(Recipe) Sweet potato Brownies with Pistachios

1. Prepare your pan:
   Line a brownie tin or baking dish with parchment paper.

2. Cook the sweet potatoes:
   Peel and dice the sweet potatoes. Steam them for about 10–15 minutes until soft, then let them cool slightly.

3. Preheat the oven:
   Set your oven to 160°C (fan oven).

4. Soak the dates:
   Soak 150 g of dates in hot water for 10 minutes. Drain well.

5. Blend the dates and eggs:
   In a food processor (or use a blender or hand mixer), blend the dates with the eggs until smooth and creamy.

6. Make the batter:
   Mash the cooked sweet potatoes in a large bowl with a fork. Add the cacao powder, date mixture, almond flour, a pinch of salt, butter, lemon juice, and baking soda. Mix briefly with a hand mixer — don’t overmix, or the brownies may turn out too sticky.

7. Bake:
   Pour the batter into the lined tin, smooth the surface, and sprinkle with chopped pistachios.

8. Bake for 20–30 minutes:
   Baking time depends on your oven and the thickness of the brownies. Check after 20 minutes by inserting a wooden skewer — if it comes out clean, they’re done!

Tip:

Let the brownies cool before slicing. They’re even better the next day — rich, dense, and full of chocolatey goodness.