| • | 1 lb. sweet potatoes |
| • | 1/2 cup unsweetened cocoa powder |
| • | 1/2 cup gluten-free flour |
| • | 1/4 tsp. baking powder |
| • | 1/4 tsp. salt |
| • | 1/2 tsp. cinnamon |
| • | 1/2 cup unsalted butter (softened) |
| • | 1 cup sugar |
| • | 1 tsp. vanilla |
| • | 1 large egg |
| |
| Method: |
| 1. | Preheat oven to 325°. |
| 2. | Peel, cube and boil the sweet potatoes for 20 minutes (or until fork tender). In a small bowl, combine the cocoa, gluten free flour, baking powder, salt and cinnamon. In a large bowl, cream together the butter and sugar. Add the vanilla and egg. Once the sweet potatoes have boiled, drain the water then use an electric hand mixer to puree. Add the sweet potatoes to the butter and sugar and mix well. Add the dry ingredients. Mix well. |
| 3. | Pour the brownie batter into an 8 x 8 baking dish. Bake for 30-35 minutes (or until a toothpick inserted in the middle comes out clean). |
| |
| |
| El Corazon Maple Icing: |
| • | 1 cup The Perfect Purée El Corazon, thawed |
| • | 1 lb. cream cheese (softened) |
| • | 2 oz. pure maple syrup |
| |
| Method: |
| 1. | Combine all ingredients and mix well. |
