1 baked Sweet Potato (approx 5oz)
¼ cup coconut oil, melted
1/3 cup raw organic honey (If extra sweetness is desired, this can be increased to ½ cup)
½ cup chocolate chips or carob chips
1 tablespoon unsweetened cocoa powder
1 tablespoon carob powder
3 tablespoons coconut flour
¼ tsp salt
¼ tsp baking powder
1 tsp vanilla extract
Set Oven to 350 degrees.
Bake the sweet potato. If possible, do it the day before so you’re not stuck trying to peel a hot sweet potato. Mash the peeled sweet potato in a large bowl.
Mix in the melted coconut oil, honey, eggs, and vanilla.
Here’s a nifty tip – measure the melted coconut oil into a 1 ½ to 2 cup measuring cup. Pour your honey right into the measuring cup – the honey sinks to the bottom, making it easy to measure. When you pour all this into your recipe, the honey comes out of the measuring cup very easily.
Add the coconut flour, salt, baking powder, and mix well. Stir in the chocolate chips.
Oil an 8×8 (or similar size) glass baking dish with coconut oil. Pour mixture into baking dish.
Bake for 30-35 minutes.
Let cool before cutting.
Cinnamon Brownies: Use cinnamon baking chips in place of chocolate chips, 1 tablespoon of cinnamon in place of the carob and cocoa powders (I also add a little ginger and ground cloves when I make these, pumpkin pie spice works as well), then proceed with the recipe as written.