Sweet Potato Brownies

Sweet Potato Brownies
Ingredients
1 medium sweet potato
2 eggs
1/2 cup (118 ml) almond butter
1/2 teaspoon (2.5 ml) vanilla extract
1/3 cup (79 ml) almond meal (finely ground almonds)
1/3 cup (79 ml) unsweetened cocoa powder
1/4 teaspoon (1.2 ml) baking soda
1/8 teaspoon (.60 ml) salt
1/4 cup (59 ml) cacao nibs, mini chocolate chips or chopped nuts (optional)
Directions
Preheat oven to 425°F. Wrap the sweet potato in foil and roast until tender, about 30 minutes. Let cool. Peel and mash - you should have about 1 cup of mashed sweet potato.
Reduce oven to 350°F.
In a medium bowl, whisk eggs. Add sweet potato, almond butter and vanilla. Stir to combine.
Add almond meal, cocoa powder, baking soda and salt. Stir until just combined.
Coat an 8-by-8 baking pan with cooking spray. Dump batter into the pan; it will be thick, so use a spatula to spread it evenly. Sprinkle with cacao nibs, chocolate chips or nuts, if you like.
Bake until set and starting to pull away from the edges, 20-25 minutes.
Let cool at least 10 minutes before cutting into 16 pieces.
Nutrition Information
Serves: 16 | Serving Size: 1 brownie
Per serving: Calories: 83; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 23mg; Sodium: 72mg; Carbohydrate: 5g; Dietary Fiber: 2g; Sugar: 2g; Protein: 4g
Nutrition Bonus: Potassium: 185mg; Iron: 6%; Vitamin A: 24%; Vitamin C: 0%; Calcium: 6%
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