Yam Chocolate Spice Bars from Eating Well to Fight Arthritis
One bite of this incredible fall favorite made with a spice cake mix, yam filling and chocolate chips will have your taste buds singing autumn’s praises. Everyone requested this recipe when I made it. Most bar cookies freeze well, so feel free to make ahead and pull out when you have a craving. If you needed an excuse to make dessert, these are the perfect use for leftover cooked sweet potatoes. And, you know yams are an excellent source of antioxidant-rich carotenoids because of their deep orange color.
Makes 48 squares
1 (18.25-ounce) box spice cake mix
1/2 cup butter, melted
1 (8-ounce) package reduced-fat cream cheese
1 (15-ounce) can sweet potatoes, drained and mashed
1 (16-ounce) box confectioners’ sugar
2 egg whites
1 teaspoon vanilla extract
2/3 cup semisweet chocolate chips
1. Preheat oven to 350° F. Coat 13x9x2-inch baking pan with nonstick cooking spray.
2. In mixing bowl, beat together cake mix, butter, and egg until well mixed. Spread batter into prepared pan.
3. In mixing bowl, beat together cream cheese, sweet potatoes, confectioners’ sugar, egg whites, and vanilla until creamy. Stir in chocolate chips. Pour mixture over batter in pan.
4. Bake 40-50 minutes or until top is golden brown. Cool to room temperature and cut into squares.
Nutritional information per serving:
Calories 134, Calories from Fat 31%, Fat 5g, Saturated Fat 3g, Cholesterol 12mg, Sodium 116mg, Carbohydrates 22g, Dietary Fiber 0g, Total Sugars 16g, Protein 2g, Dietary Exchanges: 1 1/2 other carbohydrate, 1 fat
Holly Clegg, Guest Blogger
As a long-time Baton Rouge resident, Holly brings her Southern charm to every aspect of her life. Her busy lifestyle and desire to feed her own family health-conscious, homemade meals – even when in a time crunch – has served as her inspiration throughout the years.
For more information on Holly, visit her website and blog!