Sweet Potato Brownies

4.86 from 28 votes

These vegan sweet potato brownies are a game changer. They're soft, subtly decadent, and taste like a pure chocolate brownie!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Keyword: Brownie Recipe, Sweet Potato Brownies

Servings: brownies

To make the sweet potato puree: wash the sweet potatoes thoroughly, pat dry, and poke 3 to 4 times with a fork. Place them on a microwave-safe plate and microwave for 8 to 10 minutes, turning halfway through, until fork tender. Let the potatoes cool to the touch, then slice in half, scoop out the flesh into a bowl, and mash until smooth. Alternatively, you can follow my mashed sweet potato recipe (which uses the stove) or baked sweet potato recipe (which uses the oven).
Preheat the oven to 350°F (175°C). Line an 8x8-inch square pan with parchment paper (with extra coming up the sides), and set aside.
In a large mixing bowl, add the sweet potato, almond butter, oil, and vanilla extract. Use a hand mixer on low speed to gently blend the ingredients for 30 seconds.
To the same bowl, add the cacao powder, coconut sugar, tapioca flour, baking soda, espresso powder, and salt. Blend again with the hand mixer on low to medium speed for another 30 seconds, or until fully combined. Fold in the chocolate chips. The batter will be thick like playdough and not pourable.
Transfer the brownie batter into the pan and use another piece of parchment paper on top to smooth it flat in the pan. Optional: top with a few extra chocolate chips. Bake for 23 to 25 minutes, or until the brownies are set, but still soft in the center.
Let the brownies cool for 30 minutes in the pan, then cut into squares and enjoy!