Fudgy Vegan Sweet Potato Brownies

Gluten-free Option

• Replace the flour with a 1:1 gluten-free flour option (affiliate link); I’ve had good luck with this one for baking.

Reduced Sugar Option

• Replace the Sugar with a 1:1 sugar replacement (affiliate link); I like this monk fruit option.

These Sweet Potato Brownies are fudgy and delicious! To be honest, there is not a ton of sweet potato in these brownies, so I don’t think you can pass these off as a vegetable dish, or even healthy, but they’re so good! I also have a Fudgy Pumpkin Brownie recipe you should check out!

If you’re looking for a higher protein brownie that still tastes awesome, check out my Protein Fudgy Brownies and High Protein Black Bean Brownies!

Stuff You’ll Need

• Vegan butter – any vegan butter should work ok. Lately, I’ve been using Earth Balance.
• Sugar – I used both white and light brown sugar. If you’re trying to reduce your sugar intake, you could use a sugar alternative. I haven’t made it that way so I don’t have any recommendations, but if you do make a reduced sugar option, I would love to hear what you did in the comments!
• Vanilla Extract – you can never have too much vanilla!
• Flour – I used all-purpose flour. I think a gluten-free flour could also work, but since I haven’t made these gluten-free, I don’t have any suggestions. If you happen to make a gluten-free version, please share your gluten-freegan wizardry in the comments!
• Unsweetened cocoa powder – this is how they get soooo chocolatey! Fun fact – cocoa powder is actually pretty protein dense!
• Salt

• Vegan semi-sweet chocolate chips.

• Sweet potato puree – I like to use fresh sweet potato, but if you find a canned puree, that works too! Also, I think pumpkin puree could also work well.
• Cinnamon

How to Make it & Pictures

• Pre-heat the oven to 350 F (177 C).
• In a boiling pot of water, cook sweet potato cubes for 15 – 20 minutes until fork tender. If you are using sweet potato or pumpkin puree, you can skip this step and the next step.
• Once cooked, add sweet potato to a food processor and blend until creamy and smooth.
• Melt the butter in a small glass/microwavable bowl.

• In a bowl, combine melted butter, sugars and vanilla. I just do this by hand.
• Mix in the sweet potato puree until well combined.

• In a separate bowl, whisk flour, cocoa powder, cinnamon, and salt.

• Add the dry ingredients to the wet ingredients slowly; I do a third at a time. Mix well. I do this part by hand too, but you could definitely use a hand or stand mixer if that’s easier.
• Stir in chocolate chips.

• Bake for 40 – 45 minutes.
• This will not result in a clean toothpick even when it’s fully cooked because it’s so fudgy. Let cool and rest for several hours before serving.

Silly Little Haiku

Gooey and yummy

They’re sweet potato brownies

These are not healthy