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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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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. 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:
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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