I’m just a tad late with this, but considering I remembered at all I feel like I deserve a medal. My dad lives too far away to benefit from brownies, but my step-dad is right here. He is a brownie fiend. Fiend, I say! He is also in love with lots of walnuts, something me and my mom aren’t crazy about. However, he’s also diabetic so we don’t feel so bad making him desserts just the way he likes them because we don’t have to eat them anyway.
The last time I made him brownies, I tried a black bean recipe. Overall I thought they were very good and I liked the texture of them, but I wanted to try something a little different this time. He eats a baked sweet potato almost every day so there aren’t any special ingredients I would need to get. Perfect.
How did these taste? Well, I hate all things sugar substitute so Splenda is a dirty word to me. These weren’t bad though. I couldn’t detect a huge amount of that fake sweetener flavor I hate so much, though it was there as an undercurrent. The predominant flavors were chocolate, walnut, and sweet potato. The sweet potato added sweetness and a certain earthiness that I like. The texture was a fudgier, thicker brownie with a consistent moistness that I find similar to the black bean brownies I made before. Once cooled, the brownies pulled in on themselves a little as you can see by the separation between pieces in the pictures, but it had no effect on the moisture level. Overall, I’d say these were a pretty good success.
My version of this recipe is a little pared down to simplify the ingredients and steps. In addition, I left out the baking powder for a fudgier consistency, but if you like cake-like brownies just sift in 1/4 tsp of baking powder with your flour and that will leaven it a little more.
Diabetic Sweet Potato Brownie Recipe
Makes about 9 servings
Adapted from this recipe on Food.com
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/4 cup Splenda sugar substitute
- 1 egg
- 3/4 tsp vanilla extract
- 1 1/8 cup of flour
- 1/4 cup baking cocoa
- 1/2 cup sweet potato, mashed
- 1/4 cup walnuts, chopped
- Preheat oven to 350°F Grease a 8″ x 8″ baking pan.
- Cream the butter and sugar together in a medium bowl.
- Add the egg and sweet potato and mix to combine well.
- Fold in the rest of the ingredients. Spread into your pan. You can reserve some of the nuts to sprinkle on top if you like.
- Bake about 30 minutes or until a toothpick inserted into the center of the brownies comes out clean.