3 tbsp of tapioca starch or an additional tbsp coconut flour
3 tbsp coco powder
CHOCOLATE TOPPING
2 cups chocolate chips
candy cane (optional)
1 cup coconut milk
2 tsp peppermint extract
Instructions
First poke holes in 2 large sweet potatoes and cover in foil and bake sweet potatoes at 450 for 1 hour or until very soft and blend in blender with the coconut oil till smooth. Mix in the rest of ingredients and bake for 25-35 minutes at 350* in greased 9×13 pan. You can add 1 cup chocolate chips if you want it more chocolatey. For the chocolate topping (optional) heat 1 cup dark chocolate chips with ⅔ cup light coconut milk and 2 tsp peppermint extract. Pour on top of baked brownies and let cool. Sprinkle crushed peppermint candy on top just before serving.
Recipe by little coconutty at http://littlecoconutty.com/2015/12/peppermint-sweet-potato-brownies.html