This Thanksgiving is a great time to rest, relax, and actually sit down and enjoy a great meal. Educators work long and stressful hours and as a result often become run down and tired. This reduces the body's ability to fight off colds, flu, and you know...Covid. But, you only live once and life is short, so enjoy the special days! These sweet potato brownies are packed with potassium, fiber and vitamin A, an important antioxidant vitamin that also helps maintain immunity. Add this delicious, nutrient-rich dish to help you recharge as you enjoy this year’s Thanksgiving feast!
Homemade Sweet Potato Brownies
Ingredients
Cooking spray
½ cup unsweetened cocoa powder
1 tablespoon cinnamon
1 cup whole-wheat flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup cooked, mashed sweet potato
¼ cup olive oil
¾ cup sugar
6 egg whites
1 teaspoon vanilla extract
Icing Glaze Ingredients
¼ cup low-fat cream cheese
2 teaspoons unsweetened cocoa powder
2 tablespoons powdered sugar
¼ teaspoon cinnamon
2 teaspoons water (optional)
Instructions
Preheat oven to 350°
Spray 9” x 9” pan with cooking spray.
If starting with raw sweet potatoes, peel and add to boiling water. Boil for 20 minutes or until tender. Drain and mash or puree in food processor. Reserve 1 cup of mashed sweet potato for recipe.
In a large mixing bowl, add whole-wheat flour, ½ cup unsweetened cocoa powder, 1 tablespoons cinnamon, baking soda and salt. Stir to combine.
In a food processor, combine cooked sweet potato, ¾ cup sugar, olive oil and vanilla extract. Process until smooth. Add wet ingredients to dry flour mixture and mix until ingredients are just combined.
Lightly beat egg whites in a separate bowl. Add egg whites to remaining ingredients and stir to combine.
Pour batter into pan and bake for 25 minutes or until an inserted toothpick comes out clean.
To prepare the icing glaze, combine all ingredients. Drizzle icing glaze over slightly cooled brownies.
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