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Sweet Potato Chocolate Bars

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This is from the new Emeril Lagasse book, not exactly a vegetarian book,

but it has a few interesting veggie recipes. This one sounded soo good

but I don't want to cook the sweet potatoes, I would rather substitute

the cooked baby sweet potatoes. That is why I posted that message last

night. It would be so much quicker if I had a few jars of that in the

cupboard and I could just whip them open and make the bars. How I would

love to know how much to substitute!

 

* Exported from MasterCook *

 

Sweet Potato Chocolate Bars

 

Recipe By : Every Day's A Party by Emeril Lagasse

Serving Size : 24 Preparation Time :0:00

Categories : Chocolate Desserts

Sweet Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 lb med-size sweet potatoes

1 tbsp vegetable oil

3/4 cup light brown sugar -- firmly packed

1/2 tsp ground cinnamon

1/4 tsp nutmeg -- freshly grated

pinch salt

1 tsp pure vanilla extract

3 lg eggs

3 cups milk

2 1/2 cups graham cracker crumbs

2 cups pecan pieces

3/4 cup unsalted butter (1-1/2 sticks) -- melted

8 oz semisweet chocolate morsels

 

Preheat the oven to 375°F.

 

Rub the sweet potatoes with the vegetable oil and place on a baking

sheet lined w/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°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 13x18 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, 20-25 minutes.

Remove from the oven and let cool completely. To serve, cut into bars.

Makes 2 dozen bars.

 

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RisaG

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