About this recipe:This moist brownie has no cocoa or chocolate making it a blondie! Instead it has grated sweet potato and you can add chopped pecans or walnuts for texture if you like.
400g caster sugar
225g butter, softened
265g grated sweet potato
200g plain flour
100g chopped pecans (optional)
2 teaspoons vanilla extract
1 teaspoon salt
125g icing sugar
2 tablespoons melted butter
1 teaspoon milk, or as needed
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 180 C / Gas 4. Grease a large rectangular baking dish.
Beat sugar and softened butter together in a bowl using an electric mixer until smooth and creamy; add sweet potato, flour, pecans, eggs, vanilla extract and salt; stir well after each addition, until mixture is smooth. Pour mixture into the prepared baking dish.
Bake in the preheated oven until a skewer inserted in the centre comes out clean, 30 to 40 minutes.
For the glaze: Whisk icing sugar and 2 tablespoons melted butter together in a bowl; add enough milk to make a thin glaze. Spread glaze over brownies while still hot. Cool and slice brownies.