Louisiana Sweet Potato Commission

2009 SWEET REWARDS SECOND PLACE DESSERTS

Instructions:

Heat oven to 350 F. Line a 13” x 9” baking pan with a long length of foil, extending 4” beyond short ends. Place another length crosswise, extending 2” over edges. Spray foil with no-stick cooking spray (omit if using no-stick aluminum foil).
Combine flour, baking powder, allspice and salt in a medium bowl. Beat 3/4 cup butter and sugars in a larger bowl until thoroughly combined. Beat in eggs, and vanilla.
Drain sweet potatoes well; reserve syrup. Mash sweet potatoes with Bourbon if using. Blend into moist ingredients. Fold in flour mixture with a flexible spatula until no dry patches show. Fold in 3/4 cup chocolate chunks, pecans and 1 cup marshmallows. Bring reserved syrup to the boil, cook until just 2 tablespoons remain, set aside.
Spread batter in prepared pan, smoothing top with the spatula. Bake in center of oven 23- 24 minutes, until light gold and shiny. An occasional crack is normal. Remove and spread with remaining marshmallows. Return to oven 2-3 minutes until marshmallows begin to melt and blondies pull away from sides of the pan. Set pan on a rack and cool to room temperature.
Place remaining chocolate chunks and 1 teaspoon butter over very low heat. When almost melted remove from heat, add reserved sweet potato syrup and stir until smooth. Cool slightly then drizzle in a zig-zag pattern over blondies. Lift with foil overhang from pan, cut into squares.

MAKES 36 SERVINGS