Sweet Potato Brownies – Lena Almeida’s style

Ingredients

    • 2
      large U.S. sweet potatoes
    • 2 tbsp
      canola oil
    • 3/4 cup
      white sugar
    • 1 tsp
      pure vanilla extract
    • 2
      large eggs
    • 1 cup
      all-purpose flour
    • 1/3 cup
      unsweetened cocoa powder
    • 1 tsp
      cinnamon
    • 1/2 tsp
      ground nutmeg
    • 1 tsp
      baking powder
    • 1/4 tsp
      salt
    • 1/2 cup
      chocolate chips

Instructions

    1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper so that you have some overhanging the sides, then lightly coat with baking spray. Set aside.
    2. Place the U.S. sweet potatoes in the microwave and cook on high for 7 to 10 minutes or until completely softened.
    3. Once cool enough to handle, scoop out 2 cups of the flesh and discard the skin. Place in a larger mixing bowl, then beat until smooth.
    4. Beat in the oil until combined, then beat in the sugar, vanilla and eggs.
    5. In a separate bowl, stir together the remaining dry ingredients.
    6. Add the dry ingredients to the wet ingredients and mix gently, until just incorporated. Fold in the chocolate chips.
    7. Scrape the batter into the prepared baking pan and smooth the top.
    8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool completely.