Source: Wheat Food Council

1/2 cup margarine
1 cup granulated sugar
1/2 cup Splenda
5 egg whites
1/2 tablespoon vanilla extract
3/4 cup all-purpose flour
1/2 cup oatmeal
1/2 cup baking cocoa
1/2 teaspoon baking powder
1 cup cooked sweet potato, without skin, mashed
1/4 cup chopped pecans

Preheat oven to 350 degrees F. Lightly grease a 9 x 12-inch baking pan.

Cream the margarine and sugar. Add the egg whites one at a time, beating after each addition. Scrape the bowl well. Add remaining ingredients except the pecans. Mix well. Spread batter in pan. Top with pecans and bake until the brownies are firm in the center, about 30 minutes.