Sweet Potato Cinnamon Brownies

INGREDIENTS:


•1 cup whole-wheat flour

•1/2 cup unsweetened cocoa powder

•1 tbsp cinnamon, ground

•1 tsp baking powder

•1/4 tsp sea salt

•1 cup cooked sweet potato

•1/2 cup agave nectar

•1/4 cup olive oil

•1 tsp pure vanilla extract

•6 egg whites

•Olive oil cooking spray



INSTRUCTIONS:
1.Preheat oven to 350°F.

2.Prepare brownies: Combine flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl and set aside. In a food processor, combine sweet potato, agave, oil and vanilla. Purée until combined and smooth.

3.Gradually mix wet ingredients into dry ingredients, until just combined; do not over-mix.

4.In a separate dry bowl, whisk egg whites until fluffy. Then, using a rubber spatula, gently fold egg whites into batter.

5.Lightly spray sides of baking pan (9 x 9 x 2-inch) with cooking spray. Pour batter into pan and place into oven. Bake for about 16 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove pan from oven and allow brownies to cool to room temperature, about 30 minutes.



6.Loosen brownie and turn slab out onto a cutting board or platter. Cut into 16 pieces, wrap with plastic wrap and refrigerate overnight.

7. Leftovers may be kept refrigerated in a resealable container for up to 2 days