There’s a way to make a more nourishing cake, and pastry chef and wellness enthusiast Marianne Stewart has dozens. Pick up a copy of her new collection of recipes and get ready to make desserts that are better for you. These sweet potato brownies are the dense, moist confection you never knew needed sweet potatoes!

I first created this recipe with the intention of adding rye flour, and found that the sweet potato was enough to hold the squidgy cake mixture together by itself. It also means you can do without lots of additional sugar usually needed for the fudgy texture; giving you the perfect brownie consistency with plenty of nutritional plus points.

Reprinted with permission from Nourish Cakes