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Sweet Potato Brownies
Sweet potatoes and brownies make for strange bedfellows, except when they're combined in this decadent dessert. It's sure to get you inducted into the clean plate club.
Ingredients
1/2 cup butter
1 cup granulated sugar
1/2 cup Splenda
5 egg whites
1/2 tbsp. vanilla extract
3/4 cup all-purpose flour
1/2 cup oatmeal
1/2 cup baking cocoa
1/2 tsp. baking powder
1 cup cooked sweet potato, without skin, mashed
1/4 cup chopped pecans
1 cup granulated sugar
1/2 cup Splenda
5 egg whites
1/2 tbsp. vanilla extract
3/4 cup all-purpose flour
1/2 cup oatmeal
1/2 cup baking cocoa
1/2 tsp. baking powder
1 cup cooked sweet potato, without skin, mashed
1/4 cup chopped pecans
Methods/steps
Heat oven to 350 degrees. Lightly grease a 9 x 12-inch baking pan.
Cream the butter and sugar. Add the egg whites one at a time, beating after each addition. Scrape the bowl well. Add remaining ingredients except the pecans. Mix well. Spread batter in pan. Top with pecans and bake until the brownies are firm in the center, about 30 minutes.
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