I really like this recipe I have made it twice in that many weeks. I used 2 sweet potatoes which was closer to 2 cups, 6 tablespoons of cocoa, and 2 eggs. I used sunflower seed butter instead of cashew butter only because sunflower seed butter is less expensive. The brownies came out too moist but tasted very delicious. I wondered if I should have cooked it longer than the recommended time to dry it out. However, the next day they had dried out a bit more making the texture much closer to brownies made with flour. This recipe is a keeper. I would only recommend making them the day before serving.