130g raw sweet potatoes
35g Beverly International Chocolate Muscle Provider
½ tsp baking powder
2 pkts Stevia in the Raw
5g Ghirardelli unsweetened cocoa powder
1 tsp vanilla extract
1/4-1/2c brewed coffee
Spray foil with cooking spray. Seal sweet potatoes & one ice cube in foil packet & bake at 400 degrees for 55 minutes (yes, they’ll burn a little but that’s ok – you want them to caramelize). Leave sweet potatoes sealed in foil pack until they cool (keeping the moisture in the packet will help release the caramelized potatoes from the foil).
Mix together baked sweet potatoes, Muscle Provider, baking powder, stevia, cocoa powder, & vanilla until blended well & no chunks of sweet potato remain. Add in enough coffee to make a pourable batter. Pour mixture into a baking dish sprayed with cooking oil. Put dish in a cold oven & set temperature for 375. Bake for approximately 25 minutes.
Eat the whole thing! It’s one serving for your meal! If you want to share or save some for later, just split the macros below. You can make this with as little as 125g of sweet potatoes or as much as 175g. More or less than that and it tastes a little starchy or the consistency is a little lacking.
OFF-SEASON YOU CAN ADD A LITTLE MORE FUN:
Add 15g Ghirardelli semi-sweet chocolate chips to the batter be-fore baking and top with fat free whipped cream.
I’ve made 4 batches at the same time when traveling and just cooked them all in a 9×16 pan. Then did my best to cut them into 4 EQUAL serving days (refrigerate unused portions). You’ll be testing your willpower with this approach, however, trying not to mooch some from the next day because they’re that good!!!