​Sweet potato power brownies

These brownies are light, fluffy, and sweet. With the perfect combination of carbohydrates, fat, and protein, as well as a little kick of energy from the cacao.
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Yield: about 24 brownies

* 2 medium sweet potatoes
* 6 eggs
* 2⁄3 cup (53g) raw cacao powder
* ½ cup (170g) raw honey or maple syrup
* ½ cup (130g) almond butter
* ½ cup (56g) almond flour
* ¼ cup (55g) plus 2 tablespoons (28 g), or 3⁄8 cup, grass-fed butter, softened
* ¼ cup (48g) coconut palm sugar
* 2 tsp (10ml) vanilla extract
* 1 tsp baking soda
* ½ tsp sea salt
1. Preheat the oven to 400°F (200°C, or gas mark 6). Bake the sweet potatoes until soft for about an hour. When cool enough to handle, peel and mash. You should have about 2 cups (450g).

2. Reduce the heat to 350°F (180°C, or gas mark 4) and grease a 9 x 13-inch (23 x 33cm) baking dish.
3. Place the sweet potatoes, eggs, cacao powder, honey, almond butter, almond flour, butter, coconut palm sugar, vanilla, baking soda, and salt in a food processor and blend well (you can also use a hand mixer in a large bowl).

3. Spread the mixture into the prepared baking dish and bake for about 30 minutes. They are done when a toothpick (or knife) inserted in the middle comes out clean.
4. Once they have cooled for a few minutes, cut into squares and refrigerate. They can be stored in the freezer as well.
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Extract take from Super Paleo Snacks by Landria Voigt, published by Fair Winds Press.

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