Ingredients
Equipment
Method
- To make sweet potato mashed/puree, peel and cut sweet potato into cubes and add to a small-medium sauce pot, cover with water and bring to a boil over medium-high heat. Reduce heat to simmer and cook about 15-17 minutes until potatoes are cooked. Remove from stove and drain. Mash with a fork and set aside to cool.
- To melt chocolate chunks, using a microwave, add the chocolate chunks to a microwave safe bowl, start at high temperature for 30 seconds, remove from microwave and stir thoroughly. Return to microwave and another 20-30 seconds. Repeat, stirring until all the chunks have disappeared. Set aside to cool.
- Preheat oven to 350℉ (176℃). Line a 8 x 8 inch square pan with parchment paper.
- Measure spelt flour, cocoa powder, baking powder, cinnamon and salt in a separate medium bowl. In a large bowl, stir together sweet potato puree, maple syrup, almond butter, vanilla extract and melted chocolate. Then add the dry ingredients into the sweet potato mixture. Stirring until batter becomes thick and ingredients are incorporated.
- Add batter to baking pan and spread evenly with a spatula. If the batter is sticky and difficult to spread, add some oil to your spatula. Bake for 22-25 minutes.
- Test the brownies for doneness with a fork, tester or toothpick. Once done, place on cooling rack. Do not remove until the brownies have cooled. Remove and cut into 12 or 16 equal pieces.
Nutrition
Notes
For storing these brownies: store them in the refrigerator in a sealed container for up to 4 days. You a layer of parchment paper or wax paper between the layers of brownies so they don't stick to each other. It can be stored in the freezer for up to 3 months in a sealed container with a lid or what I like to do is place it in a freezer zip-lock bag.