Sweet Potato Almond Butter Brownies
Ingredients
- 1c Sweet Potato (steamed and mashed)
- 1/3c raw creamy almond butter
- 1/4c maple syrup
- 1/3c coconut sugar
- 1/3c cocoa powder
- 1tsp baking powder
- 2tsp vanilla extract
- 1/2tsp baking soda
- 1/4tsp salt
Preparation
Wash and cube your sweet potato to steam on the stove in boiling water for 10min (i took off the skin after mashing, which was really easy to remove)
Once the potato is mashed and cooled, add all of your ingredients above into a food processor to create your batter
Place in an 8x8 baking dish (lines with parchment paper)
Bake 350° for 25min (allow to cool before “icing” the brownies)
Pb vanilla icing: 1 container of tj organic creamy cashew yogurt (vegan) + 2-3t @lakanto pb powder (sweetened with monk fruit); if yours is not sweetened, add a few tablespoons of coconut sugar)
Mixed and placed in the freezer for 10min to thicken