Ingredients:
1 (15 3/4 ounce) cans 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:
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.
Servings: 36
Time preparation: 20 min.
Time total: 60 min.