Sweet Potato Brownies

Vegan, gluten-free and made without refined sugars.

Not only do sweet potatoes make these brownies naturally sweet, they also provide a rich, fudgy texture and a boost of beta-carotene — an antioxidant that supports healthy skin, vision and longevity.

Sweet Potato Brownies

Ingredients

• 1 cup sweet potato purée (1 or 2 large sweet potatoes)

• 1 tbsp coconut oil

• 1/2 cup nut or seed butter (I used a combination of sunflower and cashew)

• 1/3 cup apple sauce

• 1/3 cup maple syrup

• 1 tsp vanilla extract

• 2/3 cup almond flour

• 1/3 cup + 2 tbsp cacao powder

• 1 tsp baking powder

• 1/2 tsp fine sea salt

• 1/2 cup chopped walnuts, divided

Directions

Prepare the sweet potato purée:

1. Preheat the oven to 400°F (200°C).

2. Chop the sweet potatoes into quarters and toss them in the coconut oil. Bake for about 25 minutes, or until they can be easily pierced with a fork.

3. Once they've cooled down, gently peel away and discard the potato skin.

4. Using a food processor or a fork, mash the sweet potatoes into a purée, be sure to leave no chunks.

Make the brownies:

1. Reduce the oven temperature to 350°F (175°C), and line an 8-inch baking dish with parchment paper.

2. In a mixing bowl combine your wet ingredients - sweet potato purée, nut/seed butter, apple sauce, maple syrup and vanilla extract.

3. Add in the almond flour, cacao powder, baking powder and salt.

4. Lastly, mix in half of the chopped walnuts.

5. Pour the batter to the lined baking dish and bake for about 40 minutes.

6. Let brownies cool and set completely before slicing and serving. Store in the refrigerator.

   
   

   Yield: 9 squares (9 servings)

   Time: 1 hour 10 minutes