VEGAN SWEET POTATO BROWNIES

Ingredients:
For the Sweet Potato Puree:
2 medium-sized sweet potatoes, peeled and diced
Water for boiling
For the Brownies:
1 cup sweet potato puree (from the boiled sweet potatoes)
1/2 cup almond butter (or any nut or seed butter of your choice)
1/4 cup maple syrup or agave nectar
1/4 cup cocoa powder
1/4 cup coconut flour (or all-purpose flour)
1/4 cup almond milk (or any plant-based milk)
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/2 cup dairy-free chocolate chips (optional)
Instructions:
Prepare the Sweet Potato Puree:Boil or steam the peeled and diced sweet potatoes until they are soft and easily mashable. This should take about 15-20 minutes. Drain them and allow them to cool slightly. Mash the sweet potatoes with a fork or use a food processor to create a smooth puree. Measure out 1 cup of the puree for the brownie batter.
Preheat the Oven:Preheat your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) baking pan or line it with parchment paper for easy removal.
Make the Brownie Batter:In a large mixing bowl, combine the sweet potato puree, almond butter, maple syrup, and vanilla extract. Mix well until smooth and creamy. Add the cocoa powder, coconut flour, almond milk, baking powder, and salt to the wet mixture. Stir until everything is fully incorporated and you have a thick brownie batter. If you want to make the brownies even more indulgent, fold in the dairy-free chocolate chips.
Bake the Brownies:Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Cool and Serve:Allow the brownies to cool in the pan for at least 15 minutes before slicing into squares. This will help them firm up. Once cooled, cut into squares and enjoy your vegan sweet potato brownies!