Coconut Oil Brownies with Maple Roasted Sweet Potato

Ingredients

• 1 small sweet potato (peeled and cubed (2 cups))
• 1 tablespoon coconut oil
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• 5 tablespoons coconut oil
• 3/4 cup (145g) granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3/4 cup (85g) plain (all-purpose) flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• large pinch of salt

Instructions

1. 1

   --- For the maple-roasted sweet potatoes ---

2. 2

   Preheat oven to 150C/300F.

3. 3

   In a shallow baking dish, melt the coconut oil. Add the cubed sweet potatoes and carefully stir to coat. Drizzle with the maple syrup, sprinkle with the ground cinnamon and coat.

4. 4

   Bake, stirring occasionally, for 20 minutes or until soft but not browned. Set aside.

5. 5

   --- For the coconut oil brownies ---

6. 6

   Preheat oven to 160C/325F. Grease and line a shallow 8x8” square baking tray.

7. 7

   In a saucepan, or in a microwave, melt the coconut oil then stir in the sugar until it dissolves. Allow to cool slightly.

8. 8

   In a large bowl, whisk the flour, cocoa powder, baking powder, salt and cinnamon together.

9. 9

   Lightly beat the eggs with the vanilla in a cup and then mix into the coconut oil. Stir the coconut mixture into the flour mixture. Add the sweet potato cubes and gently combine.

10. 10

    Spoon mixture into the prepared pan and spread into the corners. Bake for 25 minutes or until an inserted skewer comes out clean. Cool in the tin for a few minutes and then cool completely on a wire rack. Cut into squares when cool.