Sweet Potato Brownies

Ingredients

•1/2 cup (120ml) melted coconut oil or olive oil LESS

• 1/3–1/2 cup (65–100g) Natvia (start with 1/3 cup; adjust to taste)

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup mashed sweet potato (roasted or steamed and mashed smooth)

• 6 tbsp (about 45g) wholemeal flour or almond meal

• 1/2 cup (50g) cocoa powder (unsweetened)

• 1/4 tsp salt

• 1/2 tsp baking powder

• 1/4 cup (60ml) unsweetened almond milk (or milk of choice)

• Optional: 1/4 cup sugar-free dark chocolate chips or chopped nuts

Directions

1. Preheat oven to 175°C (350°F). Line or lightly grease a small brownie pan (approx. 8x8 inches or similar).
2. In a large bowl, whisk together the oil and Natvia until combined.
3. Add in the eggs, vanilla, and mashed sweet potato. Mix until smooth.
4. Sift in the cocoa powder, flour, salt, and baking powder. Stir gently to combine.
5. Pour in the almond milk and mix until smooth and well incorporated.
6. Fold in chocolate chips or nuts if using.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 18–22 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
9. Let cool completely in the pan before slicing — the texture gets fudgier as it rests!

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