Vegan Delights – Sweet Potato Fudgy Brownies

Ford was pestering me on why there was no more cupcakes in the house (ummmm…you ate them?). So I said to him “Well, anytime you want, you are welcome to come bake with me”. And then he grabbed his jacket and ran out the door. Yeah, ok. Well, fine….


So Walker helped me instead. And holy moley, did that toddler LOVE these brownies. He watched them as they cooled, wolfed his dinner down (without being told to keep eating) and then ate ¼ of the pan…sheesh! And was trying to eat Ford’s share, which I had to hide till Ford got back home. I’d say that was a success. And no, they don’t taste like sweet potato. It blends in, laving a moist and fudgy treat.


Sweet Potato Fudgy Brownies


  • ¼ cup virgin coconut oil
  • 2/3 cup unsweetened cocoa powder
  • ½ cup whole wheat pastry flour
  • ¼ tsp baking powder
  • ¼ tsp fine sea salt
  • 1 cup coconut sugar
  • 2/3 cup Sweet Potato Puree
  • 1 Tbsp ground flaxseed meal + 3 Tbsp cool water
  • 1½ tsp pure vanilla extract


Preheat oven to 350°, lightly grease an 8×8″ glass baking pan with coconut oil.

Melt the coconut oil in a small saucepan over low. Stir in cocoa powder till smooth.

Meanwhile, mix the flour, baking powder and salt in a small bowl.

In a large mixing bowl whisk the sugar, sweet potato, flaxseed, water and vanilla until smooth (coconut sugar takes a bit of whisking, so keep at it). Add the oil/cocoa and whisk in.

Stir in the flour till smooth, scrap into the prepared pan.

Bake for 20 to 30 minutes, until the top looks baked and a butter knife inserted in the center comes out with a few moist crumbs. Baking time will depend on your sweet potatoes. If you use canned purée as I did it will take the longer time. If you used baked and mashed from scratch, expect the shorter time (the canned purée is very moist).


And don’t try to shoot photos with a toddler loitering near. 8 photos in, he ran up and grabbed the back brownie. And wasn’t sorry at all 😉




  1. Oh Sarah, you are speaking my language! I’m pretty sure we would all love these. I just bought more sweet potato too. Thanks for the great idea!

  2. Sweet potatoes and chocolate, two of my favorites! These look great!

  3. What a cutie!!! He’s getting so big!!! 🙂 I don’t like sweet potatoes but am always looking for a way to eat and hide them in my food. I think adding them to brownies might inspire me to eat them 😉

  4. I have made these today & I love them so much! 🙂 MMMMMM! They were so good, they are nearly gone! I gave them to try for my friends & gave them your blog adresse too! From many Belgian food lovers, bye bye!

  5. I can’t say I’d be terribly sorry either. 😉 These sound perfect. Thanks so much!

  6. Oh Sarah, these have my number all over them. You think I could just mash a sweet potato really well and get the same results or would I need to add some liquid to it to get it the same consistency as the canned stuff?

  7. These look delicious! I have some pureed butternut squash, do you think the taste will be masked as well or it wouldn’t work?

  8. Made these today Sarah. Cut the sugar to 3/4 c – because you know I can’t just cook it straight – I am incapable. But these brownies are fantastic. Huge thank yous from the kids – who were stunned when I revealed the presence of the sweet potato (which they will eat but are not wild about). Thanks for a nice Sunday dessert. I am now quite popular. 🙂


  1. […] doing some other cooking for the upcoming week (and we were ALL stunned by our friend Sarah’s Sweet Potato Fudgy Brownies, by the way). While I was toasting the buckwheat I simply assembled the rest of the ingredients and […]

  2. […] have to thank Sarah at Gazing In for the original recipe; it contained wheat and oil which we avoid so I adapted it to meet our preferences. I’ve made […]

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