These Sweet Potato Brownies are topped with an amazing Caramel Sauce. The flavour combination of the chocolate and caramel is seriously a match made in heaven! These brownies are dairy free, gluten free and nut free.
These brownies are a little different than the traditional ones that you may have seen as they are made using sweet potato, which makes then unbelievably moist – and allows us to avoid a lot of ingredients that are less healthy.
The caramel sauce is optional, but highly recommended. The flavour combination of the chocolate and caramel is seriously a match made in heaven!
I am a big fan of making brownies and have these amazing recipes that you can also check out, Gluten Free Brownies, Raspberry Brownies or if you prefer no-bake recipes, then check out No-Bake Chocolate Raspberry Brownies or these No Bake Brownies.
Ingredients You Need
- Sweet Potato
- Eggs – substitute with a flaxseed egg to make vegan
- Maple syrup
- Coconut oil
- Vanilla extract
- Coconut flour
- Cacao powder
- Baking powder
- Sea salt
- Maple syrup
- Coconut milk
- Vanilla extract
RECIPE TIPS & FAQS
Make sure the eggs have been kept at room temperature before using and are not cold. The mixture will mix more evenly and you will get more volume. If you are ever wondering why your baked desserts look flat then this could be the reason.
You can store in your fridge for 4-5 days or in your freezer for 3 months when stored correctly.
Looking for other brownie recipes? Try these:
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Sweet Potato Brownies
- 1 sweet potato approximately 23 oz/ 650 gm
- 4 eggs room temperature (you can substitute with flaxseed to make vegan)
- ⅔ cup maple syrup
- ½ cup coconut oil melted
- 2 tsp vanilla extract or vanilla bean paste
- 4 tablespoons coconut flour
- ⅓ cup cacao powder
- 1 tablespoon baking powder gluten free
- Pinch sea salt
- ½ cup maple syrup
- 1 ¼ cup coconut milk 14 oz / 400ml can
- 2 tsp pure vanilla extract
- Chocolate Brownies
- Poke a few holes in the sweet potato and bake for 60 minutes at 390 F | 200 C or until soft enough for mashing. Remove and let it cool for at least 10 minutes. Turn down the oven to 355 F | 180 C.
- Peel, then mash the potato in a large mixing bowl (I highly recommend using a potato ricer or handheld mixer if you have one).
- Add the eggs, coconut oil, maple syrup and vanilla extract to the bowl. Mix well.
- Next, add the coconut flour, cacao powder, baking powder and salt. Mix all ingredients thoroughly.
- Pour into a lined square baking pan and bake for 30-40 minutes. To see if it is done, insert a toothpick or wooden skewer into the middle and see if it comes out clean. If not, then cook for five more minutes and test again.
- Remove and let it cool for 10 minutes in the baking pan, before placing on a metal rack to continue cooling before serving with the caramel sauce.
- Caramel Sauce
- Heat small saucepan on medium heat and add the maple syrup. Bring to the boil and let it cook for 1 minute until slightly darkened.
- Add the coconut milk, vanilla and salt, stir to combine.
- Cook for 5 – 10 minutes until the caramel sauce thickens and darkens.
- Let it cool for 5 minutes before serving with the chocolate brownies.