1 medium raw white sweet potato, peeled and grated (about 2 to 21⁄2 cups)
2 free-range/organic eggs
2 teaspoons good-quality vanilla extract
1⁄2 cup honey
1⁄2 cup extra-virgin olive oil
1 heaped tablespoon baking powder
1⁄2 teaspoon baking soda
1 cup unsweetened cocoa or cacao
2 tablespoons coconut flour
1 Preheat oven to 185°C. Grease a baking tray with a little olive oil.
2 Combine sweet potato, eggs, vanilla, honey and olive oil in a large mixing bowl and stir together until well combined. Add baking powder and baking soda and stir. Add cocoa and mix. Add coconut flour – don’t add more than listed as too much coconut flour will absorb moisture and make brownies drier – and stir well.
3 Pour the mixture into the baking tray and cook for 25–30 minutes.
4 Remove from the oven and cool for 5–10 minutes before carefully removing from the tin – you can cut the cake into quarters and remove it one part at a time if the bottom sticks a little. Allow the cake to cool completely before cutting into 12 pieces.
The Carousel thanks Get Commando Fit by Commando Steve Willis for this recipe, published by Hachette Australia ($29.99)