Baked, casserolled, fried, candied; I wanted to do something different with the sweet potatoes on the kitchen counter. Looking up recipes on the internet brought me to making this new version of an old classic.
Ingredients:
1/2 stick of Land-O-Lakes butter
1 cup Allergen Free chocolate chips
1 egg
1/2 cup of white, granulated sugar
1 medium sweet potato baked, peeled and mashed (I had baked a few sweet potatoes for supper the other night and had an extra left over)
1 teaspoon vanilla
1/2 cup selfrising flour
1/2 cup chopped pecans divided (half in thr batter and half sprinkled on top)
What to do:
Preheat oven to 350°. Prepare a 9×9 baking dish with vegetable spray and set aside.
In a 2 quart pot over medium heat, melt the butter. Remove from heat.
Then add in the chocolate chips, stirring with a whisk till smooth. Next add in the sugar and egg incorporating well. Add in the mashed sweet potato, still using the whisk, beating to break up any lumps of sweet potato.
Next, using a spoon, fold in the self-rising flour and half of the pecans. When all the flour is incorporated, pour into the prepared baking dish and sprinkle the remaining chopped pecans on top.
Place in oven and bake for 20 to 25 minutes, until a toothpick placed in the middle comes out clean. Cool and cut into squares.
The sweet potato flavor is very subtle and some may not notice it at all. Hey, a great way to sneak in a vegetable to that picky eater.
Serve with whip topping or ice cream or just by themselves. Well, how ’bout with a cup of coffee?
Sweet blessings from the Exile’s Kitchen.
theexileskitchen 