Prep 20 mins
Cook 30 mins
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.
- 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
- 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.
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.
These were pretty good. Definitely more of a cakey brownie, lacked a bit of fudginess, but overall were a good use of sweet potatoes.