Preheat oven to 180C / 355F and line a baking tin with baking paper. *SEE NOTE 5
Add the sweet potato puree (or mash) to a food processor along with the pitted dates. Blend until the dates have broken down and mixed with the sweet potato. (See process picture in post for visual)
Add the sweet potato mixture to a large mixing bowl and add the eggs and honey. Stir until combined.
In a small bowl, combine the cacao, coconut flour and baking powder and mix together. Add this dry mixture to the sweet potato mixture and stir until just combined.
Add the walnuts and give one final stir.
Pour the mixture into the lined baking tin and bake for around 20 - 25 minutes or until you can pierce the brownie with a knife and it comes out clean.
Allow to cool for 10 minutes before removing from the tin.
Once cool cut into squares. (I cut into 25 small squares)
I find baking the sweet potato gives the best result. A potato that weighs around 500g will yield enough mashed potato. Learn how to make sweet potato puree here.
It is important that your dates are soft and plump. If your dates are dry you will need to soak in boiling water, until soft, before blending.
Honey is not suitable for under 1s. It is there for added sweetness only and can be missed out.
Crushed walnuts add a lovely texture and taste. If you are looking to make this nut free you should replace with something that will add texture. Maybe coconut flakes or choc chips.
My tray was 20cm x 20cm (8"x8"), this produced quite thin brownies and I cut them into small squares. If you prefer thicker brownies then you can use a smaller tin / double the recipe but the cooking time may be longer.
Nutritional information is a rough guide only, calculated using an online nutrition calculator.