When you serve them, you’d better have extra copies of this recipe on hand! These brownies are truly out of this world, probably paradise, moist, savory, and amazing.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 1 cup butter
- 1 cup packed brown sugar
- 1 cup white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups peeled and finely shredded yam
- 1 cup confectioners’ sugar
- 2 tablespoons butter or margarine
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish.
- Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the confectioners’ sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 141 mg |
| Sugars | 23 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
We call them Yam I Am Blondies (yay Dr Seuss) despite using sweet potatoes and definitely staying away from green eggs. Also, they are more towards the chewy end of the brownie spectrum as opposed to cakey, and lacking cocoa they are blondies. As far as recipe edits, full brown sugar but only half the white sugar and sub applesauce for half the butter. But that makes it wetter a batter so it has to bake longer. And no glaze, but if they’re to be served right away, a generous cinnamon sugar sprinkle before the last 10min of baking makes a nice textured crunch.
I did what others suggested by cutting the white and brown sugars down to 3/4 C each and these were great. I also didn’t add the glaze on top – I thought it’d be too sweet. But, I’m glad you shared this recipe. Everyone loved them. Very yummy. Great use of yams!
These brownies are a great way to get some vegetables into my vegetable-hating children. You don’t need to cook the yams, just shred finely and they offer a nice texture to the brownie. My only wish is to cut back on all the sugar (I may experiment with cutting some of the brown sugar). That said, do not skip the powdered sugar glaze which seeps into the brownies, it gives these brownies the WOW factor in taste.
Very tasty! A big hit at our Church luncheon. I did add a topping of mashed yams, powdered sugar, cinnamon & diced pecans. It was great!
Super moist & super sweet! My boys loved it. I added a bit of cinnamon and some nutmeg to it. Probably should have baked it a bit longer than I did, mine came out extra gooey but no one had any complaints. I think I’ll cut the sugar a bit next time I make it so it won’t be quite so overpoweringly sweet.
These disappeared instantly. Everyone ate them, kids and husband included. I think I may cut back on the sugar a bit next time.
I made this following a few suggestions to cut down the sugar to 3/4 cup each. I skipped the glaze since I prefer less sweet. I also tossed in a tsp of pumpkin spice mix. They were very moist and loved by all. I may cut down a bit on the butter the next time I make them.
I absolutely love this recipe. I’ve been using it for years now. Incredible how fast these fly out the pan..
These are very tasty but extremely sweet. I cut the sugar by a bit over half and substituted with 3/4 raw organic cane sugar and 1/4 white sugar. Cut a bit of the butter also. It turned it way too oily and still too sweet. Maybe I will only use 1/2 the butter and 1/4 cup cane sugar instead. Worth making again with changes.
We made it without the white sugar and without the glaze. If we had, it would have been too sweet for us. But with less sugar, it’s still delicious–light and airy. It’s hard to eat only one!
Rum soaked raisins anyone?? I took major liberties with this recipe with interesting results: 3 eggs, 1/2 c butter, 1/2c plain greek yogurt, 1 cup packed demerera sugar (no white sugar at all), 3 cups yams, 1tsp grated ginger, 1/2 tsp powder ginger, 1.5 tsp cinammon, 1/2 cup raisins soaked in 2 oz of Appleton’s rum. Results were a VERY moist cake that took over an hour to cook. Tastes delicious, still very moist and if I made it again I’d adjust the flour or leave out the yogurt. The rum and raisins taste amazing so would def do that again
Delicious! Mistakenly, I used purple yams and it was delicious anyway:)
DELICIOUS. Family couldn’t stop eating it. A little too moist when fresh out of the oven, in my opinion. I’m probably going to cutback the amount of egg a little bit but otherwise top notch. I also added some nutmeg and cinnamon per the top review’s advice and it was a good addition.
I did make the modifications the others made, and really did not like it. I had to add a lot of extra spices just to eat it. We threw away half the batch.
not very good
So yummy
I’ve made these yam brownies at least 5 times & my family loves it! For the glaze, I use evaporated milk instead of regular milk. I haven’t changed anything else. Best recipe ever!!!!
I have made these many many times..in fact they are requested more than my chocolate brownies. The only thing I do differently, is reduce the white sugar to 1/2 cup and the brown sugar to 3/4 cup, and then add a little more yam. Delish and not quite as sweet.
I’ve made this numerous time without any changes and have been very pleased. I made it for my co-workers and they always request more!
Absolutely delicious and sweet! Girls on my water polo team loved them and I was able to use all my yams before they spoiled.
We made this for our annual Ugly Sweater Party in 2015. Amazing. I used canned Yams and added a little of the Yam juice to the top of the pan just before baking and it added a nice crisp crust that was extra yummy. I don’t normally get a lot of raves on my baking as my daughter but this time “I Win!”