1. Peel and dice sweet potatoes and cook them in water for 10-15 minutes until soft. Drain them, finely puree them with the dried plums and leave to cool. Preheat the oven to 160 °C convection oven (180°C top and bottom heat). Grease a baking dish (approx. 20×30 cm) and line with baking paper.
2. Beat eggs and add the maple syrup. Fold sweet potato purée into the mix. Mix almonds with the flour, baking powder, cocoa and cinnamon and stir in as well.
3. Spread the dough evenly in the baking dish, sprinkle with chopped walnuts and place in the oven. Bake for 35-45 minutes.
Tip: Mix 4 tablespoons of chopped dark chocolate and/or grated coconut into the dough
Preparation time: 30 minutes, backing time 35-40 minutes