Ingredients:

  • 1 medium sweet potato (about 250g / 8.8 oz), peeled and cubed
  • Water, for boiling
  • 1 cup (120g / 4.2 oz) almond flour
  • 1/2 cup (45g / 1.6 oz) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup (120 ml / 4 fl oz) maple syrup
  • 1/4 cup (60 ml / 2 fl oz) melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml / 8 fl oz) sweet potato puree
  • 1/2 cup (85g / 3 oz) chocolate chips, divided

Instructions:

  1. Cook the sweet potato until tender. Mash or blend until smooth. Let cool slightly.
  2. Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper or grease well.
  3. In a large bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
  4. In a separate bowl, whisk together maple syrup, melted coconut oil, vanilla extract, and sweet potato puree.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  6. Fold in half of the chocolate chips.
  7. Pour the batter into the prepared baking pan and spread evenly. Sprinkle the remaining chocolate chips on top.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  9. Let the brownies cool completely in the pan before cutting into squares.