Total Time
Prep 15 mins
Cook 25 mins


Ingredients Nutrition


  1. Combine the flour, oat bran, cocoa, sugar and salt, if desired, and stir to mix well.
  2. Add the sweet potato, egg whites, and vanilla extract, and stir to mix well.
  3. Fold in nuts if desired.
  4. Coat an 8-inch square pan with non-stick cooking spray.
  5. Spread the mixture evenly in the pan and bake at 325° for about 25 minutes or until the edges are firm and the center is almost set.
  6. Cool to room temperature, cut into squares and serve.


Most Helpful

Very good recipe. Good taste and texture. I used gluten-free flour with good results. Thanks for posting!

jbronwynne March 06, 2009

Fudgy, flavorful, super-chocolatey and low fat... what's not to love? These aren't quite fudge-like, but like thin, moist brownies, which is close enough to fudge for me. I made a couple subs and used whole wheat pastry flour instead of unbleached, wheat bran instead of oat bran, sucanat instead of sugar, 1 egg and half an egg's worth of soyflour egg substitute instead of just whites and walnuts instead of pecans. I didn't find these to have the rubbery texture that low-fat baked goods so often have and they're really dark and chocolatey. The bran, I think, gave it a nice lighter texture, and kept it from being too dense. You can't really taste the sweet potato in the final product, but I think it really contributes to the final flavor. Great little dessert and very satisfying even from a small piece. Thanks, Dancer^, for another low-fat winner!

Roosie May 28, 2005

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