Sweet potato brownies, who would’ve thought? I love experimenting with veggies in my desserts. They actually go together so well. Chocolate is such a strong flavor you never even taste the veggies. “They’re so dense and rich,” Thomas said, after shoving the second one into his mouth. Last night we warmed one up with a little bit of ice cream. Talk about a perfect brownie Sunday.

They’re a hit guys, I really hope you give them a try.

Sweet Potato Brownies

Ingredients:

• 2 oz unsweetened baking chocolate (cut into squares)
• 1/4 cup of creamy almond butter
• 1 cup of sweet potato puree
• 1/2 cup coconut sugar
• 1 egg and 1 egg yolk
• 1 tsp pure vanilla extract
• 1/3 cup unsweetened cocoa powder or raw cacao
• 1 tbsp coconut flour
• 1/2 tsp baking soda
• 1/8 tsp of sea salt
• 1/2 cup dark chocolate chips or chocolate chunks

Instructions:

1. Preheat your oven to 350 degrees F. Line your 8″ baking dish with parchment paper or grease it.
2. Have all your ingredients at room temperature.
3. In a medium sauce pan over low heat, melt together your unsweetened chocolate and almond butter. Stir until smooth and remove from the heat.
4. Stir in your sweet potato puree (canned or fresh), coconut sugar, and vanilla. Beat well. Then add in your egg and egg yolk. Beat until creamy.
5. In a separate bowl, combine all your dry ingredients (cocoa powder, coconut flour, baking soda, salt). Mix the dry ingredients into the wet (still in the sauce pan).
6. Finally, fold in your dark chocolate chips or chunks.
7. Transfer your batter into the baking dish.
8. Bake for 20-25 minutes (I checked mine at 18 minutes and they were ready to go, but it depends on your oven)

**I cooked my sweet potato right before making these brownies. You can absolutely use canned organic sweet potato puree.

***Stored mine in an air-tight container in the fridge. They are even delicious cold.

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