Wait until you taste this yummy sweet potato pie disguised as an incredible bar cookie. The fabulous sweet potato pie filling with a cinnamon crumbly topping is easily cut into squares and watch them disappear.

Sweet Potato Pie Bars

1 (18.25-ounce) yellow cake mix - divided use

6 tablespoons margarine or butter, melted - divided use

1 large egg

1 1/2 cups mashed cooked sweet potatoes

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon - divided use

1/3 cup granulated sugar

2 large egg whites

1 (5-ounce) can evaporated milk

2 tablespoons packed light brown sugar

1/2 cup chopped pecans

1. Preheat oven to 350°F (175°C).
2. Set aside 1 cup yellow cake mix.
3. In a mixing bowl, blend together remaining cake mix, 4 tablespoons melted margarine, and egg; mix well. Pat mixture into the bottom of a 13 x 9 x 2-inch pan coated with nonstick cooking spray.
4. In a separate mixing bowl, combine sweet potatoes, nutmeg, 1/2 teaspoon cinnamon, sugar, egg whites, and evaporated milk until creamy. Pour filling over prepared crust.
5. Mix reserved 1 cup cake mix, remaining 1/2 teaspoon cinnamon, remaining 2 tablespoons melted margarine, brown sugar, and pecans and sprinkle over filling.
6. Bake for 40 to 45 minutes or until filling is set.

Makes 24 servings.

Per serving: CAL 182 (36% from fat); FAT 7g; PROTEIN 3g; CARB 27g, CHOL 11mg; SODIUM 185mg; SATURATED FAT 2g; DIETARY FIBER 1g

* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe provided courtesy of Lousiana Sweet Potato Commission.