Vegan Sweet Potato Brownies Recipe

Introduction

These vegan sweet potato brownies offer a rich, chocolatey treat with a wholesome twist. Naturally sweetened and moist, they are perfect for anyone looking for a delicious plant-based dessert. The optional peanut butter topping adds a creamy, nutty finish that brings these brownies to the next level.

Ingredients

• 1 pound of sweet potatoes
• ½ cup + 2 tablespoons of cocoa powder
• 1 cup of all-purpose flour
• ½ cup of maple syrup
• ⅓ cup of vegan chocolate chips
• ½ cup of creamy peanut butter (optional but highly recommended)

Instructions

1. Step 1: Roast, steam, or boil the sweet potatoes until softened, either with the skin on or off according to your preference. Let them cool.
2. Step 2: Preheat the oven to 350 degrees F. Process the cooled, softened sweet potatoes in a food processor until smooth. Add the flour, maple syrup, and cocoa powder and process again until the batter is smooth and thick. If the batter is too thick, add almond milk one tablespoon at a time until it reaches a thicker, spreadable consistency. Stir in the vegan chocolate chips by pulsing just a few times to combine.
3. Step 3: Grease or line an 8×8 inch baking pan. Pour the batter into the pan and bake for 25 to 30 minutes. Once out of the oven, while the brownies are still warm, spread the creamy peanut butter evenly on top. This will help it spread easily and melt slightly into the brownies.
4. Step 4: Place the brownies in the refrigerator and wait for them to cool completely before slicing. Store in the fridge for 3 to 5 days or freeze for longer storage.

Tips & Variations

• For extra richness, use natural peanut butter without added sugar or oil.
• If you prefer nut-free, skip the peanut butter or try sunflower seed butter as a substitute.
• Add a pinch of cinnamon or a splash of vanilla extract to deepen the flavor.
• Use gluten-free flour if you want to make these brownies gluten-free.

Storage

Store these brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before serving. To enjoy warm brownies, reheat briefly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, but fresh sweet potatoes tend to have better texture and flavor. Ensure canned sweet potatoes are plain and unsweetened if you choose to use them.

Is it necessary to spread peanut butter on top?

No, the peanut butter is optional but recommended for added creaminess and flavor. You can enjoy the brownies plain or try other toppings like coconut cream or vegan frosting.

Vegan Sweet Potato Brownies Recipe

Print Recipe

★★★★★

4.6 from 794 reviews

Deliciously rich and fudgy Vegan Sweet Potato Brownies made with wholesome ingredients like sweet potatoes, cocoa powder, and maple syrup. These brownies are naturally sweetened and feature creamy peanut butter for an indulgent touch. Perfect as a healthier dessert treat that’s dairy-free, egg-free, and packed with nutrients.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 brownies (based on 8×8 pan, cut into 3x3 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

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Main Ingredients

• 1 pound of sweet potatoes
• ½ cup + 2 Tablespoons of cocoa powder
• 1 cup of all-purpose flour
• ½ cup of maple syrup
• ⅓ cup of vegan chocolate chips

Optional Ingredients

• ½ cup of creamy peanut butter (optional but highly recommended)

Instructions

1. Prepare the Sweet Potatoes: Roast, steam, or boil the sweet potatoes with skin on or off according to your preference until they are completely softened. This ensures a smooth texture in the brownies.
2. Make the Batter: Preheat your oven to 350°F (175°C). Once the sweet potatoes are cooled, process them in a food processor until smooth. Add the all-purpose flour, maple syrup, and cocoa powder, then process again until the mixture is smooth. The batter should be thick but slightly pliable; if it’s too thick, add almond milk one tablespoon at a time until desired consistency is reached. Finally, add the vegan chocolate chips and pulse just a few seconds to evenly incorporate them.
3. Bake the Brownies: Grease or line an 8×8 inch baking pan and pour in the brownie batter, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes until the edges are set and a toothpick inserted in the center comes out mostly clean.
4. Add Peanut Butter Topping: Remove the brownies from the oven and while still warm, spread about half a cup of creamy peanut butter over the top. This helps the peanut butter spread easily and adds a luscious flavor.
5. Cool and Serve: Place the brownies in the fridge to chill and set completely. Once cooled, slice into squares. Store the brownies in the refrigerator for 3 to 5 days or freeze for extended storage.

Notes

• You can roast, steam, or boil the sweet potatoes depending on your preference and available equipment.
• If the batter is too thick, add unsweetened almond milk a tablespoon at a time to adjust consistency.
• Peanut butter topping is optional but adds a creamy and indulgent layer to the brownies.
• Store leftovers in the refrigerator to maintain freshness or freeze for longer storage.
• Use vegan chocolate chips to keep the recipe fully plant-based.

Keywords: vegan brownies, sweet potato brownies, healthy brownies, dairy-free dessert, plant-based dessert, gluten-free alternative, peanut butter brownies