A twist on a classic, this is a healther version of brownies using sweet potatoes. They add slow-release energy and a great texture, and they don't overpower the taste.
6 people30 minutes15 minutes
sifted, plus extra for dusting
2 - Eggs
peeled and grated
Preheat the oven to 180oC/gas mar 4. Line a square 25cm x 25cm baking tin with non-stick baking paper.
Combine the eggs, grated sweet potato, melted coconut oil, honey and vanilla extract in a large mixing bowl and stir together until they are well mixed.
Add the cacao powder and baking soda and stir. Finally, fold in the coconut flour until just combined.
Pour the batter into the lined baking tin and cook for 25 to 30 minutes, until a skewer inserted into the centre comes out clean and dry. Cool on a wire rack for 5 to 10 minutes before carefully removing the brownies from the tin.
To serve, cut into squares and dust with a little cacao powder. Or you could melt some dark chocolate and drizzle it over the top. Serve with a dollop of Greek yoghurt.