I had planned to make Sweet Potato Pie for Christmas and with all the holiday baking, time just got away from me. So I found myself with a few sweet potatoes that needed to be cooked or they would soon be only useful in the compost pile.
A new recipe called Sweet Potato Brownies was in a used cookbook I found and luckily for me the ingredients were simple and common. I had everything on hand, why not make whip up a batch?
If the thought of Sweet Potatoes in breads, cakes or brownies does not sound appealing to you, you are not alone. My dear friend Elizabeth Potts considers it a sin against nature to mix vegetables with baked goods. (I found this out when I baked a batch of DELICIOUS Zuchini Sweet Potato Bread.) But if you are willing to try it, I guarantee you will not be disappointed.
Sweet Potato Brownies
- 2 sticks butter, softened
- 2 cups sugar
- 1 1/2 cup flour
- 1 tsp salt
- 4 eggs
- 2 tsp vanilla
- 2 cups sweet potatoes, peeled and grated
- 1 cup pecans
- 2 TBL butter, melted
- 1/4 cup orange juice
- 1 tsp ground cinnamon
- 1 cup confectioners' sugar
Preheat oven to 350*
Pour into a well-greased 9 x 12 baking dish.
Bake for 30-40 minutes, depending on your oven.
Allow brownies to cool completely before cutting.
Mix the Glaze ingredients and pour over the brownies once they are cooled and cut, but still in the pan.
The first thing I noticed is, these should be called Blondies, not Brownies. They're white. But the cookbook was an old, used one from McKay's Bookstore and maybe the term "Blondie" wasn't used when the book was published.
The next thing I noticed is the dessert really has the consistency of cake, not a brownie or a blondie. But whether you call it Sweet Potato Brownies, Blondies, or Cake, it is lip-smackin' good!