Vegan Sweet Potato, Nut Butter Brownies

These healthy sweet potato, peanut butter brownies are egg-free, wheat-free, gluten-free, dairy free and vegan friendly.

I use crunchy peanut butter with no added sugar or salt.

I usually add chopped nuts to the mix, and sometimes also desiccated coconut or chocolate chips. Sometimes I add more cocoa for a darker chocolate brownie.

You can leave the skins of the sweet potato on for a more nutritious version, or take the skins off for a smoother end result.

10 mins to prep. 20 minutes to bake. Makes 16 squares.

Ingredients:

• 2 cups sweet potato, mashed (about 2 medium sweet potatoes)

• 1 cup peanut butter or other nut butter

• 1/2 cup cocoa powder

• 1/4 cup maple syrup or other sweetener of choice

• Optional extras like chopped nuts, coconut or chocolate chips

Directions:

1. Preheat the oven the 180 degrees Celsius

2. Grease a medium (20cm x 20cm) oven dish and set aside.

3. Place the mashed sweet potato in a large bowl, add the peanut butter, sweetener and cacao powder and mix very well. Add the optional chocolate chips and/or nuts and stir them through.

4. Scoop the mixture into the greased dish, even it out and bake for 20-25 minutes.

5. Remove from the oven and allow to cool before slicing into pieces.

6. Store in the refrigerator for up to two weeks.

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