Sweet potato, date and cranberry brownies
450g cooked and peeled sweet potato (see note)
50g pitted dates, soaked in hot water for 15 minutes, drained.
200g dark chocolate, chopped and melted.
50ml rice bran oil.
40g hulled tahini.
160g brown sugar.
150g dried cranberries.
pinch flaked sea salt.
icing sugar, to dust.
thick cream, to serve.
Preheat the oven to 190˚C, Gas 5.
Line a 21 cm square tin with baking paper, leaving the sides overhanging.
Blend the sweet potato and drained dates until smooth.
Add the melted chocolate, oil and tahini and mix until well combined.
Whisk the eggs and sugar until thick, pale and doubled in volume.
Gradually add the chocolate mixture and whisk slowly to combine.
Fold in the cranberries before pouring the batter into the lined tin and sprinkling with the pecans and sea salt.
Bake for 40-45 minutes.
Remove from the oven and allow to cool. Dust with icing sugar and serve with thick cream.
Roast about 500g whole unpeeled sweet potatoes 180˚C , Gas 4 for 45 minutes or until tender. Allow to cool before peeling to produce the 450g softened potato flesh.