1 lb. sweet potatoes
½ cup unsweetened cocoa powder
½ cup Premium Gold® Gluten Free Flour
¼ tsp. baking powder
¼ tsp. salt
½ tsp. cinnamon
½ cup unsalted butter (softened)
1 cup sugar
1 tsp. vanilla
1 large egg

Directions:
Preheat oven to 325°.Peel, cube and boil the sweet potato 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 potato is boiled, drain the water. Using an electric hand mixer, puree the sweet potato.

Add the sweet potato to the butter and sugar, mix well.

Add the dry ingredients, mix well.

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).