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What do you think the main ingredient is in these brownies??? The concept is nothing new but would you have guessed…s…

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🌱 What do you think the main ingredient is in these brownies??? The concept is nothing new but would you have guessed…sweet potato🍠? This is our healthier, simple & super delicious plant based brownie with choc coconut spread.
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• Plant based, vegan, oil free, dairy free, gluten free, soy free, egg free, refined sugar free.
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✖️ Sweet Potato Brownie ~
2 cups mashed sweet potato
1/3 cup maple syrup
1/2 cup nut butter {I used 1/4 cup peanut & 1/4 cup almond butter}
1/2 cup 100% cacao cocoa powder { @valrhona_nordics }
1/2 tsp vanilla extract
Pinch of salt {optional}
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– Use a large sweet potato. Wash & scrub, pierce the skin several times with a knife or skewer. I used a microwave to cook mine {800watts}. Place in a microwave safe bowl with some water in the bottom. Cover with a microwave food lid. Cook on high for 10 minute intervals, check the flesh with a knife or skewer after each interval. It’s cooked when all the flesh is very soft. Mine took 30 minutes altogether but this will depend on the size of your S.P. Remove from bowl, allow to cool then peel away the skin. Place in a large bowl & mash well.
– Add the rest of the ingredients & stir until well combined. Place in a lined brownie pan & bake for 20 minutes on 150°C fan-forced {pre-heated}.
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✖️ Choc Coconut Spread ~ 3 1/2 tbsp almond cashew butter {heaped}, 2 tbsp warm water, 2 1/2 tbsp maple syrup, 1 tsp vanilla extract, 3/4 cup natural coconut yoghurt, 2 tbsp 100% cacao cocoa powder. Mix the nut butter & water together, add the maple syrup & extract, stir until well combined. Combine coconut yoghurt with cocoa powder add to the nut butter mixture & stir well. Store in an airtight container/mason jar in the fridge for up to a week.
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Topped with ~ toasted coconut flakes & crushed freeze-dried raspberries.
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