We love how the long days of summer encourage us to spend our free time outdoors, but when fall rolls around, we welcome it with open arms. The days get shorter and cooler, not too cold where we need our winter jackets, but just chilly enough to need a light jacket — and a warm latte — and the landscape is colored by the vibrant oranges, reds, and golds of the changing leaves. But, the best part of fall without a doubt is the dessert. It’s the time to wean ourselves off of ice cream and popsicles and to start embracing rich desserts with warm spices.
One way we can make our desserts richer is by adding sweet potato. Yes, sweet potato in dessert. Trust us, when you add sweet potato to dessert, you don’t taste it. After all, sweet potato pie tastes hardly anything like a baked sweet potato — it just tastes good. Roasted sweet potato pairs perfectly with chocolate, plus you can use it in baked goods like cakes and brownies in the same way you would use bananas. So, join us in welcoming fall with these 15 vegan desserts made with sweet potato!
This Sweet Potato Chocolate Tahini Fudge by Taryn Fitz-Gerald is so quick and easy to make, it’s ridiculous! Steam the sweet potato, blend all ingredients together, and set! It’s that simple! It’s decadent, it’s delicious, grain-free, and refined sugar-free. Sweet potato, tahini, and chocolate marry perfectly together and the fudgy result is total bliss.
The filling for these Sweet Potato Pie Tartlets by Michaell Johnson sits on a yummy, crumbly pecan crust. Sweet molasses brings a rich, caramel depth of flavor to the filling of these little tartlets. Topped with cool coconut whipped cream and freshly grated lemon zest, these are the perfect treat to enjoy on a cold day while wrapped in a fluffy blanket with a hot cup of tea.
This Sweet Potato Ice Cream by Emily Brees is like a summery cousin to autumn’s pumpkin pie. This creamy and decadent cashew-based ice cream is spicy and cool — nobody would ever guess that it actually contains sweet potato! A topping of pecans complements the ice cream and if you’re feeling it, add a dollop of coconut whipped cream.
These Gooey Marshmallow and Chocolate Bourbon Sweet Potato Pop Tarts are the embodiment of good. Sweet potato and marshmallow casserole is ubiquitous to fall – creamy spiced sweet potatoes topped with gooey toasted marshmallows? Heaven! But what would happen if you turned that iconic side dish into hand pies and threw bourbon and chocolate chips into the mix? Friends, it’s as just good as you would imagine … It’s even better. And the whole shebang can be made for under $5.00!
This super fudgy, rich, and dense No-Bake Sweet Potato Cake by Evi Oravecz is such a treat! It’s perfectly sweet, super chocolatey, and extremely satisfying. This recipe is really quick and easy to make, using only four simple ingredients you likely have on hand right now: sweet potatoes, cacao or cocoa powder, shredded coconut, and sugar.
This amazingly delicious and decadent Spiked Sweet Potato Truffle by Ricki Heller combines two greats: chocolate with uber-healthy, high-fiber, low glycemic, and antioxidant-rich sweet potatoes. The bright orange tuber is so naturally sweet that it requires very little assistance to serve as the base for this delightful, irresistible confection. You’ll never guess what makes up the center of this luxuriously rich, creamy filling that will satisfy anyone’s chocolate cravings.
A rustic sweet from the Bengali kitchen, these Gulab Jamun by Rinku Bhattacharya are essentially sweet potato doughnut holes. They are stuffed with a coconut, fried, and soaked in cardamom-scented syrup. They’re sweet, but not too sweet, with subtle flavors that make eating one of these an experience to be had.
These yummy Black Bean Fudge Popcorn Crispies S’mores by Jasmine Briones are everybody’s favorite campfire treat, nouveau. Instead of milk chocolate, the center is a rich, chocolatey black bean, sweet potato, and date fudge. Two marshmallow and cereal crispies held together by melted marshmallows take the place of graham crackers. You get crunchy sweetness coupled with smooth decadence in every bite.
These Cookie Dough Chocolate Pops by Margaux Mouton are pretty epic, considering how easy to make they are! A rich, chocolate banana popsicle is swirled with chocolate chip cookie dough made from a base of sweet potato purée spiced with cardamom, cinnamon, and ginger. The best part is, you don’t need any fancy popsicle moulds to make them.
These Sweet Potato Brownies by Koko Brill are ridiculously easy to throw together. Basically, after you steam the sweet potato, you can stir everything together in one bowl! Another great point about these is that they’ll last forever (figuratively speaking) due to the high amount of coconut oil in them. Store them in the refrigerator and they will last weeks, store them in the freezer for months! …But we doubt they’ll last past the first day.
Mousse tarts are a choice dessert no matter what time of year it is. They have a creamy coolness that makes you never want to stop eating and they’re so easy to make. So of course, this Sweet Potato Maple Mousse Pie by Annie Oliverio is a must-make. The crust is made from pecans, dates, and crystallized ginger, the date-sweetened vanilla mousse is made from cashews, and the final layer is sweet potato, cashews, tofu, and maple syrup! This would be amazing with a drizzle of cinnamon-spiced chocolate sauce and coconut whipped cream.
These melt-in-your-mouth Blackberry Jam and Chocolate Crumble Bars by Margaux Mouton are made up of four amazing layers — it’s sweet, chocolatey, and even a little spicy. The base is made from sweet potatoes and dates, giving it a soft, slightly chewy texture with a flavor similar to caramel. The second layer is blackberry jam with a pinch of cayenne pepper and black pepper to give it more character. The chocolatey layer uses the caramel-y date layer to make rich and fudgy chocolatey goodness and it’s all topped with an easy oat crumble.
While they’re not technically dessert, these Chai-Spiced Sweet Potato Waffles by Erin Beccia are certainly worthy of the title. Sweet potato purée and spices like cinnamon, nutmeg, ginger, and cloves are folded into a waffle batter to make it extra-special. Whip up a batch of these whenever you want to feel warm and cozy on the inside and don’t forget the coconut whipped cream or maple syrup!
The best things in life are simple. What’s the most beautiful thing about Christa Clark‘s Sweet Potato Bread (aside from tasting amazing)? The recipe uses a minimal amount of sugar due to the sweetness of the sweet potato. Oh, yeah! This is a recipe to pass down through the generations. It works every time, everyone loves it, and it has sweet potato.
You have to try these No-Bake Sweet Potato Bars With Raw Gingerbread Crust by Jenné Claiborne. The combination of spiced sweet potato with a chewy gingerbread crust is spectacular! It’s like mixing sweet potato pie with gingerbread cookies and you don’t even have to turn on the oven to make them. Yum!
If you’re like us and you loved every one of these recipes, then we highly recommend that you visit our vegan sweet potato recipes page, where you could find a recipe for dinner and dessert for every day of the month and not have the same thing twice.
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