Vegan Sweet Potato Brownies | #vegan #brownies #sweetpotato #recipe #dessert

Sweet Potato Brownies

Vegan Sweet Potato Brownies | #vegan #brownies #sweetpotato #recipe #dessert

Over the years, I’ve shared a few different vegan brownie recipes. Pumpkin brownies, black bean brownies, goji berry brownies, no-bake brownie bites—all gluten-free and on the healthier side as far as desserts go. For today’s recipe, my primary goal wasn’t to create another (relatively) good-for-you baked good, but instead a vegan brownie that would give your favorite bakery brownie, vegan or not, a serious run for its money. We’re talking crackly tops, chewy edges, fudge-like centers, and intense chocolate flavor. After a whole lot of trial and error, I’m practically jumping out of my chair to finally share that perfect brownie recipe with you!

Vegan Sweet Potato Brownies | #vegan #brownies #sweetpotato #recipe #dessert

I’ll be honest, the whole sweet potato brownie thing did start with me wanting to health-ify my brownies a little. (What can I say? Old habits die hard.) But in the end, the addition of sweet potato is more about creating that ideal brownie texture without eggs, and lending even more sweetness to a recipe that’s already generous with the sugar. I know I sometimes give you the option to decrease the sugar, but this is not one of those recipes. Half of the sugar is coconut (lower-glycemic) and the other half is packed brown sugar. You need the brown sugar for the crackly tops and chewy centers. For the oil, half is extra virgin olive and half is vegan butter. Again, I’ve found that you need both oil and butter for really awesome, bakery-level brownies. Boston readers: think Flour and Tatte. ♥

Vegan Sweet Potato Brownies | #vegan #brownies #sweetpotato #recipe #dessert

I guess what I’m saying is: follow this recipe exactly and you will be rewarded with what I hope are some of the best brownies of your life, vegan or not. And if your whole-foods-loving heart is fighting you a little on the butter and sugar, you can at least take some solace in the fact that these brownies still have a vegetable in them, plus an “egg” made of chia seeds. #plantpowered

Vegan Sweet Potato Brownies | #vegan #brownies #sweetpotato #recipe #dessert


Sweet Potato Brownies

Vegan Sweet Potato Brownies | #vegan #brownies #sweetpotato #recipe #dessert

Sweet Potato Brownies


Serves: 16

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

These vegan sweet potato brownies are extra decadent, with a crackly top, chewy edges, and a fudge-like center. Topped with walnuts and more chocolate chips, these brownies will rival your favorite bakery!

Vegan Sweet Potato Brownies | #vegan #brownies #sweetpotato #recipe #dessert

Sweet Potato Brownies



For the brownies:

  • 1/4 cup extra virgin olive oil, plus extra for greasing the pan
  • 1/4 cup vegan butter
  • 8 ounces (about 1 1/3 cups) dairy-free semisweet chocolate chips
  • 1 chia "egg" (2 teaspoons freshly ground chia seeds + 3 tablespoons warm water)
  • 1/2 cup coconut sugar
  • 1/2 cup packed organic brown sugar
  • 1/2 cup canned sweet potato puree
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon fine sea salt

For topping (optional):

  • 1/2 cup chopped walnuts
  • 1/2 cup dairy-free semisweet chocolate chips

Cuisine: Vegan Servings: 16

Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins

These vegan sweet potato brownies are extra decadent, with a crackly top, chewy edges, and a fudge-like center. Topped with walnuts and more chocolate chips, these brownies will rival your favorite bakery!


  • Preheat the oven to 350° F. Lightly grease an 8 x 8 inch pan with olive oil. Line the pan with parchment paper, allowing two sides to hang about 1/2 inch over the edges.
  • In a double boiler or medium heat-safe bowl, add the olive oil, vegan butter, and chocolate chips. Place the bowl over a small saucepan of simmering water and heat, stirring occasionally, until the chocolate chips are fully melted. Remove the bowl from the saucepan and let cool for 5 minutes.
  • Meanwhile, prepare the chia "egg" by stirring together the ground chia seeds and warm water. Set aside for 2 minutes to thicken.
  • To the melted chocolate mixture, add the coconut sugar and brown sugar and beat well to combine. Beat in the chia "egg", sweet potato, and vanilla, then add the flour and salt and mix until just combined. Be careful not to over-mix or your brownies will be tough. The batter should be very thick.
  • Transfer the batter into the prepared pan. Use a spatula to smooth out the top and sprinkle with chopped walnuts and chocolate chips (if using). Bake until a toothpick inserted into the center of the brownies comes out with small crumbs, about 35-38 minutes (err slightly on the side of undercooked—we're going for fudgy brownies here). Allow the brownies to cool for 20 minutes, then lift the brownies out of the pan using the parchment overhang, transfer to a cooling rack and let cool completely. Slice into squares.

Notes [4]

Fluff your flour before you measure it. It’s important that it’s 1 cup and no more or your brownies will be more cake-like than chewy. I’ve also tested this recipe with 2/3 cup flour and 3/4 cup flour and both work (and result in super chewy brownies), but 1 cup is ideal.

If you want to get a little fancy, swap the extra virgin olive oil for walnut oil. It’s divine.

For extra chewy brownies, refrigerate for at least 1 hour before serving. (I like these best served cold.)

Leftover brownies can be stored in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. These freeze well too.

Copyright © 2020 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Margi Evans says

    Hi. These look great. Thanks. Quick question…do you roast or steam your sweet potato to make it soft enough to puree or do you leave it raw? I am wondering which method works the best or if you do something different (or nothing at all). Thanks. – Margi

    1. Hi Margi! For this recipe, I use canned sweet potato puree.

  2. Margi Evans says

    Thanks! I honestly didn’t know you can get canned sweet potato puree. I knew about pumpkin. This is great news. I appreciate you getting back to me so quickly. These may get to be Valentine treats for my husband and kids.

    1. No problem! I love the canned sweet potato puree because it’s available year-round and the extra makes a great snack (just sprinkle with a little cinnamon!). Whole Foods sells an organic brand that’s comes in a BPA-free can too. 🙂

  3. Margi Evans says

    Perfect! Love that idea. 🙂

  4. Oh the dense, fudgey center and the crackly topping is KILLLNG ME! These brownies look insane!

    1. Thanks, Bethany! I’m obsessed with these brownies! They are the perfect mixture of crispy/chewy/fudgey. 🙂

  5. Laura says

    I made these for my boyfriend for Valentine’s Day and we could not stop eating them. They were honestly the best brownies to ever cross our lips and it took a ton of willpower not to eat them at every meal. Thank you Amanda!

    1. Laura! That is so wonderful to hear! <3

  6. Laura says

    Can you use banana instead of the chia egg?

    1. Hi Laura, I haven’t tried replacing the chia egg with banana. It might be okay because there is also sweet potato to act as a binder, but generally speaking, I find chia (or flax) to work better.

  7. Ever since I went vegan I’ve been suffering to control my sweet tooth… Thank god I found your blog! I’ve tried many recipes already and this one is just incredible. So delicious!

    1. We are in the same boat with our sweet tooth, Nicole! So happy you found my blog too! This brownie recipe is one of my all-time favorites. <3


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