Fudgey Sweet Potato Brownies // gluten free and nut free

Ingredients: 

• 1 medium sweet potato (equating to 1 cup cooked and mashed/pureed sweet potato)
• ½ cup granulated sweetener of choice, such as coconut sugar or if you currently can't tolerate sugars, things like erythritol (eg Lakanto), xylitol and others will work in this. You choose your venture here. 
• 1 whole egg
• 1 egg yolk
• 5 tbsp cacao powder
• ½ cup melted coconut oil 
• 3 level tbsps coconut flour
• Pinch of salt
• 1 tsp vanilla essence or vanilla powder
• ½ tsp baking powder
• Optional: 1/3rd cup chocolate chips or chopped chocolate
  

Method:

1. Preheat oven to 200 degrees celsius. Peel the sweet potato and chop it into medium to large pieces.

2. Line a large baking tray with baking paper, and scatter the sweet potato. Place the tray in your oven to bake for 45 minutes to an hour, or until you can easily stab one with a fork!

3. Remove from the oven and set aside to cool slightly (just enough to not cook the eggs in the mixture!).

4. Turn the heat down to 180 degrees celsius.

5. Whisk together the egg yolk, whole egg and chosen sweetener until creamy, fluffy and silky. Set aside this egg mixture. 

6. In a separate or the same blender keeping the egg mixture aside, blend together the 1 cup of the cooked sweet potato (pack/mash into a cup), coconut flour, cacao powder, coconut oil, vanilla and salt until as smooth as you can make it.

7. Add in the egg mixture and gently mix or blend it through on low and only for 30 or so seconds. This is to allow the egg yolk mixture to keep its fluffiness.

8. Add in the optional chocolate pieces leaving some aside to scatter on top, and gently mix them through (without blending).

9. Line a loaf tin with baking paper, and scoop out the thick mixture into the tin. Scatter with the remaining optional chocolate pieces.

10. Bake at 180 degrees celsius for 30-35 minutes, or until it is slightly crisp on the outside and semi soft in the centre. 

11. Allow to cool slightly, and enjoy! We prefer this at warm-room temperature. You can serve it alone or with some berries, ice-cream, pure cream or a chocolate ganache or icing.

12. Enjoy!