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Sweet potato brownie

Makes 10 brownies

2 medium to large sweet potatoes (600g)

2/3 of a cup of ground almonds (80g)

1/2 a cup of buckwheat or brown rice flour (100g)

14 medjool dates

4 tablespoons of raw cacao

3 tablespoons of pure maple syrup

a pinch of salt

Start by pre-heating the oven to 180C, then peel the sweet potatoes. Cut them

into chunks and place into a steamer for about twenty minutes, until they

become really soft.

Once they are perfectly soft and beginning to fall apart remove them and add

them to a food processor with the pitted dates this will form one of the

sweetest, creamiest, most delicious mixes ever!

Put the remaining ingredients into a bowl, before mixing in the sweet potato

date combination. Stir well.

Place into a lined baking dish and cook for about twenty minutes, until you can

pierce the brownie cake with a fork bringing it out dry. Remove the tray and

allow it to cool for about ten minutes this is really important as it needs

this time to stick together! Remove the brownies from the tray, leaving it

another few minutes before cutting them into squares then dig in and enjoy!