Vegan Sweet Potato Brownies

There was a time when “healthy brownie” meant dry, crumbly, and disappointing. And I know that you already know… if you’re going to eat a brownie, it needs to actually taste like a brownie. Fudgy. Rich. Chocolatey. No weird aftertaste. No cardboard texture. Just real dessert.

That’s exactly why I love these Sweet Potato Brownies. The sweet potato doesn’t make them taste like vegetables — it makes them incredibly soft and naturally moist while adding fiber, micronutrients, and a subtle sweetness that pairs perfectly with deep cocoa flavor. This is one of those simple plant-based swaps that makes a big difference without making you feel like you’re sacrificing anything.

Whether you’re transitioning to more whole-food ingredients, looking for a dessert your kids will actually eat, or just want a smarter way to enjoy chocolate, this recipe proves that nourishing and indulgent can absolutely live in the same pan.

1 cup sweet potato purée

2/3 cup maple syrup

1/2 cup peanut butter (crunchy or creamy)

1 tsp pure vanilla extract

1 ½ Tbsp oil (avocado, coconut, olive)

1/2 cup cocoa powder

1/4 tsp sea salt

1 tsp baking powder

2/3 cup oat flour (my choice, but you can use other flours)

1/2 cup chopped raw pecans (optional topping)

1/4 cup dairy-free chocolate chips (optional topping)

You can choose to take one large, sweet, potato, and toilet, roasted, or steam it. Then peel away skin and mash in a mixing bowl or food processor. Set aside.

Set oven to 350° and line baking pan with parchment paper.

To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and oil and stir to combine.

Add cocoa powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved.

Scoop batter into lined baking pan. Place an oven for 30 minutes until brownie is crusty on the edges, and insert to pick and clean when it comes out.

Let cool for 30 minutes or less. And enjoy.

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