Guilt-free Vegan Sweet Potato Brownies

Sweet Potato Brownies

Say whaaa? Sweet potatoes in brownies. I know, I know. It sounds only a tad more appetising than my Cauliflower Brownies but stick with me here. If you’ve been following the vegan blog sphere for a while, you will see that I am obviously a bit late on the sweet potato brownie bandwagon. I have seen recipes for it floating around on Pinterest for quite a while now but I have not gotten around on making my own recipe for it yet.

My mistake.

I swear, had I not told you it had sweet potato in it you would have never known. These brownie squares are deliciously rich, very dense and chewy. Let’s just say it did not last very long in the house. I might have eaten a bit more of it than strictly necessary. Oh well, I said it was guilt-free so I refuse to feel any shame for it. Made without any refined sugar, oils or flours, you have quite the healthy treat.

Generally I love adding a handful of chopped walnuts in the batter whenever I make brownies, but I was all out of it when I made these. I couldn’t be bothered to have another photoshoot of the brownies but I did make a second batch with the addition of walnuts, so I will vouch for the result. If you are in the mood for some extra crunch go for it! You can also sprinkle some chopped walnuts on top of the cake if you want to.

Make these right now. Thank me later!

Sweet Potato Brownies
Sweet Potato Brownies


  • 3 cups peeled, chopped, cooked and cooled sweet potato
  • 3 cups dates, pitted
  • 1 cup unsweetened plant-based milk
  • 3/4 cup high-quality unsweetened cacao powder
  • 3/4 cup chopped sugar-free vegan dark chocolate *
  • 3/4 cup brown rice flour
  • 1/4 cup potato starch (or cornstarch)
  • 4 heaped tbsp all-natural peanut butter (any kind of nut butter will do)
  • 1 1/2 tsp vanilla essence
  • 1/2 tsp Maldon salt
  • 1/2 tsp baking powder1/2 cup chopped walnuts, optional


  1. Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit. Start by processing the cooked sweet potato in a food processor until completely smooth. Add in the milk, dates, vanilla and nut butter as well and continue processing until you have a creamy paste.
  2. In a separate bowl, stir together all the dry ingredients except for the chopped chocolate (and optionally the walnuts). Pour the wet mixture in to the bowl and stir thoroughly. Finally stir the chocolate (and walnuts). Save about 2 tbsp of the chopped chocolate!
  3. Pour the batter into a rectangular cake pan lined with parchment, sprinkle the 2 tbsp of chopped chocolate on top and place in the preheated oven. Bake for 50-60 minutes, or until a toothpick comes out clean and the top has started getting a few cracks. Let the cake cool completely.

Now you have two options. You can either slice them up right away after they have cooled completely or you can transfer the pan into the fridge and let it stay for 2+ hours. It really depends on what you prefer. In my humble opinion, brownies are the type of dessert that tastes even better after a whole night in the fridge. This will make them very chewy, dense and firm.

If you decide on eating them right away, they will be slightly more moist but still incredibly delicious. You can always slice them up, have a taste and place them back in the fridge if you want them to be firmer!

To cut the cake simply lift up the parchment to remove it from the pan and slice it into 15-20 brownie squares.

Store any left-overs in the fridge and they will keep nicely for at least up to 1 week.

Additional notes (*):

As for the chocolate, I use this brand. You might be able to omit the chocolate and still end up with a delicious chewy brownies. I have not tried it out myself but I think it should work. If you decide to try it out, be sure to let me know how it works out!

Best wishes and happy cooking!


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