Ingredients:

  • 1 cup sweet potato puree
  • 0.75 cup pure maple syrup
  • 0.5 cup almond butter
  • 1 tbsp vanilla extract
  • 1 large egg
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp sea salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.5 cup dark chocolate chips
  • 0.5 cup toasted pecans, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large mixing bowl, whisk together the sweet potato puree, maple syrup, vanilla extract, almond butter, and egg until the mixture is glossy and completely smooth.
  3. Sift the all-purpose flour, baking powder, sea salt, cinnamon, and ground ginger directly over the wet mixture.
  4. Using a silicone spatula, gently fold the dry ingredients into the wet base until no white streaks of flour remain. Do not overmix.
  5. Fold in the dark chocolate chips and chopped toasted pecans.
  6. Spread the batter evenly into the prepared pan and bake for 30 minutes or until the edges are golden and the top is set.