Sweet Potato Squares

By lindybug

Ingredients

• 1 can (15.75 oz) sweet potatoes (yams) in heavy syrup
• 2 3/4 cups all purpose flour
• 1 1/2 tsp baking powder
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup (1 1/2 sticks) butter, at room temp.
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 cup mini semisweet chocolate chips
• 1 1/4 cup pecans, chopped

Preparation

Step 1

Heat oven to 350 degrees. Grease 15x10x1" pan with nonstick cooking spray. Drain canned sweet potatoes, reserving 3 Tbsp syrup. Mash potatoes in bowl, combining with reserved syrup.

Whisk together flour, baking powder, allspice, cinnamon, cloves and salt in medium size bowl. In large bowl, beat butter and sugars together on med. speed until smooth and slightly lightened in color, about 2 min. Beat in eggs, one at a time, until incorporated. On low speed, beat in half the flour mixture. Beat in mashed sweet potato, then remaining flour mixture. Fold in the mini chips and 3/4 cup of chopped nuts.

Scrape batter into prepared pan, spreading to edges; smooth top. Sprinkle with remaining 1/2 cup chopped pecans.

Bake in 350 degree oven for 35-40 min or until lightly browned and pecans are toasted. Cool in pan on a wire rack. Cut into bars.

Store at room temp-tightly wrapped; separate layers with waxed paper.