Ingredients
1/2 cup chopped toasted pecans or walnuts (optional)
1 cup white chocolate chips
2 teaspoons vanilla
1 egg
1/4 cup vegetable oil
4 tablespoons unsalted butter, melted
3/4 cup packed light brown sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 cup whole wheat flour
1 cup all-purpose flour
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 inch cubes
Step by step
Place the cubed sweet potatoes in a large saucepan; cover the potatoes with cold water by 1 inch. Bring to a simmer over medium heat. Cook 15 minutes until the potatoes are fork-tender. Drain and cool completely.
Return the potatoes to the saucepan or transfer to a large bowl. Use the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender to blend the potatoes until smooth. Set aside.
Heat the oven to 350°F. Line a 13″ x 9″ baking pan with parchment paper. Spray the bottom and sides of the pan with cooking spray.
In a large bowl, whisk the flour, baking powder, baking soda, and salt until combined. In a separate medium bowl, whisk the sugar, butter and oil until combined. Measure out 1 1/2 cups of the sweet potato puree and stir into the wet ingredients until smooth. Stir in the egg and vanilla.
Stir the wet ingredients into the dry ingredients until just combined. Stir in the white chocolate chips and the chopped nuts, if desired. Spread the batter evenly in the prepared baking pan.
Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean. Cool the bars completely in the pan on a cooling rack. Use the parchment paper to carefully remove the bars from the pan before cutting into squares.
Store in a sealed airtight container in the refrigerator or freezer.