Salted Caramel Sweet Potato Brownies

Salted Caramel Sweet Potato Brownies! So fudge-y and delicious, and seriously addictive! |

This was one of the desserts I made for Matt’s birthday. Girlfriend brownie points for me or what!

There are a lot of sweet potato brownie recipes out there, and I have tried a few of them and none of them had wow-ed me. When I eat a brownie, I want, no, NEED it to be fudge-y, chocolate-y, and absolutely delicious.

Yes this is a dessert, but that is what a brownie is meant to be! It’s meant to be decadent, and you’re meant to enjoy every bite of it, because it’s not something you have every day.

I declare these are special occasion brownies. The kind you make when you want to wow someone, or when you simply have a night in with yourself and some awesome chick-flick – I’m sure Regina George would’ve loved these!

I like to use butter in both the brownies and in the caramel sauce as I just find it greatly improves the texture and the taste. You could try and sub it with coconut oil if you so prefer, and by subbing the eggs with some chia eggs you could then make it vegan as well.

If you do eat butter and eggs though, I do recommend it as it just makes this more fudge-y and not as dense. I love having mine the day after, once it’s spent the night in the fridge, as the texture becomes even better!


Salted Caramel Sweet Potato Brownies
You can't really go wrong with mixing chocolate and caramel, especially if it's salted caramel! This is one for when you want to impress, and honestly these are my new go-to recipe for when I want something sweet and decadent!
Serves: 9
  • 500g sweet potato (about 1 large)
  • 115g (1/2 cup) unsalted butter or coconut oil, melted
  • 4 tablespoons cacao powder
  • 40g good quality raw or dark chocolate, melted*
  • ⅓ cup (80ml) maple syrup
  • 100g (1 cup) hazelnut or almond flour
  • 1 teaspoon vanilla powder
  • 2 eggs or 2 flax eggs**
  • 50g macadamias (optional)
Salted Caramel Sauce
  • 80ml coconut milk
  • 2 tablespoons (30g) butter or coconut oil
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla powder
  • Generous pinch of sea salt
For the Salted Caramel
  1. In a pan, combine the coconut milk, butter, and vanilla and stir, cooking over low heat until it starts to bubble. Add in the maple syrup and don’t stir, but simply swivel the pan around to mix. Continue to cook, swirling the pan frequently, until it turns into a golden caramel, about 10-15 minutes. Remove from the heat, pour caramel onto a lined baking tray, and sprinkle the salt. Place baking tray in the fridge while you make your brownie.
For the Sweet Potato Brownie
  1. Boil some water in a pan on high heat and place a steamer basket over it. Peel and chop your sweet potato into small pieces and place in steamer basket. Steam for about 10 minutes, until they are soft. Set aside and let cool.
  2. Preheat the oven to 180°C/350°F and line a brownie tin with some baking paper.
  3. In a food processor, add your sweet potato, melted butter, cacao powder, melted chocolate, maple syrup, flour, and vanilla powder and blend until fully pureed and no longer clumpy. Taste and adjust any sweetness.
  4. Crack in your two eggs (or add your flax seed gel) and pulse until mixed in. Stir in your macadamias and pour batter onto the tin. Take your caramel from the fridge and spoon out a teaspoon of the caramel and dot the brownie batter with it, pressing it down so it’s submerged, and drizzle some on of the batter as well.
  5. Bake for 35-40 minutes, until cooked but still gooey inside.
  6. Leave to cool, then cut into squares and serve. I like mine even better once they've had time to cool and become even more fudge-y!
*I simply boil some water in a pan and place a heatproof bowl over it, letting the chocolate slowly melt and stirring frequently.

**To make flax eggs, simply mix 1 tablespoon ground flax seeds with 3 tablespoons water and refrigerate for 10 minutes. This makes 1 egg.