Step 1

Wash and peel the purple sweetpotatoes.

Step 2

Cut the sweetpotato into evenly sized cubes, and place them in a pot, covering them with cold water. 

Step 3

Bring the water to a boil, then simmer for 25–30 minutes until very soft.

Step 4

Drain, reserving a small amount of the cooking water.

Step 5

Transfer the cooked sweetpotatoes to a blender.

Step 6

Blend until completely smooth, adding a little reserved water if needed for a smooth consistency. 

Step 7

Preheat the oven to 180°C and line a baking tin with parchment paper.

Step 8

Gently melt the butter with milk chocolate, stirring until smooth.

Step 9

In a separate bowl, whisk the eggs and sugar together until pale.

Step 10

Stir in the purple sweetpotato purée and vanilla extract.

Step 11

Slowly fold in the melted chocolate mixture.

Step 12

In a separate bowl, sift together the flour, baking powder, and spices.

Step 13

Fold dry ingredients into the batter until combined.

Step 14

Pour the batter into the tin and smooth the top.

Step 15

Bake for 30–35 minutes until set but still slightly fudgy inside. Make sure to allow the brownies to cool before slicing.