These Salted Caramel Sweet Potato Brownies are rich, fudgy, and made with wholesome ingredients like almond butter, maple syrup, and mashed sweet potato for a naturally sweet twist. Swirled with a luscious homemade coconut caramel and finished with flaky sea salt, they’re the ultimate gluten-free brownie that tastes indulgent without the guilt.

These Salted Caramel Sweet Potato Brownies are everything you love about a classic fudgy brownie, but with a more wholesome twist— rich, chewy, and layered with a buttery coconut caramel that makes them feel bakery-worthy. The sweet potato keeps them soft and tender, while almond butter and maple syrup bring that naturally sweet, melt-in-your-mouth texture. They’re the kind of brownies that look decadent but are made with simple, better-for-you ingredients you’ll actually feel good about.

If you love recipes that reinvent the classics — like my Banana Snickerdoodle Cookies or S’Mores Brownies — this one deserves a spot on your baking list. It’s nostalgic, comforting, and just the right amount of indulgent, perfect for when you’re craving something chocolatey with a seasonal twist. Serve them warm with a drizzle of extra caramel or chilled straight from the fridge for the ultimate fudgy bite.

How To Make

Combine coconut cream and coconut sugar over medium heat. Bring to a gentle boil, then reduce to low and simmer until thickened and golden. Stir in vanilla and sea salt. Let cool until slightly thickened.

Whisk together sweet potato, almond butter, maple syrup, oil, eggs, and vanilla until smooth. Add cocoa powder, flour, baking powder, and salt.

Mix until just combined. Fold in chocolate chips.

Spread half the batter into the pan. Spoon about half of the caramel sauce over top and swirl gently with a knife. Add the remaining batter on top.  

Bake until the edges are set but the center is still slightly soft. Cool completely before slicing, the caramel will firm up as it cools. Drizzle with the remaining caramel and sprinkle flaky sea salt on top.

Tips and Tricks

• Use roasted, not boiled sweet potato: Roasting brings out the natural sweetness and gives the brownies a richer flavor and creamier texture. Just make sure it’s fully cooled before mixing it into the batter.
• Don’t overmix the batter: Once you add the dry ingredients, gently stir until everything is just combined. Overmixing can make the brownies dense instead of fudgy.
• Keep the caramel away from the edges: When swirling in your coconut caramel, try to avoid the sides of the pan so it doesn’t burn or harden while baking.
• Cool completely before slicing: The brownies continue to set as they cool, and the caramel thickens up beautifully. Cutting too soon can make them fall apart (even though they’ll still taste amazing).
• Customize your mix-ins: Add a handful of chopped pecans, a sprinkle of flaky sea salt, or a few extra chocolate chunks on top before baking for more texture and flavor.

How to Save and Store

How to Save & Store

Let the brownies cool completely before storing so the caramel has time to set. Once cooled, slice them into squares and store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days — they get extra fudgy when chilled!

For longer storage, freeze individual slices in a single layer, then transfer to a freezer-safe bag or container. They’ll keep for about 2–3 months. To enjoy again, simply thaw in the fridge overnight or warm slightly in the microwave for that just-baked texture.

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If you make the Salted Caramel Sweet Potato Brownies, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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Salted Caramel Sweet Potato Brownies

5 from 1 rating

Hannah Kling

Rich, fudgy, and swirled with gooey coconut caramel, these Salted Caramel Sweet Potato Brownies are a decadent yet wholesome dessert made with simple, better-for-you ingredients. Perfectly sweet, a little salty, and irresistibly soft — they’re the ultimate brownie upgrade.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Ingredients  

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Brownie Base

• 1 cup mashed roasted sweet potato (about 1 medium)
• ½ cup almond butter
• ½ cup maple syrup
• ¼ cup melted butter (can sub coconut oil)
• 2 eggs (room temp)
• 2 tsp vanilla extract
• ½ cup cocoa powder
• ¾ cup 1:1 gluten-free flour
• ½ tsp baking powder
• ½ tsp salt
• ⅓ cup dark chocolate chips or chunks

Coconut Caramel Sauce

• ½ cup coconut cream (thick part from a can)
• ⅓ cup coconut sugar
• 1 tsp vanilla extract
• ½ tsp flaky sea salt

Instructions

• In a small saucepan, combine coconut cream and coconut sugar over medium heat. Bring to a gentle boil, then reduce to low and simmer 8–10 minutes, stirring often, until thickened and golden. Stir in vanilla and sea salt. Let cool until slightly thickened — it should coat the back of a spoon.
• Preheat oven to 350°F and line an 8×8-inch pan with parchment paper. In a large bowl, whisk together sweet potato, almond butter, maple syrup, oil, eggs, and vanilla until smooth. Add cocoa powder, flour, baking powder, and salt; mix until just combined. Fold in chocolate chips.
• Spread half the batter into the pan. Spoon about ⅓–½ of the caramel sauce over top and swirl gently with a knife. Don’t let caramel sauce get close to the edges. Add the remaining batter on top.
• Bake for 30-32 minutes, until the edges are set but the center is still slightly soft. Cool completely before slicing, the caramel will firm up as it cools.
• Drizzle with the remaining caramel and sprinkle flaky sea salt on top.

Notes

• Sweet potato prep: You can roast your sweet potato up to 2 days in advance — just store it in the fridge until ready to use. Mashed canned sweet potato or puree also works in a pinch.
• Caramel thickness: The coconut caramel will continue to thicken as it cools, so don’t worry if it looks slightly thin when warm — it’ll set up perfectly once drizzled and baked.
• Flour swap: If you don’t need the recipe to be gluten-free, you can use regular all-purpose flour with the same measurements.
• Texture preference: For extra fudgy brownies, bake closer to 30 minutes; for a firmer texture, let them go the full 32.
• Finishing touch: Don’t skip the flaky sea salt! It enhances the chocolate and caramel flavors and gives the brownies that bakery-style finish.

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