Sweet Potato Brownies

Sweet Potato Brownies

The secret to these vegan fudgy brownies is sweet potato, but don’t let that fool you – they’re definitely decadent!

Makes 12 servings
Total Time 50 Minutes (10 mins prep, 40 mins cook time)
Difficulty Easy
Container Low-Profile 2.0-litre Container


  • 60 ml (1/4 cup) So Good™ Unsweetened Almond Milk
  • 250g (1 cup) cooked sweet potato, peeled
  • 60g (1/2 cup) brown sugar or coconut sugar
  • 60ml (1/4 cup) light flavoured olive oil
  • 1 tsp vanilla essence
  • 1/4 tsp salt
  • 55g (1/2 cup) oat flour – see note
  • 40g (1/2 cup) cocoa powder, sifted
  • 1 tsp baking powder


  1. Preheat oven to 180°C. Line base and two long sides of a loaf tin with a strip of baking paper.
  2. Place So Good almond milk, sweet potato, sugar, oil, vanilla, and salt in a Vitamix container and secure the lid.
  3. Select Variable 1.
  4. Start machine, slowly increase to Variable 10, then to High.
  5. Blend until combined.
  6. Stop the machine and add oat flour, cocoa powder, and baking powder to the container. Blend on low until just combined.
  7. Spread mixture into prepared tin and smooth surface. Bake for 40 minutes, until edges have pulled away from the side of the pan.
  8. Cool in pan for 10 minutes. Transfer to rack and cool completely before cutting. Store extra brownies in a container in the fridge.


  • To make oat flour: add enough oats to cover the blades, pulse rolled oats in a Vitamix container, for a minute or two, to a fine meal. Store any leftover oat flour in a clean, dry container. For best results use a Dry Grains container. Alternatively, replace oat flour with 1/3 cup wholemeal or whole spelt flour.
  • For an extra treat, sprinkle 1 tbsp of choc-chips, or chopped walnuts, over batter before baking.
  • Cooked sweet potato can be roasted or steamed. Remove skin and mash very well – or puree in a Vitamix if preferred for a smooth batter.


Recipe credit: So Good™

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