almond & sweet potato brownies

Sticky, fudgy brownies with a whole lot of goodness

Thanks to Everyday Gourmet and Australian Almonds

Serves 12

Ingredients

1 medium sweet potato, diced into 2cm cubes, skin on

3 tbsp avocado oil, plus 1 tsp for drizzling on sweet potato

3 eggs

½ cup Australian almond butter

2/3 cup maple syrup

1 tsp vanilla extract

¼ cup buckwheat flour

½ cup Australian almond meal

1/3 cup cacao powder

1 tsp baking powder

¼ tsp sea salt

6 squares dark chocolate, chopped roughly

1 tbsp flaked Australian almonds

Preheat oven to 180°C fan forced. Line a brownie or loaf tin with baking paper.
Place sweet potato on a separate lined baking tray, drizzle with 1 tsp avocado oil and massage into the skin. Bake in the oven for about 30 minutes or until soft.
Mash sweet potato with a fork in a large bowl, leaving skin on, and set aside to cool.
To the bowl add remaining oil, eggs, Australian almond butter, maple syrup and vanilla, stir to combine.
Add the flour, Australian almond meal, cacao, baking powder and salt and stir in.
Pour batter into tin, sprinkle over the dark chocolate and flaked Australian almonds and bake for 30-40 minutes or until a skewer comes out almost, but not fully clean (to maintain some gooeyness). Allow to cool a little, slice into squares and enjoy!