love this recipe! had to make a second batch just to get the picture. i used fresh sweet potatoes, cut the eggs to two, and omitted the white sugar in the batter.

These are SOOOOO delicious!!! The brownies are amazingly moist and have such a wonderful flavour! I am always looking for new ways to use yams and I am definatly proud to serve these!

These were wonderful! I was hoping they would be a little more dense, like a brownie. They really were more like a cake. That being said, the flavor was fabulous and everyone loved them! Thanks a bunch!

I whipped these up for a Bachelorette party this past weekend. The bride-to-be is watching her figure and I decided that for a baked good, these at least SOUND healthy. All the girls loved them! I followed other reviewers' suggestions and used 3 eggs instead of 4. Even with that omission, it came out as a dense cake. Next time (there WILL be one!)I will use 2 eggs, all brown sugar, and a pinch or two of nutmeg. DELISH!

Made some changes to create a healthier version: only 1/2 cup white sugar, substituted all whole wheat flour, used 2 cups of mashed sweet potato and 1 shredded medium carrot, only 3 eggs, used 3/4 cup Smart Balance instead of butter, added 2 tsp. cinnamon and 2 tbsp. toasted wheat germ, left off icing but sprinkled with sifted powdered sugar...if the 9x13 dish is cut into 30 squares, each is only 40 calories!perfect consistency and sweetness...I will try warming them up and serving with whipped cream!

The flavor worked well, but perhaps my leftover sweet potatoes were too moist, as I baked, and baked, and baked these past the recommended time, and still ended up with a very wet center.

These turned out nice. They are great fresh out of the oven. I used apple sauce instead of oil and two egg whites, other than that I following the recipe. I will be making these again.

I'm giving it a 3 simply because it is way to sweet, and makes ALOT!!! I followed the recipe however I used 1 3/4 cups pureed yams because I already had it on hand. I will try it again however I will use half the sugar and half the recipe as it made way to much. My 9x13 pan was full. It also took twice the time indicated. It is a great idea though but I will make changes to it and adjust it to our taste. thanks for sharing.

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

Had really high hopes for these based on the reviews and our love of yams. My husband and I thought they were just okay and the kids did not like them at all(even before they knew about the yams in the recipe!) We prefer pumpkin bars over these. Sorry.

Some of the best recipes contain ingredients already found in your kitchen with only 1 added extra that you may have to buy. In this case I came across this recipe and couldn't resist trying it - I only had to buy the yam! And now I may have to keep yams in my kitchen all the time because I've had three phone calls since yesterday (when it was served at a party) asking for the recipe and asking that I bring them again. I've never had a response such as this and they were gone so fast I had to share one with a friend to get a taste. Now THAT'S a recipe!

I absolutely love these! I don't precook the yams, I find that as long as they're not underbaked that they're nice and soft.

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!

These were good, but certainly not heavenly... nor,