Sweet Potato Brownies

1/2 cup Sweet potato puree About 1 medium sweet potato cooked and mashed. You can bake, steam, or boil it whatever works best for your schedule.
1/2 cup Peanut butter Creamy works best here for that smooth texture but crunchy adds a fun little bite too.
1/3 cup Unsweetened cocoa powder This is where the deep, rich chocolate flavor comes in.
1/3 cup Honey or maple syrup Pick your favorite. Honey makes the brownies a little denser while maple syrup adds a subtle caramel-like flavor.
2 Large eggs To help bind everything together.
1/4 tsp Salt and Just a little to balance flavor
1/4 tsp Baking powder
1/2 cup All-purpose flour or gluten-free flour This recipe works beautifully with either.
1/2 cup White chocolate chips The creamy sweetness pairs perfectly with the rich cocoa.. Optional, but let’s be honest, chocolate chips are always a good idea.

Set it to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper. (Pro tip: leave a little parchment hanging over the sides this makes lifting the brownies out a breeze.)
If you haven’t already, cook and mash your sweet potato until it’s smooth. No lumps allowed. I like to bake mine ahead of time, but microwaving works if you’re in a pinch.
In a big bowl, stir together the sweet potato puree, peanut butter, honey (or maple syrup), and eggs. Keep mixing until everything is smooth and creamy.
Sprinkle in the cocoa powder, flour, baking powder, and salt. Stir until just combined. No over-mixing otherwise, your brownies can get tough.
Fold in the chocolate chips.
Spread the batter evenly into your prepared baking dish. Bake for 25–30 minutes, or until a toothpick poked in the middle comes out mostly clean (a few fudgy crumbs are perfect).
Let the brownies cool for at least 10 minutes before slicing. This step is harder than it sounds because they smell so good, but trust me waiting makes the slices neater.