(Courtesy of Super Paleo Snacks. Yield: about 24 brownies.)

2 medium sweet potatoes

6 eggs

2/3 cup raw cacao powder

2 cup raw honey or maple syrup

2 cup almond butter

2 cup almond flour

3 cup plus 2 tablespoons or 3/8 cup, grass‑fed butter, softened

3 cup coconut palm sugar

2 teaspoons vanilla extract

1 teaspoon baking soda

2 teaspoon sea salt

Preheat the oven to 400 degrees F. (200 degrees C, or gas mark 6). Bake the sweet potatoes until soft, about 1 hour. When cool enough to handle, peel and mash. You should have about 2 cups. Reduce the heat to 350 degrees F (180 degrees C. or gas mark 4) and grease a 9 x 13‑inch baking dish.

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 may also use a hand mixer in a large bowl.) Spread the mixture into the prepared baking dish and bake for about 30 minutes. They are done when a toothpick inserted in the middle comes out clean.

Once they have cooled for a few minutes, cut into squares and refrigerate. They can be stored in the freezer as well.

Ann's Article:

The Pull and Power of Paleo Eating

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