Cranberry-Walnut Sweet Potato Brownie

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Sweet Potato Brownie

Cook and Prep Time: 60 minutes
Serves: 8 pieces

You Need

• 2 Sweet Potatoes, halved
• 1 ½ tbsp. Maple Syrup
• ½ cup Nut Butter
• 2 tbsp. Tahini
• 1 Flax Egg (3 tbsp. Water + 1 tbsp. Ground Flaxseeds)
• ½ cup Cocoa Powder
• ¾ cup Oat Flour
• 1 tsp. Vanilla Extract
• 1 tsp. Baking Powder
• 1 tsp. Salt
• ½ cup Walnuts, chopped, for topping
• 2 tbsp. Chocolate Chips, for topping

DIRECTIONS

1. Make the sweet potato puree. Halve the potatoes, and place them flat-side down on baking tray. Add them to a preheated oven set to 400˚F for about 30 minutes, until soft. Remove them from the oven, and let cool for 5 minutes. Then, mash the potatoes with a potato masher, or pulse them in a food processor.
2. In a large mixing bowl, combine the sweet potato puree, flax egg, maple syrup, nut butter, vanilla extract, and tahini. Stir to combine.
3. In a separate bowl, combine the cocoa powder, salt, oat flour, and baking powder. Whisk to combine.
4. Combine the dry ingredients with the wet, and mix until you reach a thick batter.
5. Add batter to a lined baking dish. Top with walnuts and chocolate chips.
6. Then, bake at 350˚F for about 30 minutes. Then, let cool for about an hour.
7. Enjoy!