• Preheat the oven to 400°F (200°C).
• Slice the sweet potato in half and place it cut-side down on a baking sheet.
• Bake for 40–50 minutes, or until soft and tender. Let it cool, then peel or scoop out the flesh. Set aside 1 cup for the recipe.
• Reduce the oven temperature to 350°F (175°C). Line a baking pan with parchment paper or lightly grease it.

Brownie

• In a food processor, combine the sweet potato, cacao powder, rye or flour, and maple syrup. Blend until a smooth, thick batter forms. (or mix in a bowl)
• Adjust sweetness if desired.
• Spread the batter evenly into the prepared baking pan.

Gingerbread Custard Cream

• In a separate bowl, whisk together the coconut sour cream, lemon juice, coconut sugar, and gingerbread spice.
• Mix until smooth and creamy.
• Dot the gingerbread custard cream over the brownie base. Use a spatula or knife to gently swirl the custard into the brownie base for a marbled effect.

Bake

• Bake in the preheated oven for 20-25 minutes, or until the brownie edges are firm and the custard layer is set.
• Be careful not to overbake; the center should remain slightly soft.

Serve

• Let the brownie cool completely in the pan before slicing into squares or bars.
• For the best texture and flavor, serve the next day or refrigerate for at least an hour before serving.