From Denny: Here's an interesting twist for the holidays - chocolate chips in your yams! This is a quick recipe utilizing a spice cake mix, canned sweet potatoes, chocolate chips, real butter and reduced-fat cream cheese to create a delectable but easy to make dessert!
This recipe comes from Holly Clegg who has been a celebrity in Louisiana from some time now. Why? She was on the cutting edge of the food trends to reduce calories in our favorite comfort foods while adding nutrition.
Holly's father suffers from arthritis and she has developed a book of recipes to help those with arthritis reduce inflammation through food choices (think watermelon and sweet potatoes). Holly also has a book on diabetes recipes. Her mind is always thinking of healthier ways to trim, substitute or re-think our favorite recipes for modern times and health needs.
Louisiana yams and sweet potatoes are quite popular in our state so the local chefs are constantly thinking of new ways to include these vitamin A and vitamin C packed veggies into our everyday diet. Holly also suggests this recipe is a good way to use up leftover sweet potatoes.
Vintage Bicycle, a curious blast from the past, to warmly decorate the present. This design also available in flour and sugar containers, and teapots, cocktail plates, platters, serving trays and bedding, pillows, shower curtain, clocks, area rugs and more!
Here are a few tips to get you through the holidays from Holly Clegg:
- 1 cup canned = 1 medium cooked, fresh
- 1 (16-ounce) can = 1 cup mashed sweet potatoes
- When using canned sweet potatoes, add at end of recipe
- Baked sweet potatoes freeze well
- Store at room temperature
Yam Chocolate Spice Bars