Guilt-Free Vegan Sweet Potato Brownies

Guilt Free Vegan Sweet Potato Brownies

Guilt Free Vegan Sweet Potato Brownies


Say whaaa? Sweet potatoes in brownies. I know, I know. It sounds only a tad more appetising than my Cauliflower Brownies but stick with me here. If you’ve been following the vegan blog sphere for a while, you will see that I am obviously a bit late on the sweet potato brownie bandwagon. I have seen recipes for it floating around on Pinterest for quite a while now but I have not gotten around on making my own recipe for it yet.

My mistake.


I swear, had I not told you it had sweet potato in it you would have never known. These brownie squares are deliciously rich, very dense and chewy. Let’s just say it did not last very long in the house. I might have eaten a bit more of it than strictly necessary. Oh well, I said it was guilt-free so I refuse to feel any shame for it. Made without any refined sugar, oils or flours, you have quite the healthy treat.


Generally I love adding a handful of chopped walnuts in the batter whenever I make brownies, but I was all out of it when I made these. I couldn’t be bothered to have another photoshoot of the brownies but I did make a second batch with the addition of walnuts, so I will vouch for the result. If you are in the mood for some extra crunch go for it! You can also sprinkle some chopped walnuts on top of the cake if you want to.


Guilt Free Vegan Sweet Potato Brownies



Make these right now. Thank me later!


Guilt Free Vegan Sweet Potato Brownies

Guilt Free Vegan Sweet Potato Brownies


Guilt-Free Vegan Sweet Potato Brownies

makes 15-20 squares


  • 3 cups peeled, chopped, cooked and cooled sweet potato
  • 3 cups dates, pitted
  • 1 cup unsweetened plant-based milk
  • 3/4 cup high-quality unsweetened cacao powder
  • 3/4 cup chopped sugar-free vegan dark chocolate *
  • 3/4 cup brown rice flour
  • 1/4 cup potato starch (or cornstarch)
  • 4 heaped tbsp all-natural peanut butter (any kind of nut butter will do)
  • 1 1/2 tsp vanilla essence
  • 1/2 tsp maldon salt
  • 1/2 tsp baking powder
  • 1/2 cup chopped walnuts, optional



1. Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit. Start by processing the cooked sweet potato in a food processor until completely smooth. Add in the milk, dates, vanilla and nut butter as well and continue processing until you have a creamy paste.


Guilt Free Vegan Sweet Potato Brownies

Guilt Free Vegan Sweet Potato Brownies


2. In a separate bowl, stir together all the dry ingredients except for the chopped chocolate (and optionally the walnuts). Pour the wet mixture in to the bowl and stir thoroughly. Finally stir the chocolate (and walnuts). Save about 2 tbsp of the chopped chocolate!


Guilt Free Vegan Sweet Potato Brownies

Guilt Free Vegan Sweet Potato Brownies


3. Pour the batter into a rectangular cake pan lined with parchment, sprinkle the 2 tbsp of chopped chocolate on top and place in the preheated oven. Bake for 50-60 minutes, or until a toothpick comes out clean and the top has started getting a few cracks. Let the cake cool completely.


Guilt Free Vegan Sweet Potato Brownies

Guilt Free Vegan Sweet Potato Brownies


Now you have two options. You can either slice them up right away after they have cooled completely or you can transfer the pan into the fridge and let it stay for 2+ hours. It really depends on what you prefer. In my humble opinion, brownies are the type of dessert that tastes even better after a whole night in the fridge. This will make them very chewy, dense and firm.

If you decide on eating them right away, they will be slightly more moist but still incredibly delicious. You can always slice them up, have a taste and place them back in the fridge if you want them to be firmer!

To cut the cake simply lift up the parchment to remove it from the pan and slice it into 15-20 brownie squares.

Store any left-overs in the fridge and they will keep nicely for at least up to 1 week.


Guilt Free Vegan Sweet Potato Brownies


Additional notes (*):

  • As for the chocolate, I use this brand. You might be able to omit the chocolate and still end up with a delicious chewy brownies. I have not tried it out myself but I think it should work. If you decide to try it out, be sure to let me know how it works out!


Don’t have sweet potatoes in the house but still want to make some healthy brownies? Allow me to introduce you to my Black Bean Brownies and Cauliflower Brownies.

Best wishes and happy cooking!





  1. Morgan says

    Is there any replacement for the potato/corn starch?! I want to make these tonight and that is the only thing I don’t have in my cupboard!

    • says

      You can use a different kind of nut or seed butter. If you don’t like the taste of nuts, use almond butter instead of peanut butter. I promise you won’t be able to taste it at all, it will just give the brownies a better texture. Other than that, you can try using sunflower seed butter or coconut butter! :)

  2. Johanna says

    Do you really use “cups” in Norway? We have DL and such in Sweden… it doesn’t seem to matter how many times I google “cup to dl conversion” – it never seems to be correct. 3 cups of potato – how much is that in deciliters? According to the internet, 3 cups is about 7,5 dl. Do you know if that’s correct?

    • says

      We also use dl in Norway! It’s just that the majority of my readers are from the US, Australia, UK and Canada, so in order to make it easier for everyone I always use cups, tablespoons and teaspoons as the measurements. Due to quite heavy demand, I am thinking about buying a food scale so I can list the ingredients in grams as well.

      A rule of thumb when it comes to converting cups to dl is quite simple really:
      Grab your dl measurement cup and estimate that 1 cup is approx. 2 dl. More accurately it would be about 2,25 dl but as long as you make certain you use the same unit throughout a recipe, it will remain consistent and everything will work fine!

      Hope this helped you out!

      • Johanna says

        I understand, thank you for replying. I would be a frequent visitor if it wasn’t for the “damn, not another awesome recipeblog that only uses American measures”-factor. So if you do make any changes, please add your proud Scandinavian measurements too and not only grams! I don’t have a food scale, haha. :)

        • says

          I will definitely keep that in mind! You could however go to any well-stocked kitchen store and they should have measuring cups there for a very small amount of money (even in scandinavia!). Like you mentioned, most blogs these days uses cups as it’s measurement so it’s a shame to be missing out :)

      • Tine says

        Actually an American cup equals 2.4 dl so that might make a difference in a recipe such as this :-)

        I am from Denmark and would also really appreciate it if you also stated the European measurements – the recipes sound so great, but I just can’t be bothered to convert the measurements so I don’t really get around to making any of them anyway.

        • says

          Thank you so much for correcting that! Been ages since I used dl as measurement. I will at least look into posting grams as well. This will make it as universal as possible, since all you need would be a simple food scale! Hopefully you guys figure out a way to make it work until then :)

      • zolaspud says

        I’m from the UK and “cups” are so annoying in recipes on the internet!! We use millilitres/litres (ml/l) or fluid ounces/pints (fl oz/pints) for volumes of liquid and weigh EVERYTHING else – grams/kilograms (g/kg) or ounces/pounds (oz/lbs).
        It’s so difficult to judge how much to buy of an ingredient when it’s listed in a recipe by volume yet sold by weight! Let alone the stupid fact that there is no such thing as an internationally standard cup…
        For the sake of consistency and cross-border harmony my favoured units are metric – my one concession being spoons: a teaspoon (tsp) = 5ml, a tablespoon (tbsp) = 15ml, and if you must use dessertspoons (dsp) that’s half a tbsp = 7.5ml. And UK spoonfuls are either ‘level’ or ‘heaped’ – the American “heaping spoon” sounds so daft to my ear, even a little comedic/rude!
        Anyway, weights n measures rant over :-D
        Can’t wait to try these brownies – they sound absolutely yum!!! xx

        • says

          Haha, you and me both! I just try to be as accommodating as possible, therefore cups was the go-to measuring element. I have just gotten my hands on a food scale though, so from now on I will list all the recipes in grams as well!

          If it’s wanted I could also make a conversion chart for the most used ingredients (since I won’t be able to go back and re-write all the old recipes with the addition of grams), like dates, nut butters, the various flours, etc.

          Hope you enjoy the brownies, and best wishes! :)

    • says

      Do you mean whole wheat flour? I have very little knowledge of baking with flours that has gluten in it, but judging by some other responses I’ve seen on my previous brownie recipes, I think it should work fine! You might need a bit more liquid though, so keep that in mind :)

  3. Lisa says

    Hi. Do you know if I can substitute coconut flour for rice flour? Do you have any experience with coconut flour? I’ve read once that coconut flour should be used in smaller amounts, but I’m not too familiar with baking with this flour.

    • says

      I have never baked with coconut flour so I cannot really vouch for the result. Based on comments from my previous brownie recipes, it has not turned out so well with coconut flour! I would really recommend you stick to using rice flour. Light buckwheat flour would probably work too. Otherwise, you could substitute both the rice flour and starch for 1 cup of any basic gluten-free baking flour mix if that is easier to come by for you!

      • Leigh says

        Coconut flour is glorious, but it’s super-thirsty, so seems to soak up a lot more liquid than other flours. I think it would take some experimentation to get the right ratios.

  4. Christy says

    Have you tried using prunes instead of dates? I have all of the ingredients except the dates and I really don’t want to wait to make these. They look so yummy!

    • says

      Prunes are slightly less sweet and has a more pungent flavour than dates but I think it should be alright nonetheless. I have not tried it out myself though so I cannot fully vouch for the result. Let me know how it goes if you do decide to try it out! :)

  5. Sonja says

    These look delicious. Can you please tell me how you cook the sweet potatoes and for how long?
    Thanks for all of your amazing recipes.

    • says

      I peel them first, chop them into cubes, measure up the desired amount (2 cups for this recipe) and just boil them for about 15 minutes or until they are cooked through and tender! Hope you like it ;)

  6. Rachel says

    Great recipe! I did leave out the dark chocolate (and I substituted carob powder for the cocoa powder) with excellent results. I took a shortcut and used a can of sweet potato puree, so it was a quick dessert to whip up. Thank you!

    • Franzi says

      Hej Everyone,
      Only to join the discussion… you can buy cup masurements cheap and easy at amazon,so did I. Thanks again Solveig for your great work!!!!
      Best regards from germany(we use scales and dl as well :-)

  7. Lesley says

    Solveig, what is the fluffy white accompaniment next to the brownies? It looks like quark cheese or something similar, but your recipes are vegan? Curious on this one!

  8. Elin says


    I can’t use rice flour due to intolerance and I was wondering what I could substitute it with? Also, are the dates fresh or dried?

    On a side note; just found your blog and think it’s great! Since I recently discovered I have a number of food-intolerances I’ve been kind of stumped. Then one day I decided to google “gluten-free vegan” since that’s what I’ve basically become, with a couple of more things I can’t eat-like almonds, garlic, ginger, cashews etc.(well, it’s a lot of things), except for the fact that I still eat meat ( I know, shame on me ).

    Anyway, I hope you can help me out.

    Best wishes


    • Franzi says

      Hi Elin,
      I can’t decide to be happy or sad about your writing. My diet recently became very similar to yours due to allergies and intolarances. Most of the the time i substitude all things nuts for coconut (especially) the nutbutters or pumpkin and sunflower seeds. Hope This helps! If you like , feel free to contact me via e-mail fradwo(at)

      • Elin says

        Thanks Rachel and Franzi!

        Rachel: assuming the site is correct it was very easy to understand, thank you. I now know the options.

        Franzi: Honestly the thing I’m having the worst time with is garlic. Garlic is kind of everywhere in dips and food and it’s delicious, but there’s no replacement! (I think there isn’t at least, I haven’t been at this for very long so I’m still absorbing information). Most other things you can replace, but garlic… Also I’m still in an adjustment period so I’m still learning:) I imagine it gets easier with time.

  9. Cindy says

    Can I use canned sweet potato instead of fresh? I have some that I need to use up. Thanks for the wonderful recipes, can’t wait to try them!

    • Christy says

      I used 1/3 dates and rest prunes and the brownies turned out great! You can definitely taste the prunes though. They gave the brownies a bit of a tart taste like chocolate covered cherries. I would prefer all dates for a true chocolate brownie taste, but prunes certainly worked.

  10. mozy says

    You are simply a genius, I made these last night. They taste so good. I became vegan few weeks ago, and I thought I will never eat brownies again. I think I will be making these regularly. My super picky six years old loved them. She doesn’t like sweet potatoes now she will be getting them without knowing. Thank you so much for this recipe. It rocks. I cant wait to try the other kind.

  11. says

    Really interesting to see alternative recipes for sweet potato brownies! I originally got mine off Deliciously Ella, but yours look like they are much darker and chocolatier. You also used dark chocolate – would you ever use cacao nibs instead at this point?

    Love the post though and as always, your photos are great

    Would love it if you checked my blog out, and sweet potato brownie recipe!

  12. Amina says

    Just wanted to say I came across your blog today fro the first time and it’s fantastic! Definitely going into my bookmarks ;) Thanks for sharing all these great, healthy recipes!

  13. Halima says

    Your recipes and pictures are amazing! Discovered your blog today through the chickpea ‘tuna’ sandwich recipe and I will definately come back to check your blog regularly! And I subscribed :)
    I am going to purchase a food processor this weekend to make this, and many more of your recipes hopefully!
    Thank you for being awesome! :D

  14. Winona says

    I also started looking at your site for the “chikpea Tuna” (which is amazing and wonderful, by the way!) and love your site. I’ve been vegan for years, but started having gluten issues about 5 years ago at the age of 50. Your recipes are terrific, and I’m really glad to have it as a resource in my quest to make gluten-free foods as enjoyable as they can be. We are lucky enough to live only a few hours away from a date farm in eastern CA near Death Valley, and make a bulk purchase of about 30 pounds from them every fall. This recipe will be a definite go to for using them! (They have many varieties of dates, not just the Medjool and Deglet that are typical in the grocery stores.)

    Thanks, Winona

  15. Leya says

    This barely made it to the stove! If you are into raw food I think this could easily be an amazing dessert. And it’s super awesome because I got my son to eat sweet potatoes which he insists that he does not like. Tee hee, I’m so sneaky.

  16. Winona says

    Made these last night…they are amazing! I used garbanzo/fava flour instead of rice, and carob instead of cocoa. I’ve been dying for a good fudgy brownie for a long time! Thanks, Solveig!!

  17. Debbie says

    Hello! Just made these brownies without the chocolate chips and they tasted so good! Was just wondering, how many calories approx is it per slice? (I sliced the whole tray into 15 brownies) and thanks so much! :)

  18. Amber says

    How long does this recipe take to make? I’m trying to find a recipe suitable to my time limit and would love to use this!

  19. says

    These look amazing! What an inspiration you are getting started with this at such a young age! Keep up the good work and we’ll be back soon to find out more about what you are doing :)

  20. Melynda says

    It would be nice if you could use a “print version” So we can print the recipe without all the pics.

  21. says

    Hi there, just found your blog via “running on real food” – I love the look of this recipe – I am definately going to try it. Off for a mooch around your blog.

  22. jessica says

    Hello! I must say I’ve been having a lot of success with your recipes, thank you! These brownies made me so happy. I love rich dense chocolate brownies and these were absolutely amazing. I’m not going to lie…I had some challenges. First, my food processor is too small so I had some problems getting all the ingredients mixed properly. Then it totally quit working in the middle of processing the dates so I had some chunks of date in mine which was not a problem for me. Second, I only have a tiny counter top oven so I needed to bake half the batter at a time. This worked out for the best as I burned the bottom and left the inside raw the first time around. The second time I knew this oven a bit better and got them perfect. (it’s a new oven) Also I couldn’t find brown rice flour so I used gluten free buckwheat flour instead. I will be making these all the time from now on. :)

  23. says

    I’ve spent the past half hour going through your blog(i’ll continue to look more but bedtime soon!)..everything looks sooo amazing! i want to make everything!! i am doing a sugar free challenge right now so I love all these recipes! might try to make one or two this weekend!

  24. says

    Then I saw your post few days ago I thought how can this thing be tasty? But yesterday I had a little bit free time, so I thought I would give it a try. Guest What? I was very surprised that it turn out that they are very delicious. I would recommend this recipe for everyone who wants to have a guilt free amazing tasting dessert.

  25. lakni says

    after being vegetarian for the last 7 years, i’ve decided its time to try vegan. i’m looking forward to baking these this week. will let you know how it goes!
    Lakni, Melbourne Australia

  26. nur says

    Hi! I am going to try this today. It looks amazing! I don’t have brown rice flour or cornstarch. I could grind brown rice in the coffee grinder but it’s not as smooth as bought flour. I do have buckwheat flour, can I use one cup of that? (I also have regular flour but I prefer to try a healthier version). Thanks a lot!

  27. Adi says

    so this is the first recipe I make from your site and I already have a list of other thing I want to make because it’s an amazing blog.
    The brownies turned out really good. I am really content with the taste and with the texture. My only “complaint” was that despite the fact that I am addicted to chocolate, it was a little bit too sweet for my taste. If i ever make it again, I will probably use less cocoa powder or less chocolate.. otherwise – really amazing!!!

  28. lolatonga says

    These are hands-down, the best brownies I have ever eaten. I needed to modify the recipe some by adding a bit more plant-based milk than called for in the recipe, about 1 cup more. (I used coconut milk) This made the batter as viscous as in the pictures.

  29. Cornelia says

    Hei! For en flott blogg du har. Jeg tåler ikke dadler så bra, og har sett at dette er en ingrediens som går igjen hos mange vegan- bloggere. Har du forslag til noe jeg kan erstatte dadlene med?

  30. peanuts says

    this is fucking heaven!
    i ate half of them the very first day i made them. i was unable to resist. they’re a delight served with fresh raspberries from the garden. thanks a lot for sharing this recipee

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