Vegan Sweet Potato Brownies

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Fudgy, rich, and naturally sweetened, these Vegan Sweet Potato Brownies offer the perfect balance between indulgence and nutrition. Made with wholesome ingredients and zero dairy or eggs, they’re ideal for anyone looking to satisfy a chocolate craving without compromising on health. The addition of sweet potato brings moisture, density, and natural sweetness, resulting in a brownie that’s both satisfying and slightly nutritious.

Whether you’re vegan or just curious about plant-based baking, these brownies are a game-changer. Their crackly tops and gooey centers make them indistinguishable from traditional versions. Plus, they’re freezer-friendly, easy to prep in one bowl, and incredibly versatile—great for lunchbox treats, holiday trays, or a quick chocolate fix.

Why You’ll Love This Vegan Sweet Potato Brownies Recipe

• Naturally sweetened and gluten-free friendly
• Fudgy and rich with a decadent chocolate flavor
• No dairy, no eggs—completely plant-based
• One bowl, no mixer required
• Kid-friendly and freezer-safe

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Preparation Phase & Tools to Use (Essential Tools and Equipment)

To make these brownies, gather a mixing bowl, a sturdy whisk or silicone spatula, a 9×9 baking pan, parchment paper, and a blender or food processor (optional for smooth sweet potato purée). Each tool plays a key role—the bowl and spatula for easy hand-mixing, the pan for shaping perfect squares, and parchment paper for non-stick, easy cleanup. Using a blender ensures your sweet potato purée is silky smooth, which enhances the texture of the brownies.

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Preparation Tips

Roast your sweet potatoes ahead of time for a deeper, caramelized flavor, or steam them for a quicker option. Be sure the purée is completely cooled before mixing it into the batter to avoid activating the baking soda prematurely. Use a high-quality cocoa powder for a rich, dark chocolate taste. Don’t overmix the batter—just stir until combined to keep the brownies dense and fudgy. And let the brownies cool fully before slicing for the cleanest edges and best texture.

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Ingredients for This Vegan Sweet Potato Brownies Recipe

• 1 cup mashed sweet potato (roasted or steamed, then cooled)
• 1/2 cup almond butter (or any nut/seed butter of choice)
• 1/4 cup maple syrup (or agave nectar)
• 1/4 cup coconut sugar (or brown sugar)
• 1/2 tsp vanilla extract
• 1/2 cup cocoa powder (unsweetened, high-quality)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup almond flour (or oat flour)
• 1/4 cup dairy-free chocolate chips (optional, for extra gooeyness)
• 1/4 cup chopped walnuts (plus extra for topping, optional)

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Step 1: Prepare the Sweet Potato

If you haven’t already, cook your sweet potatoes by roasting them at 400°F (200°C) for 45 minutes until soft, or steam them for 15-20 minutes. Let cool completely, then mash until smooth. You can use a food processor or blender for an ultra-smooth texture.

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Step 2: Preheat and Prepare Baking Pan

Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it with coconut oil to prevent sticking. Set aside.

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Step 3: Mix Wet Ingredients

In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, coconut sugar, and vanilla extract. Whisk together until fully incorporated and smooth.

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Step 4: Add Dry Ingredients

To the same bowl, sift in the cocoa powder, baking soda, and salt. Stir gently to combine, ensuring there are no dry patches. Then, fold in the almond flour until the batter is thick and uniform.

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Step 5: Add Mix-Ins

Fold in the dairy-free chocolate chips and chopped walnuts. These add texture and richness to the brownies. You can skip them if you prefer a smoother bite.

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Step 6: Bake the Brownies

Pour the brownie batter into the prepared baking pan. Use a spatula to spread it evenly into all corners. Top with additional walnut pieces if desired. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

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Step 7: Cool and Slice

Let the brownies cool completely in the pan—at least 30 minutes. This step is crucial as it allows the brownies to firm up and makes them easier to slice. Once cooled, lift out using the parchment paper and cut into squares.

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Notes

These brownies are extremely forgiving, so feel free to tweak based on your preferences. You can substitute almond butter with sunflower seed butter for a nut-free version, or use agave instead of maple syrup. The texture will be more cakey if you bake them longer, so if you prefer ultra-fudgy brownies, pull them out when the center is just set. For an added crunch, toast your walnuts before mixing them in. These brownies also taste even better the next day as the flavors continue to deepen.

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Watch Out for These Mistakes While Cooking

• Overbaking: One of the most common mistakes—brownies continue to cook slightly even after being removed from the oven. Take them out when a toothpick comes out with a few moist crumbs.
• Using hot sweet potato: This can melt the chocolate chips prematurely and activate baking soda too soon, affecting the texture.
• Skipping parchment paper: This small step makes removing and slicing your brownies much easier.
• Overmixing the batter: This can make the texture too dense or tough. Mix just until the ingredients are combined.
• Too many add-ins: While tempting, adding too many extras like nuts or chips can weigh the batter down and affect baking time.

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Storage Instructions

Once fully cooled, store your brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. When freezing, separate layers with parchment paper to prevent sticking. Thaw overnight in the fridge or microwave gently before serving.

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Estimated Nutrition

Per serving (1 of 9 squares, approximate values):

• Calories: 180
• Fat: 10g
• Saturated Fat: 2g
• Carbohydrates: 22g
• Sugar: 12g
• Fiber: 3g
• Protein: 4g
• Sodium: 90mg

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Frequently Asked Questions

Can I use canned sweet potato?

Yes, canned sweet potato purée works well. Just make sure it’s unsweetened and not pie filling.

Are these brownies gluten-free?

Yes, if you use certified gluten-free oat flour or almond flour, this recipe is naturally gluten-free.

Can I make these without nut butter?

You can substitute with sunflower seed butter or tahini for a nut-free alternative.

How can I make them sweeter?

Add 2–3 extra tablespoons of coconut sugar or toss in a few more chocolate chips.

Can I add protein powder?

Yes, but replace only part of the flour with protein powder to maintain the texture.

Why are my brownies too soft?

They may need more time to cool or were underbaked. Let them set fully before cutting.

What if I don’t have almond flour?

Oat flour or even whole wheat flour (if not gluten-free) can be used, though texture may vary slightly.

Can I double this recipe?

Absolutely! Just use a larger baking dish (like 9×13) and adjust the baking time by adding 5–10 extra minutes.

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Conclusion

Vegan Sweet Potato Brownies prove that plant-based desserts can be rich, indulgent, and deeply satisfying. With their fudgy texture, glossy tops, and real food ingredients, they’re a guilt-free pleasure perfect for any occasion. Whether you’re baking for a crowd, meal prepping snacks, or simply treating yourself, this recipe delivers all the chocolatey goodness you’d expect—without the eggs or dairy. Once you try these, they might just become your new go-to brownie.

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