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Vegan Sweet Potato Easter Brownies

  • Author: Natalie
  • Prep Time: 30 minutes
  • Chilling Time: 4 hours
  • Cook Time: 30 minutes
  • Total Time: 5 hours
  • Yield: 16 brownies 1x
  • Category: brownies
  • Method: baking
  • Cuisine: American


Rich and fudgy vegan easter brownies made with sweet potato in the batter, fluffy whipped ganache frosting, and topped with nutty “chocolate eggs” for a seasonal spin!



Sweet Potato Brownies

  • 1 medium Bako Sweet sweet potato (~200g)
  • 2/3 (150g) cup tahini or nut/seed butter of choice
  • 2/3 cup (135g) cane sugar or coconut sugar for a fudgier brownie
  • 1 tsp vanilla extract
  • 1/3 cup (41g) gluten-free all-purpose flour or regular AP flour if not gluten-free
  • 2/3 cup (60g) cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup (70g) dairy-free chocolate chips (optional)

Whipped Chocolate Ganache Frosting

1 cup (180g) pastel jordan almonds, crushed for topping (*see note)


Roast the sweet potato:

  1. Preheat the oven to 400°F. 
  2. Slice the sweet potato in half longways. Brush the cut side with oil. 
  3. Flip cut side down onto a foil-lined baking sheet. 
  4. Roast 35-40 minutes until fork tender. 
  5. Cool briefly, then remove the skin and mash well.

For the brownies:

  1. Reduce the oven temperature to 350°F. Line an 8×8″ baking pan with parchment or spray with nonstick spray.
  2. In a large mixing bowl, whisk together the mashed sweet potato, tahini, sugar, and vanilla.
  3. Add the dry ingredients, and mix to form a very thick batter.
  4. Fold in the chocolate chips.
  5. Transfer batter to the baking pan, and spread evenly.
  6. Bake for 28 to 32 minutes.
  7. Cool completely (or even refrigerate) before frosting.

For the frosting:

  1. In a microwave safe bowl, combine the chocolate chips and coconut milk.
  2. Microwave for 60 seconds, then whisk until smooth.
  3. Refrigerate for 2-4 hours until firm to the touch.
  4. Use a hand mixer to whip the ganache to a light fluffy consistency. Do not over mix or it will start to melt and become runny.
  5. Spread on top of the cooled brownies, and top with the crush almonds.
  6. Refrigerate again until the frosting is set (1-2 hours).
  7. Slice into 16 squares and serve.


* I used Jordan almonds instead of the traditional chocolate candy eggs because I couldn’t find a dairy-free/vegan version. If you are not vegan, feel free to use chocolate eggs instead. Some brands of Jordan almonds do contain dairy, so check the label!

Keywords: gluten free, dairy free, healthy, chocolate, ganache, frosting, easter, spring, baking