Sweet Potato Brownies

Ingredients:

• 3/4 cup sweet potato puree

• 1 cup peanut or almond butter OR allergy-friendly sub

• 1 tsp pure vanilla extract

• 1/4 cup + 2 tbsp flour (Oat, white, or spelt flour all work, and readers have reported success with almond flour)

• 1/2 cup mini chocolate chips + more for the top, optional

• 2/3 cup granulated sugar of choice or xylitol

• 1/4 cup + 2 tbsp cocoa powder

• 1 1/2 tsp baking soda

• 1/8 tsp salt

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Directions:

1. Preheat the oven to 325F.

2. Line a 8 in pan with parchment paper or grease well.

3. Gently heat your nut butter until easily stir-able. Then whisk it together with the sweet potato and vanilla extra.ct in a large bowl

4. In a separate bowl, stir together all remaining ingredients-make sure that the baking soda is incorporated!

5. Pour dry into wet, and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly.

6. Bake on the center oven rack for 20 minutes.

7. Let cool in fridge until the brownies firm up.