Sweet Potato Brownies

Brownies are the perfect way to sneak in some extra veggies and nutrients. There are all kinds of twists on the typical brownie from avocado, beets, pumpkin, zucchini and even kale and spinach. This recipe is based on a favourite ingredient that makes these brownies super fudgy and I always have sweet potatoes in the pantry so it makes great to! I also like that it can be made in so many different ways, you can choose which flour you prefer and choose a sun butter instead of a nut butter to make them nut free.

Ingredients:

• 3/4 cup sweet potato puree (cooked and mashed)
• 1 cup of peanut butter or almond butter
• 1 tsp pure vanilla extract
• 1/4 cup + 2 tbsp flour (any kind)
• 1/4 cup + 2 tbsp cocoa powder
• 2/3 cup sugar
• 1/2 cup mini chocolate chips
• 1 1/2 tsp baking soda
• 1/8 tsp salt

Directions:

1. Heat oven to 325ºF and grease an 8 inch pan.
2. Heat nut butter until it’s stirrable.
3. In a large bowl, mix sweet potato puree and vanilla extract.
4. In a separate bowl, stir together remaining ingredients.
5. Mix dry ingredients into wet and pour into pan.
6. Bake for 20 minutes.
7. Can let sit in fridge to firm up, if necessary.