Golden Yam Brownies

"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. ..." See more 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"

"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. The..." See morey 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!"

"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..." See more 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!"