Tuesday, September 27, 2011

Sweet Potato Brownies

I’ve been disheartened by my family’s lack of interest in yams and sweet potatoes so I stopped using them for a while, but when I was in the grocery store the other day the sweet potatoes seemed to be calling to me and I couldn’t help grabbing a few of them. I wasn’t exactly sure what to use them for though because I rarely have success getting my kids to eat a dinner with even the slightest amount of sweet potatoes in it. Hiding them in something sweet and delicious seemed to be the logical solution. I’ve made brownies using dates and even black beans, and my kids liked both of those varieties. Now it was time to see if they’d eat sweet potato brownies. I’m happy to say that yes, they did eat the brownies and they liked them! Of course, I topped them with whipped cream so I’m sure that helped a bit. They were good plain too though, especially when reheated just slightly in the microwave so they’re warm and soft. I also liked adding a little ice-cream to them for an extra yummy dessert that’s really not unhealthy. There’s lots of good wholesome stuff in these brownies, plus they’re low in sugar and oil.
Sweet Potato Brownies
1/4 cup whole wheat flour
1/4 cup all-purpose flour
1/4 tsp baking powder
1/2 cup unsweetened cocoa powder
1/4 tsp salt
2/3 cup cooked mashed sweet potato (or yam)
1/4 cup agave nectar
1/4 cup maple syrup
1 tsp vanilla extract
2 tbsp oil
2 tbsp applesauce
1 egg, lightly beaten
Grease 8″ square baking pan and preheat oven to 350F. In a bowl, combine flours, baking powder, cocoa and salt. In another bowl, mix together remaining ingredients. Add dry ingredients to the sweet potato mixture and stir until combined. Pour batter into baking pan and bake for 20 minutes. Let cool and cut into squares.