I am sharing my Sweet Potato Brownies with Caramel Sauce with you today.
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! These brownies are suitable for paleo and they are also dairy free, gluten free and tree nut free.
- 1 large sweet potato (approximately 600 – 700 grams)
- 4 organic eggs (you can substitute with flaxseed if you don’t eat eggs)
- 2/3 cup organic maple syrup
- 1/2 cup coconut oil, melted
- 2 tsp vanilla extract or vanilla bean paste
- 4 tablespoons coconut flour
- 1/3 cup raw cacao powder
- 1 tablespoon baking powder
- Pinch sea salt
- 1/2 cup organic maple syrup
- 1 1/4 cup (400ml can) coconut milk
- 2 tsp pure vanilla extract
- Poke a few holes in the sweet potato and bake for 60 minutes at 200 degrees celcius or until soft enough for mashing. Remove and let it cool for at least 10 minutes. Turn down the oven to 180 degrees celcius.
- Peel, then mash the potato in a large mixing bowl (I highly recommend using a potato ricer 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.
- Serve with the 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.