In college, I liked to have writing paper cram sessions. Ok, I didn’t like having cram sessions but it was an unfortunate side effect of having Procrastination Disorder. I would start my paper at around 7 o’clock the night before it was due, work 12 hours straight, sleep for an hour or two, review my paper and go to class around 10.

It’s crazy, I know. But what can I say? This happened with almost every paper I worked on, especially my sophmore year.

So, needless to say I’m 1. an expert on procrastination and 2. an expert on cram sessions.

I had to tap into that well of knowledge this weekend because my friend Rachel from Rachel Robin’s Nest and I decided it would be a super awesome idea to sign up for a craft fair our work is having. We, of course, were super motivated for the first week, compiling a laundry list of awesome crafts we wanted to do. Well…that was a month ago. On Friday, we had very little to show for a craft fair that is next week.

You know what that means…a cram session was in order! Oh yeah!

So, we got together this weekend and cranked out some serious crafts. And no cram session is complete without sugary fuel. In college, my go to fuel was a ginormous french vanilla cappuccino, like the instant ones that you can get at gas stations. I was addicted.

That doesn’t really suit my taste now so I had to look elsewhere. Ladies and gents, let me introduce you to the seriously chocolaty, fudgy Sweet Potato Brownie.

Fudgy Sweet Potatoadapted from

• 1/4 cup unsweetened cocoa powder
• 1/4 cup whole wheat flour
• 1/4 cup all purpose flour
• 1/4 tsp baking powder
• 1/4 tsp plus 1/16 tsp salt
• 1/2c agave
• 1  tbsp maple syrup
• 1/2 cup pureed sweet potato (directions below)
• 3 tbsp oil
• 2 tbsp milk of choice (I used unsweetened original almond milk)
• 1 1/2 tsp pure vanilla extract
• 1/2 cup vegan chocolate chips

Combine dry ingredients, and mix. Combine wet ingredients, then mix into dry. Pour into a greased pan (it will fill up half an 8×8*). Cook for about 25-30 minutes at 330 F.

*These brownies come out very thin. You could easily double the recipe for a thicker, more traditional brownie. You will have to cook the brownies longer, though. If you follow the link above to CCK’s website, she also gives alternatives for a cakier brownie. Unfortunately, it calls for a lot of artificial sweeteners that I’m skeptical about and that I just don’t have in my house. That’s why I opted for the fudge brownies but feel free to pick the variation you feel most comfortable with.

Sweet Potato Puree

1 large sweet potato

about 1/3 cup water

Cook the sweet potato at 400 F for about 40-45 minutes until it’s soft enough to easily pierce with a fork. Let cook completely. Scoop out the insides into a food process and process until smooth, adding the water when need a little at a time. You shouldn’t need too much water but the liquid helps with the pureeing process.

Add a little dairy free ice cream to make a sundae! I used So Delicious coconut vanilla bean. I have to say I much prefer the So Delicious Ice cream line that is made with soy and not coconut milk. But this sundae still hit the spot after a day of crafting! We are so going to kick that craft fair’s butt!