Sweet Potato Brownies         December, 2015.

Dial down on sweet and dial up interesting levels of flavor!

These ingredients, all of which you can pronounce, are healthy.

To make the mashed sweet potatoes, prick 1 large or 2 small potatoes a few places with a fork. Wrap them in foil and roast in a 400 degree oven until soft (usually 45 – 75 minutes). Cool the potatoes. Split open and scoop out the flesh and mash with a fork.

• Ingredients
• 1 cup mashed sweet potato
• 2 large eggs
• ½ cup pure maple syrup
• 1 teaspoon pure vanilla extract
• ⅓ cup refined coconut oil, melted
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup coconut flour
• ⅓ cup chopped pecans (optional)

• Directions
• Preheat the oven to 350 ℉.
• Grease a 9" x 9" baking pan with coconut oil.
• Dust the pan with coconut flour and shake out the excess.
• In a large mixing bowl, beat the mashed sweet potato and eggs until fairly smooth.
• Don’t worry about tiny clumps of sweet potato.
• Add the maple syrup, vanilla, coconut oil and mix until well combined.
• Sift the cocoa, baking powder, salt and coconut flour directly into the sweet potato mixture.
• Mix until well combined.
• If desired, stir in the pecans by hand.
• Spread the batter evenly in the prepared pan with a silicone spatula.
• Bake for 35 minutes or until a toothpick inserted into the center comes out clean or only with crumbs.
• Cool in the pan for at least 1 hour.
• Refrigerate until serving.
• A tiny square of sweet potato brownie pairs wonderfully with a fruit sorbet.
• 12-16 pieces
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