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-ounce) yellow cake mix, divided
6 tablespoons margarine, melted and divided
1 1/2 cups mashed cooked sweet potatoes
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon, divided
1/3 cup sugar
2 egg whites
1 (5-ounce) can evaporated milk
2 tablespoons light brown sugar
1/2 cup chopped pecans
Heat oven to 350 degrees F. 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 13 x 9 x 2-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.
Yield: 24 servings
Nutrition: 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.
Recipe and photo credit (used with permission):
Louisiana Sweet Potato Commission
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