Name: Sweet Potato Brownies
Prep time: 15 s
Cook time: 30 min
Total time: 15 min
Yield: 9
Cuisine: Cholesterol,Low FODMAP,Low in sodium,Weight loss,Vegetarian
Ingredients: Vegetables; 1 medium sweet potato; cooked and mashed (250 ml / 1 cup)*2 large eggs80 ml (1/3 cup) maple syrup60 ml (1/4 cup) egg whites15 ml (1 tbsp) apple cider vinegar5 ml (1 tsp) vanilla extract80 ml (1/3 cup) chopped dark chocolate (or chips)60 ml (1/4 cup) high-protein lactose-free milk (2% M.F.)250 ml (1 cup) oat flakes; ground into flour (certified gluten-free if needed)125 ml (1/2 cup) powdered peanut butter60 ml (1/4 cup) unsweetened cocoa powder1 pinch salt5 ml (1 tsp) baking powder15 ml (1 tbsp) hulled hemp seeds (or chia seeds)

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Brownies à la patate douce ÉquipeNutrition - TeamNutrition Sweet Potato Brownies

These sweet potato brownies, created by a dietitian, offer a nourishing alternative to traditional brownies. They keep the fudgy texture and rich chocolate flavour we all love, while being high in fibre and protein. They’re the perfect option for a snack or indulgent dessert. For another chocolatey and nutritious treat, try our Black Bean Chocolate Cookies.

Preparation 15 min

Cooking 30 min

Servings 9

Nutrition Facts (per serving)

Calories 190

Fat 6

Carbohydrates 26

Fibre 4

Protein 9

Sodium 60

Ingredients

1 medium sweet potato, cooked and mashed (250 ml / 1 cup)*
2 large eggs
80 ml (1/3 cup) maple syrup
60 ml (1/4 cup) egg whites
15 ml (1 tbsp) apple cider vinegar
5 ml (1 tsp) vanilla extract
80 ml (1/3 cup) chopped dark chocolate (or chips)
60 ml (1/4 cup) high-protein lactose-free milk (2% M.F.)
250 ml (1 cup) oat flakes, ground into flour (certified gluten-free if needed)
125 ml (1/2 cup) powdered peanut butter
60 ml (1/4 cup) unsweetened cocoa powder
1 pinch salt
5 ml (1 tsp) baking powder
15 ml (1 tbsp) hulled hemp seeds (or chia seeds)

Preparation

Preheat the oven to 180°C (350°F). Line a 20 cm (8 in) square baking dish with parchment paper.
In a large bowl, mix together the mashed sweet potato, eggs, maple syrup, egg whites, apple cider vinegar, and vanilla extract.
In a small microwave-safe bowl, melt the chocolate with the milk for 30 to 45 seconds, stirring every 20 seconds.
Add the melted chocolate to the wet mixture and whisk well.
Add the oat flour, powdered peanut butter, cocoa, baking powder, salt, and hemp seeds. Mix well until smooth.
Pour the batter into the prepared dish and smooth the top with a spatula.
Bake in the centre of the oven for 25 to 30 minutes, or until the centre is set but still slightly soft.
Let cool completely before cutting into squares.

Notes

Keeps for 5 days in the refrigerator or 3 months in the freezer.

*To cook the sweet potato, cut it in half lengthwise, wrap it in aluminum foil, and bake at 180°C (350°F) for 35 to 45 minutes, or until the flesh is tender.