Sweet Potato Brownies
by Dani Taylor
1 8-ounce sweet potato, peeled and cut into 1/2-inch chunks
2 tablespoons ground golden flaxseed
1/2 cup almond butter
1/2 cup coconut oil, melted
1/4 cup maple syrup
2 teaspoons vanilla extract
3/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment and coat with cooking spray. In a small bowl, combine the flaxseed with 6 tablespoons (89ml) water. Set aside for 10 minutes.
Meanwhile, steam the sweet potato in a steamer basket on the stove until very tender, 8 minutes. Alternatively, put the sweet potatoes in a microwave-safe bowl with 1/2 cup water, cover, and microwave on high until very tender, about 4 1/2 minutes; drain.
Combine the sweet potato, flax mixture, almond butter, coconut oil, maple syrup, and vanilla in a food processor. Process until completely smooth, stopping once to scrape down the sides of the bowl. Sift the cocoa powder, baking soda, and salt over the sweet potato mixture; pulse until completely blended.
Transfer the batter into the prepared pan. Sprinkle with the chocolate chips. Bake until a skewer inserted in the center comes out with just a few moist crumbs on it, about 28 minutes. Cool in the pan on a rack for at least 30 minutes. Cut into 16 squares and serve. Keep leftovers in an airtight container in the refrigerator for up to five days.
Makes 16 brownies.
Nutrition facts per brownie: 175 calories, 15g carbohydrates, 14g fat, 3g protein