Sweet Potato Brownies

2 medium-large sweet potatoes (about 10 ounces each)

14 Medjool dates, pitted

¾ cup plus 2 tablespoons ground almonds (about 3 ounces)

4 tablespoons raw cacao powder (see note)

3 tablespoons maple syrup

Pinch of salt

Heat the oven to 350 degrees. (300 degrees for convection ovens.) Line a 7-by-11-inch pan with parchment paper.

Peel the sweet potatoes. Cut them into chunks and place them in a steamer for about 20 minutes, until they become really soft. Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the dates and the rest of the ingredients. Blend until a smooth, creamy mix forms.

Place the mix into the prepared pan and cook for 20-30 minutes, until you can pierce the brownies with a fork and bring it out dry. Remove the dish from the oven allow it to cool for about 10 minutes. This is really important, as the brownies need this time to stick together.

Serves 10 to 12.

Cook's note: Conventional cocoa powder can be substituted.

Nutrition values per serving (based on 10): 186 calories (22.3 percent from fat), 4.6 g fat (0.5 g saturated), 37.7 g carbohydrates, 4.8 g fiber, 28 g sugars, 3.2 g protein, 0 cholesterol, 39 mg sodium.

"Deliciously Ella" by Ella Woodward (Scribner, 2015)