NEISD Recipe Release: Sweet Potato Squares

Sweet potato squares are a holiday favorite at North East ISD elementary, middle and high school campuses. Chef Alissa Hitt is here to walk you through the recipe so you can share this treat with your family and friends.

*Note: This recipe requires a mixer and makes 45 servings.

Ingredients:

• 7 lbs. sweet potatoes, canned, cut and drained
• 1 qt. liquid from sweet potatoes, canned and cut
• 1lb. 4 oz. brown sugar
• 8 oz. granulated sugar
• ½ Tbsp. salt
• 3 Tbsp. cinnamon
• 4.5 oz. powdered eggs
• 4.5 oz. flour
• 4.5 oz. powdered milk
• Your favorite whipped topping
• Pan release spray

STEP ONE

Open and drain canned sweet potatoes. Save the liquid.

Measure dry ingredients into a large bowl and blend together by hand.

*Mass production tip: Add all dry ingredients to small mixer, then mix for 30 seconds or until well blended.

Place drained, cut sweet potatoes in a large mixer bowl. Mix with paddle attachment on low speed for one minute or until cut sweet potatoes break up into small parts. Then, add the sweet potato liquid to the mixer. 

Mix on low speed for approximately one minute or until the water is absorbed. Turn off the mixer and increase to medium speed. Mix for approximately five minutes or until the mixture is smooth.

STEP TWO

Add half (½) of the dry ingredients to the mixer and mix on low for one minute or until well blended and smooth. Add the other half of the dry ingredients and mix again until blended.

Spray a two-inch, full-size pan with pan release spray, then pour in one gallon of filling.

Preheat the oven to 325°F and bake for 55 minutes or until set. Allow to cool before cutting and top each serving with whipped topping before serving.

Sweet potato squares can be served chilled or warmed.