Chewy and yummy glazed brownies (blondies, really) made with grated raw sweet potatoes.

Sweet Potato Brownies

1 cup butter, softened

2 cups granulated sugar

1 1/2 cups all-purpose flour

1 teaspoon salt

4 large eggs

2 teaspoons vanilla extract

2 cups grated raw sweet potatoes

1 cup chopped pecans

 

Glaze:

1 cup powdered sugar

2 tablespoons butter, melted

2 to 3 tablespoons milk

1. Preheat oven to 350°F (175°C).
2. Cream butter and sugar together. Add remaining ingredients in order listed, stirring after each addition.
3. Spread batter in a greased 9 x 13 x 2-inch pan.
4. Bake for 40 minutes or until a wooden pick comes out clean. Spread glaze over brownies while hot. Cool before cutting.
5. For Glaze: Mix powdered sugar, butter, and enough milk to make a thin glaze. Spread over hot brownies.

Makes 24 servings.

Per serving: CAL 248 (46% from fat); FAT 13g; PROTEIN 3g; CARB 31g, CHOL 58mg; SODIUM 197mg; SATURATED FAT 6g; DIETARY FIBER 1g

Recipe provided courtesy of Lousiana Sweet Potato Commission. Created by David Gallent.