Ah cacao, you magically delicious little wonder! I had some leftover sweet potatoes, so naturally, we turned them into brownies! Sweet potato brownies are not a new recipe, but it’s a super easy one to get the kids involved with while also increasing their veggie intake (and supporting your gut health with all the extra fibre!)
This recipe is flourless, making them naturally gluten-free. You can also leave out the peanut butter; they are school-friendly too!
I N G R E D I E N T S
2 eggs
1/2 cup mashed (peeled and cooked sweet potato)
4 tablespoons raw cacao powder
1 tablespoon maca powder (optional but delish)
1 tablespoon peanut butter (optional, we used dark roasted crunchy peanut butter)
1/2 teaspoon cinnamon
2 tablespoons maple syrup
2 tablespoons melted butter
1 teaspoon baking powder
sprinkle of salt
M E T H O D
Preheat the oven to 160 degrees
1. In a mixing bowl, add the mashed sweet potato, butter, eggs and mix well.
2. Add in the remaining ingredients and mix well.
3. Add into a baking dish and bake for 15 – 20 mins (the longer you cook it the more dense it will be, so keep an eye on your brownies)
4. remove from the oven and allow the cool completely before enjoying
* I used a small baking tin to make these brownies… and I wanted them moist and soft so took them out of the oven while slightly under cooked