Makes 16 brownies
4 Syns per brownie


2 large brown-skinned sweet
potatoes (about 500g), peeled and diced
100g porridge oats
3 level tbsp sweetener
1 medium egg
12 dried medjool dates, stoned and roughly chopped
2 level tbsp low-fat spread
6 level tbsp cocoa powder (or raw cacao powder, available in larger supermarkets)
16 raspberries
½ level tsp icing sugar, to dust


Preheat your oven to 180°C/fan 160°C/gas 4 and line the base and sides of an 18cm square loose-bottomed cake tin with non-stick baking paper.
Microwave or steam the sweet potatoes for 10 minutes or until tender (use a steamer or put them in a covered colander placed over a saucepan of boiling water and steam over a high heat). Leave to cool slightly.
Put the oats into a food processor and blitz until you have fine crumbs. Add the sweetener, egg, dates, spread, cocoa powder, cooked sweet potatoes and a pinch of salt, and whizz to a thick, smooth paste. Pour into the prepared tin, level the surface and carefully poke in the raspberries (placing them so that each brownie will get 1 raspberry). Bake for 35 minutes then leave to cool in the tin.
Turn out on to a board then peel away and discard the baking paper.
Cut into 16 squares and dust with the icing sugar to serve.