Sweet Potato Dessert Squares

By dette

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

Ingredients

• FILLING:
• Ingredients
• 1 package (18-1/4 ounces) yellow cake mix, divided
• 1/2 cup butter, melted
• 1 egg, lightly beaten
• 3 cups cold mashed sweet potatoes (without added milk or butter)
• 2/3 cup milk
• 1/2 cup packed brown sugar
• 2 eggs, lightly beaten
• 1 tablespoon pumpkin pie spice
• TOPPING:
• 6 tablespoons cold butter
• 1 cup chopped pecans
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• Whipped cream and pecan halves, optional

Preparation

Step 1

Directions
Set aside 1 cup of the cake mix. Combine the remaining mix with butter and egg until crumbly; spread into a greased 13-in. x 9-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 near the center comes out clean. Cool. Garnish with whipped cream and pecan halves if desired. Yield: 16 servings.



Nutrition Facts: 1 serving (1 each) equals 399 calories, 20 g fat (8 g saturated fat), 68 mg cholesterol, 332 mg sodium, 52 g carbohydrate, 3 g fiber, 5 g protein.