Sweet Potato Brownies

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.

5 from 1 vote

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Category: baked dessert

Cuisine: Western

Keyword: brownies, gluten free baking, gluten free dessert, sweet potato

Prep Time: 1 30

Cook Time: 40

Inactive Time: 10

Servings:

Calories: 158kcal

Author: Vanessa Gengaroli

Ingredients

Chocolate 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

Caramel Sauce

½ cup maple syrup
1 ¼ cup coconut milk 14 oz / 400ml can
2 tsp pure vanilla extract

Instructions

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.

Notes

You can store in your fridge for 4-5 days or in your freezer for 3 months when stored correctly.

Nutrition