Vegan Sweet Potato Brownies
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 16
Easy to make Vegan Sweet Potato Brownies
  • Brownies:
  • 400g cooked sweet potatoes (approx - doesn't have to be too precise)
  • 1 banana
  • 150g soft brown sugar
  • 200g self raising flour
  • 200ml almond milk
  • Half teaspoon vanilla essence
  • 8 tablespoons cocoa powder
  • 50g ground almonds
  • 2 teaspoons baking powder
  • 50g pecans or walnuts (optional)
  • Topping:
  • 30g coconut oil
  • 3 tablespoons agave
  • 4 tablespoons cocoa powder
  • 1 tablespoon vanilla
  • 2 tablespoons hot water
  • 2 heaped tablespoons peanut butter (optional - plus add 2 extra tablespoons hot water)
  1. Preheat oven to 180C / 350F / Gas5
  2. Lightly grease and line a 20cm x 20cm baking tin (or some muffin or Yorkshire pudding tins)
  3. Brownies
  4. Use a food processor, blender, stick blender or fork to mash the sweet potato and banana together
  5. Add all of the other ingredients and blend well. The mixture will be thick and sticky so it might take a bit of work to blend it. Add a tablespoon or two more plant milk if it's difficult to mix - not more though or the brownies will be soggy.
  6. Bake for 30-40 minutes. Pierce with a fork after 30 mins. If it doesn't come out clean, place some foil over the tin and place it back in the oven.
  7. Check again after 40 minutes. They should be ready now but add a few more minutes if the fork doesn't come out clean.
  8. When cooked, remove from the oven and leave to cool in the tin.
  9. Topping
  10. To make the topping, melt the coconut oil in a pan or microwave.
  11. Add all of the other ingredients and mix together well.
  12. Spread the topping over the brownie tray bake or individual buns. Add extra tablespoons of hot water, one at a time, if the mixture is too thick to spread.
  13. Cut into 16 small squares or 4 large ones.
Recipe by Veggie Runners at