5-6 ounces unpeeled RAW sweet potato, any variety, cut into large chunks
¾ cup raw or roasted creamy almond butter or cashew butter (tahini would probably work here)
1 large egg ( a flax or chia egg would probably work here)
⅓ cup unsweetened cocoa powder
½ cup pure maple syrup or date syrup
¼ cup avocado (about ½ of a small avocado) or ¼ cup melted unrefined coconut oil or avocado oil
1 ½ Tablespoons pure vanilla extract
¾ teaspoon baking soda
½ teaspoon sea salt
Instructions
Preheat oven to 325 degrees. Grease an 8 x 8 inch pan with coconut oil and line with unbleached parchment paper, leaving a tab on either side for easy removal.
In the bowl of a food processor fitted with the metal blade, process sweet potato until very small, like rice. You want to press "on" or "start," not just pulse it. The smaller, the better. You should have 1 cup of riced sweet potato. If you have a smidge more, that’s ok. Add in all remaining ingredients and process until smooth.
Pour batter into prepared pan and bake for 30 minutes or until set, but still soft in the center. Leftovers can be stored at room temperature for 1-2 days and then stored covered in the refrigerator for up to a week.
Notes
If you’d like to add ½ cup chocolate chips, stir them into the batter before pouring into the pan. Or you can sprinkle some on top of the batter before it goes into the oven. Very optional! I prefer these brownies with fresh avocado over oil, but both work great.
Recipe by Pamela Salzman at https://pamelasalzman.com/sweet-potato-brownies-recipe/