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.

Yield: 24 servings

Ingredients

• 1 (18.25 ounce) yellow cake mix*, divided
• 6 tablespoons butter, melted and divided
• 1 egg
• 1 1/2 cups mashed cooked sweet potatoes
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon, divided
• 1/3 cup granulated sugar
• 2 egg whites
• 1 (5 ounce) can evaporated milk
• 2 tablespoons light brown sugar
• 1/2 cup chopped pecans

Instructions

1. Heat oven to 350 degrees F. Set aside 1 cup yellow cake mix.
2. In a mixing bowl, blend together remaining cake mix, 4 tablespoons melted butter and egg; mix well.
3. Pat mixture into the bottom of a 13 x 9 x 2 inch pan coated with nonstick cooking spray.
4. In a separate mixing bowl, combine sweet potatoes, nutmeg, 1/2 teaspoon cinnamon, sugar, egg whites, and evaporated milk until creamy.
5. Pour filling over prepared crust.
6. Mix reserved 1 cup cake mix, remaining 1/2 teaspoon cinnamon, remaining 2 tablespoons melted butter, brown sugar and pecans and sprinkle over filling.
7. Bake for 40 to 45 minutes or until filling is set.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Nutrition

Per serving: Cal 182 (36% from fat); Fat 7g; Protein 3g; Carb 27g, Chol 11mg; Sodium 185mg; Saturated Fat 2g; Dietary Fiber 1g

Attribution

Recipe and photo used with permission from: Louisiana Sweet Potato Commission
Created by Louisiana Sweet Potato Commission spokesperson Holly Clegg.