Sweet Potato Brownies

These delicious brownies are moist, dense and divinely chocolately, everything you would expect from an extraordinary brownie. However, they do not cloy: the secret lies in the sweet potato! Though they are extremely morish, do not worry, the ingredients are all good for you, so enjoy! These brownies are a favourite of my Monday evening philosphy and meditation class. The chocolate in them sharpens the mind, or at least that is the theory. . . 

• 2 cups sweet potato (about 2-4 large sweet potatoes, already baked)
• 1/2 cup coconut oil, melted
• 1/2 cup cocoa
• 1/4 cup buckwheat flour
• 1/4 cup honey (I use maple syrup)
• 1/8 cup almond milk (I use raw cow’s milk)
• 1/8 cup cacao nibs (optional)
• 1 tsp. cinnamon
• 1 tsp. vanilla
• 1 egg, lightly whisked
• 1/2. tsp. baking soda
• pinch Himalayan salt  (a good pinch, maybe 1/8-1/4 tsp., taste to see)

Directions: 
1. Preheat oven to 400F or 200C . Line an 8"x 8" baking pan with parchment paper, or lightly grease with coconut oil. Set aside.

2. In a large bowl, mix together sweet potato, coconut oil, maple syrup, milk, vanilla and egg. Set aside.

3. In a medium bowl, combine the cocoa, buckwheat flour, cacao nibs (if using), cinnamon, salt and baking soda. Make sure all ingredients are thoroughly mixed.

4. Add the cocoa mixture to the wet ingredients. Blend thoroughly. Pour brownie mixture into baking pan. Bake for 25 to 30 minutes.

5. Makes approximately 20 brownies.  Enjoy!

*Note: if using a freshly-baked sweet potato, allow it to cool enough to handle before peeling and mashing.