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a plate of Sweet Potato Brownies with spoon on the side

Sweet Potato Brownies (Vegan)

5 from 3 votes
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 16
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!


  • 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


  • 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.
  • *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.
  • To an 8x8 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 8x8 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.
    The process of making a flax egg
  • In a large bowl, add the flour, baking powder, salt and cocoa powder. Stir until combined thoroughly.
    A bowl of ingredients for Sweet Potato Brownies
  • 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.
    The process of stirring together ingredients for Sweet Potato Brownies
  • Fold in 1/2 cup of the chocolate chips and blend in evenly. Then using a spatula, transfer the batter to the 8x8 pan, in an even layer on top of the parchment paper. Sprinkle the remaining 1/4 cup chocolate chips evenly on top.
    The process of adding the brownie batter to a pan and topping with chocolate chips
  • 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).
  • 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.
  • 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.
    Sweet potato brownie on a plate, close up



  • * 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 8x8 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.


Serving: 1brownie | Calories: 136kcal | Carbohydrates: 19.7g | Protein: 1.8g | Fat: 6.5g | Sodium: 74mg | Sugar: 10.2g
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