Original recipe by Naomi Mederos
2 Stokes Purple® sweet potatoes (350-400 grams raw)
1/2 cup cocoa or carob powder
1/4 cup maple syrup.
Optional: 2-4 tablespoons milk of your choice, 1 teaspoon vanilla extract, 1/2 cup chocolate chips.
Preheat oven to 375 degrees.
Wash, peel, and dice purple sweet potatoes. Steam for about 15 minutes or until soft.
Add steamed sweet potatoes to a food processor and blend. Add in cocoa/carob powder, maple syrup, and vanilla extract if using. If the mixture is too thick to blend, add milk in small increments. The batter should be quite thick. If using, add chocolate chips and stir to combine.
Add brownie mixture to a greased 9x9 baking pan and bake for about 40 minutes or until firm. Let cool. Slice, and enjoy.