Sweet Potato Brownies with Whiskey Caramel Pecan Glaze

• 1 cup (2 sticks) softened unsalted butter
• 2 cups granulated sugar
• 4 eggs
• 2-½ cups grated raw sweet potato (peel ‘em first)
• 1-½ cups sifted all-purpose flour
• 1 teaspoon salt
• 2 Tablespoons molasses
• 2 teaspoons vanilla extract
• Whiskey Caramel Pecan Glaze
• 1-½ cups caramel topping (see notes)
• 1-½ cups coarsely chopped pecans
• 1/4 cup whiskey, or less to taste. I used Jack Daniel’s

Instructions

 

1. Preheat oven to 350 degrees
2. In a stand mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy.
3. Add eggs and beat until fully incorporated.
4. Add flour, salt, molasses, vanilla, and shredded sweet potato. Mix on medium-low until batter is smooth and even.
5. Grease and lightly flour a 9×13 baking pan. Spread batter in pan and smooth top with spatula. Bake for 30 minutes.
6. Remove from oven and prepare the glaze by simply stirring together whiskey, caramel, and pecans. The mixture will be fairly watery. Pour the sauce evenly over the surface of the brownies and return the pan to the oven.
7. Sweet Potato Brownies with Whiskey Caramel Pecan GlazeBake for 5-10 minutes more to toast the pecans and make the glaze nice and bubbly. Remove from oven and cool completely before cutting. These cut really nicely if you let them cool – so be patient.

 This recipe came from http://blog.bakeitpretty.com/