Prep 15 mins
Cook 30 mins
There's no chocolate so I suppose they are more like blondies. From Deep South Parties (Or How to Survive the Southern Cocktail Hour Without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weenie) by Robert St. John
- 1⁄2 lb butter
- 2 cups sugar
- 1 1⁄2 cups flour
- 1 teaspoon salt
- 4 eggs
- 2 teaspoons vanilla
- 2 cups sweet potatoes, grated
- 1 cup pecans, toasted
- 2 tablespoons butter
- 1⁄4 cup orange juice
- 1 teaspoon cinnamon
- 1 cup confectioners' sugar
- Preheat oven to 350 degrees.
- In the bowl of and electric mixer, cream together the butter and sugar until light and fluffy. Add the rest of the ingredients in order. Stir after each one is added.
- Pour into a 9 X 12 baking pan that has been buttered and floured.
- Bake for 30-40 minutes. Let the brownies cool completely before cutting.
- For the glaze, melt the butter and add the remaining ingredients. Let cool and glaze the brownies after they have been cut.
This is good but more cakey than I hoped (I was hoping for a blondie consistency). I didn't make the glaze, it was sweet enough. So next time I might add the cinnamon and maple into the cake. The toasted pecans are lovely with the light sweet potato flavor. I used self-rising flour because there was no baking powder in the recipe and I used half brown sugar.