| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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 degrees F.
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.