• 1 large sweet potato (~1.5 cup)
  • 1/2 cup cacao powder (can sub carob)
  • 2 large eggs (room temp is best)
  • 1/4 cup coconut flour
  • 1/2 cup melted coconut butter
  • 1 T vanilla extract
  • 1.5 tsp baking powder
  • 1/2 tsp sea salt
  • ½ cup chopped walnuts or pecans

Cooking Instructions

  1. Preheat oven to 375
  2. Wash/dry sweet potato and pierce with a fork a few times-bake for 35-40 minutes or until soft (make sure middle isn’t firm)
  3. Once baked-let cool and remove skin (if short on time you can try cooking in the microwave instead)
  4. Grease 9×9 dish with coconut oil or ghee or line with parchment
  5. Add cooled sweet potato and all other ingredients (up to nuts) to a food processor* until well combined, fold in walnuts and/or chocolate chips (save a few for topping)
  6. Scoop batter into greased baking dish (should be a thick creamy batter) and sprinkle with reserved nuts and a few tablespoons of additional toppings of choice
  7. Bake for 30-35 minutes or until knife comes out clean
  8. Store in the fridge for a few days; freezes well!

*if sweet potato is very soft, you can alternatively give yourself an arm workout and mix together ingredients by hand