Thursday, January 21, 2010

golden yam brownies

I stumbled upon this recipe a few weeks ago. I don't know why it struck my fancy, but it did. There's not even any chocolate in the entire recipe. Usually, if there's no chocolate, I don't waste my time. Still, I knew I just had bake these brownies.

And by the way, are they really brownies if there's no chocolate? I say no. Brownies with no chocolate are called blondies, right?

And the yams in this recipe are not really yams. They're sweet potatoes. {For some interesting facts about yams and sweet potatoes and why we get them mixed up, read this. I actually learned a thing or two.}

And the sweet potatoes are not golden. They're orange. So maybe the golden in the title is referring to the final product. The brownie/blondie. They did turn out to be kind of golden in color after baking.

Whatever you call them, I made them. Four times in eight days. That's right, people. Four times. You're welcome, Judy, Dave, Dan, Kris, Jarrett, Danny, Cate, Emo, Carolyn, Kathy and Candis. Did I miss anyone?

my dutiful little "helpers"

Golden Yam Brownies

1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups peeled and finely shredded yam

1 cup powdered sugar
2 tablespoons butter, softened
2 tablespoons milk

Preheat the oven to 350 degrees. Grease a 9x13 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 into the greased baking dish.

Bake for 30 minutes until a toothpick inserted into the center comes out clean.

Mix the powdered sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve warm or hot.

My changes to make these "brownies" even better:

Increase the flour to 2 cups.
Increase the baking powder to 2 teaspoons.
Add 1 1/2 teaspoons of cinnamon.
Add 1/2 teaspoon of nutmeg.
Add 1 cup of raisins.
Bake 35-40 minutes.

I made these in the 9x13 baking dish and in muffin pans. I preferred the muffin style. Almost everyone else preferred the rectangle style. When I made the muffins, I let them cool before spreading the frosting on top. I liked them better that way too.

And next time I'm going to add chopped walnuts or pecans.

And some chocolate chips.

And call it Golden Sweet Potato Chocolate Chip Raisin Nut Cake. It just rolls of the tongue, doesn't it?



Ella said...

This is so funny!!! That very same recipe striked my fancy too (when it was the featured recipe on AR)! And I made them a couple of weeks ago. I made some changes too: used all whole wheat flour, half applesauce for half the butter, decreased sugar by 1/3, and two less eggs. Are you getting the picture? They were disgusting. As Matt said, I would rather eat a sweet potato and then eat a brownie. So I'm glad to hear when they are made the REAL way they really are yummy! And your changes sound like a good idea!

Colorado Kid said...

You missed ME! I still have your Choc Chip Cookie recipe. I wish I had it here, though. whaaaa

Cathy said...

Sorry, Arlene! I don't deliver to Springville.

Cathy said...

Ella, whole wheat flour? Applesauce? Decreased sugar? Those terms are not in my baking vocabulary. Butter, sugar, chocolate chips, nuts...that's more like it. If you want yum, make them again my way. If you want healthy, eat some celery. Matt will thank you for it!

Colorado Kid said...

You should have your own show!

We're in a fight, though.

Cathy said...

Ella, I meant that Matt will thank you for making the brownies again, not for you eating celery! That didn't come out the way I meant it to. Sorry.

Colorado Kid said...

Okay...our fight is over since you are going to bring me a sample!!!! I could never be in a real fight with you! ;)