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Sweet Potato Brownies

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Recipe from The Sweet Potato Lover’s Cookbook: More than 100 ways to enjoy one of the world’shealthiest foods by Lyniece North Talmadge and Madeleine Watt (Cumberland House; November 2010; 9781402239113; $14.99 U.S./ $17.99 CAN; cooking). Click here to purchase The Sweet Potato Lover's Cookbook!
Ingredients
For the brownies
  Canned sweet potatoes 1 Cup (16 tbs)
  Egg 1
  Egg white 1
  Margarine 1⁄2 Cup (8 tbs), melted
  Firmly packed brown sugar 1 Cup (16 tbs)
  Vanilla extract 1 Tablespoon
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Allspice 1⁄4 Teaspoon
  Mace 1⁄4 Teaspoon
  Milk 1⁄4 Cup (4 tbs) (as needed)
For the frosting
  Cream cheese 1 1⁄2 Ounce, softened
  Margarine 3 Tablespoon, softened
  Confectioners' sugar 1 Cup (16 tbs), sifted
  Milk 3 Drop (a few drops if needed)
  Chopped nuts 1 Cup (16 tbs) (optional)
Directions

To make the Brownies:
Preheat the oven to 350°. Spray a 9x13-inch baking pan with nonstick vegetable spray.
Purée the sweet potatoes in a food processor.
Cream together the egg and egg white, margarine, brown sugar, and vanilla in a large bowl. Add the puréed sweet potato and beat until smooth and creamy.
In a separate bowl sift together the flour, baking powder, salt, cloves, allspice, and mace. Slowly add the dry ingredients to the sweet potato mixture alternately with the milk, stirring just until combined.
Pour the batter into the baking pan and cook for 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool completely on a wire rack.

To make the Frosting:
Combine the cream cheese, margarine, vanilla, and confectioners’ sugar in a medium bowl, and beat until smooth and creamy. Add drops of milk only if needed to reach the right consistency for spreading. If using nuts, add just before spreading on the cooled brownies.

Cut into 2-inch squares and store in the refrigerator.

Recipe Summary

Cuisine: 
American
Course: 
Dessert

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