These brownies are super yummy, super moorish and yet somehow still good for you! 
Ingredients:
600g of sweet potato, peeled and chopped
100g brown rice flour, or an alternative free-from flour
80g ground almonds
6 heap tbsp. raw cacao powder
18/20 large dates, pitted
4 tbsp. maple syrup
1 pinch of Himalayan or sea salt
Directions:
1. Preheat the oven to 180C.
2. Place potatoes in a steamer and steam until soft, roughly 15/20 mins.
3. Place the dates in a food processor and process until well chopped up.
4. Add the rest of the ingredients, including to sweet potato mix to the food processor and process smooth.
5. Pour the mixture into a greased or lined tray and bake in the over for roughly 20 mins (until firm but still bouncy to touch).
6. Allow the brownies to cool before removing from tray and cutting into pieces.
