Go Back
+ servings
stack of vegan sweet potato brownies pieces with more to side
Print Recipe
5 from 2 votes

Vegan sweet potato brownies

These brownies are soft and gooey, and with so many great ingredients they're pretty healthy too!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Snack
Cuisine: American
Servings: 12 small
Calories: 127kcal
Author: Caroline's Cooking


  • 2 tablespoon chia seeds
  • ¼ cup water 60ml
  • 12 oz sweet potato 340g, giving approx 9 ½oz/270g once baked (see notes)
  • 3 oz medjool dates 85g, weight without stones
  • 2 tablespoon coconut oil
  • 2 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup almond flour 30g almond meal
  • ½ cup rice flour 80g
  • ¼ cup unsweetened cocoa powder 60ml/4 tablespoon (or raw cacao)
  • 1 pinch salt
  • 1 teaspoon cinnamon
  • teaspoon chili powder optional, mine is relatively hot - if yours is mild you may want a little more if using
  • 1 teaspoon baking powder


  • Preheat the oven to 375F/190C. Line a baking dish, approx 19 x 14cm (7 ½ x 5 ½ in), with parchment paper.
  • Put the chia seeds in a small bowl with the water and stir. Leave them to swell up into a jelly while you get other things ready.
  • Blend the cooked sweet potato and dates in a food processor or with a hand mixer in a bowl.
  • Melt the coconut oil (either in small pan on stove or in a small bowl in the microwave at 20sec intervals) and add this to the sweet potato along with the maple syrup and vanilla and mix in.
  • Separately, whisk together the almond flour, rice flour, salt, cinnamon, chili (if using) and baking powder. Add the soaked chia seeds and sweet potato-date mixture and mix well (you can put all in your food processor if big enough, though try not to over-mix).
  • Bake for approx 25 minutes until a skewer comes out clean. They will still be soft (don't overcook so it loses this) but there will be a firmer top etc.
  • Allow to cool 5min or more before cutting into small chunks.



I typically cook the sweet potato by baking it a day or two before - just pierce the skin in a few places and put it in the oven as you are cooking other things, either directly on the rack or on a baking sheet/tray. I find they come out best if you put in the oven as it is heating up and then leave until tender to a knifepoint and soft when gently squeezed, around 30 minutes at 400F/200C though timing will vary depending on the size/shape and exact temp (can cook at lower temp if cooking other things at that temp). If you are short on time, you can cook the sweet potato in the microwave, pierced and wrapped in kitchen paper, cooking for around 1 ½min then turn, repeat until cooked. 
If your sweet potato is slightly smaller/larger, it should still be fine - more will make it slightly fudgier, less a little drier.


Calories: 127kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 21mg | Potassium: 235mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4039IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg