Healthy Sweet Potato Brownies

I love this recipe…it’s full of flavor and makes me feel like I’m eating something decadent.

This is a great recipe for those of you interested in clean eating with flavor!



1 cup whole-wheat flour

1/2 cup unsweetened cocoa powder

1 tablespoon cinnamon, ground

1 teaspoon baking powder

1/4 teaspoon sea salt

1 cup cooked sweet potato

1/2 cup agave nectar

1/4 cup olive oil

1 teaspoon pure vanilla extract

6 egg whites

Olive oil cooking spray


1/2 cup low-fat plain cream cheese

3 tablespoons agave nectar

1 tablespoon unsweetened cocoa powder

1/2 teaspoon cinnamon, ground

1 tablespoon water {optional}

1.  Preheat oven to 350°F.

2.  Prepare brownies: Combine flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl and set aside.  In a food processor, combine sweet potato, agave, oil and vanilla.  Puree until combined and smooth.

3.  Gradually mix wet ingredients into dry ingredients, until just combined; do not over-mix.

4.  In a separate dry bowl, whisk egg whites until fluffy.  Then, using a rubber spatula, gently fold egg whites into batter.

5.  Lightly spray sides of baking pain {9 x 9 x 2-inch} with cooking spray.  Pour batter into pan and place into oven.  Bake for about 16 to 18 minutes or until a toothpick inserted into the center comes out clean.  Remove pan from oven and allow brownies to cool to room temperature, about 30 minutes.

6.  While brownies are cooking or cooling, prepare icing: In a small bowl, combine cream cheese, agave, cocoa powder and cinnamon.  Whisk until incorporated, adding 1 tablespoon water if mixture is hard to whisk.  Cover and refrigerate until needed.

7.  Loosen brownie and turn slab out onto a cutting board or platter.  Cut into 16 pieces, wrap and refrigerate overnight.

8.  To serve, divide icing evenly over each brownie and serve immediately.  Leftovers may be kept refrigerated in a resealable container for up to 2 days.

healthy hugs, mb

Nutrients per brownie:  Calories:  140, Total Fat:  5g, Sat. Fat: 1.5 g, Carbs: 21 g, Fiber: 2 g, Sugars:  12 g, Protein:  4 g, sodium: 75 mg, Cholesterol: 5 mg.

I’m a Funky Junk Junk Loser!

This is from one of my favorite magazines, Clean Eating-September/October 2009.

This is a blast from C&C past…I originally posted this recipe in August of 2009.

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