1 large sweet potato
1 tsp ground cinnamon
180g butter, softened, plus extra for greasing
200g soft light brown sugar
150g dark chocolate, chopped
80g pecans, toasted and chopped
280g plain flour
1 tsp baking powder
½ tsp sea salt flakes
Preheat the oven to 200C, gas mark 46. Grease and line 2 large baking trays with baking paper. Prick the sweet potato several times with a fork. Cook in the oven for 45 minutes -1 hour until very tender. Once cool enough to handle, cut the potato in half lengthways and scoop the flesh into a bowl. Discard the skin. Add the cinnamon and mash until smooth.
Whisk the butter and sugar together in a large bowl until light and fluffy. Beat in the egg, then stir in the mashed sweet potato, dark chocolate and pecans. Sift over the flour, baking powder and salt and gently fold in. Drop heaped spoonfuls of the mixture onto the prepared trays and press lightly to flatten. Bake for 15-20 minutes, until golden.
Transfer to a wire rack and leave to cool completely.
PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE