No, I’m not vegan and I am grateful to not be forced into any sort of “alternative” diet, but I do like to dabble and hopefully provide some fun and delicious options for those of you who are/do. If you’re like me, you aren’t immediately sold on the rich, fudginess of a gluten-free vegan sweet potato brownies, but give them a try. You’ll be pleasantly surprised. These brownies combine the natural sweetness of sweet potatoes, maple syrup and/or coconut sugar with the decadence of chocolate (and espresso, if you’re fancy), creating a healthier alternative to traditional brownies. Perfect for those with dietary restrictions or anyone looking to try a nutritious twist on a classic dessert, these brownies are sure to satisfy your sweet tooth while keeping things plant-based and gluten-free.

Your grocery list

Produce

• Sweet potatoes (2 medium-sized or 1 large)

Baking and pantry items

• Gluten-free all-purpose flour (this is the brand I use)
• Cocoa powder (unsweetened)
• (Optional, but recommended) Espresso powder
• Maple syrup and/or coconut sugar
• Baking powder
• Vanilla extract
• Kosher salt
• Vegan chocolate chips
• (Optional) Pecans, walnuts, other toppings or add-ins for your brownies

Other

• Coconut oil or nonstick spray (for greasing the pan)

Equipment/tools you’ll need

• 8×8 inch baking pan
• Parchment paper
• 2 medium-large mixing bowls
• Food processor or high-speed blender (optional, but recommended to turn the sweet potato into a smooth puree)
• Measuring cups and spoons
• Rubber spatula
• Whisk or sift (to fully incorporate all the dry ingredients)
• Cooling rack

Step-by-step instructions for making sweet potato brownies

1) How to Make Sweet Potato Purée:

1. Preheat your oven to 375°F (190°C). Cut a sweet potato in half and lightly brush the cut sides with oil (optional).
2. Place the sweet potato halves on a parchment-lined baking sheet and bake for about 25-30 minutes, or until soft when poked with a fork.
3. Once done, wrap the sweet potato in the parchment paper to steam for an extra 5 minutes.
4. Peel off the skin and mash the flesh with a fork. For a smoother texture, you can use a food processor. Set aside.

2) Brownie Instructions:

1. Preheat your oven to 350°F (176°C) and line an 8×8-inch baking pan with parchment paper. (You can use a similar-sized pan if needed.)
2. In a large bowl, mix together the sweet potato purée, maple syrup and/or coconut sugar, almond butter, vanilla extract, and avocado oil until smooth.
3. In a separate bowl, whisk together the cocoa powder, espresso powder (if using), sea salt, gluten-free flour, and baking powder.
4. Add the dry ingredients to the wet ingredients and stir until just combined (it’ll be thick!).
5. Fold in any add-ins like chocolate chips or nuts, if you like.
6. Spread the batter evenly into the prepared baking pan using a spoon or spatula. Top with more chocolate chips or nuts, if desired.
7. Bake for 30 minutes. The edges should look slightly dry, and a toothpick inserted into the center should come out mostly clean (a few crumbs are fine).
8. Let the brownies cool in the pan for at least 30 minutes before slicing.

A note about the maple syrup and coconut sugar:

I tried the recipe with only maple syrup and the results were okay, but adding a couple tablespoons of coconut sugar brought them much closer to a traditional brownie, in my opinion – so I use both. 2/3 cup of maple syrup + 2 tablespoons of coconut sugar

To completely substitute the maple syrup for coconut sugar:

•  Use 1/2 cup coconut sugar instead of the 2/3 cup of maple syrup.
• Add 2-3 tablespoons of water or non-dairy milk to the sugar to help it dissolve and to make up for the liquid from the maple syrup.
• Why?
  • Because coconut sugar is less sweet and more concentrated in its dry form.
  • Since maple syrup also provides moisture to the batter, you’ll need to replace the liquid in the recipe as well.

Tips for making great sweet potato brownies

1. Don’t overbake: The brownies will continue to set as they cool. A slightly underbaked brownie is better than an overbaked one!
2. Use room temperature ingredients: This ensures even mixing and better texture.
3. Experiment with add-ins: Try adding chopped nuts, dried fruit, or a swirl of nut butter for extra flavor and texture.
4. Let them cool completely: This makes cutting easier and allows the flavors to develop fully.
5. Use a high-quality cocoa powder: The better the cocoa, the richer your brownies will taste.

How to store your sweet potato brownies

1. Room temperature: Store in an airtight container for up to 3 days.
2. Refrigerator: Keep fresh for up to a week in an airtight container.
3. Freezer: Wrap individual brownies in plastic wrap and store in a freezer bag for up a month. Thaw at room temperature before serving.

Ways to adjust sweet potato brownies

1. Nut-free version: Lose the walnut/pecan add-ins and toppings.
2. Sugar-free option: Use a natural sugar substitute like stevia or monk fruit sweetener.
3. Extra fudgy: Add a tablespoon of non-dairy milk to the batter.
4. Spiced version: Add a teaspoon of cinnamon or pumpkin pie spice for a warm flavor.
5. Protein-packed: Mix in a scoop of your favorite vegan protein powder to the batter.
6. Mint chocolate: Add a few drops of peppermint extract to the batter.
7. Mocha brownies: Replace half of the cocoa with espresso powder instead of only 2 tablespoons.

If you’re looking for some brownies that aren’t vegan or gluten-free, check out these Red Velvet Cheesecake Brownies instead.

Sweet Potato Brownies (Gluten-Free & Vegan)

These rich, fudgy brownies are naturally sweetened with maple syrup and packed with wholesome ingredients. Perfect for anyone looking for a healthier treat that still satisfies those chocolate cravings. Adapted from Minimalist Baker's sweet potato brownie recipe.

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Course: Dessert

Keyword: Brownies, Chocolate, Gluten-Free, Vegan

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Cooling Time: 30 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 16 servings

Calories: 11%

Author: Lena B.

Cost: $13

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Ingredients 

1x2x3x

• ▢ 1 cup sweet potato purée, see how to make it below
• ▢ 2/3 cup maple syrup
• ▢ 2 tbsp coconut sugar, optional
• ▢ 1/2 cup almond butter, or peanut butter
• ▢ 1 tsp vanilla extract
• ▢ 2 tbsp avocado oil, or melted coconut oil or vegan butter
• ▢ 1/2 cup cocoa powder, or cacao powder
• ▢ Optional: Swap 2 tbsp of cocoa powder for espresso powder if you want a hint of coffee flavor!
• ▢ 1/4 tsp sea salt
• ▢ 1 tsp baking powder
• ▢ 2/3 cup gluten-free all-purpose flour, or oat flour
• ▢ 1/2 cup chopped nuts, like pecans or walnuts – optional
• ▢ 1 cup dairy-free chocolate chips, optional

Instructions

How to Make Sweet Potato Purée

• Preheat your oven to 375°F (190°C). Cut a sweet potato in half and lightly brush the cut sides with oil (optional).
• Place the sweet potato halves on a parchment-lined baking sheet and bake for about 25-30 minutes, or until soft when poked with a fork.
• Once done, wrap the sweet potato in the parchment paper to steam for an extra 5 minutes.
• Peel off the skin and mash the flesh with a fork. For a smoother texture, you can use a food processor. Set aside.

Brownie Instructions

• Preheat your oven to 350°F (176°C) and line an 8×8-inch baking pan with parchment paper. (You can use a similar-sized pan if needed.)
• In a large bowl, mix together the sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil until smooth.
• In a separate bowl, whisk together the cocoa powder, espresso powder (if using), sea salt, gluten-free flour, and baking powder.
• Add the dry ingredients to the wet ingredients and stir until just combined (it’ll be thick!).
• Fold in any add-ins like chocolate chips or nuts, if you like.
• Spread the batter evenly into the prepared baking pan using a spoon or spatula. Top with more chocolate chips or nuts, if desired.
• Bake for 30 minutes. The edges should look slightly dry, and a toothpick inserted into the center should come out mostly clean (a few crumbs are fine).
• Let the brownies cool in the pan for at least 30 minutes before slicing.

Storage

• Keep leftover brownies covered at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week or freeze for up to a month.
• Enjoy them warm, at room temperature, or even chilled!

Nutrition

Calories: 227kcal (11%) | Carbohydrates: 29g (10%) | Protein: 4g (8%) | Fat: 13g (20%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 75mg (3%) | Potassium: 251mg (7%) | Fiber: 4g (17%) | Sugar: 16g (18%) | Vitamin A: 3364IU (67%) | Vitamin C: 3mg (4%) | Calcium: 89mg (9%) | Iron: 2mg (11%)

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