Sweet Potato Brownies

The modified brownies we all want: gluten-free, dairy-free, refined sugar-free, and flourless!

What you'll need:

• 1 cup sweet potato (I roasted mine at 400 degrees for 45 minutes - but you can also use canned mashed if you'd like)

• 1 cup unsweetened almond butter

• 2 large eggs

• 2/3 cup pure maple syrup

• 2 tsp vanilla

• 2/3 cup cocoa powder (I used dark)

• 1/2 tsp baking soda

• 1/2 tsp cinnamon

• 1 tsp sea salt

• 1 cup dark chocolate chips (I like the brand Enjoy Life)

Let's bake!

1. I roasted mine (mentioned above); another option: slice into chunks and boil in water until fork tender. Let potato reach room temperature and then mash. Then place in fridge for about 15-20 minutes to fully chill.

2. Preheat oven to 350 degrees.

3. Prepare any type of baking pan/sheet you prefer (I used a muffin pan).

4. In a mixing bowl, prepare wet ingredients: sweet potato, almond butter, eggs, maple syrup, vanilla. Use hand mixer to combine well.

5. Add dry ingredients: cocoa powder, baking soda, salt, and cinnamon

6. Gently fold in chocolate chips

7. Pour mixture into pan/sheet (add extra chocolate chips to the top for extra gooeyness) and bake for 23-24 minutes.

8. Make sure to let them sit after baking ;)