Servings: 16

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Stokes Purple® Sweet Potato Brownies with Purple Buttercream Frosting

These decadent brownies have a secret—they’re made with Stokes Purple® sweet potatoes! Not only are they luscious, they’re also good for you with a boost of vitamin C, iron, calcium, fiber, and anthocyanins—a powerful antioxidant compound linked with the purple color.

Ingredients

Brownies

1 cup sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 cups cooked, mashed, chilled Frieda’s Stokes Purple® sweet potatoes*
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/3 cup cocoa powder
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped walnuts (optional)

Frosting (optional)

1/4 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1/4 cup cooked, mashed, chilled Frieda’s Stokes Purple® sweet potatoes*
1 to 2 tablespoons milk

Steps

Preheat oven to 350 degrees.

In large mixing bowl, beat sugar, vegetable oil, eggs, and vanilla until foamy. Add sweet potatoes and mix until smooth. Gently stir in flour, baking powder, cinnamon, cocoa powder, and salt to make a smooth batter. Stir in chocolate chips (and walnuts).

Spray 9×9-inch baking dish with nonstick cooking spray. Pour batter into dish and bake about 45-50 minutes, until fork inserted in center comes out clean. Remove from oven and cool.

To prepare frosting, beat together butter, powdered sugar, vanilla, sweet potatoes, and just enough milk to make thick, creamy frosting. Spread frosting on top of brownies, then cut into 16 squares and serve.

*Peel and cube purple sweet potatoes and boil until fork tender, or use perfectly baked purple sweet potatoes.

Source: Frieda’s Inc. Developed exclusively for Frieda’s by Sharon Palmer, RDN.

Analyzed to serve 16 with walnuts and frosting. Calories 367, Total Fat 15g, Saturated Fat 4g, Sodium 117mg, Total Carbohydrate 58g, Dietary Fiber 3g, Sugars 39g, Protein 4g