Sweet Potato Brownies

Sweet Potato Brownies

We make these sweet potato brownies on repeat and honestly, people never believe they're vegan. There's something almost magical about what roasted sweet potato does to a brownie, it adds this incredible fudgy, moist texture that you just can't fake with anything else. The medjool dates bring a natural caramel-like sweetness that pairs so well with rich dark chocolate, and the whole thing comes together in a way that feels indulgent but you're secretly getting a veg in there too. We love bringing these to gatherings because they disappear in about five minutes and everyone asks for the recipe. Honestly, make these tonight and thank us later.

Cook: 65 min
Serves 8

Before You Start

  • Preheat oven to 180°C
  • Large baking tray lined with parchment
  • Food processor
  • Roast sweet potatoes for 25 minutes until soft

Ingredients

  • 130g oats
  • 10 pitted Medjool dates
  • 145g ground almonds
  • 120ml maple syrup
  • 5 tbsp coconut oil
  • 90ml plant-based milk
  • 4 medium sweet potatoes
  • Drizzle of olive oil
  • 5 tbsp coconut oil
  • 80ml maple syrup
  • 75g nut butter
  • 2 large squares of dark chocolate
  • 50g cocoa powder

Method

1

Roast the sweet potato and prepare the remaining brownie fillings

  • Peel and cube the sweet potatoes
  • Add to a parchment lined baking tray for 25 minutes with a generous drizzle of olive oil until soft but not too charred
  • Roughly chop the medjool dates
  • Melt the coconut oil in the microwave or in a pan over gentle heat 
2

Make the brownie mix

  • Once the sweet potatoes are cooked, add these and all the brownie ingredients to a food processor and blitz to a stodgy but relatively easily spoonable paste (work in batches if needed)
  • If the mix seems too thick, add 2 tbsp water and whizz again to help loosen it up
3

Bake the brownies, and cool

  • Pour the mixture into the lined baking tray and bake for 25 minutes until a fork comes out clean and a crust has formed on the top, but the mix still feels squidgy, then remove and cool to room temperature
4

Make the frosting

  • Put all the icing ingredients in a pan over a low heat
  • Melt and stir them all together until you have a smooth paste
5

Glaze the brownies and serve

  • Pour the icing on top of the brownie, and smooth it out evenly with the back of a spoon
  • Chill the tray in the fridge until the icing has set
  • Slice and enjoy!

Tips & Variations

  • Don't skip the roasting: We know it adds time, but roasting the sweet potato is what makes these brownies so special. Steamed or boiled potato brings too much water into the mix and you'll end up with something more like a cake than a brownie.
  • Check them early: Ovens vary a lot, so start checking around 5 minutes before the end of the baking time. You want a slight wobble in the centre when you take them out. They'll firm up as they cool and that's where the fudginess comes from.
  • Use good chocolate: The chocolate is doing a lot of work here so don't skimp. We always go for a good quality dark chocolate with at least 70% cocoa solids and it makes a real difference to the final flavour.

Why This Works

The trick here is roasting the sweet potato rather than steaming it. Roasting concentrates the natural sugars and drives off excess moisture, which means your brownies stay fudgy and rich rather than going soggy. The medjool dates blended in add a sticky, toffee-like depth that makes these taste far more indulgent than they have any right to.