Sweet Potato Brownies
These Fudgy Sweet Potato Brownies are fudgy brownies made with homemade sweet potato puree, no eggs, and refined sugar-free.
They are healthy brownies to share with friends and family as they fit most food allergies.
I have so many brownie recipes on the blog using vegetables like my avocado brownies or healthier flour like my coconut flour brownies.
Why You’ll Love These Brownies
This Sweet Potato Brownie Recipe is perfect for those who want healthy brownies without eggs or dairy.
In fact, sweet potato brownies are naturally:
- Vegan Approved
- Refined Sugar-Free
Let me share with you how to make the best fudgy sweet potato brownies ever.
How To Make Sweet Potato Brownies
Sweet potato brownies are very easy to make as long as you make your own sweet potato puree.
All you need to make ultra-fudgy brownies with sweet potato puree are:
- Homemade Mashed Sweet Potato Puree – Follow my instructions on how to make sweet potato puree. Make sure your puree is smooth with no lumps.
- Coconut Oil or avocado oil
- Maple Syrup – or sugar-free maple syrup for fewer carbs.
- Vanilla Extract
- Almond Butter, peanut butter, or tahini.
- Oat Flour or gluten-free all-purpose flour. I tried the recipe with almond flour, but the texture is too oily and fragile. The brownies fall apart easily, so I don’t recommend that option.
- Baking Soda
- Coconut Sugar, brown erythritol, or brown sugar.
- Dark Chocolate Chips
- Unsweetened Cocoa Powder
Sweet Potato Puree
I wrote an entire article on how to make sweet potato puree that I encourage you to read to make puree for this recipe.
Feel free to steam, boil, or roast the peeled orange sweet potato cubes to make puree for this recipe.
The important part of making a tasty brownie with sweet potato puree is to mash the vegetable into a thin puree. The best is to use a food processor, potato masher, or blender.
First, preheat the oven to 350°F (180°C). Line an 8-inch square brownie pan with parchment paper and lightly oil it with an oil spray. Set it aside.
First, add the nut butter of your choice and coconut oil to a large mixing bowl.
If your nut butter is a bit hard, microwave both ingredients for 20 seconds to make it easier to stir them. Stir until smooth, and no lumps show in the bowl.
Next, stir in the homemade sweet potato puree, making sure it’s smooth with no lumps, maple syrup, and vanilla extract.
In the previous bowl, add the dry ingredients: oat flour, unsweetened cocoa powder, baking soda, salt, coconut sugar, and chocolate chips.
Stir to bring everything together into a thick brownie batter. It won’t be as runny as a classic brownie recipe, and that’s normal.
Don’t try to thin out the batter; it should be thick as cookie dough.
Pour the batter onto the prepared pan, press to fill evenly, and sprinkle extra chocolate chips on top if desired.
Bake the brownies on the center rack of the oven at 350°F (180°C) for 20 to 25 minutes, not more, or the brownies will be dry and crack.
You know sweet potato brownies are baked through when the top crackle and it’s still a bit sticky in the center but not wet if you insert a pick in the brownie.
The secret to making the best sweet potato brownies is to be patient. These brownies have no eggs, therefore, they need time to firm up.
Let the brownies cool down in two steps. First, cool for 15 minutes in the baking pan, then pull the brownies out of the pan using the overhanging parts of parchment paper.
Release the brownies on a wire rack and let them cool completely before cutting them.
I like to wait for 2 to 3 hours before slicing these brownies, so they cut perfectly.
These vegan sweet potato brownies are delicious healthy desserts on their own or topped with some of the following:
- Whipped Cream, including coconut whipped cream, if dairy-free.
- Vanilla Ice Cream
- Drizzle of Peanut Butter
These brownies store very well in the fridge in a sealed container.
Their texture gets even fudgier in the refrigerator, so it’s highly recommended to store them there.
They last for four days in the fridge or up to 3 months in the freezer. Thaw sweet potato brownies the day before in the refrigerator or for a few hours at room temperature.
Below are some ideas to make this sweet potato brownie recipe using other ingredients if needed.
- Sugar-Free Sweetener – You can replace the coconut sugar with sugar-free brown erythritol and sugar-free maple syrup in this recipe. However, the texture of the brownies will be more crumbly and fragile. To balance that, stir in two teaspoons of flaxseed meal in the dry ingredients to help the batter hold together better. Use your favorite sugar-free chocolate chips to decrease sugar if desired.
- Gluten-Free – Use gluten-free certified oat flour or replace it with an all-purpose gluten-free flour mix containing xanthan gum.
- Nut-Free – You can use sunflower seed butter or unhulled tahini instead of almond butter.
- Coconut-Free– Replace the coconut oil with avocado oil or melted butter. Began melted butter works as well.
Frequently Asked Questions
Below I answered the most common questions about these brownies with sweet potato puree.
Can I Use Pumpkin Puree?
Yes, you can use canned pumpkin puree or homemade pumpkin instead of sweet potato puree.
This decreases the carbs and also tastes amazing.
Why Are My Brownies Crumbly And Falling Apart?
It means the brownies are too dry it can be that you over-bake them or didn’t measure dry ingredients very well and added too much of them.
Unsweetened cocoa powder or oat flour is high in fiber and, therefore, highly liquid absorbent. If you add too much of these ingredients, it can make the brownies dry.
Finally, make sure you always use a fresh jar of nut butter as old jars contain less oil and make baked goods dry as well.
How Do Sweet Potato Brownies Taste?
Sweet potato brownies don’t taste like sweet potatoes at all.
The vegetable puree adds an ultra-fudgy texture to the brownies and makes them healthier and egg-free.
Orange sweet potatoes are one of the highest sources of beta carotene, a vital component to create vitamin A in your body.
Vitamin A helps your immune system, and therefore, eating sweet potatoes is a great way to reinforce your immunity.
Can I Use Maple Syrup?
You can’t swap coconut sugar for maple syrup in the recipe.
You need both a liquid and granulated sweetener for the best texture and result.
More Sweet Potato Recipes
Below are some more sweet potato recipes for you to try:
More Brownies Recipes
If you love brownies, try some of my other brownie recipes below:
Have you baked these sweet potato brownies? Share a comment or review below to connect with me.
Sweet Potato Brownies
Want My Kitchen Equipment?
- 1 cup Sweet Potato Puree
- ½ cup Almond Butter (note 1)
- 2 tablespoons Melted Coconut Oil (note 2)
- 2 tablespoons Maple Syrup (note 3)
- 1 teaspoon Vanilla Extract
- ½ cup Unsweetened Cocoa Powder
- ½ cup Coconut Sugar (note 4)
- ⅓ cup Oat Flour (note 5)
- 1 teaspoon Baking Soda
- ⅓ cup Dark Chocolate Chips (note 6)
- ¼ teaspoon Salt
- Preheat the oven to 350°F (180°C). Line an 8-inch square brownie pan with parchment paper. Slightly oil paper with oil spray. Set it aside.
- In a large mixing bowl, add almond butter, maple syrup and coconut oil. Stir to combine. If too dry, microwave for 20 seconds to soften the nut butter and make it easier to stir.
- Stir in the sweet potato puree and vanilla extract.
- Fold in the dry ingredients: cocoa powder, oat flour, coconut sugar, baking salt, and chocolate chips.
- Stir until it forms a thick dough. It shouldn't be runny.
- Press the brownie batter onto the prepared pan, sprinkle extra chocolate chips on top if desired.
- Bake on the center rack of the oven for 20-25 minutes or until set on top, crackled, and a pick inserted in the center of the brownies comes out almost clean. A few crumbs on it is a good thing, meaning the brownies are not overly dry.
- Cool down for 15 minutes in the pan, then pull the overhanging parts of parchment paper to release on a cooling rack.
- Cool completely – about 3 hours on the rack – before slicing. As it cools down, the brownies firm up and get easier to cut without falling apart, so be patient!
- Store in the fridge for an ultra-fudgy texture, in an airtight container for up to 4 days, or freeze in sealed zip-lock bags or sealed boxes. Thaw in the fridge the day before.
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Posted In:Chocolate ChipsCocoa PowderCoconut OilCoconut SugarMaple SyrupOat FlourSweet PotatoBakingDairy-FreeEgg-FreeGluten-FreeHealthyLow-CarbVeganVegetarianDessertEasy
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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