Sweet Potato Brownies

Ingredients

• 300 g Sweet potato puree ((350g unpeeled weight))
• 75 g Dates (dried, chopped finely)
• 50 ml Boiling water
• 100 g Coconut oil (melted)
• 125 ml Maple syrup
• 1 tsp Vanilla extract
• 3 Eggs (large)
• 175 g Plain flour
• 1 tsp Baking powder
• 60 g Cocoa powder
• 40 g Dark chocolate (melted)

Instructions

1. 1

   Make the sweet potato puree by peeling the sweet potato and chopping into chunks. Boil until tender, around 20 minutes. Mash with a fork or for a smoother texture use a blender. Set aside to cool, or put in the fridge to cool faster

2. 2

   Put the finely chopped dried dates into a bowl and cover with the boiling water. Set aside to cool, the dates will soak up the water and plump up

3. 3

   Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line 8 inch square tin

4. 4

   Melt the coconut oil in a pan on a low heat. In a bowl whisk together the coconut oil with the maple syrup

5. 5

   Then whisk in the eggs and vanilla extract

6. 6

   Whisk or stir in the sweet potato puree and the date and water mixture

7. 7

   Whisk in the plain flour, baking powder and cocoa powder

8. 8

   Pour the mixture into the tin, try and level out the top as much as you can, and bake for 30 minutes

9. 9

   Leave to cool fully. Melt the dark chocolate and drizzle all over the brownies to decorate

10. 10

    Store in the fridge for 5 days, or you can freeze them and defrost as needed