sweet potato brownies

INGREDIENTS

3/4 cup sweet potato puree
1 cup almond butter
1 egg
1 tsp vanilla extract
1/4 cup + 2 tbsp almond flour
1/2 cup mini chocolate chips
1/4 cup maple syrup
1/4 cup + 2 tbsp unsweetened cocoa powder
1 1/2 tsp baking soda
1/8 tsp pink Himalyan salt
1/2 tsp cinnamon (optional for enhanced fall flavor :)

DIRECTIONS

Step 1
Boil 1 large sweet potato and puree once soft. Could also use canned pumpkin or butternut squash as desired.
Step 2
Preheat oven to 325 degrees and line 8 inch pan with parchment paper or grease well.
Step 3
Gently melt almond butter and combine with other wet ingredients.
Step 3
In separate bowl, stir together dry ingredient. Make sure baking soda is evenly distributed.
Step 4 Pour dry ingredients into wet ingredients and mix thoroughly. Spread evenly around loaf pan and bake on center rack for ~20 minutes. Brownies should stay gooey. Will firm up in fridge after a few hours.

Serving Suggestion
Consider subbing out the sweet potato for pureed pumpkin or other winter squash! Adding things like nutmeg or cinnamon will add a lovely autumnal twist to this crowd-pleasing delight.