No Waste - Sweet Potato Brownies

• 1 cup sweet potato purée (see instructions)

• 2 eggs

• 1/2 cup maple syrup

• 1/2 cup almond butter or peanut butter or sunflower butter (my favorite)

• 1 tsp pure vanilla extract

• 1 ½ Tbsp oil (olive, avocado, or sub melted vegan butter, melted coconut oil)

• 1/2 cup cocoa powder or cacao powder (the higher quality the better )

• 1/4 tsp sea salt

• 1 tsp baking powder

• 2/3 cup oat/seed flour from oat milk recipe

• 1/4 cup dairy-free chocolate chips (optional - these are my favorite)

Instructions

1. Sweet potato puree. You can use a can of organic sweet potato puree or make your own by pricking two medium-sized sweet potatoes and baking them at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Peel away skin and mash in a mixing bowl (or food processor). Set aside.

2. Set oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper. Set aside.

3. To a large mixing bowl, add sweet potato purée, maple syrup, almond/nut/seed butter, vanilla extract, and avocado oil and stir to combine.

4. Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour mixture and stir until a thick, scoopable batter is achieved (see photo).

5. Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).

6. Bake on the center rack (at 350 F / 176 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes – 1 hour.

7. Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These brownies are delicious on their own but elevated with a scoop of dairy-free ice cream.