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Sweet Potato Brownies

Name: Sweet Potato Brownies
Prep time: 15 min
Total time: 45 min
Cuisine: Cookies, Diabetes-Friendly Recipes
Ingredients: For the brownies:; 1 cup Splenda® Granulated Sweetener; ¾ cup unsweetened applesauce; ¼ cup light molasses; 1 cup egg substitute; 2 teaspoons vanilla extract; 2 cups cake flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 cups peeled and finely shredded sweet potato; For the glaze:; ½ cup Splenda® Granulated Sweetener; 2 tablespoons light butter, melted; 2 tablespoons skim milk

Makes 24 brownies Calories 90 Prep Time 15 minutes Total Time 45 minutes Made with Splenda® Original Sweetener

Ingredients

For the brownies:

1 cup Splenda® Granulated Sweetener

¾ cup unsweetened applesauce

¼ cup light molasses

1 cup egg substitute

2 teaspoons vanilla extract

2 cups cake flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 cups peeled and finely shredded sweet potato

For the glaze:

½ cup Splenda® Granulated Sweetener

2 tablespoons light butter, melted

2 tablespoons skim milk

Nutrition Info Per Serving

Serving Size: 1 (2 x 2 ¼-inch) bar

Calories	90
Total Fat	1g
Saturated Fat	0g
Cholesterol	0mg
Sodium	120mg
Total Carbs	17g
Dietary Fiber	1g
Sugars	5g
Added Sugars	3g
Protein	3g

Instructions

To make the brownies:

Preheat oven to 350°F. Grease a 13” x 9” baking dish.
In a bowl, stir together Splenda Sweetener, applesauce, and molasses until smooth.
Add eggs one at a time, beating to combine. Mix in vanilla extract.
Add flour, baking powder, and salt; mix until well blended. Fold in the shredded sweet potato.
Spread batter evenly in prepared pan. Bake for 30 minutes or until a wooden pick inserted into the center comes out clean.

To make the glaze: