Name: Salted Caramel Sweet Potato Brownies Recipe
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Cuisine: American
Ingredients: 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 temperature); 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; ½ cup coconut cream (thick part from a can); ⅓ cup coconut sugar; 1 tsp vanilla extract; ½ tsp flaky sea salt

If you’re craving a dessert that’s both indulgent and a little bit wholesome, you’re going to love this Salted Caramel Sweet Potato Brownies Recipe. These fudgy brownies are packed with roasted sweet potato and swirled with a dreamy coconut caramel—a perfect sweet-and-salty treat that feels like a hug from your kitchen.

A stack of three thick, square chocolate brownies sits on brown parchment paper over a white marbled surface. Each brownie layer shows a dense, moist texture with some small chunks of chocolate inside. Rich, glossy caramel sauce is being poured from above, flowing over the top brownie and dripping down the sides, adding a shiny, smooth contrast to the matte brownies. Around the stack, there are a few small chocolate pieces scattered on the white marbled surface, and blurry brown bowls with ingredients are in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Salted Caramel Sweet Potato Brownies Recipe
Top Tip
How to Serve Salted Caramel Sweet Potato Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Salted Caramel Sweet Potato Brownies Recipe

Why You'll Love This Recipe

I stumbled upon these Salted Caramel Sweet Potato Brownies on a cozy weekend afternoon, and honestly—they’ve been a staple ever since. The balance between the rich chocolate, sweet potato moisture, and that luscious caramel swirl is just magic.

Unique Flavor Profile: The roasted sweet potato adds natural sweetness and a subtle earthiness you don’t get in ordinary brownies.
Wholesome Ingredients: Made with almond butter and gluten-free flour for a fudgy texture without any refined flours.
Decadent Coconut Caramel: The homemade caramel sauce adds gooey richness, and a sprinkle of flaky sea salt brings out all the flavors.
Perfect Texture: Soft edges with a slightly soft center make these brownies utterly addictive.

Ingredients & Why They Work

Before you gather your ingredients, I recommend using a good-quality almond butter (no additives if possible) and freshly roasted sweet potato for the best natural sweetness. These ingredients come together to create the moist, fudgy brownie base that sets this recipe apart.

Flat lay of a peeled and halved roasted sweet potato revealing its vibrant orange flesh, a small mound of smooth almond butter on a white ceramic plate, a small white bowl filled with rich amber maple syrup, a small white bowl holding melted golden butter, two whole brown eggs with uncracked shells, a small white bowl containing dark brown cocoa powder, a neat pile of pale beige gluten-free flour, a small heap of fine white baking powder powder, a small white bowl of flaky sea salt crystals, a small pile of shiny dark chocolate chunks, a small white bowl filled with thick white coconut cream, a small white bowl of golden-brown coconut sugar, and a small white bowl with clear vanilla extract liquid, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mashed roasted sweet potato: Adds moisture, natural sweetness, and a silky texture to the brownies without overpowering the chocolate.
Almond butter: Provides healthy fats and a subtle nutty flavor while keeping the brownies rich and dense.
Maple syrup: A natural sweetener that complements the caramel notes beautifully.
Melted butter: For richness and that classic brownie tenderness; can be swapped with coconut oil for a dairy-free version.
Eggs: Room temperature eggs help bind everything together for a smooth, cohesive batter.
Vanilla extract: Enhances all the flavors with a warm, sweet aroma.
Cocoa powder: The backbone of the chocolate flavor—make sure it’s unsweetened and good quality for the richest taste.
1:1 gluten-free flour: Keeps the brownies soft and fudgy without gluten.
Baking powder: Just enough to give a slight lift, ensuring the brownies aren’t dense like a fudge block.
Salt: Balances the sweetness and deepens the chocolate notes.
Dark chocolate chips or chunks: Adds bursts of melting chocolate throughout the brownies.
Coconut cream (thick part from a can): The base for the luscious coconut caramel sauce—thick and creamy for that perfect gooey swirl.
Coconut sugar: Gives the caramel a rich, caramelized flavor with a hint of natural sweetness.
Vanilla extract (for caramel): Adds warmth and complexity to the caramel sauce.
Flaky sea salt: The final touch that makes every bite of caramel pop with salty-sweet delight.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Salted Caramel Sweet Potato Brownies Recipe is how easily it adapts to your taste and dietary needs. Feel free to tweak the flavors and ingredients so each batch feels uniquely yours!

Nut-Free Variation: Swap out almond butter for sunflower seed butter to keep things allergy-friendly without sacrificing that rich, creamy texture. I tried this once for a friend's party, and no one missed the nuts at all—just the same fudgy, satisfying brownies.
Dairy-Free Option: Use coconut oil instead of butter to make these brownies completely dairy-free. It adds a subtle coconut nuance that pairs beautifully with the caramel sauce.
Extra Chocolate Boost: For the chocoholics, fold in an extra ¼ cup of dark chocolate chips or chunks. I love how they create gooey pockets of melted chocolate throughout the brownies.
Seasonal Spice Twist: Add ½ teaspoon cinnamon and a pinch of nutmeg or pumpkin pie spice to the brownie batter for a cozy autumn vibe. It’s perfect when you want a little seasonal warmth alongside the salty-sweet combo.

Step-by-Step: How I Make Salted Caramel Sweet Potato Brownies Recipe

A clear glass bowl sits on a white marbled surface, filled with a thick, light brown batter with a slightly chunky texture. A silver whisk rests in the batter, showing parts where the mixture has been stirred in a circular motion. Around the bowl are small white bowls; one holds chocolate chunks, another has white salt flakes, and a larger white bowl contains a medium brown powder with a gold spoon resting inside. A green cloth is casually placed near the bowl, adding a soft contrast to the scene. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Luxurious Coconut Caramel Sauce

Start by combining the thick coconut cream and coconut sugar in a small saucepan over medium heat. Gently bring it to a boil, then reduce to low to simmer for about 10 minutes, stirring frequently. You’ll know it’s ready when the mixture thickens and turns a delectable golden color. Off the heat, stir in the vanilla extract and flaky sea salt. Let it cool so it thickens just enough to coat the back of a spoon—this luscious sauce will be your brownie’s signature swirl and drizzle.

Step 2: Prep Your Oven and Pan for Success

Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides – it makes lifting the brownies out a breeze after baking. This simple prep saves you from sticking and ensures clean edges for slicing later.

Step 3: Mix the Brownie Batter to Fudgy Perfection

In a large bowl, whisk together the mashed roasted sweet potato, almond butter, maple syrup, melted butter (or coconut oil), eggs, and vanilla extract until you have a smooth, creamy mixture. Next, sift in the cocoa powder, gluten-free flour, baking powder, and salt. Gently fold everything together until just combined — overmixing can toughen the brownies. Finally, fold in the dark chocolate chips so they’re evenly distributed.

Step 4: Layer Batter and Caramel for Marbled Magic

Spread half of the brownie batter evenly into the prepared pan. Then spoon about one-third to half of your coconut caramel sauce over the batter. Using a knife, carefully swirl the caramel to create a beautiful marbled effect—aim to keep the caramel away from the edges, so it doesn't run while baking. Top with the remaining brownie batter and gently spread it out to cover the caramel swirls.

Step 5: Bake Until Perfectly Soft and Fudgy

Bake your brownies for 32 minutes. You’re looking for set edges but a center that remains a bit soft and tender. This texture will give you that crave-worthy fudgy bite. Once out of the oven, allow the pan and brownies to cool completely; the caramel sauce will firm up, creating that ideal gooey yet stable texture.

Step 6: Finish with a Caramel Drizzle and Flaky Sea Salt

Once cooled, drizzle the remaining coconut caramel sauce over the top of your brownies. Sprinkle generously with flaky sea salt to heighten the salty-sweet contrast that makes this recipe so addictive. Use the parchment overhang to lift the brownies out, slice into 12 squares, and enjoy the magical blend of rich, fudgy, and caramel goodness!

Top Tip

These tips come straight from baking and enjoying the Salted Caramel Sweet Potato Brownies Recipe many times—it’s all about bringing out that perfect fudgy texture and luscious caramel swirl every single time.

Roast Your Sweet Potato: I always roast the sweet potato ahead of time instead of boiling it; this boosts the natural sweetness and adds a subtle depth of flavor that you just can’t beat.
Gentle Caramel Swirling: When swirling the coconut caramel sauce into the batter, use a light hand with the knife to create beautiful marbling without mixing it all away—this ensures little pockets of gooey caramel in each bite.
Don’t Overbake: Check the brownies at 30 minutes and remember you want the center to be just a bit soft. This prevents the brownies from drying out and keeps them decadently fudgy.
Cool Completely: Waiting for the brownies to cool fully in the pan is key—it allows the caramel to firm up nicely, so your slices hold together without losing that soft, luscious texture.

How to Serve Salted Caramel Sweet Potato Brownies Recipe

The image shows several square brownies placed on light brown parchment paper with a bite taken from the front brownie, revealing a moist, dense inside layer of light brown and darker chocolate spots. Each brownie has a shiny, slightly cracked, smooth top layer sprinkled with flaky white salt crystals. Scattered around the brownies are small chunks of dark chocolate with rough edges. The background is a white marbled surface, softly blurred, with part of a white bowl with a gold rim visible in the top left corner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

These brownies shine with just a simple sprinkle of flaky sea salt on top to highlight the salted caramel notes. You can also add a dollop of whipped cream or a scoop of vanilla bean ice cream for an indulgent touch. Fresh berries or a light dusting of cocoa powder add a pretty, tasty finish.

Side Dishes

Pair your Salted Caramel Sweet Potato Brownies with a hot cup of coffee, chai tea, or even a glass of cold almond milk. For something extra special, serve alongside a fruit compote or a citrusy salad to brighten up the dessert experience.

Make Ahead and Storage

Storing Leftovers

Store leftover brownies in an airtight container at room temperature for up to 3 days. This keeps them soft and delicious. If your kitchen is warm, refrigerate them to prevent the caramel from becoming too soft, and enjoy within a week.

Freezing

You can freeze these brownies for longer storage. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge for best results.

Reheating

To enjoy warm brownies, microwave a slice for 15-20 seconds or warm gently in a low oven (around 300°F) for about 5 minutes. This brings back the melty caramel goodness and fudgy texture without drying them out.

Frequently Asked Questions:

Can I make these brownies vegan?

You can swap the eggs for flax or chia egg substitutes, but note this may slightly change the texture. Using almond butter and coconut oil keeps the recipe mostly plant-based, but these brownies as written are not fully vegan.

Is the coconut caramel sauce difficult to make?

Not at all! It only takes about 10 minutes on the stove by simmering the coconut cream and coconut sugar, then stirring in vanilla and sea salt. Just keep an eye on it and stir regularly to get that perfect golden, thickened caramel.

Can I use regular flour instead of gluten-free?

Yes, you can substitute with all-purpose flour if gluten isn’t a concern for you. Use the same amount (¾ cup) and adjust baking time slightly if needed.

How fudgy are these brownies?

They are wonderfully fudgy and soft, with a rich chocolate base and luscious pockets of coconut caramel. The center remains slightly soft even after baking, giving you that melt-in-your-mouth brownie experience.

Final Thoughts

I love how this Salted Caramel Sweet Potato Brownies Recipe combines wholesome ingredients with indulgent flavor—making it a dessert that feels special but still nourishing. Whether it’s a cozy night in or a party treat, these brownies never fail to impress. I hope you enjoy baking and savoring them just as much as I do. Happy baking and sweet indulging!