So. The biggest meal of the year is over. I’m wearing my elastic-waist pants with that gravy-hangover feeling, how about you? I’m swearing off fatty foods for the rest of my natural life. Or at least until the next holiday season begins in a few days. And wondering what to do with all the leftovers. And in my momentary healthy way of life . . .  surprising combinations of foods sound like they might actually work.

A friend of mine told me she looks forward to leftover sweet potatoes every end of November to make sweet potato brownies. Hmmmmmmm . . .

I don’t know about you, but I am always game for one of those Guess-the-Secret-Ingredient recipes. I used my family as taste testers and all of them loved these brownies, but not a single one of them guessed the secret: sweet potatoes in brownies. Whodda thunk it???

I decided to go healthy with these. Task One:  I made them  low-sugar.  I used a little sugar for the moisture and texture.  Then, I took out the eggs and just added a little healthy oil to hold the brownies together. For the last upgrade, I used oat flour – high fiber and protein without gluten. So, yes, these are vegan brownies, low-sugar brownies and gluten-free brownies. Again, wow.

You’ll be shocked at how much these brownies taste like the decadent, fatty high- sugar originals. I know I was.

These brownies are moist and flavorful, without having one of those off-putting veggies-in-the-wrong -place kind of tastes. Highly, highly recommended to all!

Happy Meatless Monday, foodie fans!

– posted by Donna

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