Sweet Potato Brownies

DF GF V VG

You’ll never know there are vegetables hidden in these vegan sweet potato brownies! They’re fudgy, flavorful and the ultimate sweet treat when topped with chocolate ganache.

Can you even handle the chocolate ganache on top of these brownies?!? My mouth is watering. I have been working on revamping some of my most popular EBF recipes so today I’m sharing these sweet potato brownies, which are based off my sweet potato brownie bites!

Sweet potato brownies on parchment paper topped with a chocolate ganache and chopped almonds.

As you may know, I’m a fan of sneaking veggies into my recipes whenever I can. I’ve added zucchini to overnight oats, cauliflower to a smoothie and butternut squash to pancakes. Vegetables do not have to be boring and these recipes have all become fan favorites… picky eaters included!

Why Sweet Potatoes?

If you’re wondering why the heck I’m putting vegetables in my dessert, I’ve got plenty of reasons why! So I don’t scare you off, I’ll start by saying that sweet potatoes add an amazing texture to these brownies – binding them together without a traditional egg. Beyond that, sweet potatoes add a nutritional punch! They’re high in fiber and a variety of important vitamins and minerals like beta-carotene, vitamin C and potassium. (Source)

Sweet potato brownies on parchment paper topped with a chocolate ganache and chopped almonds.

Ingredients for Vegan Sweet Potato Brownies:

  • baked sweet potato – the sweet potatoes help to bind the brownies together without a traditional egg. Plus, they pack a nutritional punch!
  • flaxseed eggs – these are easy to make by mixing 2 tablespoons ground flaxseed with 6 tablespoons water.
  • pure maple syrup – I love using maple syrup because it’s a natural sweetener. Just look for pure maple syrup, not pancake syrup that’s loaded with corn syrup and artificial ingredients!
  • melted coconut oil – this replaces butter and adds moisture to the brownies.
  • vanilla extract – a flavor enhancer.
  • coconut flour – I haven’t tested this recipe with another flour and I don’t recommend swapping it as coconut flour can’t be subbed 1:1 with other flours.
  • cocoa powder – cacao powder works as well.
  • baking powder and salt – two baking essentials!
  • dark chocolate chips I’ve been loving Lily’s chocolate chips for a sugar-free option, but Enjoy Life is also a great option if you need diary-free chips.
  • chopped salted almonds – these are optional, but I think the chopped almonds on top take these brownies to the next level!
  • non-diary milk – almond, oat or coconut milk work.
Mixing bowl full of sweet potato brownie batter and a mixing spoon.

Substitutions and Notes:

Coconut flour: I haven’t tested this recipe with a different flour and I don’t recommend subbing the coconut flour. Coconut flour soaks up way more liquid than other flours and can’t be subbed 1:1, so if you do try a different flour you’d likely need to add more than 1/2 cup. If you decide to try a different flour, comment below letting me know how these brownies turn out.

Eggs: If you don’t need this recipe to be vegan you can swap the flaxseed eggs for 2 regular eggs.

Maple syrup: I like the flavor of maple syrup, but you could also use honey (if you don’t need this recipe to be vegan), agave or monk fruit maple.

Almonds: These are totally optional! You can also swap them with any nut of choice. I bet pecans or walnuts would be delicious!

Non-dairy milk: Any non-dairy milk will work. If you don’t need this recipe to be dairy-free and want to use cow’s milk, go for it!

Sweet potato brownies on parchment paper topped with a chocolate ganache and chopped almonds.

How to Store These Brownies

These brownies aren’t lasting long in our house, but my recommendation is to store leftover brownies in the fridge for up to one week. I haven’t tried freezing them, but I’m sure they would be okay to freeze in an airtight container for up to three months. If you’re freezing them, I would recommend putting parchment paper in between layers so the chocolate ganache doesn’t stick!

Stack of four sweet potato brownies.

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More Sweet Potato Recipes to Try

Sweet Potato Brownies

5 from 21 votes
You’ll never know there are vegetables hidden in these sweet potato brownies! Top with chocolate ganache for the ultimate sweet treat.
Sweet potato brownies on parchment paper topped with a chocolate ganache and chopped almonds.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12

Ingredients

  • 1 medium sweet potato, 1 cup mashed
  • 2 flax eggs, 2 Tablespoons ground flaxseed + 6 Tablespoons water
  • 1/2 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips, I used Lily’s
  • chopped salted almonds, for topping

Chocolate Ganache Topping

  • ¼ cup dark chocolate chips
  • cup non-diary milk, almond, oat or coconut milk work

Instructions
 

  • Preheat oven: Preheat oven to 425°F.
  • Bake sweet potato: Pierce sweet potato with a fork in 2-3 spots. Wrap in foil and roast until tender, about 30 minutes. Let cool. Peel sweet potato and mash with a fork. Measure out 1 cup of mashed sweet potato for the recipe and save the rest for something else.
  • Make flax eggs: Add ground flax to water and whisk together in a small bowl. Set aside for 5 minutes to thicken.
  • Lower oven temp: Lower oven temp to 350ºF. 
  • Combine wet ingredients: Add mashed sweet potato, maple syrup, coconut oil, flax eggs and vanilla into a large bowl and stir to combine.
  • Add dry ingredients: Add coconut flour, cocoa powder, baking powder and salt. Stir to combine. Gently stir in chocolate chips.
  • Bake: Scoop batter into a greased 8×8 baking dish. Bake brownies for 45 minutes or until a toothpick comes out clean. Let cool.
  • Make ganache topping: Make ganache topping by adding chocolate chips to a microwave safe bowl. Melt chocolate chips in the microwave using 30 second increments and stirring between each. It shouldn’t take more than 60 seconds or so.  Once chocolate is melted, add milk to the bowl and stir until well combined. Pour chocolate over the cooled brownies and spread to cover. Sprinkle chopped almonds on top. As brownies sit, the chocolate topping will start to a harden a bit. You can put them in the fridge to speed up the process. 
  • Store: Store leftover brownies in the fridge for up to 1 week.

Video

Notes

  • Coconut flour: I haven’t tested this recipe with a different flour and I don’t recommend subbing the coconut flour. Coconut flour soaks up way more liquid than other flours and can’t be subbed 1:1, so if you do try a different flour you’d likely need to add more than 1/2 cup. If you decide to try a different flour, comment below letting me know how these brownies turn out.
  • Eggs: If you don’t need this recipe to be vegan you can swap the flaxseed eggs for 2 regular eggs.
  • Maple syrup: I like the flavor of maple syrup, but you could also use honey (if you don’t need this recipe to be vegan), agave or monk fruit maple.
  • Almonds: These are totally optional! You can also swap them with any nut of choice. I bet pecans or walnuts would be delicious!
  • Non-dairy milk: Any non-dairy milk will work. If you don’t need this recipe to be dairy-free and want to use cow’s milk, go for it!

Nutrition

Serving: 1brownie Calories: 156kcal Carbohydrates: 15g Protein: 3g Fat: 11g Saturated Fat: 7g Sodium: 84mg Fiber: 4g Sugar: 9g
Course: Dessert
Cuisine: American
Keyword: sweet potato brownies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    52 comments
    1. Lenka
      May 9, 2021 AT 8:57 am

      5 stars
      I love IT. Its my favourite!!! And my Kids love IT, too. They could not believed me, its made from sweet potato 😊

      1. Brittany Mullins
        May 10, 2021 AT 10:45 am

        Yay!! I’m so pumped everyone enjoyed these brownies, Lenka! Thanks so much for making them and coming back to leave a review. I really appreciate it!

    2. Erica
      April 10, 2021 AT 1:30 pm

      5 stars
      I made 2 batches. One as a gift and one for us to try and make sure they taste good first lol. Both came out great. We used light colored organic EVOO for one and it worked same as Coconut oil. So that’s a good sub. Also the ganache isn’t needed but it’s good. Thanks for a great recipe!

      1. Brittany Mullins
        April 12, 2021 AT 12:31 pm

        So glad these brownies were a hit, Erica! Thanks for the review. It means the world to me.

    3. Lindsay
      January 25, 2021 AT 1:15 pm

      I just made these and they tasted great but the consistency was so moist we basically ate them with a spoon. Not the consistency of a brownie. Any thought what could have gone wrong? Only thing I did differently was cook in a round 9×9 metal pan.

      1. Mary A Grimes
        February 18, 2021 AT 4:38 pm

        5 stars
        Eating one of these brownies right now. These are really good and I love that they have healthy ingredients in them. My 15 year old daughter thinks they’re pretty good too 😉. Your recipes are the best

        1. Brittany Mullins
          February 18, 2021 AT 10:50 pm

          Woo!! So glad these brownies were a hit. Thanks for the review, Mary. I so appreciate it!

      2. Brittany Mullins
        January 26, 2021 AT 12:46 pm

        Mmm!! That’s so weird. I haven’t heard of that happening before. So you didn’t change anything else about the recipe? How long did you cook them for?

        1. Lindsay
          January 26, 2021 AT 2:34 pm

          I cooked them a little bit longer than the 45 minutes. For the coconut flour I spooned into the measuring cup vs packing it in. Possibly I didn’t use enough.

          1. Brittany Mullins
            January 26, 2021 AT 8:52 pm

            Mmm, that could have been it. I’m sorry about that, Lindsay!

    4. CAIT Q.
      November 28, 2020 AT 11:59 pm

      5 stars
      These were soooo yummy! Dense, moist and sweet, but not death by chocolate. Ended up using 2 chicken eggs, but next time I want to try aquafaba… Also had to sub coconut for 2/3 cups regular flour I already had on hand (so thankful for othercommenters’ questions and suggestions). Topped them with walnut pieces and we ate half the batch that night! Thank you for this easy and delicious recipe. : )

      1. Brittany Mullins
        November 29, 2020 AT 4:51 pm

        So glad you enjoyed these brownies, Cait!! Thanks for making them and for coming back to share the subs you made. It’s super helpful for other readers, so I appreciate it. 🙂

    5. Alana
      November 20, 2020 AT 5:08 pm

      5 stars
      Delicious – no topping needed! I subbed avocado oil for coconut oil 1:1. My mistake was that I subbed almond flour for coconut flour 1:1 instead of 3:1… next time, they will be perfect… this time, super tasty but have to eat with a spoon haha…

      1. Brittany Mullins
        November 21, 2020 AT 6:41 pm

        Ahh yes, almond and coconut flour can’t be subbed 1:1 as coconut flour soaks up way more liquid than most other flours. I’m glad you still enjoyed these brownies though!

Parchment paper lined with protein balls.

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