Vegan Sweet Potato Brownies: GF & Paleo

These fudgy and rich vegan sweet potato brownies are made without refined sugar and a delicious peanut butter swirl.




  1. Add the peeled and cubed sweet potato to a steamer basket and steam for about 8 to 10 minutes, until softened. Remove and mash with a fork/masher/ricer until completely smooth. Set aside 3/4 cup mashed sweet potato for later.
  2. Line an 8×8 pan with parchment paper. In order for it to stick, use a little coconut oil to grease the pan if needed and then add the parchment paper. Preheat the oven to 350ºF (177ºC).
  3. In a small bowl, add the peanut butter, half the coconut oil, 1/4 cup coconut sugar and half the salt. Blend with a stand mixer until everything is incorporated. Set aside.
  4. In a double boiler, melt the dark chocolate with the remaining coconut oil and stir until melted and smooth. Pour into a large bowl and let cool slightly.
  5. Add in the remaining 1/2 cup coconut sugar, vanilla, cocoa powder, almond flour, 3/4 cup mashed sweet potato and remaining kosher salt. Stir to combine.
  6. Add in about 3/4 of the peanut butter mixture and stir to combine. Pour this into your prepared baking dish.
  7. Drizzle the remaining peanut butter mix into the batter into about 3-4 thick lines. Using a sharp knife or toothpick, drag in opposite directions to create a swirled effect. Top with chocolate chips. Place in the oven to bake for 28 to 30 minutes, until a toothpick comes out clean.
  8. Let cool in the dish for about 10 minutes, top with flaky salt. Then remove the brownies by lifting out the parchment paper and place on a cooling rack. Cool for about 20 minutes more before slicing. Store in an airtight container at room temperature for a couple of days, or in the fridge. I personally prefer to store them in the fridge right away as I find they taste better cold.