| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sweet Potato Dessert Squares

Crust:

1 (18.25-ounce) package yellow cake mix

1/2 cup butter OR margarine, melted

1 large egg, beaten

Filling:

3 cups cold mashed sweet potatoes OR 2 (15-ounce) cans sweet potatoes, drained and mashed

2/3 cup milk

1/2 cup packed brown sugar

2 large eggs, beaten

1 tablespoon pumpkin pie spice

Topping:

6 tablespoons butter OR margarine

1 cup chopped pecans

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Whipped cream and pecan halves (optional)

1. For Crust: Set aside 1 cup of the cake mix. Combine remaining mix with butter and egg; spread into a greased 13 x 9 x 2-inch baking pan.
2. For Filling: Whisk filling ingredients until smooth; pour over crust.
3. For topping, cut butter into reserved cake mix until crumbly. Stir in pecans, sugar and cinnamon; sprinkle over the filling.
4. Bake at 350 degrees F. for 60 to 65 minutes or until a knife inserted near the center comes out clean. Cool.
5. Garnish with whipped cream and pecan halves if desired.

Makes 16 servings.

Per serving: CAL 404 (44% from fat); FAT 20g; PROTEIN 5g; CARB 53g; CHOL 69mg; SODIUM 346mg

Recipe provided courtesy of Lousiana Sweet Potato Commission.