Canadian Home Trends Kitchen & Bath/Holiday 2013 | Seite 115

Ingredients
1
3/4
1/2
1/2
1
1/4
2
2
1
1/2
1/4
1
1/2
2
1/3

cup Granulated sugar
cup All-purpose flour
cup Cocoa, sifted if lumpy
cup Whole-wheat flour
tsp. Baking powder
tsp. Salt
Semi-sweet chocolate baking squares
(1 oz. each), chopped
Large eggs
cup Mashed orange-fleshed sweet
potato (about 3/4 lb., uncooked)
cup Buttermilk (or soured milk)
cup Cooking oil
tsp. Vanilla extract
tsp. Ground cinnamon
cups Miniature marshmallows
cup Semi-sweet chocolate chips

Combine first 6 ingredients in medium bowl.
Make a well in centre.
Microwave chocolate in small microwavesafe bowl on Medium for about 90 seconds,
stirring every 30 seconds until almost melted
(see Tip, page 136). Stir until smooth.
Put next 6 ingredients into blender or food
processor. Add chocolate. Process until
smooth. Add to well. Stir until just combined.
Spread in greased 9 x 9 inch (23 x 23 cm)
pan. Bake in 350°F (175°C) oven for about 35
minutes until wooden pick inserted in centre
comes out moist but not wet with batter. Do
not over bake.
Scatter marshmallows and chocolate chips
over top. Broil on centre rack in oven for 1 to
2 minutes until golden. Let stand in pan on
wire rack until cool. Cuts into 36 pieces.
Recipes reprinted from Company’s Coming Publishing Limited

Sweet Potato Brownies