No one would ever suspect that these chocolatey sweet potato brownies are gluten-free, vegan, and secretly wholesome! Pureed sweet potato adds natural sweetness and lots of moisture for the fudgiest texture.

3 sweet potato brownies stacked on wooden board.

If you’ve yet to try sweet potato brownies, consider this your sign. The universe is telling you: it’s brownie time. And no, this isn’t like sweet potato pie where the goal is to taste the sweet potato. These taste like legit vegan chocolate brownies, but extra fudgy—the centres are almost like a melt-in-your-mouth chocolate truffle. I use a combination of almond flour and oat flour to make them gluten-free, so if you’re a fan of my gluten-free brownies, take note! You’ll love these brownies too.

Why These Sweet Potato Brownies Will Surprise You

This is the kind of recipe you have to taste to believe. Who knew veggies could be so rich and decadent?!

  • Naturally sweetened. Maple syrup, sweet potatoes, and chocolate chips provide all the sweetness here without the need for any added refined sugar.
  • Ultra-fudgy texture. If you love your brownies dense and moist, this is the recipe for you! 
  • Gluten-free AND vegan. So pretty much everyone can enjoy a slice (or two)!
Ingredients for sweet potato brownies with labels.

Notes on Ingredients

Here are the ingredients you’ll need to make sweet potato brownies. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Sweet potato purée – You’ll need a medium sweet potato to make this.
  • Maple syrup – Date syrup is another sweetener option.
  • Coconut oil – I love coconut oil for baking! It really helps keep things moist.
  • Vanilla extract 
  • Almond flour – Be sure to use almond flour, not meal; almond meal is more coarse.
  • Oat flour – You can make this yourself by grinding oats in a food processor.
  • Cocoa powder – Natural or Dutch process cocoa powder both work for this recipe.
  • Baking powder 
  • Salt 
  • Vegan chocolate chips – Some for the batter and some for topping.

How to Make Sweet Potato Brownies

Let’s get started! Here’s a step-by-step view of the process.

Sweet potatoes in pot of water.
Boil the potato.
Sweet potato puree in bowl.
Puree and mix with the wet ingredients.
  • Prepare the sweet potato. Boil and mash the sweet potato, then measure out 1 cup of purée.
  • Mix the wet ingredients. Whisk the sweet potato, maple syrup, coconut oil, and vanilla in a large bowl until smooth.
Dry ingredients for brownies in bowl with whisk.
Mix the dry ingredients.
Chocolate chips added to bowl of sweet potato brownie batter.
Combine wet and dry; add the chocolate chips.
  • Combine the dry ingredients. Stir together the flours, cocoa, baking powder, and salt in another bowl.
  • Finish the batter. Mix the wet and dry ingredients until thick and smooth, then fold in the chocolate chips.
Unbaked sweet potato brownies in pan.
Spread batter into the pan.
Sweet potato brownies in parchment-lined pan.
Bake and cool.
  • Bake and cool. Spread the batter into a parchment-lined pan and sprinkle more chocolate chips on top. Bake at 350ºF for 30 minutes or until set, then cool completely before slicing.

Tips and Variations

I have a few more notes on this sweet potato brownie recipe before you get started!

  • Add some crunch. Fold in chopped walnuts or pecans instead of or in addition to the chocolate chips.
  • Don’t try other flours. Different gluten-free flours behave differently because they absorb water at different rates and almond flour has more fat content than other flour options. If you play around with the flours, the recipe likely won’t turn out.
  • Make them extra fudgy. Chill the brownies before slicing for extra-clean cuts and a fudgier texture.
Cut sweet potato brownies on board with one brownie turned sideways to show thickness.

How to Store

  • Refrigerator: Store these sweet potato brownies in an airtight container in the refrigerator for up to 5 days. (You could keep them at room temperature for about a day, but because these are so moist and fudgy, they need to be stored in the fridge after that!)
  • Freezer: These brownies can also be frozen for up to 2 months. Thaw at room temperature before serving.

More Recipes for Chocolate Lovers

Stack of two sweet potato brownies with bite taken out of top brownie.

Enjoy friends! If you make this sweet potato brownie recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Save This Recipe Form

Want to save this recipe?

Enter your email below & I’ll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Stack of 3 brownies on parchment-lined wooden board.

Sweet Potato Brownies

Servings: 9 brownies
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
These fudgy vegan sweet potato brownies are made with maple syrup and cocoa for a treat that’s naturally sweet, gluten-free, and oh so rich!
No ratings yet
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 cup sweet potato purée, 240g
  • ½ cup maple syrup, 120mL
  • ¼ cup coconut oil, melted – 60mL
  • 1 teaspoon vanilla extract, 5mL
  • ½ cup almond flour, 112g
  • 1 cup oat flour, homemade or store bought works fine here, 100g
  • ½ cup unsweetened cocoa powder, 40g
  • 1 teaspoon baking powder, 5g
  • ¼ teaspoon salt, 1.5g
  • 1 cup vegan chocolate chips, 170g, reserve ¼ cup / about 40 grams for topping

Instructions 

  • Prepare the sweet potato purée (if making from scratch): Peel and dice 1 medium sweet potato (about 300 grams).
Place in a pot, cover with cold water, and bring to a boil.
Simmer for 12–15 minutes, until very soft.
Drain well, then mash or blend until completely smooth.
Measure out 1 cup (240 grams) and let cool slightly.
  • Preheat oven to 350°F (175°C).
Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
  • In a large bowl, whisk together the sweet potato purée, maple syrup, melted coconut oil, and vanilla extract until smooth and glossy.
  • In a separate bowl, whisk together almond flour, oat flour, cocoa powder, baking powder, and salt until evenly combined.
  • Add the dry ingredients to the wet ingredients.
Stir until a thick, smooth, fudgy batter forms.
  • Fold in ¾ cup (about 130 grams) of the vegan chocolate chips.
Spread the batter evenly into the prepared pan.
Sprinkle the reserved ¼ cup (about 40 grams) chocolate chips over the top.
  • Bake for 30 minutes, until the top is set and the center no longer looks wet.
  • Let brownies cool completely in the pan before slicing into 9 squares.
For an extra fudgy texture, refrigerate for 30 minutes before cutting.

Notes

  • Refrigerator: Store these sweet potato brownies in an airtight container in the refrigerator for up to 5 days. (You could keep them at room temperature for about a day, but because these are so moist and fudgy, they need to be stored in the fridge after that!)
  • Freezer: These brownies can also be frozen for up to 2 months. Thaw at room temperature before serving.
Calories: 329kcal, Carbohydrates: 44g, Protein: 6g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 128mg, Potassium: 311mg, Fiber: 6g, Sugar: 23g, Vitamin A: 5979IU, Vitamin C: 6mg, Calcium: 110mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Desserts
Author: Jessica Hylton