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Golden Yam Brownies
March 16, 2005

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". :-)

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