chocolate and sweet potato brownies

Serves: 8

Ingredients:
40ml light olive oil
1 medium sweet potato (about 250g), peeled and cut into 2cm chunks(steamed)
95g dark chocolate, chopped
2 medium eggs
85g low-fat natural yoghurt
100g brown sugar
60g medjool dates, pitted and chopped
1½ teaspoons vanilla essence
25g cocoa powder
½ teaspoon baking powder
60g oat bran
40g ground almonds
25g whole skin-on almonds, chopped

Method:
preheat the oven to 160°c, and line a 20cm square baking tin.  transfer sweet potato to a food processor and blitz to a puree.
put the chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally until just melted. remove from the heat and set aside for 10 mins to cool slightly.
return the sweet potato to the food processor and add the oil, eggs, yogurt, sugar, dates and vanilla; blitz until smooth. gradually add the cooled chocolate, whizzing until incorporated.
transfer the mixture to a large mixing bowl. sift over the cocoa and baking powder, then fold in the oat bran, ground and whole almonds, and a pinch of salt until just combined.
spoon into the prepared tin and bake for 20-25 mins until set but still a little soft in the middle. leave to cool in the tin for 10 mins; transfer to a wire rack. leave to cool for a few more mins before cutting into squares.