Chocolate Chip Sweet Potato Squares

Submitted by Vino Girl

"From Home Cooking Magazine (November-December 2004)"

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 36

ingredients

• 1 (15 3/4 ounce) can sweet potatoes, in heavy syrup, drained (reserve 3 Tablespoons of syrup)
• 2 3⁄4 cups flour
• 1 1⁄2 teaspoons baking powder
• 1 teaspoon ground allspice
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon salt
• 3⁄4 cup butter, room temperature
• 3⁄4 cup sugar
• 3⁄4 cup dark brown sugar
• 2 eggs
• 1 cup semi-sweet chocolate chips
• 1 1⁄4 cups pecans, chopped (divided)
• cooking spray

directions

1. Preheat oven to 350°F.
2. Spray a 15x10x1 inch jelly roll pan with cooking spray.
3. Mash sweet potatoes with reserved syrup.
4. In another bowl, whisk together flour, baking powder, allspice, cinnamon, cloves, and salt.
5. Beat together butter and sugars at medium speed for 2 minutes or until smooth and lightened in color.
6. Beat in eggs one at a time.
7. On low speed, beat in half of the dry ingredients, followed by sweet potatoes, and finally the last of the dry ingredients.
8. Fold in chips and half of the pecans.
9. Spread batter evenly in pan.
10. Sprinkle remaining pecans over top.
11. Bake for 35-40 minutes or until lightly browned and the pecans are toasted.
12. Cool in pan on a wire rack before cutting into squares.

Reviews

[Anemone]

Our first batch was gone before it cooled. However, I did cook and mash my own yams, omitted the syrup, only put 1/2 cup of white and brown sugars, replaced the eggs, and skipped the pecans. The chocolate chips (I like carob; the kids prefer semi-sweet) are a sweet addition: I didn't think I'd like them, but they are fun, and make this recipe out of the ordinary.

 

[CareBearQ]

This recipe was a big hit! I sold these in a bake sale. I made 2 pans of this, and sold almost all of it-my chocolate chip ones sold out first. I even had one person asking me for the recipe cuz she wanted to make more exactly like mine! Since I only had a few chocolate chips, I added candy corn to the rest of the batter (found out the candy corn carmelized, becoming more like chewy toffee-bits, quite hard to remove from my non-stick pan unless you use wax paper) Only other changes I made were: I used much less clove, and made up the difference by adding more allspice and cinnamon. I also did not have canned yams, but I had fresh sweet potatoes which I baked to sweet softness, peeled and mashed with brown sugar and flavored DaVinci syrup instead. It came out sweet and fluffy, like a cross between pumpkin bread and chocolate chip cookie bars.