Guilt-free sweet potato and tahini brownies gives you something that'll fuel you throughout your day and still be as satisfying as any regular brownie!
To make the sweet potato puree, boil a sweet potato in water for about 15 minutes or until tender. Allow the sweet potato to cool, and then peel off the skin. Mash the sweet potato with a fork.
Preheat the oven to 350°F. Line a baking dish with parchment paper and grease it.
In a large bowl, mix together the sweet potato puree, brown sugar, vanilla extract, tahini, maple syrup, melted butter, and egg. Sift in the almond flour, cocoa powder, baking powder, and salt. Fold together the wet and dry ingredients. Toss in the chocolate chunks and fold.
Pour in the brownie batter and spread it evenly to all sides. Top with a few additional chocolate chunks.
Bake on the center rack for 27-30 minutes. Insert a toothpick in the middle and see if it comes out clean to check for doneness. Allow the brownies to cool for 30 minutes to prevent crumbling when cutting. Top with flakey sea salt when hot out of the oven.
Notes
When using the sweet potato puree, ensure it's fully cooled and there's no steam otherwise it'll add too much moisture to the batter.
Substitute the egg and unsalted butter for 1.5 tablespoons of neutral oil or vegan butter to make vegan