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Recipes
Yield: Serves 16. Each serving: 2-oz brownie.
Recipes
Sweet Potato Brownies
| Nutrition Information | |
| Calories: | 169 |
| Total Fat: | 7g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 99mg |
| Carbohydrates: | 23g |
| Dietary Fiber: | 1.5g |
| Sugars: | 13.3g |
| Protein: | 3g |
| Vitamin A: | 3004.6iu (60%) |
| Vitamin C: | 3.6mg (6%) |
| Calcium: | 22mg (2%) |
| Iron: | 1.7mg (9%) |
35% fewer calories and 46% less fat than regular brownies from a mix!
1 stick trans fat-free margarine
1 cup sugar
1/2 cup Splenda sweetener
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 mashed, cooked sweet potato (without skin)
1/4 cup chopped pecans
Directions:
Preheat oven to 350 ºF. Lightly grease a 9-by-12-inch baking pan. Cream the margarine, sugar and Splenda. Add the egg whites one by one. Scrape the bowl well. Add the rest of the 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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