Ingredients
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2large U.S. sweet potatoes
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2 tbspcanola oil
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3/4 cupwhite sugar
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1 tsppure vanilla extract
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2large eggs
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1 cupall-purpose flour
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1/3 cupunsweetened cocoa powder
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1 tspcinnamon
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1/2 tspground nutmeg
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1 tspbaking powder
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1/4 tspsalt
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1/2 cupchocolate chips
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Instructions
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Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper so that you have some overhanging the sides, then lightly coat with baking spray. Set aside.
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Place the U.S. sweet potatoes in the microwave and cook on high for 7 to 10 minutes or until completely softened.
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Once cool enough to handle, scoop out 2 cups of the flesh and discard the skin. Place in a larger mixing bowl, then beat until smooth.
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Beat in the oil until combined, then beat in the sugar, vanilla and eggs.
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In a separate bowl, stir together the remaining dry ingredients.
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Add the dry ingredients to the wet ingredients and mix gently, until just incorporated. Fold in the chocolate chips.
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Scrape the batter into the prepared baking pan and smooth the top.
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Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool completely.
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