Preheat oven to 185 °C (365 °F), make sure the oven has heated up before you put in the brownies in.

Combine grated sweet potato, eggs, vanilla, honey and coconut oil oil in a large blender / food processor and mix together until well incorporated.

Then transfer to a bowl and add cacao powder, baking powder and baking soda and stir.

Finally add coconut flour.

Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.

Allow to sit for 5 mins and determine whether you need to add a little more coconut flour - do it little by little as I can quickly dry out the brownies.

Once combined, pour the mixture into a baking tray lined with greased baking paper.

Add nuts or any extras you might want to use.

Cook for 25-30 minutes.

Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake from the tin.

Cut them into squares and dust with a little cacao powder or melt some dark chocolate in a bowl over boiling water or in a microwave and drizzle it over the top.

Serve with raspberries or strawberries and maybe some fresh cream, natural yoghurt or coconut yoghurt to be extra decadent.