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Sweet Potato Pie Bars
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.
1 (18 1/4-oz.) yellow cake mix, divided
6 Tbl margarine, melted and divided
1 1/2 cups mashed cooked sweet potatoes
1/2 tsp ground nutmeg
1 tsp ground cinnamon, divided
1/3 cup sugar
2 egg whites
1 (5-oz.) can evaporated milk
2 Tbl light brown sugar
1/2 cup chopped pecans
Preheat oven to 350 degrees. 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 13x9x2-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.