Sweet Potato Brownie.

Most days when my kids have their afternoon nap, the kettle is on and I’m looking forward to my afternoon treat. Some days it’s sliced banana with peanut butter, but other days, when baking has been on my agenda, it’s something like this. These days are my favourite.

I love the moistness that the sweet potato brings to this brownie, and despite it being quite decadent, it doesn’t make me feel sickly after eating a slice or two (probably due to the nice amount of protein and fibre). It’s a great one for the kids too, mine licked the bowl and then tucked into a slice when it was still warm.

- Renee

Ingredients

250g sweet potato, peeled and cut into 3cm pieces

6 medjool dates

2 tablespoons extra virgin olive oil

1/2 cup maple syrup

2 eggs

1 cup almond meal

2 tablespoons wholemeal flour (spelt or regular)

1 teaspoon baking powder

1/2 cup cacao powder

Pinch salt

1/3 cup dark chocolate chips

Method

Preheat oven to 165 °C. Line a square baking tin.

Cook sweet potato in a saucepan of boiling water for around 10 minutes or until soft. Drain in a colander and leave to steam dry until cool enough to touch.

Add sweet potato to a food processor along with the dates, olive oil, maple syrup and eggs. Blend until a smooth paste forms. Add almond meal, flour, baking powder, cacao and salt, blend until combined.

Remove blade from your processor and stir through the chocolate chips.

Tip into prepared tray, bake for 30-35 minutes (it will still appear very gooey but that's ok). Leave to cool in the tin for half an hour before slicing.

Keep in the fridge for 4 days or the freezer for 3 months.