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Fudgy Sweet Potato Brownies (Vegan & Dairy-Free!)

Updated: Jun 30

By Sherimane Johnson, Dump Dairy Workshop Presenter,Vegan Chef, & Wellness Coach

Why You'll Love This Recipe:

If you're looking for a rich, chocolatey dessert without dairy, refined sugar, or eggs, these fudgy sweet potato brownies are about to become your new favorite treat. They're:

  • Vegan & plant-based

  • Naturally sweetened

  • Packed with nourishing ingredients like tahini, sweet potatoes, and flaxseed

  • Spiced with cinnamon, cayenne, and espresso for a bold twist


Check out Sherimane's Dump Dairy Cooking Demo

Ingredients

Roasted Sweet Potatoes

  • 1 medium sweet potato (makes ~1 cup mashed)

  • 1 tsp coconut oil

  • ½ tsp cinnamon

  • Pinch of nutmeg

  • Pinch of pink sea salt


Dry Ingredients

  • 1 cup oat flour (just blend oats in a food processor!)

  • ¾ tsp baking powder

  • ½ tsp baking soda

  • 1 tsp cinnamon

  • ¼ tsp instant espresso powder

  • Pinch of cayenne pepper

  • Pinch of nutmeg

  • ¼ tsp salt

  • ¾ cup unsweetened cocoa powder


Wet Ingredients

  • 1 cup mashed roasted sweet potatoes (see above)

  • ½ cup tahini

  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)

  • ⅓ cup maple syrup

  • ½ tsp vanilla extract

  • ¼ cup apple cider vinegar

  • 2 tbsp coconut oil, melted

  • Optional: 2–4 tbsp flax milk (or other plant milk) for texture adjustment


Toppings (Optional)

  • Sesame seeds (to echo the tahini flavor)


Instructions

Step 1: Roast the Sweet Potato

  1. Peel and chop the sweet potato into cubes.

  2. Toss with coconut oil, cinnamon, nutmeg, and salt.

  3. Roast in the oven or air fryer at 375°F (190°C) until fork-tender (about 20–25 minutes).

  4. Let cool, then mash (or purée for a smoother texture). Refrigerate overnight if possible for best consistency.


Step 2: Prepare the Flax Egg

Mix 1 tbsp ground flaxseed with 3 tbsp water. Let sit for at least 5–10 minutes until gel-like.


Step 3: Mix Dry Ingredients

In a large bowl, combine:

  • Oat flour

  • Baking powder + baking soda

  • Cinnamon, espresso, cayenne, nutmeg, and salt

  • Unsweetened cocoa powder

Mix well.


Step 4: Mix Wet Ingredients

In a separate bowl, combine:

  • Mashed sweet potatoes

  • Tahini

  • Flax egg

  • Maple syrup

  • Vanilla

  • Apple cider vinegar

  • Coconut oil

Mix until smooth. If the mixture seems too thick, add 2–4 tbsp flax milk to loosen it slightly.


Step 5: Combine Wet & Dry

Gradually add the wet mixture into the dry ingredients. Stir well until fully incorporated. The batter will be thick — that’s what gives it its fudgy texture! Add a splash of flax milk if needed.


Step 6: Prepare the Pan

  1. Line an 8x8 or 8x9-inch baking pan with parchment paper. Cut or fold the corners so the paper lies flat.

  2. Spread the brownie batter evenly into the pan using a spatula or your hands (wear gloves if preferred).

  3. Optional: Sprinkle sesame seeds on top for extra texture and flavor.


Step 7: Bake

  • Bake at 350°F (175°C) for 20–25 minutes.

  • Check doneness at 17 minutes by inserting a toothpick — moist crumbs are good; you don’t want it bone dry!

  • Remove and let cool in the pan for 30 minutes, then refrigerate for at least 1 hour (or overnight) to firm up.


Step 8: Slice & Enjoy!

Once chilled, lift the brownies out using the parchment paper. Slice into 9 squares (or more if you prefer smaller bites). Store in the fridge.


Tips from Charmaine:

  • Texture too thick? Add a splash of flax milk!

  • Don’t want sweet potato chunks? Purée your roasted sweet potato instead of mashing.

  • Reinvent leftovers: Crumble extra brownies into a crust for vegan cheesecake!


Health Notes:

These brownies are:

  • Refined sugar-free

  • Flourless (made with oat flour)

  • Packed with fiber, protein, and healthy fats

  • Diabetic-friendly (moderate maple syrup and low glycemic ingredients)


Final Thoughts

Whether you're vegan, dairy-free, or just looking to eat more plants, these sweet potato brownies are a wholesome, indulgent treat you won’t regret. I’d love to hear how they turn out — leave a comment if you give them a try!


Get in touch with Sherimane

Sherimane Johnson

CEO, Plant Powered Shift, Night Owl Vegan, EmpowerAi Consulting

Licensed Food for Life Instructor, PCRM

IG: Plant_PoweredShift

IG: Night.OwlVegan

IG: EmpowerAiConsulting

240-978-5347

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