Sweet Potato Brownies

"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"
 
Download
photo by Demandy photo by Demandy
photo by Demandy
Ready In:
45mins
Ingredients:
13
Yields:
12 brownies
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes