ㅤㅤ┈ᯓ𖹭 recipe testing is complete 🗣 i've been stress baking again (wbk) the past 2 months and i have been hyperfixated on these baddd. the first couple times i made them weren't perfect but now at my fourth go around i've got this shit down to a science so i figured it's time to post so i don't forget what i did. ㅤㅤ the original recipe i found online was good but it didn't cover how important texture is during the mixing process and it also didn't add espresso which i think is Essential here if you don't want the nut butter to steal the show and become the only thing you can taste. ㅤㅤ ┈ᯓ𖹭 𝒓𝒆𝒄𝒊𝒑𝒆 ㅤ✸ 10 oz of sweet potato ㅤ✸ 1/2 cup maple syrup (or to taste) ㅤ✸ 1/2 cup nut butter ㅤ✸ 1/2 tbsp olive oil ㅤ✸ 1 tbsp vanilla extract or paste ㅤ✸ 1/4 cup dark dutch processed cocoa powder ㅤ✸ 1 tbsp instant coffee powder ㅤ✸ 1/4 cup flour ㅤ✸ 1 tsp baking soda ㅤ✸ 1 tsp baking powder ㅤ✸ 1 tsp salt ㅤ✸ 1 cup chocolate chips (or desired amount <3) ㅤ𝟷. cook your sweet potato whichever way your ㅤ ㅤheart desires but make sure it is compleeeetly ㅤ ㅤcooked. zero firmness in sight. after it's been ㅤ ㅤcooked, peel it and run it through a blender or ㅤ ㅤfood processor with the maple syrup to make ㅤ ㅤit completely smooth. you can do it by hand if ㅤ ㅤyou really want to but trust me the baby food ㅤ ㅤconsistency is what you need here. no ㅤ ㅤclumps!! ㅤ𝟸. once your sweet potato and maple syrup have ㅤ ㅤbeen combined it's really just wet ingredients ㅤ ㅤthen dry. start by heating up the peanut butter ㅤ ㅤfor about 20-30 seconds in the microwave so ㅤ ㅤit's completely smooth before adding it in ㅤ ㅤalong with the olive oil and vanilla extract. ㅤ ㅤ(note: if you're doubling the recipe you do Not ㅤ ㅤneed to double the amount of olive oil. i found ㅤ ㅤit to be perfectly moist with just the one ㅤ ㅤtablespoon.) ㅤ𝟹. now it may feel tedious and annoying but you ㅤ ㅤgotttta sift in the dry ingredients. either with a ㅤㅤsifter or just a strainer, sift in the rest of the ㅤ ㅤingredients, folding to combine, saving the ㅤ ㅤchocolate chips to add in last. i haven't tried it ㅤ ㅤyet but i bet these would be good with ㅤ ㅤhazelnuts added in also. ㅤ𝟺. scoop onto a baking sheet and bake at 350°F ㅤㅤor 180°C for 20 minutes. the amount of time ㅤㅤwill be dependent on the size of scoops you ㅤㅤchoose to do. i do the 1 tablespoon scoops and ㅤㅤ20 minutes is perfect but you may need to go ㅤㅤlonger if you choose bigger. recipe source: adapted from iris kendall's recipe but changed so much it may as well be my recipe now 🥀