Ingredients

The following ingredients have 4 Servings
  • 1 cup+1tbsp sweet potato puree (8.11oz)
  • ⅔ cup maple syrup
  • 1 cup all-purpose/plain flour (4.23oz)
  • ½ teaspoon baking powder
  • 4 tablespoons cocoa/cacao powder
  • 4.59 ounces dark chocolate, dairy free (broken into small, similar size pieces)
  • ⅓ cup sugar
  • 2 large eggs
  • ½ cup less 1tbsp vegetable oil
  • ⅔ cup pecans (2.82oz, roughly chopped)

Instruction

  • Bake the sweet potato (unpeeled) in the centre of the oven at 400 F/ 200 C/ gas mark 6 for 30-40 minutes, until fork tender. Remove from the oven, peel and scoop out the pulp. Puree with the maple syrup and set aside.
  • Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm square baking pan and line with parchment paper. Set aside.
  • In a large bowl combine the flour, baking powder and cocoa powder. Stir using a whisk removing any lumps and set aside.
  • Beat together the eggs, sugar and oil for 2 minutes until fluffy and pale. Whisk in the sweet potato/maple syrup puree.
  • Place the chocolate in a small bowl and microwave until 80% melted. Remove from the microwave and stir to melt completely. Gradually add into the batter folding in until well combined. Stir in the pecans.
  • Add the flour mixture into the batter and stir just to combine. Pour the mixture into your baking pan and smooth out the top with a spatula. Bake in the centre of the oven for 28 minutes.
  • Remove from the oven and set aside for 15 minutes. Lift out of the pan with the paper and place on a rack to cool completely. Enjoy!