Up your plant-based brownie game by adding this easy to make recipe to your list. Mashed up sweet potato acts as the perfect ingredient for this fudgy, chocolatey concoction. If you need a taste tester, I'm ya girl. Enjoy!
Peel skin, then roast the sweet potato (poke a bunch of holes in it with a fork first) in the oven at 400 degrees Fahrenheit for 50-60 minutes. Sweet potato can be roasted up to 3 days in advance, for easier prep.
Once cooled, dice the potato and add to a high-speed blender with the rest of the ingredients above, excluding the chocolate chips.
Preheat oven to 350 degrees. Blend on medium to high speed until all ingredients are incorporated into a batter-like consistency. If needed, stop the blender intermittently and scrape down sides with a spatula.
Once the batter is consistent, mix in a handful of chocolate chips and spread into a greased 8"x 8" pan lined with parchment paper.
Top the batter with a sprinkling of chocolate chips to your own desire.
Bake for 30-35 minutes or until the middle has set up. (Note: the toothpick test won't work with these brownies!) Turn off the oven and allow the brownies to sit for 5 minutes inside the oven, then remove.
Sprinkle the cooled brownies with sea salt and enjoy!