Sweet Potato, Date and Nut Squares |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 24 |
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The original of this recipe was found in The Sweet Potato Lover's Cookbook, 1998. Ingredients:
1 1/2 cups sweet potatoes, canned, drained, well-mashed |
1 cup unsalted butter, softened |
2 cups brown sugar, packed |
2 large eggs |
1 teaspoon vanilla extract |
1/4 cup milk |
2 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
1/2 teaspoon cinnamon |
1 lb dried dates, pitted, cut into quarters (i use medjool dates.) |
1 1/2 cups almonds, chopped |
Directions:
1. Preheat oven to 350 degrees F & spray a 9 x13 baking pan with nonstick vegetable spray.
2. Place the mashed sweet potatoes in a large bowl & set aside.
3. In another bowl & using an electric mixer, cream together the butter & sugar before adding the eggs & vanilla, mixing to combine.
4. Add this egg mixture & the 1/4 cup of milk to the mashed sweet potatoes & beat well to combine.
5. In another bowl, whisk together the flour, baking powder, salt, cloves, nutmeg & cinnamon.
6. Place the dates & nuts in another bowl, tossing them with 1/4 cup of the flour mixture.
7. Add the remaining flour mixture to the sweet potato mixture & blend, then fold in the dates & nuts.
8. Pour the batter into the prepared baking dish & bake for 60 minutes or until a toothpick stuck in the center comes out clean.
9. Cool on a wire rack before cutting into 24 small squares.
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