Sweet potatoes are the bee’s knees. Whether I roast them with cinnamon and cayenne or make a hash with chorizo, they never disappoint. This recipe is ooey-gooey, eat-with-a-fork delicious.
1 cup mashed sweet potato (Hannah, garnet, or jewel work best)
¼ cup nut butter
1 tbsp unsweetened cacao or carob powder
¼ tsp cinnamon
¼ tsp baking powder
Dash of sea salt
Optional add-ins or toppings: walnuts, cacao nibs, unsweetened coconut flakes, berries, 100% dark chocolate chips (photo: we topped ours with 77% Ivory Coast that we made).
Pre-heat oven to 400°. Bake sweet potato for 60 minutes or until soft. Let cool and remove skin (letting it cool will also keep the hot potato from scrambling the egg you’ll add later).
Grease either one 5x5 baking dish or two 2-cup glass bowls with coconut oil.
In a blender or by hand, mix sweet potato, nut butter, cacao/carob powder, cinnamon, baking powder, sea salt, and egg. Hand mix-in any extras.
Evenly place mixed brownie batter in greased baking dish or glass bowls. If you are adding extras on top, feel free to top to your heart’s content now.
Bake at 350° for 25-30 minutes. These will be gooey, and are meant to be eaten with a fork.
What is your favorite way to eat sweet potatoes? Please comment below, because I love discussing food and learning new recipes! Also, if you thought this recipe was delicious or know someone who would enjoy it, please like it and share it.
With love, Steph