Sweet Potato Protein Brownies
This is my version of a recipe I got from Gareth Sapstead.
Pre-cooked sweet potatoes are often used in healthed-up dessert recipes, but there’s one problem: pre-cooked. I just never took the time. But this past weekend, I did. Totally worth it. In the future, any time I make sweet spuds for dinner I’ll bake up a few extra just for this recipe.
INGREDIENTS
- 2 baked sweet potatoes, skins removed after cooking (roughly 16 ounces)
- 3 scoops chocolate Metabolic Drive® Protein
- 3 whole eggs
- 1/2 cup unsweetened cocoa or cacao powder (I used cacao.)
- 1/2 to 1 cup Splenda or your favorite low-cal sweetener
- 2 tablespoons coconut oil or MCT oil (other types may work)
- 2 tablespoons any milk (I used unsweetened almond milk)
- Handful of crushed walnuts
DIRECTIONS
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Bake sweet potatoes and peel them.
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Set oven to 350 degrees Fahrenheit (180 Celsius)
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Line a brownie tin or deep baking dish with parchment paper.
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Use a food processor or immersion blender on the sweet potato until smooth.
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Add the rest of the ingredients except the walnuts. Blend into a thick batter; pour into pan.
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Top with walnuts.
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Bake on the top shelf of your oven for around 25-30 minutes. Honestly, I lost track of the time, but somewhere around there. If slightly undercooked, they’ll just be gooier and ain’t nothing wrong with that.
Your significant other’s pants will fall right off. If you don’t have a significant other, being able to make these will get you one. Put them on your Tinder profile.
