Peel and dice the sweet potato and boil in water until soft. Drain well and let it steam dry briefly so the purée isn't too wet.
Preheat the oven to 180 °C (160 °C fan) and line a small baking tin with baking paper. That way the brownies come out of the tin cleanly later.
Blend the sweet potato, Medjool dates, virgin coconut oil and Ceylon cinnamon until creamy. The mixture should be smooth and evenly sweet.
Add the oats and unsweetened cocoa powder and blitz only briefly. You want a thick, sticky brownie batter.
Spread the batter into the tin and bake at 180 °C for 25–30 min, until the edges are set and the middle still looks slightly soft. Then leave to cool completely and firm up in the fridge.
Cut into squares and serve well chilled. That keeps the brownies especially moist and makes them easiest to cut.
Good to know
These brownies are soft, chocolatey and honestly good. They taste rich and moist without being heavy. Exactly the kind of sweet thing you like to nibble cold from the fridge.
Swaps
Medjool dates → date paste made from dates only (often easier to work with, also provides natural sweetness and fibre); oats → oat flour (same base, more even result); virgin coconut oil → mild olive oil (more monounsaturated fats); Ceylon cinnamon → vanilla extract (milder flavour, if cinnamon doesn't agree with you).
Allergens
Contains oats (gluten, unless labelled gluten-free). Usually suits children well in small pieces, given the dense texture and sweetness; fine in pregnancy with fresh, hygienically handled ingredients. Contains: gluten (oats).
