1 cup butter, softened
2 cups granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
2 cups grated raw sweet potatoes
1 cup chopped pecans
Glaze:
1 cup powdered sugar
2 tablespoons butter, melted
2 to 3 tablespoons milk
Preheat oven to 350 degrees F.
Cream butter and sugar together. Add remaining ingredients in order listed, stirring after each addition.
Spread batter in a greased 9x13x2-inch pan.
Bake for 40 minutes or until a wooden pick comes out clean. Spread glaze over brownies while hot. Cool before cutting.
For glaze, mix powdered sugar, butter, and enough milk to make a thin glaze. Spread over hot brownies.
makes 24 servings.
Per serving: CAL 248 (46% from fat); FAT 13g; PROTEIN 3g; CARB 31g, CHOL 58mg; SODIUM 197mg; SATURATED FAT 6g; DIETARY FIBER 1g