Gluten-Free Vegan Sweet Potato Brownies

Lena B.

2 weeks ago

sweet potato brownies - plain and with walnuts - close-up on metal cooling rack

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:

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.

2) 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 and/or coconut sugar, 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.

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

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

How to store your sweet potato brownies

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep fresh for up to a week in an airtight container.
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

Nut-free version: Lose the walnut/pecan add-ins and toppings.
Sugar-free option: Use a natural sugar substitute like stevia or monk fruit sweetener.
Extra fudgy: Add a tablespoon of non-dairy milk to the batter.
Spiced version: Add a teaspoon of cinnamon or pumpkin pie spice for a warm flavor.
Protein-packed: Mix in a scoop of your favorite vegan protein powder to the batter.
Mint chocolate: Add a few drops of peppermint extract to the batter.
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.

Course Dessert

Keyword Brownies, Chocolate, Gluten-Free, Vegan

Prep Time 20

Cook Time 30

Cooling Time 30

Total Time 1 20

Servings servings

Calories 227kcal

Author Lena B.

Cost $13

Ingredients

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 8x8-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