Spiced Sweet Potato Blondies

From 6 Bittersweets
Reproduced with permission (Isa rocks!) from Vegan Cookies Invade Your Cookie Jar
with my comments/changes in brackets
Makes 1 8 x 8-inch pan or 12 to 16 blondies, depending on how you cut them

XIAOLU'S NOTES: I used Pyrex glass because that's all I had and so should probably have baked these slightly longer. Also, I stuck with aluminum foil (Pun intended? Yea I'm a dork.) to stay faithful to the recipe, but next time I think I'll really stay with my MO and use parchment since the bars clung to the foil a little.

3/4 cup cooked, well-mashed, orange-colored sweet potato (less than 1 pound of raw potato)
1/2 cup canola oil
2/3 cup sugar [I think you could even reduce this slightly with no detriment to taste]
1/2 cup dark brown sugar
1/4 cup nondairy milk [I used soymilk]
2 teaspoons vanilla
1 1/4 cups unbleached [all-purpose] flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground giner
1/4 teaspoon ground allspice
1/2 cup toasted chopped pecans or walnuts [I used pecans]
1/2 cup chocolate chips (optional)

Line an 8 x 8-inch square metal brownie pan with enough aluminum foil so that it folds over the sides of the pan by about an inch. Spray the bottom of the covered pan with a little nonstick cooking spray. Preheat oven to 350 degrees F.

In a large bowl, mix together the sweet potato, oil, sugar, brown sugar, nondairy milk, and vanilla until smooth. A few tiny chunks of sweet potato are okay.

Sift in the flour, baking powder, salt, cinnamon, ginger and allspice. Mix just enough to moisten, then fold in the nuts and chocolate chips, if using. Do not overmix.

Pour mixture into the prepared pan and smooth the top with a rubber spatula [metal works too]. Bake for 28 to 32 minutes, checking the bars at 28 minutes by poking a toothpick into the center of the cake. Bars are done if a toothpick comes out mostly clean; a few moist crumbles here and there are okay. Take care not to overbake. Allow the blondies to cool at least 30 minutes for the texture and flavor to fully develop, then slice into 12 bars. Store in a covered container.

MORSELS: A regular old fork is probably the best sweet potato mashing device ever made. Just mash away until it's as creamy as you can get it.