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
- 226.79 g butter
- 473.18 ml sugar
- 354.88 ml flour
- 4.92 ml salt
- 4 eggs
- 9.85 ml vanilla
- 473.18 ml sweet potatoes, grated
- 236.59 ml pecans, toasted
- 29.58 ml butter
- 59.14 ml orange juice
- 4.92 ml cinnamon
- 236.59 ml 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.