Sweet Potato Brownies
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
16
ingredients
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 1 cup sugar
- 1⁄2 cup Splenda sugar substitute
- 5 egg whites
- 1 1⁄2 teaspoons vanilla extract
- 3⁄4 cup flour
- 1⁄2 cup oatmeal
- 1⁄2 cup baking cocoa
- 1⁄2 teaspoon baking powder
- 1 cup sweet potato, mashed
- 1⁄4 cup pecans, chopped
directions
- Preheat oven to 350°F Grease a 9" x 13" baking pan.
- Cream the butter and sugar.
- Add the egg whites one at a time scraping the bowl and beating after each addition.
- Fold in the rest of the ingredients except the pecans.
- Spread batter in pan and top with pecans.
- Bake about 30 minutes or until a toothpick incerted into the center of the brownies comes out clean.
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Reviews
-
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!
-
I cut the recipe in half and baked it in an 8 inch pan. I added a little more sweet potato in place of the butter, and I used a whole egg instead of the two and a half egg whites called for. I also left out the baking powder to make the brownies fudgier. I used extra flour in place of the oatmeal. They came out great. The texture is a little different from usual brownies, but they taste great. You can't tell that there are sweet potatoes in them at all.
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These are so good! Last night I made Sweet Potatoes and Black Beans #141361 and I had prepped too much sweet potato. So I boiled it and put it in the fridge and went looking for some sort of baked good to use it up. This was easy to put together. I followed the ingredients exactly except I used whole wheat pastry flour for the flour. We all loved them. These are cakey and my 6 year old put it best when he said "These taste like regular brownies except they have vegetables in them!"
Tweaks
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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!
-
I cut the recipe in half and baked it in an 8 inch pan. I added a little more sweet potato in place of the butter, and I used a whole egg instead of the two and a half egg whites called for. I also left out the baking powder to make the brownies fudgier. I used extra flour in place of the oatmeal. They came out great. The texture is a little different from usual brownies, but they taste great. You can't tell that there are sweet potatoes in them at all.
RECIPE SUBMITTED BY
Roosie
San Francisco, CA