Vegan Sweet Potato Brownies

You may know from my previous posts that I am dairy intolerant and I am trying to eat more vegan food, both to help with my intolerance and because I am considering going completely vegan soon.

These gooey, fudgy, chocolate brownies believe it or not contain sweet potato! It sounds odd, but the sweetness, richness, and creaminess from the sweet pots lends these brownies a delicious texture and some extra sweetness, reducing the need for sugar!

I actually made these with a sugar alternative Erythritol. This is basically a form of sugar alcohol which contains zero calories and doesn’t leave any weird after taste in your mouth. It has about 70% of the sweetness of actual sugar, which is pretty impressive!



Having tasted these I am amazed that no actual sugar, eggs or dairy went into them! They are truly delicious and SO easy to make! Plus, you can’t taste the sweet potato once they’re cooked!


You Will Need:

  • 100g Dark Vegan Chocolate broken into chunks
  • 260g(ish) Mashed Sweet Potato
  • 3 Teaspoons of Vanilla Extract
  • 65g Flour (I used self-raising flour but you could use a gluten-free alternative such as almond flour)
  • 240g Dairy Free Butter (I used soya spread)
  • 65g Cocoa Powder
  • 125g Sugar or sugar alternative (I used Erythritol bought from here)
  • 1 teaspoon of Bicarb of soda


  1. You need to get your sweet potato mashed. You can either roast it in the oven until soft like I did, or steam it in small chunks. Once soft, mash up with a fork to remove lumps.
  2. Melt butter in a pan, and then stir this into the mashed sweet potato. Then add in the vanilla extract.


3. Now, sift together the flour, cocoa powder and bicarb and then stir in the sugar.

4. Add the dry flour mixture to the wet sweet potato mixture, and stir well.

5. Once combined, stir in the chocolate chips


5. Place in a well greased baking dish and level.

6. Place in a preheated oven at 180 degrees for 20 minutes. It will still have a wobble to it but that’s what we want – it will make it gooey when it cools down.


7. Leave to cool completely and then chill in the fridge for an hour or two to help firm up.


Then cut into squares and enjoy!!

Let me know if you decide to give this recipe a go or if you have any questions!

Elle xo


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