Chocolate Chip Sweet Potato Squares

Recipe by Vino Girl

From Home Cooking Magazine (November-December 2004)

Top Review by 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.

Ingredients Nutrition


  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.

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