February 11, 2019

Sweet Potato Brownies

These Sweet Potato Brownies are a rich, chocolate-y. Made with only a few whole food plant-based ingredients, whip these up whenever you're craving some deliciousness.

You'd never guess the secret ingredient to these brownies if it wasn't right in the name. Whoops. It's sweet potatoes!!

Sweet potatoes add sweet flavor and texture while serving as a binding agent in these brownies. Don't worry though, the brownies are sweet, but they DON'T taste like sweet potatoes.

Instead, they taste like a chocolate dream. Yum. (<-- and that's coming from someone who is only kind-of a chocolate lover)

I love the depth of flavor of these brownies. Of course, Sweet Potato Brownies have the traditional ingredients you may expect in a brownie recipe: cocoa powder, baking powder, and baking soda. After those, we get a bit more creative.

We already talked about the not-so-secret ingredient, sweet potatoes. But these brownies have some other fun ingredients.

Sweet Potato Brownies


Almond Butter: many brownie recipes use oil or butter as a fat source, but these brownies use almond butter because of almonds' extreme nutrient density and health benefits. You'll definitely want to use delicious and creamy Homemade Almond Butter for this recipe.

Date Sugar: my go-to dry sweetener. Since it's made from dates, date sugar contains fiber which doesn't spike your blood sugar like other sweeteners do.

Almond Flour: otherwise known as almond meal, almond flour gives Sweet Potato Brownies a cakey texture. Many plant-based brownie recipes turn out super fudgy and don't keep very long because of it. Almond flour gives these brownies the texture and longevity they deserve!

Buckwheat Flour: despite the name, buckwheat flour doesn't actually have wheat and is 100% gluten-free. It adds a slightly nutty flavor to the brownies and cuts down on some of the fat that the brownies would have if we made them with only almond flour.

If you want you can jazz up these brownies with chocolate chips, walnuts, or both! Any combination is delicious.

How to make Sweet Potato Brownies

To make these brownies, mix all the ingredients in a bowl. You may want to use your hands! Then press into a parchment-lined brownie pan. Again, hands are helpful.

Bake at 350 for 20 minutes. Then let cool in the pan for 15 minutes. Cut into squares and enjoy!

Recipe Prayer

Lord Jesus thank you for these brownies and giving us delicious flavors to enjoy. Amen.

Sweet Potato Brownies

These Sweet Potato Brownies are a rich, chocolate-y. Made with only a few whole food plant-based ingredients, whip these up whenever you're craving some deliciousness.















  • 2/3 Cup Almond Butter
  • 1 Small Sweet Potato, steamed + skins removed
  • 3/4 Cup Date Sugar
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Cup Almond Flour
  • 1/4 Cup Buckwheat Flour
  • 1/4 Cup Walnuts, optional
  • 1/4 Cup Chocolate Chips, optional


  1. Preheat the oven to 350. Line the bottom and sides of a brownie pan with parchment paper.
  2. In a medium bowl, mash the sweet potato. Mix in the remaining ingredients, using your hands if necessary. Press into the prepared pan and bake for 20 minutes. Let cool in the pan for 15 minutes before cutting. Enjoy!

Recipe Notes

Save the skins of the sweet potato! They are the most nutrient-rich part. Eat them as a snack while you’re waiting for the brownies to cook!

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November 15, 2021
Elizabeth | The Plant-Based Catholic
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking.
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography