Sweet Potato Brownies

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Sweet Potato Brownies (based off minimalistbaker.com’s recipe)

1 C sweet potato puree (baked sweet potato with skin removed, mashed)

2/3 C maple syrup

½ C almond butter or peanut butter

1 tsp pure vanilla extract

1 ½ Tbsp applesauce (or mashed banana, or prune puree)

½ C cocoa powder

¼ tsp salt

1 tsp baking powder

2/3 Coat flour (or almond flour or whole wheat flour)

½ C chopped raw pecans or walnuts

(Optional:) ¼ C dairy-free chocolate chips

Bake at 350

Mix sweet potato puree, maple syrup, nut butter, vanilla and applesauce together. Add cocoa powder, salt, baking powder and stir. Add in flour and stir to combine. Pour in 8×8 pan lined with parchment paper, top with nuts and chocolate chips (optional). Bake at 350 for 28-32 minutes, until edges appear slightly dry and toothpick comes out mostly clean…shouldn’t be overly gooey. Remove from oven and let cool in pan for 30 minutes to 1 hour. Lift out of pan and slice to serve.

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