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