This is a recipe of Angela’s and it is one of those highly adaptable recipes, so play until you get it how you like it best. We’re still playing, but my kids love them. I’ve been experimenting with adding some Restore too. So far, I’ve done ¼ C Restore in place of part of the flour and it has worked great. I’ve also used some different flours for fun.

4-6 medium sweet potatoes (for 3-4 C after baking)
2 tablespoons butter (softened or melted)
2 large eggs
1 teaspoon alcohol free vanilla extract
1/4 teaspoon alcohol free maple flavoring
1 cup oat flour
1 cup brown rice flour
2 teaspoons baking soda
1 teaspoon cinnamon or pumpkin pie spice blend

Bake sweet potatoes until soft, let cool, and take off skins. Place sweet
potatoes, butter, eggs, vanilla, and maple flavoring into food processor and
whizz it all up until well combined. In separate bowl combine flours, baking
soda, and spice, whisk to blend well. Pour wet ingredients into dry and mix to
fully combine. Spread in a well-greased baking dish and bake at
350 until tooth pick inserted comes out clean (or mostly clean). Baking time
depends on what size dish I put it in, but usually around 30 or 40 minutes. Cut
into squares and enjoy 🙂