Sweet Potato Brownies

Vegan, gluten-free and made without refined sugars.

Not only do sweet potatoes make these brownies naturally sweet but they also provide carotenes and vitamin C to support skin health.

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 natural salt (I used fine salt)

• 1/2 cup chopped walnuts, divided

Directions

1. Prepare sweet potato purée: Preheat oven to 400 degrees F, chop sweet potato into quarters and rub with coconut oil. Bake for about 25 minutes until they can be easily pierced with a fork.* Once they've been cooked, you should be able to easily peel away and discard the skin. You can either use a food processor or a fork to mash the sweet potatoes into a purée, be sure to leave no chunks.**

2. Reduce oven temperature to 350 degrees F and line an 8-inch baking dish with unbleached parchment paper.

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

4. Add in your dry ingredients - almond flour, cacao powder, baking powder and salt.

5. Lastly, mix in half of your chopped walnuts.

6. Add the batter to your lined baking dish and bake for about 40 minutes.

7. Let brownies cool and set completely before serving. Store in the refrigerator.***
   

*Meal prep hack: Make extra roasted sweet potato to serve with dinner.

**I haven't tested, but you could try skipping this step and using canned sweet potato purée.

***These brownies taste best when they're cold, in my opinon.