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Recipe Summary

prep:
25 mins
bake:
35 mins to 40 mins at 350°
Yield:
4 dozen squares
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Ingredients

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Directions

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  • Heat oven to 350 degrees F. Grease 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Drain canned sweet potatoes, reserving 3 tablespoons syrup. Mash potatoes in bowl, combining with reserved syrup.

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  • Whisk together flour, baking powder, allspice, cinnamon, cloves and salt in medium-size bowl. In large bowl, beat butter and sugars together on medium speed until smooth and slightly lightened in color, about 2 minutes. 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.

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

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  • Bake in 350 degree F oven for 35 to 40 minutes or until lightly browned and pecans are toasted. Cool in pan on wire rack. Cut into bars. Makes 4 dozen squares.

Nutrition Facts

126 calories; total fat 6g; saturated fat 3g; cholesterol 17mg; sodium 44mg; carbohydrates 17g; fiber 1g; protein 2g.

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