Sweet Potato Brownies (Dairy-Free)

These Sweet Potato Brownies are fudgy brownies made with homemade sweet potato puree, no eggs, and refined sugar-free. They are healthy brownies to share with friends and family as they fit most food allergies.

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I have so many brownie recipes on the blog using vegetables like my avocado brownies or healthier flour like my coconut flour brownies.

Ingredients and Substitutions

All you need to make ultra-fudgy brownies with sweet potato puree are:

• Homemade Mashed Sweet Potato Puree – Follow my instructions on how to make sweet potato puree. Make sure your puree is smooth with no lumps.
• Coconut Oil or avocado oil
• Maple Syrup – or sugar-free maple syrup for fewer carbs.
• Vanilla Extract – for flavor.
• Almond Butter, peanut butter, or tahini.
• Oat Flour or gluten-free all-purpose flour. I tried the recipe with almond flour, but the texture is too oily and fragile. The brownies fall apart easily, so I don’t recommend that option.
• Baking Soda – for a fluffy, airy crumb.
• Coconut Sugar, brown erythritol, or brown sugar.
• Dark Chocolate Chips – I use sugar-free chocolate..
• Unsweetened Cocoa Powder – I prefer high-quality, high-cocoa powder.

How To Make Sweet Potato Brownies

Sweet potato brownies are very easy to make as long as you make your own sweet potato puree. I wrote a whole recipe on how to make sweet potato puree that I encourage you to read to make puree for this recipe.

1. Feel free to steam, boil, or roast the peeled orange sweet potato cubes to make puree for this recipe. The important part of making a tasty brownie with sweet potato puree is to mash the vegetable into a thin puree. The best is to use a food processor, potato masher, or blender.
2. First, preheat the oven to 350°F (180°C). Line an 8-inch square brownie pan with parchment paper and lightly oil it with an oil spray. Set it aside.
3. First, add the nut butter of your choice and coconut oil to a large mixing bowl. If your nut butter is a bit hard, microwave both ingredients for 20 seconds to make it easier to stir them. Stir until smooth, and no lumps show in the bowl.
4. Next, stir in the homemade sweet potato puree, making sure it’s smooth with no lumps, maple syrup, and vanilla extract.
5. In the previous bowl, add the dry ingredients: oat flour, unsweetened cocoa powder, baking soda, salt, coconut sugar, and chocolate chips.
6. Stir to bring everything together into a thick brownie batter. It won’t be as runny as a classic brownie recipe, and that’s normal. Don’t try to thin out the batter; it should be thick as cookie dough.
7. Pour the batter onto the prepared pan, press to fill evenly, and sprinkle extra chocolate chips on top if desired.
8. Bake the brownies on the center rack of the oven at 350°F (180°C) for 20 to 25 minutes, not more, or the brownies will be dry and crack. You know sweet potato brownies are baked through when the top crackle and it’s still a bit sticky in the center but not wet if you insert a pick in the brownie. The secret to making the best sweet potato brownies is to be patient. These brownies have no eggs, therefore, they need time to firm up.
9. Let the brownies cool down in two steps. First, cool for 15 minutes in the baking pan, then pull the brownies out of the pan using the overhanging parts of parchment paper.
10. Release the brownies on a wire rack and let them cool completely before cutting them. I like to wait for 2 to 3 hours before slicing these brownies, so they cut perfectly.

Allergy Swaps

Below are some ideas to make this sweet potato brownie recipe using other ingredients if needed.

• Sugar-Free Sweetener – You can replace the coconut sugar with sugar-free brown erythritol and sugar-free maple syrup in this recipe. However, the texture of the brownies will be more crumbly and fragile. To balance that, stir in two teaspoons of flaxseed meal in the dry ingredients to help the batter hold together better.  Use your favorite sugar-free chocolate chips to decrease sugar if desired.
• Gluten-Free – Use gluten-free certified oat flour or replace it with an all-purpose gluten-free flour mix containing xanthan gum.
• Nut-Free – You can use sunflower seed butter or unhulled tahini instead of almond butter.
• Coconut-Free– Replace the coconut oil with avocado oil or melted butter. Began melted butter works as well.

Serving

These vegan sweet potato brownies are delicious healthy desserts on their own or topped with some of the following:

• Whipped Cream, including coconut whipped cream, if dairy-free.
• Vanilla Ice Cream
• Drizzle of Peanut Butter

Storage Instructions

These brownies store very well in the fridge in a sealed container. Their texture gets even fudgier in the refrigerator, so it’s highly recommended to store them there. They last for four days in the fridge or up to 3 months in the freezer. Thaw sweet potato brownies the day before in the refrigerator or for a few hours at room temperature.

Frequently Asked Questions

Below I answered the most common questions about these brownies with sweet potato puree.

More Brownies Recipes

If you love brownies, try some of my other brownie recipes below: