Sweet Potato Brownies

READY IN: 50mins
Recipe by Roosie

I love sweet potatoes; I love brownies. So, why not?! This recipe was put out by the Wheat Foods Council. This could easily be halved and made in an 8"x8" pan.

Top Review by annlouise

I tampered too much with this interesting recipe, so I'd better not rate it; I used Stevia sugar instead of the Splenda, 3 whole eggs instead of the whites, 1c whole wheat pastry flour, 1/4c all-purpose flour, and no oatmeal. I left out the baking powder per another reviewer who wanted less cake texture. Perhaps because of my other revisions, I was disappointed with the texture, but the flavor was good. I wouldn't say it's a dead ringer for a normal brownie, but it is a good treat, and with sooo much less guilt!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease a 9" x 13" baking pan.
  2. Cream the butter and sugar.
  3. Add the egg whites one at a time scraping the bowl and beating after each addition.
  4. Fold in the rest of the ingredients except the pecans.
  5. Spread batter in pan and top with pecans.
  6. Bake about 30 minutes or until a toothpick incerted into the center of the brownies comes out clean.

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