Healthy Sweet Potato Brownies

Ingredients:

• 1 large sweet potato (about 1 cup mashed, about 200g)

• 1/2 cup almond butter (or any nut butter of choice)

• 1/3 cup pure maple syrup or honey

• 1/4 cup unsweetened cocoa powder

• 1/2 cup flour (or almond flour for a gluten-free option)

• 1 tsp vanilla extract

• 1/2 tsp baking powder

• 1/4 tsp salt

• Optional: 1/3 cup dark chocolate chips or chopped nuts for extra texture

Instructions:

1. Prepare the Sweet Potato:

• Preheat your oven to 180°C (350°F) and line an 8x8-inch baking pan with parchment paper.

• Peel and chop the sweet potato into cubes. Boil or steam until soft, about 10-15 minutes, then mash well (you’ll need about 1 cup mashed).

2. Mix Wet Ingredients:

• In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, and vanilla extract. Mix until smooth and creamy.

3. Add Dry Ingredients:

• Add the cocoa powder, oat flour, baking powder, and salt to the bowl. Stir until everything is well combined. The batter should be thick but spreadable.

4. Optional Add-Ins:

• Fold in chocolate chips or chopped nuts if using, for added texture.

5. Bake:

• Spread the batter evenly into the prepared baking pan.

• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean. (Slightly underbaked brownies are fine as they’ll be fudgier!)

6. Cool and Slice:

• Allow the brownies to cool completely in the pan before slicing for best texture.

7. Serve:

• Enjoy as-is or with a sprinkle of sea salt or extra drizzle of nut butter on top!

Tips:

• Store leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.

• For a richer chocolate flavor, add an extra tablespoon of cocoa powder.