested the recipe with canned sweet potato puree; it tends to be more watery than homemade sweet potato puree so you may need to reduce the milk in the batter.

Semi-sweetened dairy-free chocolate. Use a brand of chocolate that you enjoy because it’s the main flavor of your brownies! This brownie recipe uses a high amount of chocolate to make them extra fudgy and dense. It also counteracts some of the water content in the sweet potato which can make brownies fluffier. Brownies made with only cocoa powder tend to be cakier.

Runny almond butter adds richness to the brownies. Other nut butters or sunflower seed butter will work too.

Pure maple syrup sweetens the brownies in addition to the chocolate. I’ve also included a coconut sugar version in the notes of the recipe card at the bottom of this post.

Stack of sweet potato brownies with melting ice cream.

How to make sweet potato brownies

Here’s how to make sweet potato puree from scratch:

  1. Peel and chop a sweet potato into 1-inch chunks.
  2. Boil or steam the sweet potato for 8-10 minutes or until fork tender.
  3. Let the sweet potato cool then puree in a blender or food processor until smooth! Or you can mash the sweet potato with a fork. The puree keeps well in the fridge for around 3 days.

To make the brownies, melt the chocolate and dairy-free milk in a small saucepan over medium heat while stirring occasionally. If you accidentally overheat the mixture, it may become lumpy. Don’t worry – just add a little maple syrup from the recipe and mix again!

Let the chocolate mixture cool slightly, but not completely. Ideally, it should be warm to the touch, but not scalding hot! When the chocolate is slightly warm, it’s easier to mix with the rest of the wet ingredients.

Two image collage of saucepan with chocolate and dairy-free milk, before and after melting.

In a large mixing bowl, add the chocolate mixture, sweet potato puree, almond butter, maple syrup and vanilla and stir until smooth.

TIP: If you haven’t already pureed your sweet potato, you can blend the chopped potato with all the wet ingredients until completely smooth. This works with a stick blender or stand blender!

Next, add the rest of the ingredients (flour, cocoa powder, baking soda and salt) and stir until just combined. Please avoid overmixing as this will incorporate air into the batter and will make the brownies cakier and drier.

The final batter should be thick, fudgy and very tasty!

Four image collage showing steps for making the brownies in one bowl.

Baking the sweet potato brownies

The batter is pretty thick and you’ll need to smooth it out with a spoon or offset spatula. For a next level dessert, sprinkle some chocolate or nuts on top of the brownies and gently press them into the batter!

These sweet potato brownies take around 15-20 minutes to bake. When you insert a toothpick in the center, it should come out with a few moist crumbs but no wet batter. Bake the brownies for less time if you prefer extra fudgy and gooey brownies. Bake them for longer if you prefer a cakier texture.

Let the brownies cool in the pan for 30-45 minutes then transfer them to a wire rack.

These vegan brownies are very fudgy and will leave crumbs on your knife when you cut them. For a neater cut, you can refrigerate the brownies to firm them up (then warm up individual brownies to serve)! The brownies are also easier to cut on the second day.

Two image collage of square cake pan, before and after brownies were baked.

Customizing this recipe

Can I make these brownies gluten-free?

These vegan sweet potato brownies work well if you replace the all-purpose flour with half almond flour and half gluten-free flour. I haven’t tested them with only gluten-free all-purpose flour.

Can I add anything else to the brownies?

Yes, these brownies are delicious with chopped walnuts or pecans mixed into the batter. You can also top the brownies with raspberries or peanut butter before baking!

Note on older recipe: I updated this recipe in March 2025 to make the brownies even richer. The original recipe used 1 3/4 cups (220g) all-purpose flour, 1 cup (160g) coconut sugar instead of maple syrup, only 2 tablespoons (12g) cocoa powder and 1/2 teaspoon baking powder. The quantities for the chocolate, milk, sweet potato, almond butter and vanilla extract are exactly the same.

Overhead image of sweet potato brownies with gooey pools of chocolate.

More chocolate desserts with hidden vegetables

Sweet potato chocolate cake on plate with two slices taken out.

Sweet Potato Chocolate Cake
Chocolate beetroot cake on plate with two slices cut out. Cake is topped with rustic chocolate and beetroot frosting.

Chocolate Beetroot Cake (vegan)
Chocolate zucchini bread with lots of chocolate chips on top and a rich fluffy texture. Bread has two slices cut off.

Vegan Chocolate Zucchini Bread

Vegan Beetroot Brownies with Chocolate Avocado Frosting

Follow Rainbow Nourishments on Instagram, Facebook, TikTok and Pinterest, and subscribe via email to receive all of our latest recipes!

Stack of three sweet potato brownies.
5 from 9 reviews

Sweet Potato Brownies (vegan)

Yield: 16
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Author: Anthea
These sweet potato brownies are ultra fudgy, rich, and packed with real chocolate! Even though they're vegan, are sweetened with maple syrup and made without butter, they will satisfy any chocolate craving!
Print Leave a Review Pin Recipe

Ingredients

Wet ingredients

Dry ingredients

  • 1 cup (125g) all-purpose plain flour, (note 4 for gluten-free)
  • ¼ cup (25g) unsweetened cocoa powder, (I used Dutch-process, but natural will work)
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt

To decorate (optional)

Instructions 

  • Add the chocolate and milk to a small saucepan over medium heat. Mix and melt until smooth. If the mixture thickens, add a dash of maple syrup from the recipe and mix until smooth. Let the mixture cool slightly.
  • Preheat the oven to 180°C (350°F). Line a 23 cm (9-inch) square baking pan with parchment paper.
  • Add the chocolate mixture, sweet potato puree, maple syrup, almond butter and vanilla extract to a large bowl. Mix until smooth and well combined.
  • Add all the dry ingredients and mix until just combined. Be careful to not overmix. The brownie batter should be thick and fudgy.
  • Scoop the brownie batter into your baking pan and smooth the top. If desired, sprinkle extra chocolate or nuts on top and gently press them into the batter.
  • Bake the brownies for 15-20 minutes (shorter for fudgy brownies, longer for cakier brownies). The brownies are ready when you can insert a toothpick into the center and it comes out with a few moist crumbs but no wet batter. Allow the brownies to cool in the baking pan for 30-45 minutes.
  • Cut the brownies with a sharp knife. They're easier to cut if you use a hot and dry knife, or after refrigeration (note 5 for more tips). The brownies are delicious with a sprinkle of flaky sea salt or served warm with a scoop of vegan ice cream.
  • Store leftover brownies in an airtight container at room temperature up to 1 day, in the fridge for up to 1 week or in the freezer for up to 1 month.

Notes

  1. For homemade sweet potato puree, peel and chop 1 large sweet potato or 2 small sweet potatoes into 1-inch chunks. Boil or steam for 8-10 minutes until tender, let cool and puree until smooth. You can prepare the puree ahead of time and keep it in your fridge for around 3 days.
    Canned sweet potato puree will work but it tends to have more moisture so you may need to reduce the milk. Start with 1/3 cup (85g) and add more if needed. 
  2. Any other liquid sweetener will work. Alternatively, you can use 1 cup (160g) of coconut sugar or 3/4 cup (150g) brown sugar and add it with the wet ingredients. You don’t need to increase the milk.
  3. Other runny nut butters such as natural peanut butter, or sunflower seed butter will work. Tahini will probably work but its flavor will be more noticeable in the brownies.
  4. For gluten-free sweet potato brownies, use 1/2 cup (50g) almond flour and 1/3 cup (40g) gluten-free all-purpose flour.
  5. These brownies are extra fudgy and will probably stick to your knife when you cut them. For a neater cut, let the brownies cool fully or chill them in the fridge until firm. This will set the chocolate in the brownies and make them firmer. Alternatively, use a hot and dry knife – dip the knife in very hot water, dry with a kitchen towel and cut as desired.
Nutrition Information
Serving: 1 brownie, Calories: 181kcal, Carbohydrates: 24g, Protein: 4g, Fat: 9g, Sodium: 53mg, Potassium: 189mg, Fiber: 3g, Sugar: 11g, Vitamin A: 3003IU, Vitamin C: 3mg, Calcium: 57mg, Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

This post was originally published in October 2019 and updated in February 2025 with an updated recipe and images.

This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.