I’ve been meaning to experiment with sweet potatoes and baking for awhile now. But, instead, I just keep using all the sweet potatoes as dog treats. Whoops. Anyways, I decided to finally give it a whirl. And, hot DAMN, these are a dangerous kind of delicious. ot only are they fluffy and moist, but they’re also rich with nutrients and refined sugar free!Baking these on repeat from this point on.
1 C sweet potato. (I used organic)
2/3 C oat flour
1/2 C cacao powder
2 Tbsp melted cacao butter (can sub with avocado oil or coconut oil)
1 tsp baking powder
1/4 C date paste (can sub with maple syrup)1/4 C almond butter (I used my Almond Coconut mixture, but any nut butter will do fine)
1 tsp vanilla extract
Optional Add ons:
Cacao nibs or chocolate chips
Chopped nuts for crunch
Almond pulp from almond milk (my recipe here)
- Preheat oven to 350 F
- Boil sweet potato until soft. The skin naturally falls off when it boils, but you can peel away anything residual that sticks.
- Add boiled sweet potato to food processor with 1/4 C almond butter (or any nut butter), 2 Tbsp melted cacao butter, 1 tsp vanilla extract and 1/4 C date paste (or maple syrup). Blend until smooth and creamy.
- Add blended mixture to large mixing bowl and stir in 2/3 C oat flour and 1/2 C cacao powder.
- Once mixed, include 1 tsp baking powder and spice to your liking with cinnamon and sea salt.
- If you’re adding cacao nibs, chocolate chips, nuts or nut pulp, you can stir them in here- or you can add them to the top once in baking tray (you can also do both, of course).
- I baked mine in a bread pan, spreading the mixture medium thickness and evenly.
- Bake for 40 mins, or until cooked through.
- Let cool, then cut and dig in!