Sweet Potato Tahini Brownies
1 cup sweet potato purée (see instructions)
2/3 cup maple syrup
1/2 cup tahini
1 teaspoon vanilla
1 ½ tablespoons oil (I used MCT)
1/2 cup cacao powder
1/4 teaspoon salt
1 teaspoon baking powder
2/3 cup oat flour
1/2 cup chopped pecans
Preheat oven to 350.
Prepare sweet potato. Peel and chop a medium-to-large sized sweet potato into 1-inch cubes and then either steam on stovetop until tender or place in your pressure cooker with 1/2 cup water and cook on high for 2 minutes. Remove and mash with a fork, measuring out 1 cup of cooked sweet potato.
Combine mashed sweet potato with maple syrup, tahini, vanilla, and oil. Fold in dry ingredients until mixed.
Pour into a greased 8" or 9" square pan and bake for around 30 minutes or until a toothpick inserted into the center comes out mostly clean. A few crumbs sticking are ok, you just don't want gobs of batter sticking!