(makes approximately 14 brownies) 1 medium sweet potato (250g) 1 and 3/4 cups pecans; 2 tsp cinnamon; 2 tbsp maple syrup; 2 tbsp coconut oil; 5 tbsp cacao powder; 8 tbsp date syrup; METHOD. Once cool enough to handle, scoop out 2 cups (500 mL) of the flesh and discard the skin. Move to one side of pan and wrap the parchment paper over top to steam. Sweet Potato Brownies. Let steam for 5 minutes. Place in a larger mixing bowl, then beat until mashed and fairly smooth. Pre-heat the oven to 180C. To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Soufflé: In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 1 minute, until combined.Add in the sweet potato, eggs, milk, vanilla, cinnamon, and salt and continue mixing for 1 – 2 minutes until smooth. Ingredients: 1 cup butter, softened 2 cups sugar 1 1/2 cups flour 1 tsp salt 4 eggs 2 tsp vanilla 2 cups grated raw sweet potatoes 1 cup chopped pecans Glaze: 1 cup powdered sugar 2 tbl butter, melted 2-3 tbl milk Instructions: Preheat oven … Coat a 2- quart baking dish with nonstick spray. Add to a parchment-lined baking sheet. Set aside. https://www.allrecipes.com/recipe/238696/sweet-potato-brownies Preheat oven to 350°F. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Place the sweet potatoes in the microwave and cook on high for 7 to 10 minutes or until completely softened.