Reviewed: Apr. 29, 2012

Very very moist and flavorful. I used 3 eggs and 1 egg white and only 1/2 cup of the white sugar, and am glad I did. It is already sweet enough, and more sugar would have made it worse, not better. The glaze is important - don't skip it!

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Reviewer:

BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Francisco, California, USA

Reviewed: Apr. 24, 2012

These were extremely sweet. They tasted good at first, but weren't something we wanted to keep eating.

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Chel

Reviewed: Mar. 20, 2012

Absolutely wonderful!!!! I actually had a funny experience. I made this recipe and was surprised at how totally greasy and sickeningly oily it was. Then I realized that I had accidentally doubled the butter, oops! I tried making it again a few days later and was pleasantly surprised that it was as good as everyone said. I also added 1 teaspoon of Siagon Cinnamon (a spicy cinnamon that tastes like red hot candies. It's available at Costco). They were sooooooo gooooooood! I also used a large can of yams instead of shredding them. My daughter who despises sweet potatoes, loved these (of course I didn't tell her that there were sweet potatoes/yams in them - hehe).

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Reviewer:

summer

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Cooking Level: Intermediate

Living In: Orem, Utah, USA

Reviewed: Mar. 10, 2012

EXCELLENTE! PERFECTO! I followed other's recommendations: USED: 1 stick butter 1/2 cup packed brown sugar 1/2 cup white sugar 2 eggs 1 teaspoons vanilla extract 1 teaspoon baking soda 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1 cup golden raisins 2+ cups peeled and finely shredded yam AMAZING! DELICIOSO!

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CAKES CORNER by WILILYN

Cooking Level: Expert

Reviewed: Feb. 18, 2012

Yummy way to eat some good for you sweet potato/yams. I recommend cutting back the sugar about 1/4 for both brown and white sugars. You probably could do the same with the butter. Someone else recommended raisins and cinnamon too ... going to try that next time for sure!!

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Reviewer:

teachmeyoga

Cooking Level: Intermediate

Home Town: Larkspur, California, USA

Living In: Cotati, California, USA

Reviewed: Feb. 8, 2012

Yummy! Used peeled raw yams. 1/2 cup white 1/2 cup brown sugars. Came out great, but someone said it was kind of like sweet potato corn bread so I guess the amount of sugar I used was too low. I didnt make the icing so that probably would have sweetened them up a bit more. I dont really like yams or sweet potatoes but this is a great way to eat them!

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Reviewer:

ValerieM

Reviewed: Jan. 24, 2012

I love this recipe, it is so versatile. I made these with Purple Sweet Potatoes (find them at an Asian Grocery). I replaced the brown sugar with white (didn't want the color to affect the pretty purple shredded sweet potato, same with the vanilla, I replaced it with Triple Sec (a clear, orange flavored liquor). For the glaze on top I heated Ube Jam (purple yam jam, very popular in the Philippines, also found this at the Asian Grocery) and thinned it with milk until it was a spreading consistancy. I waited for the brownies to cool, cut them out with a straight edge knife, they are super sticky and crumbly, so cut carefully, then I covered them with the purple yam glaze. They were so pretty and everyone at the club loved them. Thanks so much Starflower!

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

Reviewed: Jan. 21, 2012

These turned out great! You would never know that the orange flecks in the dish were yams. although I would call these blondies, not brownies : ) Will make again!

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Reviewer:

jolley900

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Nov. 27, 2011

Made this to our friends' bday party. They love it! I REDUCED SUGAR and it tastes good though still quite sweet. I think it tastes a little bit like cornbread and our bday girl who loves cornbread asked for the recipe. LOVE it!

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Reviewer:

peiyulai

Cooking Level: Beginning

Living In: Albany, California, USA

Reviewed: Nov. 20, 2011

I made these exactly as written. I wasn't crazy about the texture of the brownies with the shredded sweet potato. The flavor was good but I think I would have liked them better if the potatoes were cooked and mashed, then added to the batter. I also agree with the reviews that say to decrease the butter. It was just a little too much for me. I would try it again with some modifications though

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