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–+ servings
salted Carmel browies stacked on top of each other with caramel pouring over them
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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
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings

Ingredients  

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 8x8-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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