Sweet potato brownies... nom nom nom

I've tried making these in Manchester before, but they seem to be tastier here! Probably because of the different type of sweet potato I used. We only get the white fleshed ones here in Mauritius and they work great in this recipe!
These are NOT NICE WARM, they actually taste nicer the next day and even yummier frozen! I always have a few little chunks of this in my freezer when I want something sweet to nibble on :). These are like a cross between brownies and cake, if you want something more indulgent, definitely make Aubergine chocolate cake!

SWEET POTATO BROWNIES/CAKE SQUARES

• 1 large sweet potato, cooked and mashed ( I used 4 mini ones- to end up with about 200 g of mashed puree)
• 3 tbsp of honey
• 3 tbsp of coconut oil, melted
• 1 tsp vanilla
• 2 tbsp of cocoa
• 3 tbsp of coconut flour (I'm sure these would work as well with almond meal)
• 3 eggs, whisked
• Half a tsp of baking powder
• Half a tsp of cinnamon
• pinch of salt
• OPTIONAL: cocoa nibs or dark choc chips

1. Preheat your oven to 170 degrees Celsius.
2. Cook your potato till soft (bake, microwave, boil.. any way will do!), peel and puree.
3. Stir in all the wet ingredients: honey, coconut oil, vanilla and eggs. (Try your batter at this stage and decide if you'd prefer to add some more honey- it does become less sweet as it bakes).
4. Fold in the dry ingredients: coconut flour, cocoa, cinnamon, baking powder, salt and choc chips if using.
5. Pour the batter into a well greased and floured glass dish and bake for 25-30 minutes.
6. Leave to cool (and perhaps freeze!) and preferably enjoy with some yogurt, fruit sauce, peanut butter etc..

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