Name: Sweet potato protein brownies with almond milk
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 1 1/2 medium sweet potatoes, peeled and cubed; 1/2 cup chocolate whey protein powder; 1/3 cup unsweetened almond milk; 2 tbsp unsweetened cocoa powder; 2 1/4 tsp maple syrup; 1/2 tsp baking powder; 1/4 tsp salt; 2 tbsp water; 4 olive oil cooking sprays

Ingredients

9 items

1½ medium sweet potatoes, peeled and cubed
½ cup chocolate whey protein powder
⅓ cup unsweetened almond milk
2 tbsp unsweetened cocoa powder
2¼ tsp maple syrup
½ tsp baking powder
¼ tsp salt
2 tbsp water
4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 350°F. Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on the sides, and spray lightly with cooking spray. Place the sweet potato cubes and water in a microwave-safe bowl, cover, and microwave for 8 minutes until very soft.
Drain any excess water and mash the sweet potato in a mixing bowl until completely smooth. Stir in the maple syrup and most of the almond milk, reserving a splash. Add the whey protein, cocoa powder, baking powder, and salt. Stir until a thick, uniform batter forms, adding the rest of the almond milk if needed until the texture is like a thick frosting.
Spread the batter evenly into the prepared pan to a depth of about 3/4 inch. Bake for 25 to 30 minutes until the edges are firm and a toothpick inserted into the center comes out with just a few moist crumbs. Done when edges are firm and a toothpick comes out with moist crumbs.
Let the brownies cool in the pan for 10 minutes. Use the parchment paper to lift them out onto a wire rack and cool for 20 minutes more before slicing. The brownies will continue to firm up as they cool.

Nutrition

Ingredients

Instructions

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