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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Adapted from a recipe by Starflower . Ingredients:
1 cup butter |
1 cup packed dark brown sugar |
2 eggs |
2 teaspoons vanilla extract |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 1/2 teaspoons cinnamon |
1 teaspoon ground ginger |
1/4 teaspoon grated nutmeg |
1 pinch ground cloves |
1/2 teaspoon salt |
2 cups peeled and finely shredded sweet potatoes (raw, not cooked or canned!) |
1/2 cup raisins |
1 cup confectioners' sugar |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons milk |
Directions:
1. Preheat the oven to 350°F Grease a 9x13 inch baking dish.
2. In a large bowl, cream together the butter, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
3. In another bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt; stir into the batter just until blended.
4. Fold in the shredded sweet potato and raisins. Spread the batter evenly in the greased baking dish. Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
5. 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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