Page 23 - North Haven Magazine Issue 21 Holiday 2021

Sweet Potato Fries

ipes to enjoy this fall and winter. There are so many options in
categories from sweet to savory. Sweet potatoes are used for ap-
petizers, soups, salads, side dishes, casseroles, fries, breads, pies,
and more. Explore new recipes on the Internet and discover the
variety of ways to use this root vegetable. And remember, you are
probably eating sweet potatoes, not yams!
Here is a simple recipe for healthy sweet potato brownies, with
no refined sugar but sweet and moist! Just save ½ cup of sweet
potato when you bake them for dinner and you’re ready to bake
these brownies!

Flourless Sweet Potato Brownies
Prep time: 10 minutes Yield: 16 brownies

Ingredients
• 1/2 cup (128 g) almond or another nut butter
• 1/2 cup (120 g) cooked sweet potato
• 1 large egg
• 6 Tbsp (120 g) honey
• 1/4 cup (20 g) unsweetened cocoa powder
• 2 tsp vanilla extract
• 1/2 tsp baking soda

Directions:
Preheat oven to 350 F. Line an 8 x 8” baking pan with parchment
paper leaving a few inches to overhang the sides.

Add all ingredients to a high-speed blender or food processor
in the order listed. Process on high, scraping sides as needed, to
make a smooth batter.

Pour batter into pan and distribute evenly. Bake 25 minutes until
toothpick inserted in center comes out clean.

Remove from oven and cool 15 minutes. Lift from pan and cool
completely on a wire rack.
Cut and store brownies in an airtight container at room tempera-
ture for up to 5 days.

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