You will need:
1 cup mashed sweet potato
1/4 cup almond butter
1 tsp vanilla
5 tbsp date sugar* see notes
2 tbsp cacao powder
1 tbsp melted coconut oil
1/2 tsp baking soda
8 squares or 64g of chocolate melted* see notes
Topping drizzle (optional): 35g of melted chocolate (I used Alter Eco’s Burnt Caramel chocolate for extra flavour)
Begin by preparing your sweet potato. Peel and cube. Place in a pot over medium with lid on. Boil until fork tender. Remove from heat, strain and mash. Set aside to cool.
Preheat oven to 350F and grease a 9 inch baking pan with butter. Set aside.
Place sweet potato, eggs, almond butter & vanilla in a bowl and mix well.
In a small pot, melt down chocolate and coconut oil.
Add to original bowl with all other remaining ingredients and stir to combine. Make sure there’s no chunks and the mixture is blended well.
Pour mixture into pan and place in oven for 10-12 minutes or until toothpick comes out clean.
Set aside to cool.
While the brownie cools, melt down the chocolate for the drizzle. Once the brownie has cooled, drizzle on top and set aside to harden.
Store brownie in an airtight container for up to 1 week.
*If you don’t have date sugar, you can substitute for any sugar you prefer.
* I used Alter Eco’s Deep Dark Chocolate & Sea Salt for brownie batter but you can use any chocolate you like.