Sweet potato… brownies? That’s something you’d use in savoury dishes, right? In this brownie recipe, sweet potato is the secret ingredients to make the brownies deliciously sweet and gooey, minus all the artery-clogging fat. And trust us – they taste just like the real thing.
This sweet potato protein brownie recipe produces the softest, stickiest chocolate brownies you’ve ever tasted, and provides your muscles with some much needed protein.
- 175g sweet potato
- 1 egg
- 1 egg white
- 2 tbsp. Cacao Powder
- 75g Peanut or Almond Butter
- 2 tbsp. (30g) honey
- 80g Greek yoghurt
- 75ml milk (of choice)
- 12-15 drops Chocolate Flavdrops
- 60g whole wheat flour
- 3 scoops Impact Whey (Chocolate Smooth Flavour)
- 1 tsp. baking powder
- Handful dark chocolate chips (optional)
1. First, pierce your sweet potato several times with a fork, then bake for 40 minutes at 180°C until soft. Allow to cool then peel the potato.
2. Once cooled, place the sweet potato, egg, egg white, peanut butter, honey, Greek yoghurt, milk and Flavdrops into a food processor or blender, and process until no lumps remain. Pour the mixture into a large bowl. In a separate bowl, combine the flour, whey and baking powder. Add the dry mixture to the wet mixture and carefully fold the mixture, without overworking.
3. Now stir in the chocolate chips, then pour the mixture into a lined deep square baking tray.
4. Bake at 180°C for 20-22 minutes.
5. Allow the brownies to cool for around 30 minutes, then cut into squares and enjoy!
These protein brownies really are melt-in-the-mouth soft – you won’t believe they’re made with sweet potato.