Sweet Potato Date Brownies
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 224.6
- Total Fat: 4.7 g
- Cholesterol: 1.8 mg
- Sodium: 57.2 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 6.0 g
- Protein: 6.1 g
View full nutritional breakdown of Sweet Potato Date Brownies calories by ingredient
Introduction
This is a healthier version of the traditional brownie. This is a healthier version of the traditional brownie.Number of Servings: 9
Ingredients
-
5 serving Millville Rolled OATS Ouick 1 - Minute (Aldi's)
2 serving Sweet potato, baked in skin 1 cup (200g)
0.50 serving Walnuts, Chopped, Diamond Foods, 1/4 cup = 1 serving
4 tbsp Nestle Toll House Milk Chocolate Morsel (by SARLENROB)
3.5 serving Dates, California Medjool, Sun Date Brand (2-3 dates) (by NTSOHLTHNT)
2 large Egg white, fresh
7 tbsp Cocoa Powder, Hershey's Natural Unsweetened (unlisted nutrients estimated from USDA website)
1 tsp Cinnamon, ground
1 serving Watkins Pure Vanilla Extract (by ERICALINTON)
0.50 tsp Baking Powder
Directions
Sweet potato brownies
Dry ingredients:
1. Blend 2 1/2 cups of oats to make your oat flour. Add 1/2 tsp of baking powder. Sit aside.
WET INGREDIENTS:
Batter:
1. Bake 2 sweet potatoes. Blend them with 8 skinned dates to make a smooth batter (briefly soak dates in a little hot water until skin softens and begins to lift. Peel off the skin, then blend the dates with the warm sweet potatoes)
2. Add 1/4-1/2 tsp vanilla extract
3. Add 4-6 sprinkles of ground cinnamon
4. Add 2 tbs of chocolate morsels
5. Add1/8 cup of well chopped walnuts
6. Add chocolate sauce
Chocolate sauce directions:
Save the hot water that you soaked the dates in. You should have soaked them in a shallow amount, only about 1/2 covering the dates. Add the baked potato SKINS to the date water with the date SKINS and simmer them for about 5 minutes to allow the sweetness to come through. Strain the skins from the water, you should have around 1/3 cup. This will be the sweetened base for your chocolate sauce. Slowly sprinkle cocoa powder a tbs at a time until you reach the amount of chocolate taste you want. I added around 5 tbs in total. Add a little hot water at a time too, as the mixture thickens, and keep whisking so it doesn’t burn, on low heat. Add hot water not cold because it makes the chocolate taste richer. I also add a tbs of chocolate morsels. Let this chocolate sauce cool for a couple minutes, then mix it into your sweet potato and date batter. At this point, taste the batter to see if it needs more cocoa powder. I added 2 more tbs of cocoa powder. Your batter should now be a deep brown? Sit it aside to cool off.
.
Now that your dry and wet ingredients are prepared... whip 2 egg whites until stiff peaks. You may not need it all. Gently alternate folding in the egg whites and the oat flour into the batter, starting with the egg whites. The egg whites will make the brownies a little more fluffy and moist.
Spray a 8x8 pan with bakers joy and gently smooth batter into pan. Place one chocolate piece on top of each brownie and bake on 350 F for 20-25 min, or until set. Do not over cook.
Serving Size: Makes 9-12 servings
Number of Servings: 9
Recipe submitted by SparkPeople user LEXXI01.
Dry ingredients:
1. Blend 2 1/2 cups of oats to make your oat flour. Add 1/2 tsp of baking powder. Sit aside.
WET INGREDIENTS:
Batter:
1. Bake 2 sweet potatoes. Blend them with 8 skinned dates to make a smooth batter (briefly soak dates in a little hot water until skin softens and begins to lift. Peel off the skin, then blend the dates with the warm sweet potatoes)
2. Add 1/4-1/2 tsp vanilla extract
3. Add 4-6 sprinkles of ground cinnamon
4. Add 2 tbs of chocolate morsels
5. Add1/8 cup of well chopped walnuts
6. Add chocolate sauce
Chocolate sauce directions:
Save the hot water that you soaked the dates in. You should have soaked them in a shallow amount, only about 1/2 covering the dates. Add the baked potato SKINS to the date water with the date SKINS and simmer them for about 5 minutes to allow the sweetness to come through. Strain the skins from the water, you should have around 1/3 cup. This will be the sweetened base for your chocolate sauce. Slowly sprinkle cocoa powder a tbs at a time until you reach the amount of chocolate taste you want. I added around 5 tbs in total. Add a little hot water at a time too, as the mixture thickens, and keep whisking so it doesn’t burn, on low heat. Add hot water not cold because it makes the chocolate taste richer. I also add a tbs of chocolate morsels. Let this chocolate sauce cool for a couple minutes, then mix it into your sweet potato and date batter. At this point, taste the batter to see if it needs more cocoa powder. I added 2 more tbs of cocoa powder. Your batter should now be a deep brown? Sit it aside to cool off.
.
Now that your dry and wet ingredients are prepared... whip 2 egg whites until stiff peaks. You may not need it all. Gently alternate folding in the egg whites and the oat flour into the batter, starting with the egg whites. The egg whites will make the brownies a little more fluffy and moist.
Spray a 8x8 pan with bakers joy and gently smooth batter into pan. Place one chocolate piece on top of each brownie and bake on 350 F for 20-25 min, or until set. Do not over cook.
Serving Size: Makes 9-12 servings
Number of Servings: 9
Recipe submitted by SparkPeople user LEXXI01.