Low-fat sweet potato brownies

Ingredients

• 100g/3½oz low fat spread
• 100g/3½oz dark chocolate, min 70% cocoa solids
• 200g/7oz baked sweet potato flesh
• 100g/3½oz brown sugar
• 2 free-range eggs
• 1 tsp vanilla essence
• 50g/1¾oz dried sour cherries or cranberries
• 100g/3½oz plain flour
• ¼ tsp baking powder
• 75g/2¾oz walnuts, broken into pieces

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Line an 18cm/7in square baking tin with baking parchment.
2. Melt the butter in a saucepan over a low heat. Remove from the heat, and add the chocolate. Stir and melt the chocolate in the residual heat.
3. In a mixing bowl, mix the sweet potato flesh with the brown sugar until smooth and well combined.
4. Pour the butter and chocolate mixture into the sweet potato and sugar. Mix together well.
5. Add the eggs and vanilla and mix thoroughly until thick.
6. Stir in flour and baking powder until evenly combined, then fold in cherries and walnuts.
7. Spoon the brownie mixture into the prepared tin and smooth the top. Bake for 20-25 mins until just cooked, but still soft under the crust.
8. Remove from the oven and leave to cool completely in the tin before cutting into portions.

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