Snacks Desserts

Vegan Sweet Potato Brownies

Sweet potato brownies? That’s supposed to taste good? Oh yes, and how! Do you like juicy and chocolaty brownies, but they should be as healthy as possible? Then you’ve come to the right place. With a cup of coffee or a warm tea they can be eaten wonderfully as a snack.

They also have significantly fewer calories than conventional brownies, which can easily have the calories of an entire meal. But also as a dessert they are ideal. You should definitely give them a try!

Sweet Potato – a Versatile Tuber

Whether savory or sweet, sweet potatoes are versatile. Sweet potato puree, sweet potato soup, baked sweet potato or even crispy sweet potato fries from the oven: The variations seem to be countless. So today it’s time for the sweet version: sweet potato brownies.

Some Ingredients Can Also Be Substituted

By the way, you can also vary the ingredients very well. If you like it sweeter, take more coconut sugar, for example. Of course, you can also use other sugar alternatives such as maple syrup, date syrup or agave syrup.

If you don’t like peanut butter, you can of course substitute it for any nut butter or just leave it out altogether.

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Bolognese in vegan? 🌱 That surely takes hours or does not taste at all. With these prejudices will be cleared up today, because vegan bolognese can taste actually really good and does not have to take hours of preparation at all. 😁 My vegan Bolognese is completely without tofu and tastes extremely delicious. Come and see for yourselves! 🍝 Ingredients 1 carrot 5.3 oz. zucchini (150 g) 5.3 oz. mushrooms (150 g) 5.3 oz. celery root (150 g) 1 onion 1 handful parsley and basil - optional 6.8 fl. oz. water (200 ml) 1/4 cup red lentils (50 g) 10.6 oz. strained tomatoes (300 g) 2 tbsp. tomato paste 1 clove of garlic 1 tbsp. pine nuts 1 tsp. canola oil rosemary paprika chili powder salt pepper Instructions 1. Peel the onion and garlic clove and cut into small cubes. 2. Wash the vegetables under water and cut into coarse pieces. Either chop them with the help of a food processor or chop them into small pieces yourself with a knife. 3. First, sauté the onion and garlic pieces in a pot in a little oil. Then add the finely chopped vegetables. If you like you can also add a handful of herbs. I washed some parsley and basil and added it. Sauté everything briefly. 4. Rinse the red lentils under water and add them to the pot as well. Add the strained tomatoes, 6.8 fl. oz. (200 ml) of water and 2 tablespoons of tomato paste. 5. Now let everything simmer for about 15–20 min (until the lentils have absorbed the liquid well). Stir regularly. 6. While the Bolognese is simmering, you can cook the spaghetti in salted water and roast the pine nuts in a pan. 7. Now season the Bolognese well. Drain the spaghetti and serve on a plate with the Bolognese. Top with the roasted pine nuts. Done! 🇩🇪 Das Rezept ist auf meinem Blog auch auf Deutsch verfügbar. Link in der Bio.

How Long Do the Sweet Potato Brownies Last?

The brownies will last for about 1 week in the refrigerator. Small tip: Let them rest overnight in the refrigerator so that they become firmer and much juicier.

How Do I Prepare the Vegan Sweet Potato Brownies?

First peel the sweet potato and cut it into coarse pieces.

Cover the sweet potato chunks with plenty of water in a pot and cook over medium heat for about 20 minutes until soft. If you poke them with a fork and they are soft, they are good!

Now preheat the oven to ~ 350°F (180°C).

Mix all the ingredients together in a large bowl. Mash the soft sweet potato pieces with a fork.

Then grease an ovenproof loaf pan with coconut oil and pour the dough into it. Briefly smooth everything with a fork.

Bake in the oven for about 40 minutes.

Tip: After you have taken the brownies out of the oven, they can still be very soft. It is therefore possible that the batter will stick to your fork if you prick the brownies while they are baking.

I would keep them in the fridge overnight, it makes them firmer and even juicier!

The sweet potato brownies are

  • very chocolaty
  • vegan 
  • juicy
  • low-calorie
  • oil-free
  • flour-free

If you liked the recipe, then leave me a comment. I’m also active on Instagram, feel free to check it out @healthydecisions.foodblog!

Vegan Sweet Potato Brownies

Sweet potatoes and brownies form a juicy-chocolatey symbiosis here!
Print Recipe
Prep Time 30 mins
Baking Time 40 mins
Total Time 1 hr 10 mins
Servings 9 Brownies


  • 4.2 oz. sweet potato 120 g
  • 1/2 pkt. baking powder
  • 4.1 fl. oz. oat milk 120 ml
  • 1.1 oz. coconut sugar 30 g
  • 1.4 oz. peanut butter 40 g
  • 1.8 oz. dark chocolate 50 g
  • 1/3 cup cocoa powder 40 g
  • coconut oil for greasing


  • First, peel the sweet potato and cut into coarse pieces.
  • Cover the sweet potato pieces with plenty of water in a pot and cook on medium heat for about 20 minutes until soft.
  • Now preheat the oven to ~ 350°F (180°C).
  • Now mix all the ingredients together in a large bowl. Using a fork, mash the soft sweet potato pieces.
  • Now grease an ovenproof loaf pan with coconut oil and then pour the batter into it. Smooth everything out briefly with a fork.
  • Bake in the oven for about 40 minutes.
  • Tip: I would keep them overnight in the refrigerator, so that they become firmer and even juicier!

Nutrition Facts

Calories 111
Category Desserts, Snacks
Tags dairy-free, egg-free, flour-free, low-calorie, vegan

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