Boil the sweet potato cubes for around 10 minutes, until soft.
Drain and mash until smooth, then set aside to cool.
Preheat the oven to 325ºF (160ºC).
Mix the flax seed and water.
Let it set for about 15 minutes.
Melt chopped chocolate in a glass bowl over a pot of simmering water.
Take off the heat then stir the melted coconut oil and maple syrup into the chocolate.
Instead of maple syrup I have used dates paste..(10 to 12 Dates soaked in milk for 1 hour then grind into smooth paste..)
Stir the chocolate mixture into the sweet potato.
Add the flax mixture, then fold in the almond flour, baking powder, cacao powder, salt and cinnamon.
Pour mixture into a square pan.
Sprinkle chopped nuts or pecans and dry figs, and bake for 30-35 minutes, until the brownie is crusted on the outside.
Decorate with vanilla custard & cranberries.
Allow to cool, then cut into squares.
