Fudgy Sweet Potato Brownies: Vegan, GF & Refined Sugar-Free

An easy way to sneak healthy ingredients into a delicious fudgy brownie. A more nutrient-rich, super fudgy, naturally-sweetened, healthier brownie recipe.

Sweet potato purée is the binder for this brownie recipe, acting as the “egg” replacer in this vegan brownie, keeping the mix together and adding a soft, fudgy, moist texture to the brownie. The inside is all fudgy, chocolatey goodness. I swear you can’t even taste the sweet potato, it just adds a lovely texture.

These brownies can be made paleo-friendly by simply swapping out the rice flour for a combo of almond and coconut flour.

Take these brownies to the next level by adding some coconut whipped cream or a scoop of vegan ice cream on top!

Before we get started in learning how to make these delicious fudgy sweet potato brownies – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!

Fudgy sweet potato brownies, fresh from the oven.

If you make these sweet potato brownies, please let me know! Leave a comment below, and if you take a picture and share it, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa so I can see! I’d love to know how you went!

Homemade Vegan Gluten-Free Sweet Potato Brownies

These brownies make the perfect healthy snack to sneak some wholesome ingredients into. You can even swap out the sweet potato for avocado instead for some added healthy fats! Vegan, gluten-free and plastic-free as all ingredients are packed in glass, paper, bought direct from the local farmer’s market, or from my local bulk store The Source Bulk Foods.


  • 1 1/4 cups sweet potato, cooked and puréed
  • 1/3 cup raw honey or maple syrup
  • 1/2 cup peanut butter or almond butter
  • 1 1/2-2 tbsp olive oil
  • 1/2 cup cacao powder
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 2/3 cup rice flour

Toppings Optional

  • 1/2 cup chopped walnuts or almonds
  • 1/2 cup vegan chocolate chips

To make:

  1. To make the sweet potato purée, cut in halve and lightly coat the cut sides with coconut oil. Bake at 200°C (390°F) for 25-30 minutes or until soft.
  2. Allow to cool slightly then peel away the skin and mash until puréed.
  3. Re-adjust temperature of oven to 180°C (350°F), then lightly grease a brownie tin with some coconut oil or line with parchment paper. Set aside.
  4. Measure out the 1 1/2 cups sweet potato purée, and add that to a large mixing bowl along with the honey, peanut butter and olive oil. Stir to combine.
  5. Add cacao powder, sea salt and baking powder to the mixing bowl, and stir again to combine. Add the rice flour and stir until a thick batter forms. If too dry, add more potato purée.
  6. Transfer batter to your brownie tin and spread out to create an even layer. Top with nuts and/or chocolate chips.
  7. Bake for 28-35 minutes, or until the edges become slightly dry and when a knife is inserted into the centre, it comes out mostly clean. Remove from the oven and let cool in the pan for 30 minutes.
  8. Cut into slices and enjoy warm, or store in an airtight container on the counter for up to 3 days. Refrigerate to keep longer.
The inside of these brownies is all fudgy, chocolatey goodness.

DIY sweet potato brownies tutorial

As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. It’s important to check with a doctor before taking this or any new product, especially if taking any other medicine or supplement or if pregnant or nursing. Be sure to check ingredients to make sure there is no risk of an allergic reaction.

Have you made healthy brownies like this before? What did you think? Share in the comments below.

Lots of love,

🖤 Vanessa