Purple Sweet Potato Brownies
- 1 cup sugar
- 1/2 cup Capatriti Pure Olive 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)
Preheat the oven to 350 degrees.
In a 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 for about 45-50 minutes, until a fork inserted in the center comes out clean. Remove from the 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.