Chocolate Chip Sweet Potato Squares Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with cooking spray; set aside.
• Beat cake mix, butter, and egg in a large bowl with an electric mixer on low speed. Beat into well combined crumbs. Press cake mixture evenly into prepared pan, set aside.
• Blend all potato filling ingredients in food processor until smooth. Spread evenly over crust layer.
• Combine all topping ingredients in small bowl. Sprinkle over and press into sweet potato filling. Bake in preheated oven for 30 to 35 minutes, until just set and tester inserted comes out clean.

Steps:

• Preheat the oven to 375°F.
• Rub the sweet potatoes with the vegetable oil and place on a baking sheet lined with parchment paper. Bake until fork-tender, 1 to 1 1/2 hours. Remove from the oven and let cool, then peel and mash in a large bowl.
• Add to the mashed potatoes the brown sugar, cinnamon, nutmeg, salt, vanilla, eggs, and 2 1/2 cups of the milk and mix well. Set aside.
• Lower the oven temperature to 350 degrees F.
• Combine the graham cracker crumbs and pecan pieces in a food processor and process for about 1 minute, to make a fine meal. With the motor running, gradually pour the melted butter through the feed tube and process for 1 minute. Transfer the crumb mixture to a 13 X 18-inch baking pan and, using your fingers, firmly press the crumbs evenly onto the bottom and up the sides of the pan.
• Pour the sweet potato mixture into the crust and spread evenly with a rubber spatula.
• Put the chocolate morsels and the remaining 1/2 cup milk in a medium-size saucepan over medium heat and stir constantly until the chocolate melts and the mixture is smooth. Spoon the chocolate in three rows, about 2 inches apart, lengthwise over the sweet potato mixture. Then, with a knife, make a zigzag pattern to marbleize the chocolate and the sweet potato mixture.
• Bake until the edges are browned and the filling is set, 20 to 25 minutes. Remove from the oven and let cool completely. To serve, cut into bars.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cook chopped dates and water over low heat until soft. Set aside.
• Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture.
• Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 - 15 minutes)