Preheat the oven to 180 °C (160 °C fan) and line a small tin with baking paper. Let the soft sweet potato flesh cool briefly.
Blend the sweet potato flesh with the maple syrup, peanut butter and vanilla extract until smooth, or mash thoroughly.
Stir in the oats and cocoa powder until you have a firm, even batter. Carefully fold in the chocolate chips.
Spread the batter in the tin and smooth the top. Sprinkle with the pink sea salt crystals.
Bake at 180 °C for 25–30 min, until set but still slightly moist inside. Then leave to cool completely so the brownies firm up.
Cut into pieces and serve. A dollop of natural yoghurt or a little extra peanut butter goes well with them.
Good to know
These brownies are dense, moist and pleasantly chocolatey. The sweet potato makes the batter soft without it feeling heavy. A little sea salt on top, and the contrast is just right.
Swaps
Peanut butter → almond butter (more vitamin E) | Maple syrup → date paste (adds fibre) | Chocolate chips → chopped dark chocolate made without refined sugar (usually fewer additives) | Oats → ground almonds (fewer carbs, more unsaturated fats)
Allergens
Contains peanuts and, depending on the chocolate chips, possibly traces of milk or soya. Suitable for children in small, soft pieces, and no problem during pregnancy as long as all the ingredients are fresh and agree with you. Contains: gluten (oats).
