Sarah, from Sarah Fit, and I decided to have a bake-off! Our mission was to make a dessert that was on the healthier side, yet still able to satisfy the sweet tooth! I went with a chocolaty taste and Sarah went with more of a pumpkin pie-ish flavor. I thought they both came out great. I am actually going to make Sarah’s dish for my Thanksgiving gathering. I can’t wait to share how it comes out!
*Sarah’s 100 calorie Pumpkin Pie Dessert Bars
Check out our videos and try both recipes. Which do you like more?
My inspiration for this dessert came from my love of chocolate and sweet potatoes! The recipe that I followed is from Chef Toni Robertson, as I also added my own twist here and there.
¾ C semi sweet chocolate
2 ripe bananas
1 medium-sized sweet potato
3 egg whites and 1 whole egg
1 tsp vanilla extract
2 tbs chia seeds
1 tsp of cinnamon? If you wish!
1/4 c (or less) honey
2 tbs brown sugar
Preheat oven to 350
Melt chocolate (any way you know how!) add in 1 tsp vanilla if you wish
Microwave the sweet potato and peel. Place sweet potato, 2 ripe bananas, honey and sugar in blender. Blend until smooth.
Remove the melted chocolate from heat and fold over sweet potato/banana puree add 1 whole egg and chia seeds. Mix well.
Beat the 3 egg whites until a little foamy. Add this to your mixture.
Place chocolate mixture in (sprayed) single serving custard cups. This recipe serves 6-8. The more filling in the cup the longer it cooks!
Cook for about 10 minutes. If you desire it more cooked through add 5 minutes or less. Keep a lookout though, every oven cooks differently!
I had an awesome time cooking with Sarah. You have to check out the videos. Her new camera is insane!! Have an awesome Thanksgiving.