Chocolate and sweet potato brownies recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C, and line a 20cm square baking tin. Put the sweet potato in a heatproof bowl with 1 tbsp water, cover and microwave on high at 800W** for 3 mins until soft. If it’s not, continue to cook in 30-sec bursts until completely soft. Drain, then transfer to a food processor and blitz to a purée, or mash by hand. Spread over a plate to cool quickly.
2. Put the chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally until just melted. Remove from the heat and set aside for 10 mins to cool slightly.
3. Return the sweet potato to the food processor and add the oil, eggs, yogurt, sugar, dates and vanilla; blitz until smooth. Gradually add the cooled chocolate, whizzing until incorporated.
4. Transfer the mixture to a large mixing bowl. Sift over the cocoa and baking powder, then fold in the oat bran, ground and whole almonds, and a pinch of salt until just combined.
5. Spoon into the prepared tin and bake for 20-25 mins until set but still a little soft in the middle. Leave to cool in the tin for 10 mins; transfer to a wire rack. Leave to cool for a few more mins before cutting into squares. They will keep for 2-3 days in an airtight container.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.