Cook the sweet potatoes until soft and blend to a smooth purée. Leave to cool briefly so the batter comes together evenly.
Mix the sweet potato purée thoroughly with the cocoa powder, maple syrup, coconut oil and salt. Keep stirring until the mixture is dark and creamy.
Roughly chop the oats or give them a quick blitz, then fold them into the batter. Leave the mixture to stand for a few minutes so the oats can soften a little.
Press the batter into a tin lined with baking paper and smooth the top. Bake at 180 °C (160 °C fan) for 20–25 min, until the top is set and the middle still feels slightly soft.
Leave the brownies to cool completely before cutting. This makes the texture denser and more fudgy.
Cut into small pieces to serve. Enjoy as they are or briefly chilled.
Good to know
When you want something dense and moist in the middle, this is the recipe. The brownie is simple, chocolatey and pleasantly soft. The kind of cake that tastes almost better straight from the fridge.
Swaps
Maple syrup → date paste (adds fibre). Coconut oil → olive oil (mainly monounsaturated fats). Oats → ground almonds (brings vitamin E and more fat, with fewer carbs; contains tree nuts). Sweet potatoes → pumpkin purée (similar texture, milder flavour).
Allergens
Contains gluten (oats) unless labelled gluten-free. Usually fine for children if the pieces are soft and cut small; in pregnancy the ingredients are everyday ones and fine, as long as everything is handled hygienically and baked through.
