Sweet potato brownies?

I'm not sure about these but I'm curious to try!


http://www.healthy-holistic-living.com/super-sweet-potato-brownies.html

5-Ingredient Anti-Inflammatory Sweet Potato Brownies With Almond Butter, Cocoa, And Maple Syrup

Baking is one of my most cherished hobbies. I often find myself baking unhealthy treats, which is something I’ve tried to slow down on. Instead of quitting the kitchen for good, I’ve been looking for healthier alternative recipes that aren’t full of outrageously expensive ingredients. It’s not always easy to find these healthy recipes, but whenever I find one that’s actually delicious, I need to talk about it! The newest addition to my roster of AMAZING healthy recipes is this sweet potato brownie recipe. It’s moist, paleo, vegan, gluten-free, and deeeee-licious! This recipe uses natural sweeteners that are WAY better for you than artificial ones.

• 1 cup mashed sweet potato
• ½ cup smooth nut butter of choice (I recommend almond or cashew butter)
• 2 tbsp maple syrup
• ¼ cup cocoa powder
• Handful of carob chips (optional)

Method

1. Preheat the oven to 350 and grease a small cake/loaf pan
2. On the stove, melt nut butter with maple syrup
3. In a large bowl add the mashed sweet potato, melted nut butter and maple syrup, and cocoa powder and mix well
4. Fold in chocolate chips
5. Pour mixture into greased pan and bake for 20 minutes or until cooked through
6. Remove from the oven and allow to cool completely before slicing and refrigerating

Shrimp scampi with Linguini

• Adapted From the recipe by Tyler Florence on Food Network: 
  http://www.foodnetwork.com/recipes/tyler-florence/shrimp-scampi-with-linguini-recipe.html
  
  
  
  
  Ingredients:1/2 pound linguini2 tablespoons butter2 tablespoons extra-virgin olive oil, plus more for drizzling1/2 yellow onion, finely diced4 cloves garlic, minced
  
  1-2 shakes of red pepper flakes
• 
  
• 12 oz bag of frozen medium shrimp, peeled and deveined, thawed according to instructions 
• 
  
• Salt and freshly ground black pepper
• 
  
• 1/2 cup white cooking wine
• 
  
• Juice of 1 lemon
• 
  
• 1/4 cup finely chopped fresh parsley
• 
  Instructions:
  Thaw shrimp according to package and set aside in a small bowl.
  
  
  For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 7 minutes or until the pasta is not quite done. Drain the pasta. 
  
  
• Meanwhile, in a large skillet, or medium saucepan, melt 2 tablespoons butter in 2 tablespoons olive oil over medium heat. Saute the onions, garlic, and red pepper flakes until the onions are translucent, about 3 to 4 minutes. 
• 
  
• Add wine and lemon juice and bring to a boil. Add the shrimp to the pan and simmer for a minute or two. Season with salt and pepper to taste, then add the parsley and cooked pasta. Stir well and season with salt and pepper again as needed. Drizzle over a bit more olive oil and serve immediately.

I served this with asparagus, roasted in a 400 degree oven for about 12 minutes in one layer with a bit of olive oil, salt, pepper, and thyme.

This meal was a bit simple and didn't blow my socks off, but it was good enough and easier/quicker than I expected.