7-Ingredient Vegan Sweet Potato Brownies
Try oil-free vegan sweet potato brownies for a healthier twist on this classic dessert! Plus, they’re made with just 7 ingredients and come together in 1 bowl!
Equipment
- Food processor
- Spatula
- Mixing bowl
- 9x9 baking pan
Ingredients
- 1 ½ cups sweet potato purée (about 3 small-medium potatoes)
- ⅔ cup maple syrup (or agave)
- ¾ cup nut butter of choice (peanut, cashew, almond, etc.)
- ¾ cup all-purpose flour
- ½ cup cocoa powder (or cacao powder)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine-grain salt
- ¼ cup soy milk (optional if needed)
Toppings optional
- ⅓ cup dark chocolate chips
- ¼ cup chopped pecans
Instructions
Sweet potatoes
- If you don’t already have sweet potato purée, wash and scrub the potatoes and then prick them all over with a fork. Roast the whole potatoes at 400°F for 30-35 minutes until fork-tender (the total time depends on the size of the potatoes).
- When they’re cool enough to handle, peel them and process the flesh in a food processor or mash them by hand with a potato masher or ricer until smooth to make 1 ½ cups of purée (we used 3 small potatoes).
Brownie batter
- Lower the oven temperature to 350°F and grease the bottom and sides of a 9x9 baking pan with oil or cooking spray. Then, line it with parchment paper so both sides overhang to make removal easier.
- In a large mixing bowl, combine the sweet potato purée, maple syrup, and nut butter. Stir together until the mixture is smooth.
- Add the flour, cocoa powder, baking powder, and fine-grain salt to the wet mixture. Stir the batter until it’s just combined, being careful not to overmix.
- Depending on how dry or wet your sweet potatoes are, you may need to add some soy milk. If the batter seems too thick, mix in up to ¼ cup, adding 1 tablespoon at a time until it’s spreadable. Note: This brownie batter should be on the thicker side though.
Bake
- Transfer the brownie batter to the prepared baking pan. Use the spatula to spread the batter evenly across the pan and smooth the top. Sprinkle the top with optional chocolate chips and chopped pecans.
- Bake the brownies for 30-35 minutes until the center is soft but set. Remove the pan from the oven and let your vegan sweet potato brownies cool in the pan for 30-45 minutes before removing and slicing them. Happy eating!
Video
Notes
- Fresh sweet potatoes: For the best flavor and texture, we suggest using freshly roasted sweet potatoes over canned purée.
- Don’t overmix: To keep the brownies tender, mix the ingredients just until they’re combined.
- Spread the batter: Ensure the batter is evenly spread in the pan so the brownies bake at the same rate.
- Doneness check: The toothpick test isn’t as accurate with these vegan sweet potato brownies. You’ll know they’re done when the center still looks soft but set.
- Cool completely: Let the brownies cool completely before slicing for clean cuts.
- Clean the knife: Make sure you clean the knife between cuts for the perfect edges.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 358.4kcal | Carbohydrates: 47.1g | Protein: 7.6g | Fat: 17.1g | Saturated Fat: 3.7g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 8.1g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 286.8mg | Potassium: 505.2mg | Fiber: 4.8g | Sugar: 24.7g | Vitamin A: 8985.7IU | Vitamin C: 9.2mg | Calcium: 194.2mg | Iron: 1.9mg
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