Sweet potato brownies
- 500g baked sweet potato (no skin)
- 60g Unflavoured & Unsweetened Huel
- 60g cocoa powder
- 1½ tsp baking powder
- 100g maple syrup
- 1 courgette (optional)
Bake the sweet potato for approximately 1 hour at 220°C / fan 200°C / gas 7. When the texture softens, allow it to cool down.
Turn the oven down to 180°C / fan 160°C / gas 4. Line a baking tin with baking paper.
In a large mixing bowl, add the sweet potato and mash.
Add all of the remaining ingredients and mix together.
At this stage you can add the courgette if you wish. This element is optional, but it does add moisture to the dish.
Bake for about 30 minutes. Take out of the oven and cool in the tin. Cut into squares.
To make it extra rich, melt chocolate or cocoa with a little bit of coconut oil and pour over the brownies, and sprinkle with pomegranate seeds.