I love making this healthy, high protein, grain-free treat for my children as an after school snack during the winter months. It is also the perfect holiday dessert served with a dollop of Whipped Coconut Cream. The smell is intoxicating while it is baking. Serve with apple or pear slices and warm spice tea.
Preparation Note
You can prep the cooked sweet potatoes ahead of time by making extra the night before. Try this recipe for Baked Sweet Potatoes, which also have an option for saving time by using an Instant Pot!
Ingredients
1½ cups
creamy roasted almond butter
½ cups
cooked
sweet potatoes
¼ cups
blackstrap molasses
¼ cups
maple syrup
2 large
eggs
1 teaspoons
baking soda
½ teaspoons
sea salt
1 tablespoons
cinnamon
2 teaspoons
ground ginger
¼ teaspoons
ground nutmeg