100 g Unsalted butter
200 g Dark chocolate; chopped
200 g Sweet potato; baked, flesh
-scooped out
125 g Brown sugar
2 md Eggs
2 ts Vanilla extract
100 g Plain flour
1/2 ts Baking powder
100 g Pecans; chopped
Here, I add some extra chopped chocolate pieces to the mix right at
the end, but if you want to reduce the fat levels even further, stir
in the same weight of dried blueberries or sour cherries instead.
Line an 18 cm square tray-bake tin (or similar) with nonstick paper or
foil, and heat the oven to 180°C (160°C fan-assisted)/350°F/gas
mark 4.
Melt the butter in a saucepan, then add 125 g of the chocolate and
stir until that's melted, too. In a bowl, beat the sweet potato flesh
with the brown sugar until almost smooth, then mix in the butter and
chocolate. Add the eggs and vanilla, beat until thick, then stir in
the flour and baking powder until evenly combined. Fold in the pecans
and remaining chocolate, then spoon into the tin, smooth the top and
bake for about 20-25 minutes, until barely cooked but still a bit
soft under the crust. Leave to cool completely in the tin before
slicing.
