Dan Lepard's sweet potato brownies

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.

100g unsalted butter

200g dark chocolate, chopped

200g baked sweet potato, flesh scooped out

125g brown sugar (any sort)

2 medium eggs

2 tsp vanilla extract

100g plain flour

tsp baking powder

100g chopped pecans

Line an 18cm square tray-bake tin (or similar) with nonstick paper or foil, and

heat the oven to 180C (160C fan-assisted)/350F/gas mark 4.

Melt the butter in a saucepan, then add 125g 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.