Ingredients

• 450 g cooked and peeled sweet potato (see note)
• 50 g  pitted dates, soaked in hot water for 15 minutes, drained
• 200 g dark chocolate, chopped and melted
• 50 ml rice bran oil
• 40 g hulled tahini
• 3 eggs
• 160 g brown sugar
• 150 g dried cranberries
• 150 g pecans
• pinch flaked sea salt
• icing sugar, to dust
• thick cream, to serve

Instructions

Cooling time: 30 minutes

1. Preheat the oven to 190C. Line a 21 cm square tin with baking paper, leaving the sides overhanging.
2. Place the sweet potato and drained dates in a blender and blitz until smooth (or use a stick blender). Transfer to a large bowl. Add the melted chocolate, oil and tahini and stir until well combined.
3. Whisk the eggs and sugar in an electric mixer fitted with the whisk attachment until thick, pale and doubled in volume. Add the chocolate mixture and whisk slowly to combine. Fold in the cranberries. Pour the batter into the lined tin, then dot the pecans over the top and sprinkle with sea salt. Bake for 40 45 minutes or until set and slightly crackly on the top. Remove from the oven and allow to cool. Dust with icing sugar and serve with thick cream.

Note:

Roast the whole unpeeled sweet potatoes 180C for 45 minutes or until tender. Remove from the oven and stand until cool enough to handle, then peel. You will need 450 g cooked sweet potato for this recipe.