Sweet Potato & Coconut Brownie
Sweet Potatoes (1 medium sized)
Eggs (2 average sized)
Honey (1/3 cup)
Coconut Oil (4 tablespoons melted)
Cocoa Powder (1/2 cup)
Desiccated Coconut (3 tablespoons)
Bicarbonate Soda (1 level teaspoon)
Baking Powder (1 level teaspoon)
Preheat the oven to 185 °C (365 °F), making sure the oven is hot before you put the brownies in.
Line a baking tray with lightly greased baking paper. I used a 9″/23cm square tin.
Combine the grated sweet potato, eggs, vanilla, honey and coconut oil in a large mixing bowl and stir together until well incorporated.
Then, add the cacao powder, baking powder, baking soda and desiccated coconut and mixed well
Once combined, pour the mixture into a baking tray and pop in the oven.
Cook for 25-30 minutes.
Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake from the tin.
Cut into squares and dust with a little extra cacao powder or melt some dark chocolate in a bowl over boiling water or in a microwave and drizzle it over the top.