Clean sweet potato (coarse removal of dirt or soil with a vegetable brush is sufficient here).
250 g Sweet potato
Sweet potato halve, halve again lengthwise and I cut into cubes. See video.
Add to the boiling hot water and simmer for 4 minutes.
In the meantime, preheat oven to 175 degrees and grease a brownie pan (23x23cm) a little and dust with cocoa (optional).
Strain sweet potato pieces after cooking time and set aside.
Place directly into a food processor (I use my MagiMix) or blend to a puree with a hand blender.
Add almond paste and maple syrup and blend to a fine paste.
60 ml maple syrup, 150 g Almond paste
Add raw cane sugar, baking powder, cocoa powder, salt, oat flour, (optional) bourbon vanilla and mix to a fine dough. This should be neither too solid nor too liquid. See consistency in the video. Otherwise if too dry, add a sip of vegetable milk, or if too firm, add more oatmeal.
80 g Raw cane sugar, 2 tbspn Baking powder, ¼ tbspn Salt, 60 Oatmeal, optional ¼ tsp bourbon vanilla, 50 g Cocoa powder
Pour batter into muffin tin.
Spread pecans and chocolate drops on top.
50 g Pecans, 45 g dark vegan chocolate drops
Put in the oven and bake for 25-30 minutes.
Remove from oven and allow to cool and enjoy!
Store covered at room temperature for up to 3 days, in the refrigerator (sealed airtight) for up to 5 days, or frozen for up to one month.