Sweet potatoes make these sugar-free brownies moist, delicious and sweet. Once you've tasted these, you'll be wanting to bake them again and again!
Ingredients
150 ml (5 fl oz) olive oil, plus extra to grease cake tin
175 g (6 oz) sweet potatoes, coarsely grated
100 g (3 1/2 oz) powdered sugar free sweetener (e.g. Swerve or powdered stevia)
50 g (1 3/4 oz) cocoa powder (sugar free)
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
50 g (1 3/4 oz) ground almonds
2 eggs, beaten
20 g (3/4 oz) walnuts, roughly chopped (optional)
Method
Preheat oven to 180°C (350°F).
Lightly grease a shallow 19 cm (17 inch) square cake tin, then line it with baking paper, snipping into the corners diagonally then pressing the paper into the tin so that the base and sides are lined.
Place all ingredients in a large bowl and mix together well.
Pour the mixture into the prepared tin.
Bake for 20 minutes or until well risen and the centre is only just set.
Leave to cool in the tin for 15 minutes.
Lift out of the tin using the baking paper, then carefully remove the paper.
Cut into 12 brownies to serve.
Tips & Hints
If this recipe is too chocolatey for your taste, reduce the amount of cocoa to 35 g (1 1 /4 oz).