SWEET POTATO DESSERT SQUARES
I prepare sweet potatoes every week for my family, mostly as a side dish. But I've found this vegetable also makes desserts even more delightful. These moist, rich square have a great pecan crunch.-Betty Janway, Ruston, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Set aside 3/4 cup of the cake mix. Combine the remaining mix with butter and egg until crumbly; spread into a greased 13x9-in. baking pan. Whisk filling ingredients until smooth; pour over crust. , For topping, cut butter into reserved cake mix until crumbly. Stir in the pecans, sugar and cinnamon; sprinkle over the filling. , Bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream and pecan halves if desired.
Nutrition Facts : Calories 399 calories, Fat 20g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 332mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.
SWEET POTATO STREUSEL BARS
Sweet potatoes and pecans pair up in these streusel bars - a great Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
- In medium bowl, mix cookie crumbs and melted butter. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
- Meanwhile, in large bowl, mix sweet potatoes, 1/3 cup brown sugar, the gingerroot, orange peel and egg. In medium bowl, mix flour, 1/2 cup brown sugar and the pecans. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly.
- Spoon and spread filling evenly over crust. Sprinkle topping over filling; pat gently.
- Bake 35 to 40 minutes or until center is set and edges are golden brown. Cool completely in pan on cooling rack. Cut into 4 rows by 4 rows. Store in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 30 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg
SWEET POTATO PIE BARS
Make the holidays sweet and memorable with our Sweet Potato Pie Bars. These Sweet Potato Pie Bars come with a scrumptious cream-cheese crust for a tasty twist on the traditional sweet potato pie recipe!
Provided by My Food and Family
Categories Recipes with Candy
Time 3h10m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Cut cream cheese and 3/4 cup butter into 2-1/4 cups flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball. Flatten dough into disk; wrap tightly with plastic wrap. Refrigerate 1 hour.
- Place dough between 2 lightly floured sheets of waxed paper; roll into 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper. Spray 15x10x1-inch pan with cooking spray; invert over dough. Holding pan and dough together, flip pan over. Discard second sheet of waxed paper. Gently press dough onto bottom and up sides of pan. Use fork to prick holes in dough on bottom of pan.
- Bake 10 min. Meanwhile, melt remaining butter. Mash potatoes in large bowl. Add butter and all remaining ingredients except marshmallows; mix well.
- Pour potato mixture over crust. (Pan will be full.) Bake 30 min. or until top is puffed and lightly browned. (Filling will be soft, but will firm up when cooled.) Immediately top dessert with marshmallows. Cool 1 hour.
- Heat broiler when ready to serve dessert. Broil dessert, 4 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 22 g, Protein 5 g
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