Prep 00:30 Cook 00:15 Makes Serves: 12 makes Source 28bysamwood.com
Preheat oven to 180ºC.
Chop sweet potato into small cubes and place on a roasting tray in the oven. Roast for 20 minutes, or until soft when pricked with a fork.
Allow the sweet potato to cool for 10 minutes and measure out one cup of cooked potato.
Place all ingredients, including the cooled sweet potato, into a large mixing bowl and mix until all ingredients are just combined.
Pour mixture into a well greased baking tin.
Bake for 20 minutes or until the brownie is cooked through.
Allow to cool before slicing. Brownie will keep for up to five days in the fridge in an airtight container, or up to two months in the freezer.
Energy 883kj Calories 211cal Protein 7g Fibre 3g Fat 14g Saturated Fat 5g Carbs 15g Sugar