Ingredients
- 1 1/2 cup mashed sweet potato (about 1 pound or 2 medium potatoes )
- 1/2 cup creamy almond butter (substitute cashew butter or sunflower butter for allergies)
- 1/2 cup cocoa powder
- 3/4 cup sugar (granulated or coconut)
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 cup dark chocolate chips
Directions
- Preheat the oven to 400 degrees F.
- Wash the sweet potatoes and slice them in half. Place them on a parchment paper lined baking sheet.
- Bake until tender and lightly browned on the edges, about 30 to 35 minutes depending on the size of the potatoes.
- Reduce the oven heat to 350 degrees F.
- Line a 9 x 9 or 8 x 8 pan with parchment paper (allowing it to extend out the sides to lift it out later, or just a square if you plan to cut them in the pan.) Then grease the entire pan and parchment paper.
- Pull the skin off the sweet potatoes and mash them, measuring out 1 1/2 cups.
- Add the almond butter, cocoa powder, sugar, flour, oil, baking powder, vanilla, and salt until a thick dough forms.
- Fold in 1/4 cup of the dark chocolate chips.
- Place the batter in the pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup chocolate chips on top
- Bake 30 minutes, until set but soft in the center. Cool 1 hour.