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
and 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
- Preheat oven to 350 degrees F.
- Set aside 1 cup yellow cake mix.
- 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.
- 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.
- Mix reserved 1 cup cake mix, remaining
1/2 teaspoon cinnamon, remaining 2 tablespoons melted margarine,
brown sugar, and pecans and sprinkle over filling.
- 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.
