Preheat oven to 180°C and line baking tin with parchment paper. Pock sweet potatoes a few times with fork and bake for 25-30 minutes until tender.
In a small bowl mix flax seeds and water until fully absorbed and viscous. Take the potato out of the oven, don’t turn the heat off. Mash sweet potato and let cool slightly.
In a medium bowl combine mashed sweet potatoes, flax-seed egg, coconut oil, maple syrup, vanilla bean paste, flour, cocoa powder and baking powder. Pour the batter into prepared baking tin and bake for 20-25 minutes. Do not overcook! Leave to cool in the tin.
Make the caramel. Combine coconut milk, coconut sugar and salt in a saucepan over medium-high heat. Bring to a boil and lower the heat, keeping the sauce at a light simmer. Simmer for 30-40 minutes, stirring every 5 minutes. Once the sauce has turned dark and thickened, remove from the heat and let cool slightly. Drizzle the caramel over the brownies and serve. Enjoy!