Sweet Potato Brownies With Peanut Butter Swirl

vegan thanksgiving

At first, you might be surprised that sweet potato can be made into a dessert. After all, it’s a potato, right? But stay with me here, because in this recipe you’ll discover how to bake vegan sweet potato brownies topped with creamy peanut butter swirl. They’re fudgy, melty and very chocolatey.

For me, autumn usually comes with a big craving for sweets. Does that happen to you too? Especially chocolate! I’ve always been surprised about people who don’t like chocolate. How can anyone doesn’t like chocolate? However, I do know a bunch of people who adore this delicious, roasted bean more than any other sweet in the world.

And, of course, what would be a brownie without a big dose of chocolate. This vegan sweet potato brownie is loaded with cacao and for extra creaminess, I added some chopped dark chocolate inside. So when you have a bite, you’ll feel that melty piece of chocolate. Yuuum.

But getting back to the sweet potato. How come it’s such a perfect vegetable for making healthy vegan desserts? First of all – it’s very sweet so you’ll need less other sweeteners in the recipe. And when cooked, it develops a creamy texture that makes a perfect base for muffins, pies, cream soups or brownies.

To add a crunchy texture, these brownies are filled with walnuts. To add a touch of caramel flavor, I put in some soft dates. And finally, to spice things up, I threw in a dash of cinnamon and ginger.

Apart from being a total deliciousness, these brownies are wholesome and gluten-free. Sweet potato is loaded with vitamin A, C, and manganese. Many nutritionists consider sweet potato as one of the best foods to eat. And cacao is filled with antioxidants and magnesium which will take care of your nervous system.

This recipe is inspired by Deliciously Ella and her famous sweet potato brownies. Now, let’s head to the recipe. 🙂

vegan sweet potato brownies

vegan sweet potato brownies

vegan sweet potato brownies

vegan sweet potato brownies

vegan sweet potato brownies

vegan sweet potato brownies

vegan sweet potato brownies

vegan sweet potato brownies

vegan sweet potato brownies

Sweet Potato Brownies With Peanut Butter Swirl

Makes 12 pieces or 19 x 25 cm (7 x 10 inch) brownie


  • 1 large sweet potato (approx. 700 g), peeled
  • 1 cup oat flour (make your own by grinding oats)
  • 1/3 heaping cup cacao powder
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup chopped dark chocolate (at least 70% cacao)
  • 10 juicy dates, pits removed (if too dry, soak in hot water for 20 min)
  • 4 tbsp maple syrup (or agave)
  • 3 tbsp olive oil (or coconut oil)
  • 1 tsp cinnamon
  • 1/2 tsp ginger powder (optional)
  • a pinch of salt
  • 3 tbsp peanut butter (plain or salted – both will work fine)


  1. Chop the peeled sweet potato into medium size chunks (see the photo) and steam or boil for 15 to 20 minutes until very soft.
  2. Preheat the oven to 180C (350F). In a bowl or in the same pot where you cooked the sweet potato, add oat flour, cacao powder, dates, olive oil, maple syrup, salt, cinnamon and ginger powder. Blend with a hand blender until completely smooth and creamy. Or you can put all ingredients in a food processor and blend until smooth (I always try to reduce my dishwashing so hand blender is my best friend!).
  3. Next, in the creamy mass stir in chopped dark chocolate and walnuts. Transfer it to a baking dish (19 x 25 cm / 7 x 10 inch) lined with a baking paper. On the top of the brownie, randomly pour on the peanut butter and using a knife gently mix it into the brownie with circular movements. This will create beautiful peanut butter swirls.
  4. Put the brownie into the oven and bake for 35 minutes until you see dark brown edges. Remove the brownie from the oven and let it cool (it can still be warm but not hot). Then it’s safe to remove it from the baking dish (if you remove it while it’s still hot, it’ll fall apart!). Using the edges of the baking paper, gently lift out the brownie and cut it into squares.

And, if you’re a really big chocolate lover, top these brownies with extra chocolate sauce. Bon appetit. 🙂

vegan sweet potato brownies


vegan sweet potato brownies

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  • Reply Betty Appleby September 28, 2017 at 7:29 pm

    This is an awesome Vega desert recipe! Thanks for sharing it and other vegan recipes.

    • Reply The Thriving Vegan September 28, 2017 at 7:32 pm

      Glad you enjoyed it, Betty! 🙂

  • Reply Jezebel October 4, 2017 at 7:35 pm

    This is such a great recipe inspiration Laine! I’ve been wanting to try out sweet potato in desserts for a long time now, this reminds me I really need to start doing it. Your brownies look delicious!

    • Reply The Thriving Vegan October 5, 2017 at 11:51 am

      Thank you so much, Jezebel! Hope you’ll give a chance to the sweet potato! 😀 🙂

  • Reply Lauren October 6, 2017 at 9:55 pm

    Isn’t dark chocolate not vegan, since chocolate is made out of milk? I don’t know much about cooking, so maybe there is vegan dark chocolate out there?

    • Reply The Thriving Vegan October 7, 2017 at 6:54 am

      Almost all dark chocolates that are at least 70% cacao content are vegan. But, of course, you should always double check the ingredients before buying it! Hope this clarifies, Lauren. 🙂

  • Reply Christa October 25, 2017 at 4:55 pm

    How many cups of sweet potato should I use. I don’t have a scale to measure out 700g.

    • Reply The Thriving Vegan October 26, 2017 at 2:06 pm

      I used one medium size sweet potato. I’d say it would be about 3 cups shredded raw sweet potato or about 1 1/2 cups of sweet potato puree. Hope this works out for you, Christa! 🙂

  • Reply Kat November 6, 2017 at 3:49 pm

    Are there any less expensive substitutes for the dates?

    • Reply The Thriving Vegan November 6, 2017 at 8:54 pm

      You can either use extra maple syrup or even brown sugar. Just check the sweetness before putting the brownie into the oven to make sure it’s sweet enough for you. 🙂 Hope this clarifies, Kat!

  • Reply Maryellen January 27, 2018 at 11:34 pm

    Do you have a calorie count on these?

    • Reply The Thriving Vegan January 29, 2018 at 9:20 pm

      Hi, Maryellen! Unfortunately, I don’t calculate calories for my recipes. But Cronometer is an easy way how you can do it for any recipe: https://cronometer.com/ Hope you find it helpful! 🙂

  • Reply Breakfast Sweet Potato Brownies with PB Swirl – China's Plate January 22, 2020 at 4:48 am

    […] correctly, are absolutely fabulous, I tried to take the sinfulness down a few notches by modifying this recipe from the Thriving Vegan. Result: honestly, these could have used a little more sin. But on […]

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