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Golden Yam Brownies
September 13, 2008

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!

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