Brownies

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¾ cup sweet potato puree

1 cup peanut or almond butter, or allergy-friendly sub

1 tsp pure vanilla extract

6 tbsp flour (Oat, white, or spelt flour work. Readers reported success with almond flour)

½ cup mini chocolate chips (+ more for the top, optional)

⅔ cup sugar

6 tbsp cocoa powder

1 ½ tsp baking soda

⅛ tsp salt

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Frosting

1 large sweet potato, baked (not steamed or microwaved)

12 oz semi sweet chocolate chips

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1. Preheat the oven to 325 F.

2. Line an 8-inch pan with parchment, or grease well.

3. If not easily stir-able, gently heat nut butter to soften.

4. Whisk the nut butter with the sweet potato and vanilla until smooth.

5. Stir all remaining ingredients together, making sure the salt and baking soda are evenly incorporated.

6. Pour dry ingredients into wet ingredients and stir to form a batter.

7. Smooth the batter into the baking pan, scooping out all traces of batter.

8. Use a second sheet of parchment to smooth everything down.

9. Bake for 20 minutes. The brownies should look underdone when you take them out.

10. The brownies will firm up as they cool.

11. If the brownies are too gooey after cooling, loosely cover and refrigerate for a few hours.

12. For the frosting: Let the sweet potato cool after baking, so it’s not super hot (be sure to bake it, not microwave or steam). Scoop just the flesh into a food processor. Carefully melt the chocolate chips (either microwave or double broiler). Add them to the food processor, and blend everything together until smooth. Or just whisk it together and accept that it won't be super smooth.