Preheat the oven to 400F and when ready, bake the peeled sweet potato for 25-30 minutes until soft.

Prepare a separate brownie baking pan, with parchment paper greased (about 10" square pan).

When the potato is done, add it with coconut oil, eggs, maple syrup and vanilla in a bowl to mix with a hand mixer or spatula. Mix until very smooth, scraping sides periodically to ensure you don't miss any ingredients.

In a medium bowl, sift together GF flour, cacao, baking powder and salt.

Slowly mix in with the wet ingredients so your powder doesn't poof everywhere. Be careful at this point to not over mix so just use the spatula. Add the combined batter in the baking pan and bake for 17 minutes or till when you prick with a toothpick it comes out clean.

Let it cool for an hour or pop it into the fridge for 20-30 minutes. At the same time, prepare the ganache by using a double boiler. This is basically one pot on the bottom with a bit of water, and then another pot on top with the chocolate and coconut milk or a glass bowl. Let the water come to a boil and stir the chocolate and coconut milk frequently until completely melted. Pour the ganache over the brownie in the pan, let cool a bit, cut it into 9 pieces, sprinkle some course salt on top and enjoy!