Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well. Gently beat your nut butter until easily stirable. Whisk nut butter together with the sweet potato and vanilla in a large bowl. (Also add any other wet ingredients, such as date paste.) In a separate bowl, stir together all remaining ingredients - make sure that baking soda is evenly incorporated! Pour dry ingredients into wet (not the other way around), and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly. Bake on the center oven rack for 20 minutes. It will look a little underdone, but it firms up as it cools. (If, for some reason, your is still too gooey after cooking, loosely cover and let it sit in the fridge a few hours.)
Other notes - We usually use 2/3 cup of date paste and mix it in with the other wet ingredients. We have also used 1/2 cup of honey as an alternate sweetener. Another alternative is using 1/4 cup of sugar and 1/2 cup of date paste.
We place the brownies in the fridge for 60 minutes (or overnight)to cool before cutting.
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 25 (43%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 2.1mg||1 %|
|Sodium 12mg||0 %|
|Potassium 63.3mg||2 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 6.7g|
|Protein 0.8g||1 %|
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Calories per serving: 58
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