sweet potato blondies.

This recipe draws from a cookbook called "Deep South Parties" that my sister, Erin gave me (I stole it from her). If I had to guess, I've made them 10 times in the past year...which for someone who loves to mix things up and experiment, is unheard of. There is something about their flavor that is truly unparalleled in the world of baking. Maybe it's the 2 cups of savory sweet potato, 2 whole teaspoons of vanilla or 2 sticks of butter, who knows. What I do know is that if you're going to eat these, you have to warm them up in a bowl and pour cold milk in the bottom. Don't mess around.

2 sticks of room temp, salted butter
1 C raw sugar
1 C white sugar
1.5 C flour
4 eggs
1 t salt
2 t vanilla 
2 C shredded sweet potato (don't use pureed sweet potato like I did the first time. You'll end up with something that's the consistency of floury jello and it'll freak everyone out who eats it)

Cream together the sugars and butter. Add in the rest of the ingredients gradually & in order.  Bake at 350 degrees in a prepared 9x13 baking dish for about 20-30 minutes or until a knife comes out of the center clean. 

{I've also made these as mini-cupcakes with homemade (and toasted) marshmallow cream as frosting. Too unbelievably cute for a fall party. People will lose it.}