Sweet potato protein brownie

You've heard a dog is a man's best friend...

but you know...

women are much easier to please.

Want to guess a woman's best friend?

Chocolate. 😍

Or you... when you make this sweet potato protein brownie recipe!

This recipe has a few steps, but the juice is worth the squeeze!

Steam and peel the sweet potato,

mix all dry ingredients in a food processor,

add smooth pre-blended cottage cheese* (video here on insta),

then add the sweet potato, and pop it in the oven! ;)

:

It was so good... I had two... and a half! -- my chocolate-loving mom

Without further ado, here’s my brownie foodflip*!

Oohey-gooey brownie with sweet potato

Brownie FoodFlip

Ingredients

• ~1/2 sweet potato (2 cups; 200g), steamed

• 1/2 cups (50g) almonds, ground

• 4 tbsp (24g) unsweetened cocoa powder

• 2 tsp (10g) plain gelatin

• 2/3 scoop (20g) chocolate whey protein powder (“Optimum Nutrition” double-rich chocolate flavor)

• 2.5 tbsp (50g) maple syrup**

• 2 cups (452g) 2% cottage cheese, blended (“Daisy” brand)

• 4 tbsp (46g) dark chocolate chips 

• 1/2 tbsp instant coffee (optional)

**can add additional sweetness with a zero-calorie sweetener (e.g., granulated sugar “Swerve” brand) to keep nutrition the same. Alternatively, consider drizzling chocolate syrup on top!

Directions

1.  Preheat oven to 300F.

2.  Steam sweet potato (I keep the peel on, steam, then easily peel by hand after steaming). I use a steam rice cooker for 20 minutes. 

3.  While steaming, blend almonds finely. I use a food processor (it's ok if a few almond chunks remain if you like crunchy nuts in your brownies)

4.  Add all dry ingredients to the food processor and pulse twice to stir (blended almonds, cocoa powder, gelatin, whey protein powder)

5.  Use an immersion blender to blend a whole tub of cottage cheese straight in the plastic cottage cheese container.

6.  Add 2 cups of the blended cottage cheese to the food processor. Mix for 20 seconds or until well incorporated

7.  Once the sweet potato is steamed and tender, peel the skin off, and add to the food processor. I like chunks of sweet potato in my brownie! So good! but if you’d prefer smoother brownies, first mash the sweet potato before adding

8.  Add the chocolate chips.

9.  Pour batter in a lightly oiled/buttered baking pan. 

10.  Bake at 300F for ~60min. It will still be gooey in the middle. It needs ~2hr set time to firm up (let the gelatin do its magic!)

11.  For best results, chill and place in fridge for 2 hours or overnight

    
    
    
    

    *What is a foodflip™? It’s a version of a party favorite that’s been healthified AND  remains just as satisfying! If it doesn’t hit the mark, well... it’s a food flop! Let me know if this recipe earns its place as a foodflip™ for you.

    
    

    If it does, add this recipe card right next to your classic pumpkin pie recipe for safekeeping—you might just find yourself reaching for it year after year!