Sweet Potato Brownies

These fudgy brownies with a rich, creamy frosting make a perfect dessert with a hint of natural sweetness from orange sweet potatoes.

Ingredients

• Brownies:

  • 3/4 cup roasted and peeled sweet potato
  • 1/2 cup water
  • 1/4 cup maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons vanilla extract
  • 70 grams cassava flour
  • 60 grams almond flour
  • 40 grams coconut sugar
  • 75 grams chocolate chips
  • 1/4 teaspoon sea salt
  • 25 grams cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

• Sweet Potato Frosting:

  • 250 grams roasted and peeled sweet potato
  • 100 grams coconut sugar
  • 45 grams cocoa powder
  • 60 grams almond butter
  • 20 grams tahini
  • 4 tablespoons almond milk
  • 1 teaspoon vanilla extract

Instructions

Prepare the Brownies:

• Preheat the oven to 350°F (177°C) and line an 8" x 8" baking pan with parchment paper.
• In a blender or food processor, blend the sweet potato, water, maple syrup, balsamic vinegar, and vanilla until smooth.
• In a medium-sized bowl, combine cassava flour, almond flour, coconut sugar, chocolate chips, cocoa powder, baking powder, baking soda, and sea salt.
• Add the sweet potato mixture to the dry ingredients and mix until just combined.
• Pour the batter into the prepared pan and bake for 21–25 minutes. Let the brownies cool on a rack.

Prepare the Sweet Potato Frosting:

• Place all frosting ingredients into a food processor and blend until very smooth, scraping down the sides as needed.
• Spread the frosting over the cooled brownies.

Serving Suggestions: Enjoy these brownies as is or with a sprinkle of nuts on top for added crunch. The frosting can also be served as a mousse or used to fill chocolates by reducing the almond milk for a thicker consistency.