Don’t be put off by the main ingredient in these brownies! You can barely taste the sweet potato at all, and it makes for one of the moistest, most delicious brownies I’ve ever eaten. I think half the tray was eaten before I could even ask if they tasted good.. that’s how good they were! But don’t be fooled by the ‘healthy’ title.. they are still required to be eaten in moderation… 

Who am I kidding.. eat them all before anyone else does!

You Will Need
For the Brownie
600 Grams peeled & grated sweet potato
2 Eggs
125 Grams Dairy Free Butter, melted
125 Grams Brown Sugar
1/3 Cup Cocoa Powder
1 Teaspoon Vanilla Essence
2 Teaspoons Gluten Free Baking Powder
1/2 Cup Tapioca/Arrowroot Flour
For the Icing
1 Cup Icing Sugar
1/2 Cup Cocoa Powder
3-4 Tablespoons Water (you may need more or less)

Preheat the oven to 180 degrees celsius and line a brownie pan with baking paper. 
Place the grated sweet potato, egg, melted butter, sugar, cocoa powder and vanilla essence into your food processor. Blend until the mixture is smooth and free of lumps.
Add the baking powder and tapioca flour and blend until just combined. Try to not over mix!
Pour the mixture into your prepared pan and smooth. 
Place in the oven and bake until a toothpick inserted in comes out clean. (approximately 30 – 40 minutes)
Let the cake cool in the pan, then remove and place on wire rack to cool completely.
Once completely cooled, mix together your icing sugar, cocoa powder and 1 tablespoon at a time of the water. The goal is to make a running/pourable icing that you can spread over the top of the brownies.