Extra moist and fudgy sweet potato brownie

So the season has taken off. The season of the sweet potato. We LOVE it. And this year we decided to grow it ourselves. And this was made with the very first sweet potato we dug up. The recipe gave something more than just a moist brownie. The result was an extremely moist brownie that tastes like slightly baked chocolate pudding. I made it yesterday and it's gone.

I again used chocolate and I'm sticking to the one with the three ingredients (Alnatura). When I make it again I will try to use cocoa and honey plus dates mixture to replace the chocolate and make it totally paleo without any added sugar.

This time I peeled the sweet potato, diced it and cooked it in water shortly because it was a very large potato, but next time I plan to roast it whole to amplify it's sweetness even more.


INGREDIENTS:

• 150 gr dark chocolate (Alnatura)
• 1 large sweet potato (cca 1kg)
•  1/4 cup honey
•  3 eggs
•  1 tbsp vanilla
•  1/4 cup coconut flour
•  1 tbsp coconut oil
•  1 tsp baking powder

INSTRUCTIONS:

• Melt the chocolate with the coconut oil. I use a steel or glass bowl over a pot of boiling water.
• Cook the sweet potatoes (peeled, diced) until soft and then puree them in a blender until smooth.
• Add in the chocolate, honey, eggs, coconut flour and baking powder and blend until the mixture is smooth.
• Bake in a dish covered with baking paper for 50-60 minutes at 180-220 C.
• Let cool a bit, take out of the dish, remove the baking paper, slice and ENJOY!