Sweet potatoes are the secret ingredient in this recipe, they are so delicious and great to incorporate in healthy flour-less naturally sweetened desserts. Sweet potatoes are loaded with vitamins including vitamins A and C, B6, B1, B2, and B3. They are also full of nutrients like manganese, copper, phosphorus, potassium, and fiber; all of which work together to keep your blood, digestion, and whole body healthy.
- 1 cup sweet potato purée (see instructions)
- 2/3 cup maple syrup or honey or date sugar
- 1/2 cup almond butter or peanut butter
- 1 tsp pure vanilla extract
- 1 ½ tbsp melted coconut oil or avocado or olive oil
- 1/2 cup cacao powder
- 1/4 tsp sea salt
- 1 tsp baking powder
- 2/3 cup oat flour or almond or coconut flour (oat flour works best)
- 1/2 cup chopped raw pecans or walnuts
- 1/4 cup chocolate chips (optional)
- To make sweet potato purée, wrap the sweet potatos (~ 2 medium size) with foil paper and bake at 200 C for ~25-30 minutes or until tender to the touch. Then peel away skin and mash in a mixing bowl (or food processor for a smoother consistency). Set aside.
- Adjust oven temperature to 180 C and brush an 8×8-inch baking pan (or similar-size pan) with coconut oil. Set aside.
- To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and coconut oil and stir to combine.
- Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved.
- Transfer batter to your baking pan and spread into an even layer using a spoon or rubber spatula. Then top with walnuts and chocolate chips (optional).
- Bake on the center rack (180 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean. Remove from oven and let cool in the pan for 30 minutes – 1 hour.
- Lift out of pan and slice. Enjoy warm with a scoop of banana nice-cream!