Reviewed: Oct. 22, 2007

This was REALLY yummy! I took another reviewers suggestion and used a medium size can of yams and it turned out great. It just took another 10 minutes to get it baked all the way through.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DENIRO0958

Cooking Level: Expert

Living In: Wichita, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2007

I was pleasantly surprised by how these tasted! Even my husband grudgingly agreed that these were delicious. I would have to agree with other reviewers that these are more of a "bar" than "brownie". I also decreased the butter to 3/4 cup, only used 1/2 cup of white sugar and kept the brown sugar at a cup, and used only 3 eggs. I didn't use the glaze since I found that it was quite sweet. I will be making these again and perhaps even decrease the amount of sugar to just a cup.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Lenexa, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2007

well...they're.......definately something different. the dough part turned out to be a nice cake and i was surprised because there was no liquid besides the eggs. i used okinawan sweet potatoes (purple) and probably should have finely grated instead of the regular size grate - they were too firm. my glaze didn't liquefy so i smeared it on when the brownie was piping hot and had to mash down the sugar lumps. i will send it to the firehouse w/my hubby and they will gobble it down! i might try this again with a yam - maybe during thanksgiving for something different. thanks for sharing - appreciate it. if my thanksgiving yam brownie turns out better - i will come back and do another review. it would have been 3 stars if i didn't use the purple potato but for now - 4 stars, sorry!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

iluvpickles

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Makakilo, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2007

These were scrumptious. Will definitely make them again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

diana

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2007

These were popular with my family and neighbours - even my 2-year-old loved them. Didn't have a clue what to use yams for, but will definitely be using them more often now!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jae B.

Cooking Level: Beginning

Home Town: Ingoldmells, Lincolnshire, England, U.K.

Living In: Lincoln, Lincolnshire, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2007

These are good for what they are, but I personally prefer eating yams prepared in a more traditional fashion. This recipe was fun to try, but it's just not worth all the work to make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

beebeebaker

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2007

light and moist and a real hit with the children but I made them without the frosting and just glaced them with some warmed honey, sticky and delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EMS1971

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2007

Absolutely delicious and moist. I think anyone scared of sweet potatoes would love these. I used sweet potatoes (the yellow flesh ones) that I microwaved then mashed - next time I'll mash them better because they were a little overly lumpy. I think these would be great with pecans, or maybe butterscotch chips in them for variety. But as is, D-E-L-I-C-I-O-U-S!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EVILBEE

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2007

This was definitely a unique recipe and I loved these!! I used purple yams instead though, but only because that was what I just happened to have. I would also say that the texture was more cake-like than brownie-like. They were heavenly soft and had a fabulous aroma and taste. However, I found them a little too sweet (and I didn't even make the frosting) and will reduce the sugar next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Azuki

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2007

These were good, but mine turned out awfully wet. From the other reviews I read I think the results on these are going to vary quite a bit depending on the amount of moisture in the yams and flour you use. Cooks beware and use your experience and judgement to decide if you need to add a little more flour to get the consistency you desire. They didn't have the chewy texture I like in a brownie either. They really reminded me of Texas Sheetcake, (which some people do think of as brownies, so it is quite subjective.) You could try reducing the eggs to 2 and using all brown sugar. It might be chewier then and have a little more "butterscotch" versus pure "yam" flavor. They do taste good, but I was hoping this would be the yam recipe to die for. It wasn't, but it was a fine recipe, just not what I was expecting in a "brownie."

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SPARKLER8666

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Lebanon, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2007

Oh my Gosh, this sounded good, even to my hubby and son. However, not good, at least for our taste. It came out to be more like a cake rather than a brownie. And even as a cake, ewww. After trying to choke it down for 2 days, I opted to throw it out for the birds and whatever other wild animal wanted it. They didn't like it either. I ended up burying it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TEZERACT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2007

I cut it down to 1/2 cup of butter, 3/4 cup of white sugar, 3 eggs and I omitted the brown sugar and icing. It was fine that way, sweet enough as a dessert but not overpowering the yams. This suited my taste and waistline better :) Altho putting it to 1 cup white sugar would've made it more decadent.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2007

Pretty good- husband, mom and daughter liked them. They were good to give to my toddler because they weren't too sweet and they had some veggies in them! Thanks for a recipe that -as a mom- doesn't make me cringe when she asks for them!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

COURTNEYGRIFF

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2007

I made this recipe with the kiddos at school and they absolutely loved them! The custodians came by to see what smelled so yummy. Everyone that tried them raved about how moist they were! They are best eaten while warm.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PEANUTT1970

Cooking Level: Expert

Home Town: Clarksville, Arkansas, USA

Living In: Lewiston, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2006

These were very good, but, if made as written, very greasy. I made them again because they still went really fast, and I had leftover grated yam anyway. (I used the fine grater blade on my food processor - worked really well.) I cut the butter in half, omitted one egg and the white sugar and increased the brown sugar to 1-1/4 cups. I also added about a cup of raisins. The resulting bars have a wonderful caramelly taste that really compliments the yams. I didn't bother with the icing because they're sweet enough as is. YUMMY!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

fleetermouse

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2006

I was doubtful, but everyone loved it. Fresh out of the oven with vanilla ice cream. Definetly going to make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SqueakerW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2006

Incredible recipe. I highly recommend it! I made two batches of these babies and they were an absolute hit on both sides of the family at Thanksgiving! I even had three separate people come up to me and ask for the recipe. :) I will definitely be making these again for Christmas. Some tips: Like mentioned on reviews before, I used mashed yams instead of shredded ones. The peeling of the hot yams and mashing took the longest, so it's best to have one person take care of those while the other is mixing the rest of the ingredients. If you have a food processor, more power to you, the mashing can take a while!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SilverJackal

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2006

Mine came out more like cake. And who wants sweet potato cake? Will not make this recipe again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melissa Y.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2006

Pretty good! Different from the usual banana bread I make, so change is great! Turned out more like a cake and not a brownie, though. Next time I will use less eggs. Thank you for great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

VIGBEE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2006

This was an incredibly easy and yummy recipe. Instead of going through the hassle of cooking, peeling, and shredding yams, I just used 1 medium sized, drained can of "Bruce's Yams" which I smashed. I think these actually add more flavor and made the recipe very moist. This probably saved me 30 minutes of work!

Was this review helpful? [ YES ]
18 users found this review helpful