Flourless Sweet Potato Brownie (Paleo, Gluten Free)

Ingredients

• Sweet potato

  Cooked, boiled, without skin

  1 ½ cup, mashed or 492g

• Almond butter

  Nuts, plain, without salt added

  ½ cup or 125g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Cacao Powder

  Dagoba Organic Chocolate

  4 tbsp or 20g

• Baking Blend Sugar Substitute (Erythritol)

  Truvia

  6 teaspoon or 17g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Chocolate Chips

  Semi-Sweet - Hershey's

  8 tbsp or 120g

Directions

1. Poke some holes in the sweet potatoes
2. Bake at 350 F for an hour;
3. Steam in a pot or microwave them until soft
4. Let the sweet potatoes cool. Peel the skins off of the sweet potatoes. They should be fairly easy to peel once they are softened
5. In a mixing bowl, mash the sweet potatoes well with a fork
6. Add 1/2 cup almond butter and an egg to the mashed sweet potatoes
7. Mix the wet ingredients well until smooth
8. Add 1/4 cup cacao powder, coconut sugar (if using any) and 1/4 tsp baking soda
9. Fold in 1/4 cup chocolate chips, and/or Swirl 2 tbsp nut butter on top and spread the rest of the chocolate chips.
10. Add the brownie batter to a parchment paper-lined 8x8 baking pan. Swirl
11. Bake 12 minutes
12. Take the baking pan out of the oven, slam it on your kitchen counter (see Tips in the post above)
13. Sprinkle some sea salt. Bake for another 12 minutes
14. Cut the brownie into squares once it cools down. Enjoy with a glass of homemade nut milk or some ice cream!