Line a square cake tin with a little parchment paper and set aside.
Steam the diced sweet potato for around 10 minutes until soft. Set aside to cool.
In your food processor, blitz the walnuts, pecans and coconut until crumbly. Add the coconut oil, dates and sweet potato, and process again until a sticky dough is formed.
Add the carob, sea salt and vanilla before whizzing together again. For a bit of extra texture, stir in (but don’t process) some dark chocolate chips, cacao nibs or goji berries. Spread the brownie mix evenly throughout the cake tin, before leaving to set in the freezer for around an hour. Store in the fridge for up to 5 days.
Recipe by The Paleo Network at https://paleo.com.au/recipe-raw-sweet-potato-carob-brownies/