Golden Yam Brownies

Golden Yam Brownies


"Better have several copies of this recipe on hand when you serve them! These moist, flavorful, delicious brownies are simply out of this world, possibly heaven."

Ingredients 1 h {{adjustedServings}} servings 221 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 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 evenly in the greased baking dish.
  3. Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.
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Reviews 390

  1. 464 Ratings


Wonderful recipe, and although hardly a health food, a yummy way to get beta carotine and antioxidants into your family. I've made twice now, once exactly as written, and once with some additions. They are extremely sweet as written, and I've found that reducing both the white and brown sugars to 3/4 cup each produces a still appropriately sweet (but not cloyingly so) bar. The second time I made these, I added 1-1/2 tsp cinnamon and 1 tsp ginger, plus 1 cup of raisins. That made them over-the-moon delicious, and they were inhaled in record time. Don't get me wrong - without the spices and raisins, their flavor is simple and uncomplicated, but some may interpret this as bland. Both times I shredded the peeled sweet potatoes using the shredding disc on my Cuisinart, and it was plenty fine enough. The shreds of sweet potato melded into the brownie and were not discernible. Moist and appealing with a sunny orange-gold color, they are also excellent keepers, if you can manage to hide a couple for later on. They may be frozen and thaw beautifully, with no discernible difference between frozen and fresh, provided you wrap carefully airtight and don't freeze for too long (say around 3 months, max.) Thank you for a real gem!

Cherry Rae

THIS IS AMAZING! God, so good. The yams don't need to be cooked. Just peel them and grate them on the smallest holes on your cheese grater! It takes less than 2 minutes and it's healthy and natural. I 1/2ed the recipe and baked this in a muffin tin for 12 individual cakes. I completely omitted the white sugar as I decided they were probably sweet enough! I was right, and the glaze is just delicious. I'd hate to have to leave that out. I used non-hydrogenated margerine instead of butter and I used all purpose wheat free flour. I also used just 1 egg and 1 egg white instead of two eggs. I added 1/2 a teaspoon of cinnamon. All in all, they came out SUPER moist (they key is getting a fresh and firm yam because they are full of water). They are so tasty, especially with the cinnamon. The grated yam melts away into the texture of the cake much like grated carrot in carrot cake. I implore people to make these and NOT use canned yams! :D


WOW!! Just... wow. These were super awesome. I had my doubts when I was measuring insane amounts of sugar, and saw the weird brown and orange batter, but these are something special. I wasn't sure if the recipe writer meant yams or sweet potatoes, which are not the same, but I used sweet potatoes, knowing that what most of us from the US call "yams" are really sweet potatoes. That was fine. I didn't cook the potatoes before hand, I just peeled and shredded them like the recipe says. I'm not really sure why everyone is cooking them, you really don't need to. And I certainly don't know why you would used canned, which have so many preservatives and tons of sugar and salt. They cook plenty in the oven with the batter, there is no need to use pre-cooked. I think next time I will double the frosting though. I really liked the way the frosting complimented the brownies. I think more would be excellent. However, I let the brownies cool before putting on the frosting in order to preserve the sort of crusty top that brownies get. Thanks for the great recipe!