Wondering what to do with leftover baked sweet potatoes? These chocolatey treats are a good source of antioxidants and contain no refined sugar. Not quite a brownie, and not really a cake, they taste decadently fudgy and delicious and I almost don’t feel guilty eating them for breakfast.
SERVES 8–10
1 medium sweet potato (or ½ cup mashed sweet potato)
2 tablespoons melted coconut oil
½ cup crunchy almond butter
¾ cup maple syrup
2 teaspoons vanilla extract
2 eggs (at room temperature)
⅓ cup Dutch cocoa (or cacao powder for a nutrient boost)
1 cup all-purpose flour (you can substitute for gluten-free flour)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 tablespoon powdered sugar (optional)
If beginning with already cooked mashed sweet potatoes, skip to the next paragraph. Otherwise, wash and dry uncooked sweet potato. Trim the ends and pierce several times with a fork. Wrap in aluminum foil and place in a cold oven. Turn temperature to 425°F and bake until fork tender (about an hour). Once cooked, pull the skin off the sweet potatoes and mash them.
Set oven temperature to 350°. Line an 8- by 8-inch baking dish or loaf pan with parchment paper and lightly grease.
To the mashed potatoes add coconut oil, almond butter, maple syrup, vanilla extract, and eggs. In a separate bowl, mix together dry ingredients (cocoa, flour, baking powder, and sea salt).
Add dry ingredients to wet ingredients and stir until combined. Place the batter in the lined and greased pan, smoothing the top with a spoon. Bake for 35–40 minutes, until set but soft in the center. Cool at least 1 hour before cutting; dust with powdered sugar if desired.
Store refrigerated for up to 1 week, or in the freezer for 3 months.
