When I got this mix in the mail, I was thinking, ewwwwwhhh! Sweet potatoes in brownies? But now, I am convinced this is one of mankind’s better discoveries, right up there with fire and electricity.
I followed package directions, which were to put the mix, 2 eggs and 1/2 cup butter in a bowl, blend well, pour into a greased 9 X 9 pan, and bake at 325 degrees for 35-30 minutes.
The batter is very thick, so be sure to spread it evenly in the pan.
The brownies come out moist and slightly chewy, and taste more like the blonde brownies I used to make when I still ate the evil wheat than sweet potatoes. They have a sort of butterscotchy flavor, which I love! It was very hard not to eat the whole pan in one day. But I did not, I made them last for 4 days. FabGrandpa liked them, too. His only negative comment was “I thought brownies were supposed to be chocolate.”
I took the photo above on day two–the brownies were still moist, did not crumble, or fall apart. I could actually eat it with that fork you see there. And the one I had tonight, the last one, was still pretty good after four days. If you want to try them for yourself, a package of the mix costs $6.99 and can be ordered at Mixes From The Heartland.
Ingredients: Brown and white rice flour (organic), (Non GMO) corn starch, tapioca flour, sugar, xanthan gum, cinnamon, freeze dried sweet potato, natural vanilla powder (Non GMO corn starch, vanilla beans).
That sounds quite delish!
I hope we get something like this at our store here in San Diego. I love sweet potatos …did you know they are one of the least allergen foods you can buy?
Have fun on the road!