Sweet Potato Brownies – ultra-fudgy, gooey, naturally sweetened vegan and gluten-free brownies that let you indulge while keeping things a little healthier. These moist, dense brownies taste like the real thing — even my brownie-obsessed kids loved them.
If you love brownies but want a slightly more nourishing option without sacrificing fudginess, these Sweet Potato Brownies are a winner. Roasted sweet potatoes bring natural caramel sweetness and moisture, nut butter adds body and cocoa provides a deep chocolate flavor.
A touch of melted plant-based butter gives a glossy finish, vanilla rounds out the taste, and dairy-free chocolate chips plus chopped pecans create a wonderful gooey‑and‑crunchy contrast. These brownies are on the healthier side for a treat, yet deliver the rich, fudgy texture of a classic brownie. No one will guess there’s sweet potato inside — they’ll only know they’re delicious.
Why You’ll ❤️ This Recipe
- Ultra fudgy and gooey
- Sweetened with maple syrup for a gentler sugar spike
- Gluten-free and vegan friendly
Here’s What You’ll Need
- Sweet potatoes – Roast until soft and caramelized for deeper flavor and less moisture in the purée.
- Peanut butter or almond butter – adds structure and richness while keeping the sweet potato as the lead flavor.
- Maple syrup or agave syrup – complements the natural sweetness of the sweet potatoes.
- Melted plant-based butter or coconut oil for gloss and richness.
- Pure vanilla extract (or vanilla bean paste) to deepen flavor.
- Unsweetened cocoa powder – choose a good-quality Dutch-process option for a darker, smoother chocolate taste.
- Flour – a small amount of all-purpose or gluten-free flour gives structure; a pinch of baking powder lifts the dense batter slightly.
- Dairy-free chocolate chips – folded into the batter and scattered on top for melty pockets.
- Chopped pecans (or other nuts) – toasted for a toasty crunch that pairs beautifully with sweet potato and chocolate.
How to Make These Sweet Potato Brownies
- Roast the sweet potatoes in the oven or air fryer until completely soft (a knife should pierce easily). Cool enough to handle, then peel.
- Place the sweet potato flesh, peanut or almond butter, maple syrup, melted plant-based butter, and vanilla in a large bowl. Beat with a hand mixer or mash until smooth.
- Sift the flour, cocoa powder, baking powder and salt into the bowl and gently mix until combined. Fold in the dairy-free chocolate chips.
- Grease an 8-inch square pan and line it with parchment, leaving the paper to overhang the sides. Transfer the batter to the pan and level the top. Scatter the chopped pecans and a few extra chocolate chips over the surface.
- Bake in a preheated 350°F (180°C) oven for 25–28 minutes, then transfer the pan to a wire rack and cool for at least one hour. Chilling in the refrigerator makes slicing easier.
- Cut into modest squares — these are rich — and serve on their own or with a small scoop of ice cream.
Recipe Notes and Tips
- Roast time varies with sweet potato size. An air fryer often speeds things up — leave them whole, unpeeled and unpierced for best results.
- Be patient and let the brownies cool fully before slicing. The vegan batter produces a dense but soft crumb that benefits from chilling.
- For clean slices, run your knife under hot water, dry it, and wipe between cuts.
- Store brownies in an airtight container in the fridge for 3–4 days; serve chilled or warmed. Freeze up to three months, though they’re best freshly baked.
- Customize with cinnamon, pumpkin spice or orange zest for a flavor twist. Swap pecans for walnuts or hazelnuts if preferred.
Related recipes: Sweet Potato Bread, Pumpkin Chocolate Chip Muffins, Pumpkin Apple Bread, Apple Cider Muffins, Easy Pumpkin Cake.
If you make these Sweet Potato Brownies, please leave a rating and a comment — it helps others find the recipe. Share your bakes on social channels and tag the creator so they can see your results.
Fudgy Sweet Potato Brownies
Video
Equipment
- Instant Vortex Digital Air Fryer (optional)
- Measuring cups and spoons
- Mixing bowl
- 8-inch square brownie pan
- Cordless hand mixer (or whisk)
- Parchment paper
Ingredients
For the brownies
- 1 ½ cups (375g) sweet potato purée (about 3–4 medium sweet potatoes)
- ½ cup (120g) smooth peanut butter or almond butter
- ½ cup (120ml) maple syrup or agave syrup
- ¼ cup (57g) plant-based butter or coconut oil, melted
- 1 tsp vanilla extract or vanilla bean paste
- ¼ cup (40g) all-purpose flour or gluten-free flour
- ¼ cup (40g) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp sea salt
- ½ cup (55g) dairy-free chocolate chips
To top
- ¼ cup (30g) pecans, roughly chopped (optional)
- ½ cup (55g) dairy-free chocolate chips (optional)
Instructions
- Preheat oven to 400°F (200°C). Place sweet potatoes on a lined baking sheet and bake about 1 hour or until very soft. Alternatively roast in an air fryer at 400°F (200°C) for 30–40 minutes.
- Allow the sweet potatoes to cool until you can handle them, then peel. Add the sweet potato flesh, peanut or almond butter, maple syrup, melted plant-based butter and vanilla to a large bowl. Beat or mash until smooth.
- Sift in the flour, cocoa powder, baking powder and salt. Mix until combined, then fold in the dairy-free chocolate chips.
- Grease an 8-inch square pan and line with parchment. Transfer the batter to the pan, level, and top with chopped pecans and extra chocolate chips.
- Bake in a preheated 350°F (180°C) oven for 25–28 minutes (or at 325°F / 160°C in an air fryer). Let cool for at least an hour before slicing.
Notes
NOTE 1: Roast time depends on sweet potato size. Air fryers can be faster — keep potatoes whole, unpeeled and unpierced.
NOTE 2: Oat flour or almond flour can be used as alternatives to all-purpose flour.
Nutrition
Nutritional information is approximate and will vary by ingredients and serving sizes.
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