1 (18 ounce) package frozen sweet potatoes
1/4 cup peanut butter
1/2 cup brown sugar
1/2 teaspoon lemon juice
2/3 cup butter
4 cups dry bread crumbs
1/2 cup semisweet chocolate chips
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch loaf pan.
In a microwave safe bowl or mixing bowl combine the peanut butter, brown sugar, and lemon juice; set aside for later. To the mashed sweet potatoes add 1/4 cup peanut butter, 1/2 cup brown sugar, 1/2 teaspoon lemon juice, 1/4 cup butter, and bread crumbs.
After all of the peanut butter is incorporated add more peanut butter,/brown sugar,/le lye or water, if necessary, until peanut butter is completely absorbed into the mixture. Spread the mixture evenly over the bottom of the prepared pan.
Bake for 25 to 30 minutes, giving the salty sides of the mixture a good mix. Cool completely before serving.
I didn't know using almond flour would make this runnier and healthier. I was skeptical, to say the least. My family wasn't a huge fan of almond flour, to put it mildly. One of the main reasons I chose to use coconut flour was because I didn't have around 4 eggs to work with, which is what I should have had. Turns out that 4 eggs and 1 teaspoon of almond extract won out, which was fine by me, but my husband didn't care for it either. He declared it candy thermometabolism, and I did have to use a bit of almond extract to compensate. Still, definately an easy and delicious dessert-like meal. Baking it longer is probably a good idea, becasue the almond flavor was effective at its core.
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