Sweet potato brownies

Ingredients

• 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
• ½ cup pure maple syrup
• ½ cup melted coconut oil or butter substitute
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup unsweetened cacao powder
• ¼ cup almond flour or oat flour (for gluten free option)
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup chocolate chips (optional)

Method

1. Preheat your oven to 180 degrees C. Line the baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the mashed sweet potato, maple syrup, and melted coconut oil until smooth.
3. Add the eggs and vanilla extract to the wet ingredients. Mix well until fully combined.
4. In a separate small bowl, whisk together the cacao powder, almond flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients. Mix gently untıl just combined. Do not overmix
6. Fold in the chocolate chips, if using.
7. Pour the batter into the prepared baking pan and spread evenly. Sprinkle a few extra chocolate chips on top.
8. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
9. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
10. Cut into squares once fully cooled for the fudgiest texture.