Vegan gluten-free sweet potato brownies are incredibly delicious! Made without nut butters, each bite is filled with fudgy and chocolatey goodness that will make you want to bake these on repeat.

Let me tell you about these sweet potato brownies, they are incredibly moist, with a perfect fudgy texture and just the right amount of chocolate flavor.
Whenever I make them, they disappear in no time because everyone loves them! The recipe uses wholesome ingredients, and the hidden veggies are a total bonus. Once you try these, you might not want to go back to regular brownies!
After making these brownies, be sure to try some delicious chocolate treats next, such as easy rice cake with chocolate and peanut butter, eggless chocolate chip muffins, or chocolate date balls.
Key Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
Let me take you through the ingredients for these sweet potato brownies:
- Sweet Potato Puree: You can easily make this by boiling or steaming orange sweet potatoes, which naturally have a delightful sweetness. This serves as a fantastic base for the recipe.
- Pure Maple Syrup: Choose a high-quality, organic maple syrup to add a rich, natural sweetness to the brownies.
- Tahini: Instead of using nut butters, I opted for this creamy sesame paste. Just make sure that the tahini you are using hasn't hardened. You can find tahini at most supermarkets or Middle Eastern grocery stores.
- Sorghum Flour: This gluten-free flour is made from an ancient grain and is perfect for baking. Its soft texture makes it a favorite of mine for gluten-free recipes, as it delivers excellent results. Although I don't usually recommend using gluten-free all-purpose flour in this context, it can be used as a substitute if needed. When measuring the flour, make sure to fluff it up, scoop it, and then level off the measuring cup with the back of a butter knife. You can buy sorghum flour here or find it in the GF section in your local supermarket.
- Cacao Powder or Unsweetened Cocoa Powder: I usually choose 100% organic cacao powder, which is made from pure cocoa beans. Be sure to check the labels, as some cocoa powders can contain added sweeteners.
- Optional Toppings: For extra flavor and texture, you can mix in or sprinkle vegan dark chocolate chips or a pinch of flaked sea salt on top before baking.
Using sweet potato in brownies was inspired by Broma Bakery.
The Steps
Prepare The Sweet Potato
- Cut the orange sweet potato into large chunks and boil or steam them until soft.
- Once cooked, remove the chunks from the water (if boiled) and let them cool in a colander until safe to handle.
- Peel off the skin, then mash the sweet potato thoroughly with a fork or puree it in a food processor. Make sure there are no lumps. Set the puree aside.
โCombine The Dry Ingredients
- In a large mixing bowl (separate bowl) combine all the dry ingredients evenly.
Make The Batter
- Add the wet ingredients to the bowl of dry ingredients. Fold everything together until you have a sticky, well-mixed batter.
- If you mashed the sweet potato by hand, smooth out any remaining chunks with a fork as you mix. A few small pieces are fine if you like a bit of texture!
Baking Instructions
- Line an 8x8โ (20x20cm) baking pan with parchment paper. (If your pan is slightly smaller, like 6ยฝx6ยฝโ (16ยฝx16ยฝcm), that will work too.)
- Spread the batter evenly into the lined pan using a spatula or the back of a spoon. Wet the utensil slightly if needed to help smooth out the batter.
- Bake in a preheated oven at 180ยฐC (356ยฐF) on the middle rack for 30 minutes.
Janelle's Tips
Prepare the sweet potato puree in advance. I like to have this ready in the fridge, so when it's time to make these sweet potato brownies, I can focus solely on mixing the ingredients together.
The batter will be on the thicker side, so use the back of a spoon or a spatula to spread it evenly in the tray. Evenly distributing the batter will ensure that the vegan brownies bake uniformly.
When you take the vegan brownies out of the oven, the tops may look a little dry. However, as they cool, they will turn shiny and moist on top. Trust me, these fudgy brownies are incredibly moist and next-level!
Storage
Once the brownies have cooled to room temperature, place any leftovers in an airtight container, using a layer of parchment paper between the layers of brownies. They can be stored in the fridge for up to five days.
Did you make this? I'd love to know! Leave me a comment below with a โ โ โ โ โ star rating or tagย @plantbasedfolkย on social media.
Recipe
Vegan Gluten Free Sweet Potato Brownies
Ingredients
Wet Ingredients
- 1 cup Sweet Potato Puree
- ยฝ cup Maple Syrup
- 2 tablespoons Tahini heaping, see ingredient notes in the above article
- 2 teaspoons Pure Vanilla Extract
Dry Ingredients
- โ cup Sorghum flour see ingredient notes in the above article
- ยผ teaspoon Salt
- ยฝ teaspoon Baking powder
- ยฝ cup Cocao powder 100% cocoa powder
Instructions
- Cut the orange sweet potato into large chunks and either boil them in water or steam them until soft. Once they are cooked through (remove them from the water if they were boiled), place them into a colander and let them cool down until they can be handled. Remove the skin and mash them with a fork or puree them in a food processor. Do not leave any lumps. Set the sweet potato puree aside.1 cup Sweet Potato Puree
- In a large mixing bowl combine all the dry ingredients.โ cup Sorghum flour, ยผ teaspoon Salt, ยฝ teaspoon Baking powder, ยฝ cup Cocao powder
- Add in all wet ingredients and fold together until a sticky batter comes together.ยฝ cup Maple Syrup, 2 tablespoons Tahini, 2 teaspoons Pure Vanilla Extract
- Line a 8x8" (20x20cm) baking pan with parchment paper (see equipment notes). Place batter into the lined pan and spread out evenly using the back of a slightly wet spoon or spatula. Bake in a preheated 180C (356F) oven for 30 minutes. Let the brownies cool completely before cutting them into pieces to enjoy.
Video
Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Lily
These were hands down the best vegan brownies I have tried thus far. They are fudgy, sweet, chocolatey, and so easy to make!
Larissa
Best vegan brownies we've ever had!! I used cocoa powder, wheat flour, and added chocolate chips. so rich, moist and fudgy! thank you so much for this recipe! I'll be making these again!
Janelle Hama
Hi Larissa,
I am thrilled for your comment! They are one of our favourites too! Enjoy!
J
Elise
I'm so bad (forgetful) about leaving recipe reviews, but I made a point to comment here.
These are sooooooo friggin good!
For my first try, I made a double batch, and used 1/4 cup less maple syrup than recipe called for. Perfect sweetness right there. We also used canned sweet potato because we were short on time, but needed brownies around. These taste so wonderful after spending a night in the fridge. They remind me of a healthy and richer Cosmic Brownie due to the fudginess. Will be making them over and over and over again.
Janelle Hama
Hey Elise, so great that you made the adjustments to suit your needs and tastes. I love the idea of putting them into the fridge, yum!!!
I too can never get enough of these when I make them.
Thank you for leaving a review - it means so much to me!!
J
Leanna Claridge
Is it possible to use something different to sour sourgum flour? I'm not gluten free I just have no idea where to get it in the uk
Thank you
Janelle Hama
You should be able to use all purpose flour.
Otherwise you can order sorghum flour from amazon
Hope that helps ๐
J
Leanna Claridge
Thank you ๐
Leeanda
holy sh1t these are good. I ate about 5 today.
Clancy
so much love for this fudgy recipe. we all fight for the last piece
Emily
I love that these brownies are oil-free, gluten-free, and dairy-free. The kids couldn't believe there was sweet potato hidden in there ๐