Chop the sweet potatoes into chunks and steam them (for about 20 - 30 minutes) until they are soft enough to let a fork comes through easily.
Place the cooked sweet potatoes into a food processor and process for 5 - 10 seconds
Then add the pitted dates and processor again until all mix together.
Add the rest ingredients (for brownies) and keep processing until all combine well. (At this point, I found my mixture seems to be on the dry side, so I add a splash of water to make them more like what I saw in Ella's original recipe video.)
Place the mixture in the lined baking tray to bake for about 30 - 40 minutes until you poke a tooth pick into the brownies, it comes out clear. Then remove the brownies from the baking tray on to a wire rack to cool down.
While the brownies is in the oven, make the icing
Simply mix all ingredients together and then place it in to the fridge to firm up a little bit.
After the brownies has complete cool, pour the icing on top and spread out evenly. Slice and enjoy!
Notes
* 艾拉是使用風扇循環烤箱以180°C預熱,但因為我考量到有冷壓椰子油 (冒煙點不高),所以就調成175°C*Ella uses fan oven preheated at 180°C. But in light of the smoke point of cold-pressed coconut oil (which is very high), I adjust the temperature to 175°C.*椰棗品種很多,原食譜是使用 Medjool dates,但我沒有,就用美國較常見也較容易取得的 Deglet Noor dates。Medjool dates 的個頭很大,也比較重,大約是一般椰棗的兩倍大,所以我就把用量加倍。有關兩種椰棗的比較與圖片可參考這篇文章(英文)*There are several kinds of dates. The original recipe calls for Medjool dates, but I don't have them. So I replace them with Deglet Noor dates, which are more common in grocery stores. Medjool dates are big in terms of dates, usually twice as big as regular dates. So I double the amount of dates this time. About the comparison of these two dates, you can see this article for more details. Reference: Original recipe by Deliciously Ella