Golden Yam Brownies
Better have several copies of this recipe on hand when you serve them! These moist, flavorful, delicious brownies are simply out of this world, possibly heaven.
Better have several copies of this recipe on hand when you serve them! These moist, flavorful, delicious brownies are simply out of this world, possibly heaven.
Wonderful recipe, and although hardly a health food, a yummy way to get beta carotine and antioxidants into your family. I've made twice now, once exactly as written, and once with some additions. They are extremely sweet as written, and I've found that reducing both the white and brown sugars to 3/4 cup each produces a still appropriately sweet (but not cloyingly so) bar. The second time I made these, I added 1-1/2 tsp cinnamon and 1 tsp ginger, plus 1 cup of raisins. That made them over-the-moon delicious, and they were inhaled in record time. Don't get me wrong - without the spices and raisins, their flavor is simple and uncomplicated, but some may interpret this as bland. Both times I shredded the peeled sweet potatoes using the shredding disc on my Cuisinart, and it was plenty fine enough. The shreds of sweet potato melded into the brownie and were not discernible. Moist and appealing with a sunny orange-gold color, they are also excellent keepers, if you can manage to hide a couple for later on. They may be frozen and thaw beautifully, with no discernible difference between frozen and fresh, provided you wrap carefully airtight and don't freeze for too long (say around 3 months, max.) Thank you for a real gem!Read More
Wonderful recipe, and although hardly a health food, a yummy way to get beta carotine and antioxidants into your family. I've made twice now, once exactly as written, and once with some additions. They are extremely sweet as written, and I've found that reducing both the white and brown sugars to 3/4 cup each produces a still appropriately sweet (but not cloyingly so) bar. The second time I made these, I added 1-1/2 tsp cinnamon and 1 tsp ginger, plus 1 cup of raisins. That made them over-the-moon delicious, and they were inhaled in record time. Don't get me wrong - without the spices and raisins, their flavor is simple and uncomplicated, but some may interpret this as bland. Both times I shredded the peeled sweet potatoes using the shredding disc on my Cuisinart, and it was plenty fine enough. The shreds of sweet potato melded into the brownie and were not discernible. Moist and appealing with a sunny orange-gold color, they are also excellent keepers, if you can manage to hide a couple for later on. They may be frozen and thaw beautifully, with no discernible difference between frozen and fresh, provided you wrap carefully airtight and don't freeze for too long (say around 3 months, max.) Thank you for a real gem!
THIS IS AMAZING! God, so good. The yams don't need to be cooked. Just peel them and grate them on the smallest holes on your cheese grater! It takes less than 2 minutes and it's healthy and natural. I 1/2ed the recipe and baked this in a muffin tin for 12 individual cakes. I completely omitted the white sugar as I decided they were probably sweet enough! I was right, and the glaze is just delicious. I'd hate to have to leave that out. I used non-hydrogenated margerine instead of butter and I used all purpose wheat free flour. I also used just 1 egg and 1 egg white instead of two eggs. I added 1/2 a teaspoon of cinnamon. All in all, they came out SUPER moist (they key is getting a fresh and firm yam because they are full of water). They are so tasty, especially with the cinnamon. The grated yam melts away into the texture of the cake much like grated carrot in carrot cake. I implore people to make these and NOT use canned yams! :D
WOW!! Just... wow. These were super awesome. I had my doubts when I was measuring insane amounts of sugar, and saw the weird brown and orange batter, but these are something special. I wasn't sure if the recipe writer meant yams or sweet potatoes, which are not the same, but I used sweet potatoes, knowing that what most of us from the US call "yams" are really sweet potatoes. That was fine. I didn't cook the potatoes before hand, I just peeled and shredded them like the recipe says. I'm not really sure why everyone is cooking them, you really don't need to. And I certainly don't know why you would used canned, which have so many preservatives and tons of sugar and salt. They cook plenty in the oven with the batter, there is no need to use pre-cooked. I think next time I will double the frosting though. I really liked the way the frosting complimented the brownies. I think more would be excellent. However, I let the brownies cool before putting on the frosting in order to preserve the sort of crusty top that brownies get. Thanks for the great recipe!
This was an incredibly easy and yummy recipe. Instead of going through the hassle of cooking, peeling, and shredding yams, I just used 1 medium sized, drained can of "Bruce's Yams" which I smashed. I think these actually add more flavor and made the recipe very moist. This probably saved me 30 minutes of work!
This was amazing! Being me .. I used 2 eggs verses 4 and canned yams drained verses 'fresh'. This made the brownies hold together in a super moist way. I was afraid 4 eggs would be too brownie like. Excellent decision! The only thing I will do differently the next time I make this is to double the batch. My MIL said, "This was better then any chocolate brownie I have ever tasted." I have to agree!
This smelled wonderful while cooking. I was looking for a way to get some Vitamin A and beta carotene as well as potassium in my 4 kiddos, and yams/sweet potatoes seemed like they could do the trick. I started with 3 smallish fresh "yams". Scrubbed them clean, poked them on each side with a fork a few times, & placed them on a couple of paper towels in the microwave. I then nuked them for 3 1/2 minutes, turned them over, then nuked them all for another 3 1/2 minutes. Let them cool a bit before removing the skin (came off easily) and throwing them in my food processor to get them all nice and creamy. (It was so thick I needed to use 2 of the 4 eggs in the processor to help make it liquidy enough to process.) Followed the rest of the recipe exactly. Perhaps by using fresh yams and using 2 eggs to puree or whip them smooth is what made me need 10 additional minutes on my cooking time. I have to say- all of us, from age 4 to my hubby, LOVE these and they are delicious! I did not do the last step and add even more sugar and butter and milk on the top when it was warm. They were absolutely sweet enough and moist enough w/o adding even more sugar and saturated fat, so I do not regret leaving it off. This recipe is a keeper for us but we renamed it. Brownies are drier and crumbly. These are moist and awesome!! Plus I can not help but think of chocolate from the word "brownie". So thank you thank you for giving us the recipe for the "Golden Yam Cake". :-)
Excellent recipe, I read most reviews before baking as they are always helpful. I made the following changes and they turned out great, instead of 1 cup butter I used 3/4 c and a 1/4 c more yams which I mashed. I used 1/2 c Splenda and 1/2c white sugar, 1 1/4 c white flour and 1/4 wheat bran. I also added a 1/4tsp of cinnamon and a little extra vanilla ;), they would be great with raisins and maybe a little more bran to soak up some of the moisture. I also had to bake them an additional 10 minutes on top of the 30 minutes and I didn't bother icing them they were great without the extra calories. Next time I would add a little more bran and start my cooking time at 40 minutes. I baked my own yams and mashed them, they came out perfect from the microwave as others had suggested. Oh I also only put 3 large eggs in instead of 4. Not sure how they would be if I had left the recipe as it was written but everyone that tried them thought they were fabulous the way I made them. Thank you Starflower for a great recipe!
I read alot of the reviews before making this and I made alot of changes. Usually I try to make the recipe as it calls for so I can give it an accurate rating but it needed some changes. I used 1 stick of butter, 1/2c brown sugar 1/2c white sugar( I think anything more would have been too much) I cut it down to 2 eggs but used egg replacer, I added a little over 1 tsp ground cinnamon (which I am glad I did because it gave it a great flavor) and 3c shredded sweet potato. I did not glaze them. They came out really yummy and had a hard time stopping myself from eating the whole pan at once. My 2 year old loved it too, she has had one everyday for 3 days now. I will definitely make these again.
WHEN I ASKE MY BOYFRIEND WHAT DID HE WANT FOR THANKSGIVING,ONE OF HIS REQUESTS WAS YAMS. SINCE I NEVER MADE YAMS BEFORE I DECIDED TO CHECK OUT "MY ALL RECIPES". WHEN I NOTICED THIS RECIPE WAS RATED 5 STARS I KNEW I HAD TO TRY IT. NEEDLESS TO STAY THAT I FOLLOWED THE RECIPE EXACTLY WHAT IT CALLED FOR AND MY YAMS CAME OUT PERFECT. MY BOYFRIEND AS WELL AS THE REST OF MY GUESTS LOVED IT!!!
This is a fantastic recipe. Easily prepared and amazingly rich and satisfying. I highly recommend it, even for those who don't care for yams. An A+!
I found this recipe while searching for anything w/ yams in order to get more potassium in my diet. I followed advice and microwaved 3 yams, peeled them and put them in a food processor w/ 2 of the 4 eggs. I did have to cook approx 5 min longer and I did make the frosting. WOW! This was incredible. I had 5 kids eat 2 portions each and ask for more. The adults loved it also. Thanks for a great recipe.
Amazing! My 2 year old could not get enough! Even my mother loved these! I give a 4 star only because the original recipe has too much sugar and butter I modified this a little to make it better for my son, and based on previous reviews: •¼ cup each butter and applesauce •½ cup packed brown sugar • ½ cup white sugar • 1 tsp cinnamon • 1 tsp ground nutmeg •¼ tsp ground ginger •¼ tsp ground cloves • 2 cups peeled and finely shredded sweet potatoes •1 cup raisins
I took Baricat's advise and reduced the sugar to 3/4 cup each. I also added the cinnamon and ginger as suggested and 1 cup of golden raisins. I also added cinnamon and vanilla to the glaze. This cake was absolutely delicious!
This is a great recipe. My whole family loved it. I don't understand why on earth anyone would use a food processor though. It is just not necessary. It is so simple to just peel the yam with a potato peeler and then shred it with a cheese grater. It takes just a couple of minutes and doesn't sacrifice the hearty texture of the brownie. Just my opinion though! I also halved the recipe and used a 9x9 brownie pan. (They are so good if I make the whole batch I would just eat them all and probably gain 10 lbs in the process!) I still added the same amount of yams to the recipe though. I notice that with more yams I get more moisture. I also skipped the icing and just sprinkled powdered sugar on them. They were a big hit with the whole family. Thanks for the recipe!!!
AMAZING! Although nothing like the classic chewy brownie, this is an incredibly rich, moist and fluffy cake. My roomates finished it off in 20 minutes! The yams are incredibly sweet and oily as they are so the second time i made it i cut the sugar and butter in HALF and it was even more incredible! The third time i made it i cut the butter and sugar by 3/4 and it was less rich but STILL delicious and much more healthy. The yams do not need to be pre-cooked. MAKE THIS you will not regret it!
These are so good they're dangerous! I use only 3/4 cups of each of the sugars and it's still very sweet. Also, I only use three eggs and I boil, peel and mash my sweet potatoes beforehand. I've made these three times in the past month!
I've never even seen a yam for sale in the U.S., so I was forced to substitute with sweet potato. The result was just ok.
I thought this sounded weird at first but I love yams... give it a try what the heck. It was the best choice I made! My hubby, I and our guests all loved them. It was amazing they were moist chewy, and reminded me a lot of carrot cake consistency, without the cream cheese icing. A couple weeks after I made them they were requested again! I am getting the ingredients again at the store. Also i thought about adding walnuts for those without allergies.
Next time I will half the mix but still make it in a 9X13 and adjust the baking. It was good, but the best parts were the edges that actually cooked most of the way. The center was still gooey and batter like. I'm glad it didn't scare off the hubby that eats everything!! =)
Excellent as is but I will try cutting down the sugar and adding some spice next time!
I am not sure what happen but this recipe calls for way too much butter! I am going to cook this recipe again but using 1 stick of butter (1/2 cup) instead of 2 sticks (1 cup). My brownies were soaked in butter; making it a soggy mess!
Great recipe! I added walnuts to my portion and used half whole wheat flour. Next time I think I will cut the white sugar to 1/2 cup. We all loved it.
EXCELLENTE! PERFECTO! I followed other's recommendations: USED: 1 stick butter 1/2 cup packed brown sugar 1/2 cup white sugar 2 eggs 1 teaspoons vanilla extract 1 teaspoon baking soda 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1 cup golden raisins 2+ cups peeled and finely shredded yam AMAZING! DELICIOSO!
These are extremely good! I made a few changes to the recipe. I halved both the white sugar and the brown sugar, using 1/2c of each. I also used whole wheat flour instead of all-purpose. I used 1/2c egg substitute (its healthier and I was out of whole eggs at the time). Based on other reviews, I also decided to cut down on the butter. Instead of 1c I first tried 1/2c, but found that the sugars and butter didn't want to cream well so I added a bit more butter (1-1 1/2 Tbsp) and it worked well. I used a 29oz can of sweet potatoes instead of fresh, mainly because I had them on hand. I made sure to drain them well, then I mashed them. Next time I will try fresh sweet potaotes to compare. I didn't put the glaze on top, but next time I may. Over all these were very good and not overly sweet. The only down side is that I ate most of them myself!
Very very moist and flavorful. I used 3 eggs and 1 egg white and only 1/2 cup of the white sugar, and am glad I did. It is already sweet enough, and more sugar would have made it worse, not better. The glaze is important - don't skip it!
THESE ROCK! I love the yam flavor, and everyone gobbled it up before they were even cooled. I used baked mashed yam and there were some small chunks left in it which were a hidden treat.
Almost Any variation on this will still turn out yummy. I was running low on some of the ingredients. I used 1/2 the amount of sugar- it was plenty sweet. 2 eggs instead of 4. 1/2 the amount of butter for the batter. I didn't have any butter left for the icing. Instead, I used coconut oil. I think next time I make this I will still use coconut oil instead of butter for the icing. I also think it could use more yams- but it's still great as is. I added ginger and cinnamon, like others had suggested, and it added to the overall flavor.
I was skeptical about this but tried it anyway. These are mouth watering! I did substitute regular sugar with Splendid and substituted baked yams for the shredded. It still came out with great results. Everyone loved them!
I was doing a search for recipes with "golden" in the title (working on a dinner menu for viewing the Golden Globes) when I came across this one. So I decided to make these for our dessert. I read ALL of the reviews before I began, and I made a few of the suggested adaptations. I added a little cinnamon (1 tsp) for more flavor, cut the brown and white sugars to 3/4 cup each (so 1 1/2 cups total), and I added a cup of chopped pecans just because I love nuts. I was going to make a cream cheese frosting instead of the glaze in the original recipe, but as others have noted, even with cutting back the sugars, they were sweet enough without any topping. The resulting bars tasted quite good and more so the next day. However, the texture was very moist and dense, and not as light as I thought they would be from the photo.
These turned out great! You would never know that the orange flecks in the dish were yams. although I would call these blondies, not brownies : ) Will make again!
Turned out really good, although next time will definitely reduce the butter & sugar. Even without the glaze, it was very good. I just put some sprinkles on top for color.
Followed the directions exactly. These are a gem of a recipe. Will be making these again.
got rave reviews from my coworkers. really tasty
Even though I didnt care for these, my husband loved them, and thats what counts. I used hard white wheat flour and sucanat sugar instead. And make a cream cheese frosting for them the second time I made them, which he thought was tastier than the glaze the recipe calls for.
LOVED IT!!! Did do some changes, 3 cups of fresh shredded yams, 1/3 cup wheat bran, 1 1/3 cups flour, 1 teaspoon cinnamon, 1/2 cup butter, 1/2 cup sour cream, and for both sugars 3/4 of a cup. The rest of ingredients stayed the same. And did not do the frosting.
Fabulous!!! I didn't have a grater handy so I decided to make it easier on myself and bake a large sweet potato in the microwave for about 7 minutes, until it was very soft. I let it cool and then peeled and mashed it. I added a bit of water to it to moisten it a bit and it came up to almost 2 cups. I Also followed some reviewers suggestions and cut down on the sugar to 1 1/2 cups instead of 2. Followed the rest exactly. It was so good, my son could not speak! He was stuffing his mouth with big bites and banging his hand on the table!!! He said it is one of the best desserts he has ever had! My parents loved them too. Even my brother who HATES vergetables including sweet potatoes in desserts said they were really good! They did not feel they were lacking any sweetness either. Came out moist, soft and a bit chewy in a tender way. great texture and great flavour! Thanks for sharing this wonderful recipe!
Delicious. I used 1/2 cup butter, about 2/3 c. white sugar (could have gone with 1/2 c.) the full cup of brown sugar, 2 cups of flour, and a little over 2 cups of raw sweet potato finely chopped in food processor (looked like it had been grated). I baked in a ceramic 9 x 13 pan, for just about 1 hour. Didn't have time to make the glaze as we were running out the door, but we all loved them even without glaze.
For those of you who like a less "cakey" brownie, just leave out the baking powder. That's what I did, and they came out wonderfully dense and chewy. I also added 1 tsp fresh ginger, 1 tsp ground cinnamon, and a cup of raisins to one batch. It was quite good without them, but absolutely to die for with them. I kept the full amount of sugar, and loved it with the glaze. My boyfriend preferred it without glaze, which surprised me because he's usually more of a sweet tooth, but I was really glad I made several versions. I rated this a 5 because a good "base" recipe is worth far more than one you can't add anything to, because everyone has different tastes. This is definitely a "season to taste" recipe. I will definitely be making this recipe over and over again for many years to come.
OMG what a beautiful tasting brownies eveyone loved them,my sister thought they were the best brownies she had ever eaten and the topping was very yummy. I will be making these all the time now.A wonderful recipe thanks for sharing it.
I live in Denver and subscribe to Door to Door Organics and had some leftover yams to use. This recipe is fabulous! I steamed the yams for 10 minutes and mashed them with a fork, then I put them in a mixer with one of the eggs to blend. I also only used 3/4 c. butter and nixed the salt. Due to the altitude, I only had to bake the brownies for about 25 minutes. I thought I'd try them before adding the frosting and I'm glad I did because I think they're sweet enough. Plus, I didn't want to add any extra fat if I didn't have to. Enjoy!
I think this recipe is awesome as long as you add cinnamon, ginger and nutmeg. That way it brings out the yummy yam flavor. Otherwise it is a little plain. But great idea! I would definately recommend it!!!
All the kids and adults asked for more, and more, and more! My butter was frozen so I had to melt it first to use it .. num!
I would give this recipe a higher rating if I could - it was that good. I was determined to find a yam recipe that my husband would like, and this was it! He couldn't stop eating them. This is a definite keeper! I peeled and shredded the uncooked yams and we really liked the consistency and texture it provided. I made them for the first time at Thanksgiving and everyone asked me for the recipe. I also made them for just about every Holiday Party we went to and they were a hit everywhere. I haven't tried to make the glaze with brown sugar yet, but I will have to give that a shot next time. The name is deceiving, so don't expect a "brownie". We prefer to call them Yam Bars because they are closer to a Lemon Bar, texture wise, than they are a Brownie. But, whatever you call them, they are yummy!!!
Used mashed sweet potatoes (plain) and 1/2 the sugar and 1/2 the icing.. My most requested dessert to bring anywhere
I followed the recipe exactly and it turned out great. That said, it was more like a cake. I might use this as a cake recipe since my Southern boyfriend said about 10 times that it was amazing. Next time I might use a citrus cream cheese frosting for the cake.
I halved the amount of glaze and used only about 2/3 of the sugar called for in the brownie batter, and the final product was still so sweet that I couldn't even finish a small piece. The texture was also very strange.
Almost like a cake but so good and very different. Moist and delicious!!! A keeper for sure. The only change I made was cut down to 1 1/2 cup of sugar and 3 egss only. Might cut down a bit more sugar the next time.
Mmm... I could get myself in trouble with these. I'm not sure about the excitement of having veggies in this; I'd have to eat the entire pan to get close to a serving of veggies! I've had this recipe hanging around for awhile. I haven't made it because I usually just love to eat sweet potatoes for dinner...but I bought one and didn't have a specific recipe in mind. Anyow: yum! I would agree with several others that they are a tad greasy. I'd reduce the butter by about 1/3. I would probably cut out 1/4 of each of the sugars, but still use the glaze. The glaze is yummy! My bf suggested a brown sugar glaze next time. If only these were truly health food... :)
These are so wonderful! I would never have thought to use yams in this way! I discovered this recipe when I had an excess of yams in my pantry (during the Thanksgiving season, when they are super cheap) and a craving for something sweet and healthy. I've found the recipe to be pretty forgiving to my inevitable "tweaks" like cutting the sugar a bit, increasing the yam content, or adding different spices or flavourings. Have fun with it! My only criticism would be that the "yammies" end up tasting a little startchy- probably a result of incorporating so much raw yam. You'll definitely want to use the fine shredding side of your grater- otherwise the texture is all off.
I wish I could give this 10 stars. I followed the recipe exactly and ended up with the best glazed cake (since that's really what it is) I've ever had! So moist and yummy. Got rave reviews from everyone who tried it.
Really not very good at all. I cut back on the sugar like others suggested and it wasn't very sweet. Used the topping and still not really sweet. I won't make again.
This recipe is awsome as is, but my wife always uses mashed sweet potatoes (boiled tender first) and bakes an extra 15-20 minutes. Talk about a moist brownie.
Moist & delicious! My Mom had a few fresh sweet potatoes on hand during Thanksgiving ‘09, and I did not want to go with the usual ‘baked potato’ method of preparing them so I tried these brownies, and they were AwEsOmE! Say it with me: Awe-some. I didn’t change a thing except that I was out of Vanilla, so I had to improvise. I added some pancake syrup on a whim (the fact that it was sitting on the counter in front of me didn’t hurt either! LoL!), and they turned out to be a hit with everyone! Even with the teenager who was looking at me as if I were crazy while I shredded a sweet potato. *You know it is good when the teenagers actually know what is going into it, and “love ‘em!” anyway~ Ahhh! Good times….Let me just add: “SCORE!” This recipe is a treasure in my very humble opinion, I have restocked on Vanilla and I am back again! I thank you for sharing this recipe Starflower! *I am totally ignorant to the difference between yams and sweet potatoes too! These were labeled as ‘sweet potatoes’ in the produce section of our local grocery store (TX – that may explain a lot! =o) ). Thanks again Starflower!
Way to sweet. Too greasy. All you taste is sugar and butter.
Oh my god!! Heaven..absolutely AWESOME! My husband who HATES yams, ate this all up, as did I and my daughter! wow! I used shreeded yams like said, but it would probably be better with mashed yams like others have suggested!
Can you put another plus behind this rating? I make this bad boy exactly as listed on the original recipe and it always turns out great. I'm back again to print it out for someone else who has requested it after sampling it's golden exctasy.
Wow very ,very good. They are so moist i can't believe how wonderful they taste. A must try recipe. Thanks for sharing!!!!!
These are wonderful. I made some changes, however slight, I need to tell about them.. I used 3 teaspoons of vanilla.. (I always add more vanilla than called for) and I didn't measure the yams. I just grated one good sized one and used it all. It's really moist and yummy. I also used less than one cup each of the brown and white sugars. I figured with the icing it would be sweet enough.. I was right! This is one way to get some good beta carotine in your kids and they won't object.
Made this to our friends' bday party. They love it! I REDUCED SUGAR and it tastes good though still quite sweet. I think it tastes a little bit like cornbread and our bday girl who loves cornbread asked for the recipe. LOVE it!
Very unique recipe! Baked this last night and my husband and I both thought it was good. I wouldn't call these brownies though, it's cake. I followed the "cake" part of the recipe exactly as written. It came out very moist and I didn't feel it was too sweet as some others have stated. As for the icing, I originally made it according to the recipe, but when I tasted it something was missing. I added 1/4 tsp. of vanilla extract and then it was perfect. I'll probably make these again.
This is such an awesome recipe! I think they kind of taste like donuts. Mmmm
Very tasty. I didn't measure everything out perfectly I kind of just eyed everything. But it was very good. I would say though that is it pretty sweet and I didnt put the glaze over it. I also found that it was a bit greasy and needs less butter. I also used 3 eggs as I hate desserts that taste eggy and doing this I couldnt taste any eggs. Great Recipe, I feel guilty everytime I take a bite of it
These taste great. However I don't know why they call them brownies the texture is much more like a cake.
I was sort of disappointed after reading all the rave reviews. I made a half batch of these, and cut back on the sugar slightly. The taste was ok, but I found the texture odd.. sort of spongy. I'll eat them, but my husband won't. I wouldn't make them again.
Finally made this recipe after it being in my recipe box for several years. It was wonderful! Without telling my son what was in it, I offered him a piece – he even asked for seconds! Unfortunately, he "found out" the "secret ingredient" and was outraged that his mother would fool him into eating the dreaded sweet potato – all the while chowing down on yet another piece! I did not pre-cook the sweet potato; I just shredded it in the food processer. And, thinking it might be too sweet for my family's tastes, I cut the amount of sugar to only 1/2 cup of brown (eliminating the white sugar completely). I also cooked it in an 8x8 pan and only used 1/2 cup icing sugar for the frosting. It was heavenly!! I will definitely be making this recipe again! Oh, we also call it "Golden Blondies" because a "brownie" usually has chocolate in it.
My family can't get enough and now I have people who want me to sell it to them!
Excellent! This is definitely not a brownie; more like a cake. I used one whole yam and mixed everything in the food processor. I baked it for 45min since it didn't look cooked. I didn't bother with the icing. Very moist!
Wow, these are much better than I could have ever expected. Although maybe I wasn't expecting much since they have sweet potato in them and I'm not a fan of yam. I haven't tried them out on the rest of the family yet but I don't think I will have problems finding takers. I followed the recipe exactly and produced very moist, delicious golden brownies.
Yummy way to eat some good for you sweet potato/yams. I recommend cutting back the sugar about 1/4 for both brown and white sugars. You probably could do the same with the butter. Someone else recommended raisins and cinnamon too ... going to try that next time for sure!!
These were absolutely delicious, however I attribute a lot of that to the fact that I added 1tsp cinnamon, 1tsp ground nutmeg, 1/4 tsp ground ginger, and 1/4 tsp ground cloves. This gave the brownies a really good autumn taste! Also, I did not drain or cook the yams after shredding. It took me nearly an hour to bake them because they were really gooey inside (tastes great, but hard to remove from pan!). The toothpick test did not work. It came out clean, but then when I tried to cut them, they sort of fell apart so they had to go back in the oven. I added a little cinnamon and nutmeg to the glaze. I didn't think they were too sweet.
My 6 year old son's kindergarten class was working on the letter Y so he had to make something with yams, let everyone in his family try and then write a report on who liked it and who didn't. He picked this recipe. Awesome choice!! These were to die for!! We followed the recipe exactly except we added a little vanilla to the glaze. They were so moist. They were more the consistency of coffee cake than brownies but that does not take away from the great taste. My husband, the world's biggest vegetable hater, even loved them and said that, if I could make vegetables in this form all the time, he would love it! Asparagus brownies??? I'm not so sure. Yam brownies? DEFINITELY!! Thanks for the great recipe!
These were excellent, I couldn't stop eating them! I used 1/2 the amount of white sugar and mixed in some whole wheat flour instead of using only white flour. The result was a longer baking time and a slightly nutty flavor with the whole wheat flour.
Certainly very good, yet not outstanding since they sort of tasted bland. I just think two cups of shredded carrots would fit as well as two cups of yams. Sorry, but I probably won't make them again.
Yup, these are a good idea! I call them Goldies, and they don't stay around for very long. A nice change of dessert pace too. I followed the recipe exactly, and shredding the yams in the food processor (with shredder attachment) makes them a breeze to make.
Wow! I was so surprised by how well these turned out! I brought them to a ladies' gathering, and luckily had the foresight to bring the recipe with me. I ended up copying it for everyone. They were SO moist!! And with no oil...amazing! THanks for this incredible recipe. It's a keeper!
This recipe is very good! I added a little cinnamon and nutmeg because I love those spices with sweet potatoes. Instead of baking in a 9x13" pan I made cupcakes and instead of using the glaze I made Cream Cheese Frosting II and put that on top. YUM!
A very sweet brownie! It was good but took longer to bake for me. I baked it for 40 minutes. I would have omitted the topping if I didn't want it as sweet. Good for someone who has a sweet tooth.
These were very good, but, if made as written, very greasy. I made them again because they still went really fast, and I had leftover grated yam anyway. (I used the fine grater blade on my food processor - worked really well.) I cut the butter in half, omitted one egg and the white sugar and increased the brown sugar to 1-1/4 cups. I also added about a cup of raisins. The resulting bars have a wonderful caramelly taste that really compliments the yams. I didn't bother with the icing because they're sweet enough as is. YUMMY!
This is a great recipe. However, I am dissappointed because I was expecting a rich brownie. This is not a rich brownie. It is a cake. I followed the recipe to a T. If the name was changed, I would give it a 5 star. I told my guests, I was making brownies, and I have cake instead. Oh, I did make this recipe twice, as some of my co workers were intrigued as to what I was making. The second batch, I put a heavy sprinkling of pecans on top, and it really made these over the top.
Absolutely delicious and moist. I think anyone scared of sweet potatoes would love these. I used sweet potatoes (the yellow flesh ones) that I microwaved then mashed - next time I'll mash them better because they were a little overly lumpy. I think these would be great with pecans, or maybe butterscotch chips in them for variety. But as is, D-E-L-I-C-I-O-U-S!!!
What a great idea! I took the advice of others and made a few alterations due to limitations of what I had in the cupboards. I used a little less than 1/2 cup butter, 3/4 cup sugar, removed one of the egg yolks, added some cinnamon and nutmeg, upped the vanilla, and used about 2.5 cups mashed yam (cooked in the microwave). Baked for 35 minutes. This turned out great! It was fairly dense (although not like a real brownie) and just the right sweetness. With more yams and less butter, sugar, and egg yolk, it's even healther, too! Will definitely make again.
to die for! cut the sugar to half, then use 1/2 brown and 1/2 white
I made these for a friend who loves sweet potatoes! She thought they were better than chocolate brownies. I liked them too, although i like Blondies better. I would make them again but I wouldn't put them on my "top 10" list.
I read all the reviews before I started these and made changes based on what I knew we would/would not like. And these were...ok. The biggest issue, as others have indicated, is the texture. For most people, the name of a recipe conjures up a picture of what it will be. If you like your brownies to have a cake-like texture, this is probably a great choice for you. If you like them more dense and chewy, you'll end up disappointed. Regarding flavor, as written this wouldn't work for us. I reduced the sugars, added cinnamon, nutmeg and pecans, and subbed oj for the milk in the glaze, all of which were good choices for us. I was hoping for a chewy and dense brownie-like consistency so followed one reviewer's suggestion to leave out the baking powder. I also used a 10x15 bar pan (baked 20 minutes only) to get a thinner result. I'm glad I made those changes. And, after all is said and done, they were ok. I took them to work, people said 'thanks' but the usual compliments were not forthcoming. This is one I won't go back to.
Oh..my..goodness!!!! I used 4 eggs, 3/4 each of sugars, shredded carrots (leftover from juicing), and added shredded coconut and raisins; omitted glaze as it was already perfectly sweetened. The Result: A flavorful, dense, moist cake. Served hot with tea, so perfect for a cold, rainy day.
I really loved this recipe! My husband wasn't quite a fan at first, because he loves brownies and was expecting something with chocolate. But on his second piece, he ended up liking it a lot, so I agree with the other reviewers who find the name "brownie" to be a misnomer here. I used grated fresh sweet potato (couldn't get yams), and it was just wonderful. No need to cook the yams or used the canned variety. :) I'll definitely make this again! Edit: Made this again, as is with no changes, this time for a company potluck, and it was a big hit! Now I have my go-to recipe for holiday potlucks. Thank you for posting such a wonderful recipe! :)
I'll start off by letting you know I grew my own yams, a great feat for a girl from the Bronx! I was excited to get started on this recipe. I had all the ingredients but the vanilla extract so I substituted with almond extract....OMG! Awesome! I suggest you try this immediately!
I'll call these "Yammies" in my recipe file!!!!!
I love these but thought they were too sweet, so I didn't make the glaze. Next time I made them I cut the white sugar to 3/4 c and swapped half the butter for applesauce. Yum!! So moist!! I might experiment with one less egg to see if they will hold up better on a cookie tray.
Really enjoyed this recipe but 1 cup of butter made them seem really greasy, I think next time I will use 1/4 to 1/2 cup of butter and replace the rest with natural applesauce. I like the butter flavor so I don't want to get rid of it completely, but I do want to cut back on the greasiness and I think the applesauce will taste great with the other flavors :)
I really had high hopes for this recipe but was disappointed. I love sweet potatoes/yams but this lacked flavor. Maybe it was the potatoes. After tasting them I added cinnamon to the topping but that did not help. They are pretty though. Will not make again.
This recipe is outstanding! I lowered the sugars by a 1/4 cup each and thought it could even be lowered more. Next time, I'd only use a 1/2 cup of each sugar since the glaze adds so much sweetness as well. I brought these into work and everyone gobbled them up. I will be making them again for sure!
Brownie or cake, yam or sweet potato, you say potato I say potawto...who cares? These are so good! Super moist with a unique flavor. We loved them. I reduced the white sugar to 3/4 cup and only used 1 tsp. vanilla. I used my food processor to grate the sweet potato which is sort of a coarse grate but it was perfect. Just the right amount of icing. This is a good one for the holidays when you end up with an extra sweet potato in the pantry.
These were wonderful! I was hoping they would be a little more dense, like a brownie. They really were more like a cake. That being said, the flavor was fabulous and everyone loved them! Thanks a bunch!
Really yummy! We did cut back on the sugars as one reviewer recommended, used only whole wheat flour, added some cinnamon, and did not make the glaze. They were plenty sweet and I'm not sure if people were concerned about the yams - I just shredded them on a cheese grater and they do disappear into the batter while baking, similar to carrots or zucchini in similar recipes - but even more so. Fun change of pace for snack time or dessert. :)
I bought a new baking pan that's like a muffin tin only the cups are square. I made this recipe to try out the new pan. It was awesome! I added one extra egg, because it was lonely in there by itself. I was a bit concerned that the batter was very loose and you could see small butter specks. Cooked up wonderful and dense. Everyone loved it. I did not glaze, but put a pecan struesel on top before baking - YUM!
Based on the reviews, I expected these to be amazing, but they were flat tasting--just sweet, nothing else. I'm from the south and we do all sorts of tastier things with sweet potatoes. This reminded me of a sweet potato casserole but not as good. I really wanted to like these more.
These are fabulous! I had some leftover sweet potato casserole from Thanksgiving, so I used 2 cups of that instead of fresh grated. Great way to use up the leftovers! My daughter, who would not touch the sweet potatoes at Thanksgiving, LOVES these. I only used 2 eggs based on another review and also less sugar because my casserole had marshmallows in it. Really good, will definitely make these again, thanks!
Very good. I think this recipe requires a couple small changes to make it five stars. I can't imagine using the full amount of sugar called for, plus the glaze. I halved the recipe and used 1/3 c. white sugar and 1/3 c. brown sugar, and left off the glaze entirely. Like another reviewer, I felt that these turned out greasy with the amount of butter called for, so I may try this again subbing applesauce for some of the butter. With a few small changes, this is a keeper.