Ingredients

• 1 medium orange sweet potato (400g), chopped coarsely
• 180g dark chocolate (70% cocoa), chopped
  
• 1 cup (220g) caster sugar
• 6 scoops Ensure® Gold™ Vanilla powder
• 1 cup (120g) hazelnut meal
• ¼ teaspoon bicarbonate of soda
• ½ cup (70g) chopped roasted hazelnuts

Avocado Icing

• 1 large ripe avocado (320g)
• 2 scoops Ensure® Gold™ Vanilla powder
  
• 2 tablespoons cocoa
• 2 tablespoons coconut oil, melted
• 2 tablespoons honey

Method

1. Place sweet potato in a medium saucepan with enough cold water to cover; bring to the boil. Cook, covered, for 20 minutes or until soft; drain. Return to pan; mash until smooth.
2. Meanwhile, preheat oven to 180°C. Lightly grease a deep 20cm square cake pan; line base with baking paper.
3. Place chocolate, sugar and Ensure® Gold™ Vanilla powder mixed with ¼ cup (60ml) water in a large heatproof bowl over a saucepan of simmering water; stir until melted and smooth. Remove from heat; stir in the mashed sweet potato. Add hazelnut meal and bicarbonate of soda; mix well. Pour mixture into pan.
4. Bake for 1 hour or until firm to touch. Cool completely in pan. Refrigerate brownies until chilled.
5. To make avocado icing, process ingredients until smooth and glossy.
6. Spread brownie with avocado icing and scatter with hazelnuts. Cut into rectangles; serve immediately.

Tips:

• Brownie will keep refrigerated for up to 3 days in an airtight container. Almonds can be substituted for hazelnuts.