Categories: dessert, not tried, sweet potato

Ingredients

• 3 tablespoons butter or margarine, softened
• 2 tablespoons sugar
• 2/3 cup graham cracker crumbs
• 2 tablespoons finely chopped toasted pecans
• 1 egg, lightly beaten
• 1 cup mashed sweet potatoes
• 1/4 cup dairy sour cream
• 1/4 cup sugar
• 1 1/2 teaspoons all-purpose flour
• 3/4 teaspoon pumpkin pie spice
• 1/3 cup milk
• 1/2 cup chopped toasted pecans

Directions

1. Preheat oven to 350 degrees. In a small mixing bowl stir together the butter and the 2 tablespoons sugar. Stir in cracker crumbs and the 2 tablespoons pecans until combined. Press onto bottom of a lightly greased 8×8×2-inch baking pan. Bake in the preheated oven 10 minutes or until lightly browned. Set aside to cool.

2. For filling, in a medium bowl stir together egg, mashed sweet potatoes and sour cream. Stir in the 1/4 cup sugar, the flour and the pumpkin pie spice until smooth. Stir in milk. Pour sweet potato mixture evenly over prebaked crust. Bake at 350 degrees about 25 minutes or until a knife inserted near the center comes out clean. Immediately sprinkle with remaining chopped nuts; press lightly into filling. Cool completely in pan on a wire rack; chill. Cut into bars. Cover and store in refrigerator up to 2 days or store in an airtight container in the freezer up to 1 month.

Email to a friend | Print this recipe | Back