I like to keep my sweet potatoes slightly more chunky for this recipe, so I can get nice bites of sweet potato throughout my brownie. That’s totally optional. You can also make a ganache frosting of melted chocolate and margarine that has cooled to thick, spreadable consistency for a delicious frosting topping to this brownie.
Preheat oven to 350 degrees Fahrenheit. Line an eight- by eight-inch pan with Gefen Parchment Paper.
Combine all ingredients in a bowl and mix well. Pour batter into prepared baking pan.
Bake for 25 minutes. Let cool before removing from pan and cutting.
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The texture and flavor of this is more like a slightly chocolatey spice cake than a brownie. It definitely needed the ganache on top to bring more chocolate flavor and another added texture. That being said, I quite enjoyed the flavor, and I like the fact that this is lower glycemic/healthier than your average dessert.