Spicy Cinnamon Sweet Potato Brownies
Serves: 16 brownies
  • 2 medium sweet potatoes – total weight 1 lb. 5 ounces
  • 3½ ounces pitted dates - about 14 large dates
  • ½ cup boiling water
  • 2 tablespoons ground flax + 6 tablespoons water (vegan egg replacer)
  • ¾ cup almond flour - 3 ounces
  • ⅔ cup brown rice flour - 3½ ounces
  • ½ cup cocoa powder
  • 3 tablespoons maple syrup
  • 1 tablespoon cinnamon
  • 1 teaspoon cayenne pepper
  • Pinch of salt
  1. Preheat oven to 400 degrees. Prick sweet potatoes all over with the tines of a fork and wrap (individually) in aluminum foil. Place them on a sheet pan and bake on the bottom rack of the oven for 45 minutes to 1 hour or until they can be easily pierced with a toothpick through the foil. Once the sweet potatoes are cool enough to handle remove the aluminum foil and cut away/peel the skin.
  2. Reduce oven temperature to 350 degrees and line the bottom and sides of an 8 x 8-inch baking pan with parchment paper. Place the dates in a small bowl and cover with boiling water. Set aside for 5 minutes to soften.
  3. To make the vegan egg replacer, whisk together the ground flax with 6 tablespoons of water and set that aside for 5 minutes as well.
  4. Put the peeled sweet potatoes in the work bowl of a food processor and blend for 30 seconds until they are fully pureed. Add the dates (along with the water), the flax mixture/vegan egg replacer, and all remaining ingredients. Blend for 1 minute stopping halfway through to scrape down the sides of the work bowl.
  5. Pour into the pan and bake on the bottom rack of the oven for 50 minutes. Let cool completely before cutting into squares.
Adapted from Deliciously Ella – Sweet Potato Brownies
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/spicy-cinnamon-sweet-potato-brownies/