Spicy Cinnamon Sweet Potato Brownies

Preheat oven to 400ºF. Prick sweet potatoes all over with the tines of a fork and wrap (individually) in aluminum foil. Place them on a sheet pan and bake on the bottom rack of the oven for 45 minutes to 1 hour or until they can be easily pierced with a toothpick through the foil. Once the sweet potatoes are cool enough to handle remove the aluminum foil and cut awa or peel the skin.

Reduce oven temperature to 350ºF and line the bottom and sides of an 8 x 8-inch baking pan with parchment paper. Place dates in a small bowl and cover with boiling water. Set aside for 5 minutes to soften.

To make the vegan egg replacer, whisk together ground flax with 6 tablespoons of water and set that aside for 5 minutes as well.

Put the peeled sweet potatoes in the work bowl of a food processor and blend for 30 seconds until they are fully pureed. Add dates (along with the water), the flax mixture/vegan egg replacer, and all remaining ingredients. Blend for 1 minute, stopping halfway through to scrape down the sides of the work bowl.

Pour into the pan and bake on the bottom rack of the oven for 50 minutes. Let cool completely before cutting into squares.