Sweet Potato Brownies

Gluten- & Dairy-Free.

What You’ll Need:

• 2 medium cooked sweet potatoes, mashed

• 3 pasture-raised, organic eggs

• 1/2 cup almond butter

• 1/2 cup maple syrup

• 1/2 teaspoon vanilla extract

• 1/2 cup cacao powder

• 1/2 teaspoon baking soda

• Pinch of sea salt

• 1/3-1/2 cup dairy-free chocolate chips (I use Enjoy Life)

• Flaky sea salt, for topping (I use Maldon)

The Method:

1. Preheat your oven to 400°F and line an 8x8 baking dish with parchment paper and/or lightly grease with coconut oil.

2. In a medium bowl, combine the dry ingredients: cacao powder, baking soda, and salt.

3. In a separate large bowl, whisk together the mashed sweet potatoes, eggs, almond butter, maple syrup, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and mix until fully combined.

5. Fold in the chocolate chips.

6. Transfer the batter to the prepared baking dish and smooth evenly. Top with additional chocolate chips and flaky sea salt, if desired.

7. Bake for ~30 minutes, or until the center is set and a toothpick comes out mostly clean.

8. Allow brownies to cool before slicing and serving.

9. Store in an airtight container in the refrigerator for up to 5 days. I love to enjoy these for dessert with some vanilla greek yogurt.