Rich. Not overly sweet. Fudgy. Decadent. Too good to be true? NOPE. These yummy plant-based vegan Sweet Potato Brownies are to die for.

Yes, these sweet potato brownies are entirely plant-based, gluten-free, and oil free… and they taste absolutely amazing. 

These fudgy squares of heaven are on my weekly rotation of desserts. They’re made from whole foods, so I never feel guilty about enjoying a few of these every day. 

You can customize these by adding nuts, topping with ice cream, and swapping out the oat flour (or making it your own). 

I guarantee these brownies will be one of your favorite desserts. Give them a try today and let me know what you think by tagging me on Instagram. 

Why You’ll Love This Recipe

  • Minimal ingredients: These brownies are made with whole food ingredients you probably already have on hand. 
  • Kid – I mean everybody friendly: who doesn’t love brownies? These fudgy squares of heaven are sure to please anyone in your life, even the non-vegans.
  • WFPB: These brownies are entirely plant-based, so no need to feel guilty after enjoying a batch of them.

How To Make This Recipe

Pop your sweet potato in the microwave for five minutes or bake for an hour to soften it. 

Preheat the oven to 350F and line a brownie pan (I used a 9×9 inch) with parchment paper.

In a bowl, combine the wet ingredients, including the sweet potato, almond butter, and maple syrup.

In a separate bowl, combine the oat flour with the cocoa powder.

Mix in the chocolate chips as desired, and transfer to your baking tin.

Bake for approximately 30 minutes until set. Allow to cool before slicing and enjoy.

Hack This Sweet Potato Brownie Recipe

  • Make your own oat flour: Make your own oat flour by blending up some plain rolled oats. 
  • Use regular flour: You can also use regular all-purpose flour for this recipe. 
  • Amp up the Protein: Add crushed nuts (any of your choice!) for some additional protein.
  • Add some fun: Top these brownies with some vegan ice cream.

How to Store This Recipe

Store these brownies in an airtight container for up to 5 days. Store in the refrigerator to keep them even longer. 

I recommend heating them up in the microwave for about 10 seconds before serving to keep that fudgy texture. 

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The Recipe: Fudgy Sweet Potato Brownie

The most delicious vegan dessert!
5 from 27 ratings
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Servings: 12 pieces
Total Time: 45 minutes

Ingredients

  • 1 cup Mashed cooked sweet potato
  • ½ cup Nut butter of choice
  • ¼ cup Maple syrup
  • 1 tsp

    
Vanilla extract

  • ½ cup Cocoa powder
  • ¼ cup Oat flour
  • ½ cup Chocolate chips
  • 1 tsp Flakey salt

Instructions 

  • Preheat the oven to 350F and line a brownie pan (I used a 9×9 inch) with parchment paper.
  • In a bowl, combine the wet ingredients, including the sweet potato, almond butter and maple syrup.
  • In a separate bowl, combine the oat flour with the cocoa powder
  • Mix in the chocolate chips as desired, and transfer to your baking tin.
  • Bake for approximately 30 minutes until set. Allow to cool before slicing and enjoy.
Cuisine: American
Course: Breakfast, Dessert
Author: carleigh