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Comfort Foods, Dessert, Easy, Fall Favorites, Holiday, Nut free, Under 400 calories, Vegan Recipes

Sweet Potato Brownies (Vegan, 1 Bowl)

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These Sweet Potato Brownies are ultra-rich, fudgy, loaded with the nutritional goodness of sweet potatoes, and easy to make using only 1 bowl. They’ll be your new favorite decadent less-guilt dessert!

An overhead closeup shot of a brownie topped with chocolate chips.

I made these brownies 3 times (in 2 days) just to get them perfect for you. And I have to say- mission complete! =)

When I first heard of the idea of “Sweet Potato” Brownies, I was intrigued. And I wondered, would they actually taste like sweet potatoes? Well, I’m here to tell you that unless you know they’re in there, you really can’t tell. I fed this to numerous friends and family, and no one had a clue.

That’s what makes these Sweet Potato Brownies so intriguing. They are packed with healthy nutrition but it’s your little secret.

The health benefits of sweet potatoes:

Sweet potatoes not only add an element of earthy sweetness to this brownie recipe, but they also have incredible health benefits. They are a rich source of fiber, as well as a vast array of vitamins and minerals.

There are even populations with the highest life expectancy rates in the world (called the Blue Zones), thriving on mostly purple and orange sweet potatoes such as in Okinawa, Japan.

So pick up a brownie and feel (mostly) good about it! =)

This recipe combines sweet potatoes with major chocolate overload, giving you an amazingly fudgy (not cakey), moist brownie you will be obsessing over! Top it with Vegan Caramel and serve with some Homemade Almond Milk for a truly decadent experience.

And each brownie is also only 137 calories per brownie, making it a healthy yet delectable brownie in my book, with plenty to share. I hope you love them as much as I do.

A stack of Sweet Potato Brownies on a white plate.

Tips/Suggestions:

  • I highly recommend using an 8×8 lightweight aluminum pan (see photos below). If you only have a glass pan, you will have to adjust the baking time, as baked goods in glass pans tend to cook faster (for glass pans, I recommend baking at 300 F for 30 minutes). Also, glass pans hold heat for an extended period, so you will need to let the brownies cool longer in the pan.
  • With brownies, it’s generally best practice to err on the side of “undercooking” a bit, so they are “fudgier”. When ready to remove from the oven, the edges of the brownies should be visibly baked through and the center will be set (not wiggly). You can also do a toothpick test; for fudgier brownies (not cakey), the toothpick should have a few crumbs on it when removed (not completely clean).  When it’s completely clean, you may have cooked it too long and it will be more cakey.
  • It’s really important to let the brownies cool completely before slicing. This will not only lend to a nice, cleaner cut, but the flavor will also be more developed.
  • I recommend using a serrated knife for cutting the brownies (a bread knife works great!). You can also run the knife under hot water between each cut to ensure more even cutting. Or, you can also use a plastic disposable knife (I haven’t tried this, but it looks like a cool idea). =) 
  • I recommend using a spatula to transfer the brownie batter to the baking pan. If you use a spoon, it will stick and will be difficult to smooth out. 
A sweet potato brownie on a plate with chocolate chips on the side, and a glass of milk in the background.

How to make Sweet Potato Brownies:

Preheat your oven to 400 F. {Note: this temperature is if you plan to make the sweet potato in the oven. If you are not using the oven to cook the potato, set the oven to 325 F instead.} See microwave option in recipe notes.

To bake the sweet potato in the oven, first wash, poke holes in the potato and add to a baking sheet covered in parchment paper. Bake for 45-60 minutes, or until soft when poked through with a fork. Remove and let cool.

When ready, peel off the skin and mash into a 1 cup measuring cup. Reduce the oven temperature to 325 F.

To an 8×8 pan, add a layer of parchment paper so it’s covering the bottom and up the edges (see below). This method will make it easier to remove the brownies from the pan. Or, alternatively, you can spray an 8×8 pan with baking spray or grease with a little coconut oil. 

An aluminum baking pan covered in parchment paper.

Next, prepare the flax eggs. To do this, grind 2 tablespoons of whole flax seeds** in a coffee grinder.

Then transfer to a small bowl and add 6 tablespoons water. Stir and let sit for at least 5 minutes. Or you can also use pre-ground flax seed. 

3 images of flax eggs being made in a coffee grinder.

In a large bowl, add the flour, baking powder, salt and cocoa powder. Stir until combined thoroughly (see photo below, on left). 

Then add the sugar, flax eggs, coconut oil, vegan butter, mashed sweet potato and almond milk (see photo below, middle).

Stir with a spoon until starting to blend. Note: I do this first so that hand mixer doesn’t spray the flour all over my kitchen, which happens often. =)

Then using a hand mixer on LOW speed (or continue with the large spoon), mix together until combined thoroughly. Don’t overmix (see photo below, on right).

3 images of the batter for sweet potato brownies being made.

Fold in 1/2 cup of the chocolate chips and mix in evenly (see photo below, on left). Then using a spatula, transfer the batter evenly to the 8×8 pan, on top of the parchment paper. Sprinkle the remaining 1/4 cup chocolate chips evenly on top (see photo below, on right).

Tip: I recommend using a spatula to transfer the brownie batter to the baking pan.

2 images showing the before shot of sweet potato brownie batter and the after shot of the mix in a pan topped with chocolate chips.

Bake uncovered (using a lightweight aluminum pan) at 325 F for 30-35 minutes. Check the brownies a minute or two before your timer ends. The edges of the brownies should be visibly baked through and the center will be set (not wiggly).

You can also do a toothpick test; for fudgier brownies (not cakey), the toothpick should have a few crumbs on it when removed (not completely clean). 

Let the brownies sit in the baking pan for at least 15 minutes to cool, then remove from the pan using the parchment paper. Let sit another 10 minutes before cutting. The brownies will get more firm as they sit.

To cut the brownies, I recommend using a serrated knife. You can also run the knife under hot water between each cut to ensure more even cutting. 

Store in an airtight container in the fridge for up to a week. Serve these brownies warm with vegan vanilla ice cream on top for the best dessert experience. =)

A sweet potato brownie in a white bowl with a side of vanilla ice cream.

Helpful Tools:

  • 8×8 Aluminum Baking Pan: I prefer to use lightweight aluminum pans for baking brownies. This is the one I use.
  • Serrated Bread Knife: A bread knife works great for cutting the brownies. The long blade makes it easy to reach the entire length of the brownies with the blade.
  • Mixing Bowls: I like these mixing bowls and use them often!
  • Coffee Grinder: This simple grinder works great for grinding whole flax seeds.
  • Spatula: I use this to transfer the brownie batter to the baking pan. If you use a spoon, it will stick and will be difficult to smooth out. 

Looking for more sweet desserts? Try one of these recipes:

If you make these Sweet Potato Brownies, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

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Sweet Potato Brownies (Vegan)

Sweet Potato Brownies

These Sweet Potato Brownies are ultra-rich, fudgy, loaded with the nutritional goodness of sweet potatoes, and easy to make using only 1 bowl. They’ll be your new favorite decadent less-guilt dessert!

  • Author: Christin McKamey
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 1 hour
  • Yield: 16 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: Comfort Foods
Scale

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon ground sea salt
  • 1/2 cup cocoa powder
  • 3/4 cup organic cane/white sugar
  • 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
  • 1/4 cup refined coconut oil, melted slightly
  • 1/3 cup vegan butter, softened
  • 1 cup cooked sweet potato, mashed (1 medium sweet potato)
  • 1/4 cup unsweetened almond milk
  • 3/4 cup mini vegan chocolate chips, I prefer Enjoy Life brand

Instructions

  1. Preheat your oven to 400 F. {Note: this temp is if you plan to make the sweet potato in the oven. If you are not using the oven to cook the potato, set the oven to 325 F instead.} See microwave option in notes.
  2. *To bake the sweet potato in the oven, first wash, poke holes in the potato and then add to a baking sheet covered in parchment paper. Bake for 45-60 minutes, or until soft when poked through with a fork. Remove and let cool. Peel off the skin and mash into a 1 cup measuring cup. Then reduce the oven temperature to 325 F.  
  3. To an 8×8 pan (I recommend lightweight aluminum**), add a layer of parchment paper so it’s covering the bottom and up the edges. This method will make it easier to remove the brownies from the pan. Or, alternatively, you can spray an 8×8 pan with baking spray or grease with a little coconut oil.
  4. Next, prepare the flax eggs. To do this, grind 2 tablespoons of whole flax seeds*** in a coffee grinder. Then transfer to a small bowl and add 6 tablespoons water. Stir and let sit for at least 5 minutes. Or you can also use pre-ground flax seed. 
  5. In a large bowl, add the flour, baking powder, salt and cocoa powder. Stir until combined thoroughly.
  6. Then add the sugar, flax eggs, coconut oil, vegan butter, mashed sweet potato and almond milk. Stir with a spoon until just starting to blend. Then using an electric mixer on LOW speed (or you can continue stirring with the large spoon), mix together until combined thoroughly. Don’t overmix. 
  7. Fold in 1/2 cup of the chocolate chips and blend in evenly. Then using a spatula, transfer the batter to the 8×8 pan, in an even layer on top of the parchment paper. Sprinkle the remaining 1/4 cup chocolate chips evenly on top.
  8. Bake uncovered (using an aluminum pan) at 325 F for 30-35 minutes. Check the brownies a minute or two before the timer ends. The edges of the brownies should be visibly baked through and the center will be set (not wiggly). You can also do a toothpick test- for fudgier brownies (not cakey), the toothpick should have a few crumbs on it when removed (not completely clean). 
  9. Let the brownies sit in the baking pan for at least 15 minutes to cool, then remove from the pan using the parchment paper. Let sit another 10 minutes before cutting. The brownies will get more firm as they sit.
  10. Store in an airtight container in the fridge for up to a week. Serve these brownies with vegan vanilla ice cream or Homemade Almond Milk. Or you could even top them with some Vegan Caramel Sauce.

Notes

  • * If short on time, you can microwave the sweet potato by first poking holes in it, then wrapping it in a wet paper towel and microwaving about 6 1/2 minutes. 
  • **I highly recommend using an 8×8 lightweight aluminum pan to cook brownies in (see photos below). If you only have a glass pan, you will have to adjust the baking time, as baked goods in glass pans tend to cook faster, thus I recommend baking at 300 F for 30 minutes. Also, glass pans hold heat for an extended period, so you will need to let the brownies cool longer in the pan.
  • ***For the flax seeds, I recommend using whole flax seeds to start, and grind them using a small coffee grinder. Pre-packaged ground flax seed can also work, but once ground, they have a short shelf life and are not as healthy. Because of this, I always keep a jar of whole flax seeds in my fridge that I can grind at any time. 
  • It’s really important that you let the brownies cool before cutting. This will not only lend to a nice, cleaner cut, but the flavor will also be more developed.
  • I recommend using a serrated knife for cutting the brownies (a bread knife works great!). You can also run the knife under hot water between each cut to ensure more even cutting. Or, you can also use a plastic disposable knife (I haven’t tried this, but it looks like a cool idea). =) 
  • I also recommend using a spatula to transfer the brownie batter to the baking pan. If you use a spoon, it will stick and will be difficult to smooth out. 
  • Prep/Cook time for this recipe will vary based on how you cook the sweet potato. 

Nutrition

  • Serving Size: 1 brownie
  • Calories: 136
  • Sugar: 10.2
  • Sodium: 74.9
  • Fat: 6.5
  • Carbohydrates: 19.7
  • Protein: 1.8

Keywords: sweet potato brownies, vegan sweet potato brownies, chocolate brownies with sweet potato

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

6 Comments

  • As a dessert connoisseur with the sweet tooth of a child these brownies were the perfect post meal treat. For someone that’s not much of a baker the recipe is super easy! The only hard part was not eating the entire pan of brownies in one sitting (although I came close!). Can’t wait to have more! Thanks Veggie Chick!! 🙂

    Reply
    • Haha thanks Kyle, glad you enjoyed them. 😊👍

      Reply
  • Absolutely amazing brownies! I made two batches and they were gone almost immediately, the family loved them!

    Reply
    • Thank you Macy!! So happy you loved them! 😍

      Reply
  • You know it’s a winner when your 4 year old keeps asking for them! These are so yummy. Super moist And chocolatey! Love!

    Reply
    • Yay!! Thanks Apryl! =) =) =)

      Reply

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