SR Sweet Potato Praline Brownies
Sweet Potato Praline Brownies
Ingredients
1 large sweet potato
5 large egg whites
1 cup softened unsalted butter, divided
1 cup sugar
1 1/2 cup chopped pecans, divided
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
2 teaspoons vanilla extract, divided
1 cup brown sugar
¼ teaspoon of salt
½ cup evaporated milk
1/2 cup confectioners sugar
Instructions:
Prick sweet potato all over with a fork. Wrap in a wet paper towel and microwave on high heat for 5 minutes. Continue to microwave in 2-minute intervals until soft. Set aside to cool. Once potato is cool, peel, mash and reserve pulp.
Preheat oven to 350º. Lightly grease an 8-inch square baking pan.
In a large bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. In the bowl of a stand mixer, combine 1/2 cup butter and sugar. Using the paddle attachment, beat at medium speed until combined.
Add cocoa powder, baking powder, and 1 teaspoon vanilla. Gently fold in egg whites to combine. Stir in 1/2 cup pecans and sweet potato. Transfer to prepared pan and bake 25 to 30 minutes or until center is firm.
In a heavy saucepan, melt 1/2 cup butter over medium heat. Add brown sugar and salt, and bring to a boil. Cook for 2 minutes, stirring constantly. Remove from heat and slowly whisk in evaporated milk.
Return saucepan to stove and bring mixture to a boil again. Boil, stirring constantly, until mixture reaches 230º on a candy thermometer (soft ball stage).
Remove from heat, and stir for 2 minutes; let cool to lukewarm. Add remaining 1 teaspoon vanilla and confectioner's sugar. Stir until combined. Pour mixture over warm brownies and top with remaining 1 cup pecans.
Let cool to room temperature before cutting. Credits: Dana Territo