These gluten-free chocolate sweet potato brownies are delicious, nutritious and allergy friendly.
Peel the sweet potatoes and cut into 2-inch pieces. Add to filtered water in a large saucepan and bring to a boil. Cook until the sweet potatoes are fork tender. Drain them and let cool a bit. Either mash with a fork or mixer.
Let bananas ripen until almost black, then peel and freeze them in 1 cup containers so that you always have ripe banana on hand.