Gluten-Free Fudgy Sweet Potato Brownies

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I have started watching what goes into my food, so I've begun making my food from scratch.

Brownies With Sweet Potatoes Are Delicious!

If you're looking for a new gluten-free brownie recipe, this may be just what you're looking for. In addition to almond flour, I used sweet potato, cacao powder and cacao nibs to amp up the nutritional value. Satisfy your sweet tooth without the guilt!

Ingredients

1/2 cup sweet potato, boiled and mashed
2 tablespoons (or more) honey
1/4 cup almond butter
1 1/2 tablespoons olive oil
1 teaspoon vanilla extract
2 tablespoons (or more) cacao powder
1/4 teaspoon sea salt
1 teaspoon baking powder
2/3 cup almond flour
1/4 cup cacao nibs

Instructions

Line two 9-inch loaf pans with baking paper. Set aside.
Pre-heat oven to 350 F.
Boil the sweet potato and then mash it in a bowl.
Add the rest of the ingredients, except the cacao nibs. Mix until combined.
Divide the batter between the two loaf pans.
Top the batter with cacao nibs. Using a fork to gently press down the nibs.
Bake for 20 minutes.

Baking Tips

If your mashed sweet potato is a bit dry, add some liquid, like water or rice milk. Add one tablespoon at a time until you get a moist mash.
I have used coconut flour in this recipe, and it came out fantastically! When using coconut flour, you might want to use coconut oil instead of olive oil.
Instead of cacao nibs, you may use walnuts or cashew nuts. I have also used a combination of cacao nibs and cranberries.