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Sweet Potato Brownies

Sweet Potato Brownies

These sweet potato brownies prove that a genuinely fudgy, egg-free dessert can come together from one wrinkly tuber and a handful of pantry staples. This sweet potato brownie recipe skips the eggs and butter entirely, relying on puree, almond butter, and real cocoa to deliver a dense, chocolatey square. Whether topped with pecans or loaded with extra chocolate chips, this recipe turns a forgotten vegetable into a genuinely satisfying dessert.
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Baking
Calories: 204
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sweet potato purée ((see instructions))
  • 2/3 cup maple syrup
  • 1/2 cup almond butter or peanut butter
  • 1 tsp pure vanilla extract
  • 1 1/2 Tbsp avocado oil ((or sub melted vegan butter melted coconut oil, or olive oil))
  • 1/2 cup cocoa powder or cacao powder
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 2/3 cup oat flour
  • 1/2 cup chopped raw pecans (or sub walnuts but we liked pecans better)
  • 1/4 cup dairy-free chocolate chips ((optional))
  • Vanilla Coconut Ice Cream ((for store-bought, we prefer Luna and Larry's vanilla coconut ice cream))
  • Salted Caramel Coconut Ice Cream
  • Vegan Coffee Ice Cream

Equipment

  • Food processor or potato masher
  • 8x8-inch baking pan
  • Parchment paper

Method
 

  1. To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
  2. Adjust oven temperature to 350 degrees F (176 C) and line an 8x8-inch baking pan (or similar-size pan) with parchment paper. Set aside.
  3. To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.
  4. Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved (see photo).
  5. Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).
  6. Bake on the center rack (at 350 F / 176 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes - 1 hour.
  7. Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These brownies are delicious on their own but elevated with a scoop of dairy-free ice cream.

Recipe Notes

Sweet potato: I only use a fully mashed, smooth puree, never chunky.
Nut butter: I use almond butter for a neutral flavor, or peanut butter for a stronger taste.
Cocoa: I use the darkest, highest quality cocoa I can find.
Oat flour: I blend rolled oats myself when I do not have a dedicated bag.
Cooling: I let the pan cool a full 30 minutes before slicing.