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Baked sweet potato brownies topped with pecans and cut into squares

Sweet Potato Brownies | Fudgy Deliciousness!

  • Author: Rachel Steenland
  • Total Time: 40 minutes
  • Yield: 16 squares 1x


There’s a secret to this recipe for delicious vegan brownies – it’s sweet potatoes! This versatile veggie makes our brownies sweet, fudgy … YUMMY!




  1. Preheat the oven to 375F/190C and line a 8 inch/20cm square baking pan with parchment paper. 
  2. Prepare flax eggs by mixing together ground flax seeds with 6 tablespoons of water. Set aside to thicken for five minutes. 
  3. Into a large mixing bowl, add prepared flax eggs, sweet potato puree, almond butter and vanilla. Whisk well to combine.
  4. Stir in brown sugar, cacao powder, pecan pieces, all-purpose flour, baking powder and pinch for salt. Then scoop sweet potato brownie batter into the prepared baking pan.
  5. Bake for 30 minutes or until a skewer inserted into the brownies comes out clean. 
  6. Once the sweet potato brownies have cooled, cut into 16 squares and enjoy! Store brownie squares in an airtight container for 3 days.


  • If cooking your own sweet potato, add 15 minutes to preparation time.
  • To prepare the sweet potato puree, peel the sweet potato and cut into slices. Place sweet potato slices in a bowl, add a little water and cover. Cook in the microwave for 8 to 10 minutes until sweet potato slices are tender. As a result, they’ll actually be steamed, leaving lots of moisture for the brownie mix. Allow the the sweet potato to cool, and then place into a for processor and puree. Alternatively, mash the sweet potato with a fork or push through a metal sieve. You don’t want big chunks of it showing up in your brownies, so make sure the sweet potato is very smooth!
  • Store brownie squares in an airtight container for 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Keywords: sweet potato brownies, sweet potato brownies vegan, sweet potato brownies recipe