Sweet Potato Brownies

Gluten-free | Dairy-free | Refined sugar-free

Ingredients:

1 cup mashed sweet potato (about 1 medium roasted sweet potato)

½ cup almond butter or tahini

¼ cup maple syrup or 3 soft medjool dates, blended

¼ cup cacao powder (or 1/2 carob powder)

¼ cup almond meal or oat flour

1 tsp vanilla extract

½ tsp baking powder

¼ tsp sea salt

Optional: ¼ cup dark chocolate chips or chopped walnuts

Optional: Coconut cream chocolate frosting (1 tin of refrigerated organic coconut cream, 1-2 tablespoons maple syrup, 1-2 tablespoon cacao powder).

Directions:

1. Preheat oven to 175°C. Line a small baking dish (approx. 8x8") with baking paper. In a large bowl, combine mashed sweet potato, almond butter, and maple syrup until smooth. Stir in cacao powder, almond meal, vanilla, baking powder, and salt. Fold in chocolate chips or walnuts if using.

2. Pour into the prepared baking dish and bake for 20–25 minutes or until the top is set and a toothpick comes out mostly clean. Allow to cool completely before slicing for best texture.

3. If frosting: Whip coconut cream, maple syrup and cacao togethor until light and fluffy. Spread generously ontop of brownie. Enjoy :)

To Note:

Sweet potatoes are not only high in fibre but are packed with:

• Beta-carotene (Vitamin A): Supports eye health, immune function, and skin.

• Vitamin C & B6: Helps with immunity, brain health, and energy metabolism.

• Potassium & Magnesium: Supports muscle function, blood pressure regulation, and stress relief.