cookware
- large bowl
- electric mixer
- 8×8 glass baking dish
1 | Preheat your oven to 425°F. |
2 | Use a fork to puncture holes all around the sweet potato, then throw in the oven for 25-30 minutes. (I’m sure you could microwave it, but I like the ole fashioned way. I’m just so ole fashioned.) |
3 | Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. And turn your oven down to 350°F. |
4 | Now add your wet ingredients: coconut oil, honey, vanilla, and whisked eggs to the bowl and mix together. |
5 | Then add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips. |
6 | Mix well to incorporate all that goodness. Pour into an 8×8 glass baking dish. |
7 | Bake for 30-35 minutes. |
8 | Let rest to cool a bit. |
source: Jill Bauer from paleomg.com
