Serves 8

Gluten free : Dairy Free : Vegetarian 

350g raw sweet potato, peeled and cut into chunks 

3 tablespoons coconut oil 

3 free range eggs 

1/4 cup maple syrup

1 teaspoon vanilla extract 

1/4 teaspoon cinnamon 


1/2 cup walnuts, roughly chopped 

Heat oven to 180c and line a 14x24cm baking dish with greaseproof paper. Steam sweet potato pieces until very soft and allow to cool in fridge for 10 minutes. Place sweet potato and remaining ingredients (except walnuts) in a food processor and blitz. Pour into lined tin, randomly poke walnuts in throughout and bake in oven for 25 minutes. Cool in tray then slice and serve.