Sweet Potato Brownies

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, Updated Nov 22, 2025

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Sweet Potato Brownies – ultra fudgy, gooey, naturally sweetened vegan and gluten-free brownies for when you want to indulge but keep things a tad healthier. These moist dense brownies taste like the real deal – even my brownie-obsessed kids LOVED them.

A close-up of a stack of three rich, fudgy chocolate brownies with chocolate chunks and pecans on top, set on a white plate with scattered pecan pieces and chocolate around.

If you love brownies but want something a little more nourishing (without sacrificing the fudgy factor), these Sweet Potato Brownies are it. Roasted sweet potatoes bring caramel sweetness and moisture, nut butter adds body and cocoa brings deep chocolate flavor.

A little melted plant-based butter amps up the gloss, vanilla rounds the flavor and chocolate chips + chopped pecans makes every bite a gooey-crunchy situation. These are are definitely on the healthier side as far as sweet treats go, with the rich fudgy texture and richness of a proper brownie. No one will guess there’s sweet potato in there – only that they’re wildly good!

Why You’ll ❤️ This Recipe

Ultra fudgy and gooey 😋
Sweetened with maple syrup (= less of a sugar spike)
Gluten-free and vegan!

Four sweet potato brownies topped with pecans, chocolate chunks, and chocolate chips are arranged closely together on a sheet of newspaper. The brownies have a rich, fudgy texture and are generously studded with toppings.

Here’s What You’ll Need

Sweet potatoes – Roast until soft and caramelized for deeper flavor and less water.
Peanut butter or almond butter add structure and richness but the sweet potato is still our leading flavor.
Maple syrup or agave syrup – to sweeten our batter and complement the natural sweetness of the sweet potatoes.
Melted plant-based butter or coconut oil.
Pure vanilla extract (not essence) or vanilla bean paste for added flavor.
Unsweetened cocoa powder – Use a good-quality Dutch-process powder for darker, smoother flavor.
Flour – A small amount of all-purpose flour or gluten-free flour gives the brownies structure. I am also adding baking powder to give the dense batter a little lift.
Chocolate chips – Fold some dairy-free choc chips into the batter and scatter a few on top for a glossy, melty finish.
Chopped pecans (or other nuts) – Toasty crunch that plays beautifully with sweet potato and chocolate.

Top-down view of labeled ingredients for vegan sweet potato brownies on a countertop: maple syrup, vanilla extract, sweet potatoes, chocolate chips, cocoa powder, baking powder & salt, pecans, milk, all-purpose flour, peanut butter, and plant-based butter.

How to Make This Sweet Potato Brownies Recipe

Roast the sweet potatoes in the oven or the air fryer until completely soft (a knife should be able to pierce through easily). Leave to cool until you can handle them and then peel off the skin.
Place the sweet potato flesh, peanut butter, maple syrup, melted butter and vanilla into a large mixing bowl. Beat together with a hand mixer (or mash with a fork).

Left: Three baked sweet potatoes with slits down the center on a white plate. Right: Peeled sweet potatoes and a large dollop of peanut butter in a mixing bowl with a mixer.

Sift the flour, cocoa powder, baking powder and salt into the bowl and mix by hand (or beat with the mixer) to combine. Fold the chocolate chips into the brownie batter.
Grease an 8-inch square pan and line with parchment paper, letting the paper hang over the sides. Transfer the batter to the pan and level. Top with the chopped pecans and chocolate chips.

Side-by-side images showing thick chocolate brownie batter being mixed with an electric mixer on the left and stirred with a spatula and chocolate chips on the right.

Bake in a 350°F (180°C) preheated oven for 25-28 minutes then transfer the pan to a wire rack and cool for at least an hour (or chill in the refrigerator to make easier to slice).
Cut the brownies into smallish squares (they are SO RICH!) and serve plain or with a small scoop of ice cream.

A hand picks up a square of sweet potato brownie topped with pecans and chocolate chunks, with more brownies arranged on newspaper below. Cocoa powder, pecans, and chocolate pieces are scattered nearby.

Recipe Notes and Tips

The sweet potatoes can take longer to roast depending on size. I find they cook faster in an air fryer – leave them whole, unpeeled and don’t pierce them.
Please be patient and wait until the brownies have cooled down before slicing. The texture of these vegan brownies is dense but soft, so they benefit from chilling before you attack them.
Run a knife under hot water before slicing and wipe the blade between cuts for perfect brownie squares.
Store brownies in an airtight container in the fridge for 3-4 days and serve chilled or slightly warmed up. You can also freeze them for up to three months, but I think they taste better baked fresh.
Feel free to play around by adding cinnamon or pumpkin spice or orange zest to vary the flavor. You can also use any number of nuts to top the brownies – hazelnuts or walnuts work well.

Five squares of rich, chocolate brownies topped with pecans and chocolate chunks are arranged on a marble surface, with a butter knife and a small bowl of chocolate pieces nearby.

Love this recipe? You’ll find plenty more just like it in my cookbook Easy Air Fryer Bakes! It’s packed with foolproof recipes for cakes, breads, muffins, and savory bakes — all tested in the air fryer so you can get perfect results every time. If you’re ready to make the most of your air fryer, grab a copy and start baking along with me 🙂

If you bake these Sweet Potato Brownies, please leave a ⭐⭐⭐⭐⭐ rating and a comment—it really helps others find the recipe. Follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.