Step 1

Microwave the sweet potato until soft (if there isn’t a setting on your microwave for “potato” then heat at 70% for 3 minutes and test with a fork. If the fork goes all the way through easily then the potato is done, if not then microwave for another minute and test, and so on until potato is soft)

Step 2

In a food processor blend until: The cooked sweet potato (without the skin), dates, ¼ cup of natural peanut butter, 2 TBS of maple syrup of agave, and the cacao

Step 3

Press into a muffin tin, leaving a divot in the middle of each brownie for the filling. If there are any sections of the muffin tin left empty, fill them with an inch of water

Step 4

Bake on 325 degrees for 25-30, or until brownies hold their shape. It’s okay if they are still a bit soft, cooling will help to solidify them. Let cool, and then place in refrigerator until they are cooler than room temperature

Step 5

While brownies are baking, whip together (with an electric mixer) the cooled coconut cream, the remaining peanut butter (3 or more TBS), and the remaining syrup (2 TBS) until stiff. Taste, and add more peanut butter if you desire

Step 6

Fill cooled brownies with cream filling

Step 7

Dust with cinnamon

Step 8

Let cool in refrigerator overnight

Step 9

Enjoy cold!